Espresso Coffee Residues: A Valuable Source of Unextracted CompoundsCRUZ, Rebeca; CARDOSO, Maria M; FERNANDES, Luana et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 32, pp 7777-7784, issn 0021-8561, 8 p.Article

Influence of roasting and brew preparation on the ochratoxin A content in coffee infusionPEREZ DE OBANOS, A; GONZALEZ-PENAS, E; LOPEZ DE CERAIN, A et al.Food additives and contaminants. 2005, Vol 22, Num 5, pp 463-471, issn 0265-203X, 9 p.Article

Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beansCAVACO BICHO, Natalina; LEITAO, António Eduardo; COCHICHO RAMALHO, Jose et al.European food research & technology (Print). 2011, Vol 233, Num 2, pp 303-311, issn 1438-2377, 9 p.Article

The kinetics and mechanism of caffeine infusion from coffee : the hindrance factor in intra-bean diffusion = Cinétique et mécanisme de l'infusion de la caféine du café : facteur entravant la diffusion à l'intérieur du grainSPIRO, M; TOUMI, R; KANDIAH, M et al.Journal of the science of food and agriculture. 1989, Vol 46, Num 3, pp 349-356, issn 0022-5142Article

Water quality for Espresso coffeeNAVARINI, L; RIVETTI, D.Food chemistry. 2010, Vol 122, Num 2, pp 424-428, issn 0308-8146, 5 p.Conference Paper

Content of phytate and minerals in instant coffee, coffee beans and coffee beverage = Teneur en phytate et éléments minéraux du café instantané, de fèves de café et du café boissonMCKENZIE, J. M.Nutrition reports international. 1984, Vol 29, Num 2, pp 387-395, issn 0029-6635Article

Instant and brewed coffees in the in vitro human lymphocyte mutagenicity test = Test, in vitro, de mutagénicité avec des lymphocytes humains appliqué au café instantané ou «infusé»AESCHBACHER, H. U; RUCH, E; MEIER, H et al.Food and chemical toxicology. 1985, Vol 23, Num 8, pp 747-752, issn 0278-6915Article

Factors influencing the norharman and harman contents in espresso coffeeALVES, Rita C; CASAL, Susana; OLIVEIRA, Beatriz P. P et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 5, pp 1832-1838, issn 0021-8561, 7 p.Article

A study on bioethanol production from cashew apple pulp and coffee pulp wasteDEEPA SHENOY; ANJAII PAI; VIKAS, R. K et al.Biomass & bioenergy. 2011, Vol 35, Num 10, pp 4107-4111, issn 0961-9534, 5 p.Article

Säuren des Kaffees. 11. Anteil einzelner Säuren an der titrierbaren Gesampsäure = Les acides du café. 11. Les proportions d'acides individuels lors de l'évaluation de l'acidité titrable totale = The acids of coffee : Proportion of individual acids in the total titratable acidENGELHARDT, U. H; MAIER, H. G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 181, Num 1, pp 20-23, issn 0044-3026Article

Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee BeansMOON, Joon-Kwan; SHIBAMOTO, Takayuki.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 13, pp 5823-5831, issn 0021-8561, 9 p.Article

Interactions of water with roasted and ground coffee in the wetting process investigated by a combination of physical determinationsMATEUS, Maria-L; ROUVET, Martine; GUMY, Jean-C et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 8, pp 2979-2984, issn 0021-8561, 6 p.Article

The influence of roasting procedure on the formation of mutagenic compounds in coffee = Effet de la torréfaction sur la formation de composés mutagènes dans le caféALBERTINI, S; FRIEDERICH, U; SCHLATTER, C et al.Food and chemical toxicology. 1985, Vol 23, Num 6, pp 593-597, issn 0278-6915Article

Bioactivities of low-grade green coffee and spent coffee in different in vitro model systemsRAMALAKSHMI, K; JAGAN MOHAN RAO, L; TAKANO-ISHIKAWA, Yuko et al.Food chemistry. 2009, Vol 115, Num 1, pp 79-85, issn 0308-8146, 7 p.Article

Influence of coffee/water ratio on the final quality of espresso coffeeANDUEZA, Susana; VILA, Maria A; PAZ DE PENA, M et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 4, pp 586-592, issn 0022-5142, 7 p.Article

Release Kinetics of Volatile Organic Compounds from Roasted and Ground Coffee : Online Measurements by PTR-MS and Mathematical ModelingMATEUS, Maria-L; LINDINGER, Christian; GUMY, Jean-C et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 25, pp 10117-10128, issn 0021-8561, 12 p.Article

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME―GC/MSCAPRIOLI, Giovanni; CORTESE, Manuela; CRISTALLI, Gloria et al.Food chemistry. 2012, Vol 135, Num 3, pp 1127-1133, issn 0308-8146, 7 p.Article

Extracción de aceite de café = Extracting oil from coffeeLOPEZ FONTAL, Elkin Mauricio.Ingenieria e investigacion. 2007, Vol 27, Num 1, pp 25-31, 7 p.Article

Influence of extraction temperature on the final quality of espresso coffeeANDUEZA, Susana; MAEZTU, Laura; PASCUAL, Lucia et al.Journal of the science of food and agriculture. 2003, Vol 83, Num 3, pp 240-248, issn 0022-5142, 9 p.Article

Contribution of FA profile obtained by high-resolution GC/chemometric techniques to the authenticity of green and roasted coffee varietiesRUI ALVES, M; CASAL, S; OLIVEIRA, M. B. P. P et al.Journal of the American Oil Chemists' Society. 2003, Vol 80, Num 6, pp 511-517, issn 0003-021X, 7 p.Article

Monte Carlo based test for inferring about the unidimensionality of a Brazilian coffee sensory panelAMORIM, I. S; FERREIRA, E. B; LIMA, R. R et al.Food quality and preference. 2010, Vol 21, Num 3, pp 319-323, issn 0950-3293, 5 p.Conference Paper

Coffee. Volume 1 : chemistry = Le café. Volume 1 : chimieCLARKE, R. J; MACRAE, R.1985, 306 p., isbn 0-85334-368-3Book

Chlorogenic acids in Brazilian Coffea arabica cultivars from various consecutive cropsMONTEIRO, Mariana C; FARAH, Adriana.Food chemistry. 2012, Vol 134, Num 1, pp 611-614, issn 0308-8146, 4 p.Article

In vitro antioxidant activity of coffee compounds and their metabolitesANGEL GOMEZ-RUIZ, José; LEAKE, David S; AMES, Jennifer M et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 17, pp 6962-6969, issn 0021-8561, 8 p.Article

Profile and levels of bioactive amines in instant coffeeLEITE DA SILVEIRA, Tania Maria; TAVARES, Erico; ABREU GLORIA, Maria Beatriz et al.Journal of food composition and analysis (Print). 2007, Vol 20, Num 6, pp 451-457, issn 0889-1575, 7 p.Article