Results 211 to 220 of about 23,248 (220)

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

Food Chemistry, 2017
Wenjiang Dong
exaly  

Simultaneous determination by NIR spectroscopy of the roasting degree and Arabica/Robusta ratio in roasted and ground coffee

Food Control, 2016
Alessandro Giraudo, Francesco Geobaldo
exaly  

Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles

Food Chemistry, 2009
Susana Casal
exaly  

Sustainable Production of Robusta Coffee under a Changing Climate: A 10-Year Monitoring of Fertilizer Management in Coffee Farms in Vietnam and Indonesia

Agronomy, 2019
Vivekananda M Byrareddy, Louis Kouadio, Roger Stone   +2 more
exaly  

Pancreatic Cancer and Coffee

Ca-A Cancer Journal for Clinicians, 1982
exaly  

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

Food Research International, 2018
Nicola Caporaso, Ian Fisk
exaly  

Dr. Brian MacMahon's Reply: Pancreatic Cancer and Coffee

Ca-A Cancer Journal for Clinicians, 1982
exaly  

Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew

International Journal of Food Properties, 2019
Dian Herawati, Puspo Edi Giriwono, Nuri Andarwulan   +2 more
exaly  

Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM

Food Quality and Preference, 2001
exaly  

Neuroactive Beta-carbolines in Arabica and robusta coffee

2006
openaire   +1 more source