THE THERMIC EFFECT OF CAFFEINATED AND DECAFFEINATED COFFEE INGESTED WITH BREAKFASTZAHORSKA MARKIEWICZ B.1980; ACTA PHYSIOL. POLON.; POL; DA. 1980; VOL. 31; NO 1; PP. 17-20; BIBL. 8 REF.Article

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ENERGY CONSUMPTION AND THE POTENTIAL FOR CONSERVATION IN A SPRAY-DRIED COFFEE PLANTOKADA M; RAO MA; LIMA JE et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 685-688; BIBL. 20 REF.Article

CAFES HAG: SIX LIGNES DE PRODUCTION VERS UNE LIGNE D'EMBALLAGEBOURGEOIS G.1979; MANUTENTION; FRA; DA. 1979; NO 20; PP. 24-27Article

HIGH-PRESSURE LIQUID CHROMATOGRAPHY OF CAFFEINE IN COFFEE.MADISON BL; KOZAREK WJ; DAMO CP et al.1976; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1976; VOL. 59; NO 6; PP. 1258-1261; BIBL. 9 REF.Article

ORGANOLEPTIC EVALUATION OF COFFER HARVESTED IN PLASTIC NETSDE CALONI IB; DE HERNANDEZ ER; GONZALEZ ROMAN MA et al.1981; J. AGRIC. UNIV. P.R.; ISSN 0041-994X; PRI; DA. 1981; VOL. 65; NO 2; PP. 190-191Article

SISTEMA AGUA-CAFEINA-TRICLOROETILENO. ESTUDIO DE LA EXTRACCION DE CAFEINA EN COLUMNAS DE RELLENO. = SYSTEME EAU-CAFEINE-TRICHLORETHYLENE. ETUDE DE L'EXTRACTION DE LA CAFEINE DANS DES COLONNES.ESCARDINO A; AUCEJO A; COSTA JM et al.1978; REV. AGROQUIM. TECNOL. ALIMENT.; ESP; DA. 1978; VOL. 18; NO 2; PP. 224-231; ABS. ENG; BIBL. 13 REF.Article

TORREFACTION DU CAFE EN COUCHE FLUIDISEE GAZEUSE.ARJONA JL; RIOS G; GIBERT H et al.1977; CAFE CACAO THE; FR.; DA. 1977; VOL. 21; NO 4; PP. 263-271; BIBL. 9 REF.Article

EFEITO DA CONCENTRACAO DE OXIGENIO NO ESPACO LIVRE DA EMBALAGEM E DA TEMPERATURA SOBRE A QUALIDADE DO CAFE SOLUVEL = EFFET DE LA CONCENTRATION EN OXYGENE DE L'ESPACE LIBRE DANS L'EMBALLAGE ET DE LA TEMPERATURE, SUR LA QUALITE DU CAFE SOLUBLEQUAST DG; OKADA M; MORI EEM et al.1977; BOL. INST. TECNOL. ALIM.; BRA; DA. 1977; NO 52; PP. 81-89; ABS. ENG; BIBL. 5 REF.Article

NO ASSOCIATION BETWEEN COFFEE CONSUMPTION AND ADVERSE OUTCOMES OF PREGNANCYSHAI LINN; SCHOENBAUM SC; MONSON RR et al.1982; N. ENGL. J. MED.; ISSN 0028-4793; USA; DA. 1982; VOL. 306; NO 3; PP. 141-145; BIBL. 16 REF.Article

SOMATIC MANIFESTATIONS OF CAFFEINISMVICTOR BS; LUBETSKY M; GREDEN JF et al.1981; J. CLIN. PSYCHIATRY; ISSN 0160-6689; USA; DA. 1981; VOL. 42; NO 5; PP. 185-188; BIBL. 18 REF.Article

MESURES COLORIMETRIQUES SUR CAFES ROTISDESARZENS C.1980; MITT. GEB. LEBENSMITTELUNTERS. HYG.; CHE; DA. 1980; VOL. 71; NO 1; PP. 81-86; ABS. GER/ENG; BIBL. 4 REF.Article

SYMPOSIUMS UEBER AROMAERHALTUNG, AROMAVERAENDERUNGEN UND AROMABEURTEILUNG BEI ROESTKAFFEE. BEITRAEGE = CONGRES RELATIF A LA CONSERVATION, LA MODIFICATION ET L'EVALUATION DE L'AROME DU CAFE TORREFIE. COMPTE-RENDU1979; CHEM. MIKROBIOL. TECHNOL. LEBENSMITTEL; DEU; DA. 1979; VOL. 6; NO 2; PP. 33-63; ABS. ENG/GER; BIBL. DISSEM.Conference Paper

BESTIMMUNG VON DITERPEN-GLYKOSIDEN IM BOHNENKAFFEE = DOSAGE DES GLUCOSIDES DITERPENIQUES DANS LES GRAINS DE CAFEMAIER HG; WEWETZER H.1978; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DEU; DA. 1978; VOL. 167; NO 2; PP. 105-107; ABS. ENG; BIBL. 3 REF.Article

APLICACAO DA CRISTALIZACAO SENSITIVA NA DETERMINACAO DA QUALIDADE DE BEDIDA DE CAFE = APPLICATION DE LA CRISTALLISATION SENSIBLE A L'EVALUATION DE LA QUALITE DU CAFE BOISSONABRAHAO IO; RIBEIRO DE MIRANDA LF; MENDES ABRAHAO JT et al.1976; AN. ESC. SUP. AGRIC. "LUIZ DE QUEIROZ"; BRA; DA. 1976 PUBL. 1978; VOL. 33; PP. 567-575; ABS. ENG; BIBL. 15 REF.Article

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

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

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

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

MYCOTOXINS IN COFFEELEVI C.1980; J.-ASSOC. OFF. ANAL. CHEM.; ISSN 0004-5756; USA; DA. 1980; VOL. 63; NO 6; PP. 1282-1285; BIBL. 17 REF.Article

DEUX NOUVELLES TECHNIQUES DE TORREFACTION RAPIDE DE CAFEARJONA JL; RIOS GM; GIBERT H et al.1980; SCI. +TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 6; PP. 285-290; ABS. ENG; BIBL. 15 REF.Article

RECHERCHES SUR L'ORIGINE DES FEVES PUANTES CHEZ COFFEA ARABICA.CHALLOT F.1976; CAFE CACAO THE; FR.; DA. 1976; VOL. 20; NO 3; PP. 201-208; ABS. ANGL. ALLEM. ESP.; BIBL. 5 REF.Article

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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

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