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

Coffee contains cholinomimetic compound distinct from caffeine. I : Purification and chromatographic analysisTSE, S. Y. H.Journal of pharmaceutical sciences. 1991, Vol 80, Num 7, pp 665-669, issn 0022-3549Article

Lipid content and composition of coffee brews prepared by different methodsRATNAYAKE, W. M. N; HOLLYWOOD, R; O'GRADY, E et al.Food and chemical toxicology. 1993, Vol 31, Num 4, pp 263-269, issn 0278-6915Article

Cholinomimetic compound distinct from caffeine contained in coffee. II : Muscarinic actionsTSE, S. Y. H.Journal of pharmaceutical sciences. 1992, Vol 81, Num 5, pp 449-452, issn 0022-3549Article

Le café, sa composition, sa consommation, ses incidences sur la santéDEBRY, G.1987, 232 p., isbn 2-863-70024-3Book

Rapid liquid chromatographic analysis of carboxylic acid-5-hydroxytryptamides in coffeeLAGANA, A; CURINI, L; DE ANGELIS CURTIS, S et al.Chromatographia (Wiesbaden). 1989, Vol 28, Num 11-12, pp 593-596, issn 0009-5893Article

Occurrence of amino acid pyrolysis products in roasted coffees and overgrilled cereal products = Présence des produits de pyrolyse d'acides aminés dans les cafés torréfiés et des produits céréaliers trop grillésADRIAN, J; GUILLAUME, J. L; RABACHE, M et al.Sciences des aliments. 1985, Vol 5, pp 199-203, issn 0240-8813, h.s. 5Conference Paper

Lettre du café Beaubourg = Letter from Beaubourg' pubLORIERS, M. C.Techniques et architecture (Paris). 1987, Num 371, pp 25-29, issn 0373-0719Article

In vitro and ex vivo antihydroxyl radical activity of green and roasted coffeeDAGLIA, Maria; RACCHI, Marco; PAPETTI, Adele et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 6, pp 1700-1704, issn 0021-8561, 5 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

Coffee. Volume 2 : technology = Le café. Volume 2 : technologieCLARKE, R. J; MACRAE, R.1987, 321 p., isbn 1-85166-034-8Book

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 consumption = Le café de consommationROTHFOS, B.1986, 472 p., isbn 3-920391-08-XBook

Quality of coffee creamers as a function of protein sourceGOLDE, A. E; SCHMIDT, K. A.Journal of food quality. 2005, Vol 28, Num 1, pp 46-61, issn 0146-9428, 16 p.Article

Volatile minor acids in coffee. IV. Detection of steam treatment of instant coffeesMAIER, H. G; AVERBECK, M; HENZE, G et al.Deutsche Lebensmittel-Rundschau. 1999, Vol 95, Num 7, pp 274-275, issn 0012-0413Article

Il ciclo di lavorazione del caffè ed i suoi sottoprodotti. I: Aspetti quantitativi = The productin cycle of coffee and its by-products. I: Quantitative aspectsCAMAGGIO SANCINETI, G; NICOLETTI, G. M.Industrie alimentari (Pinerolo). 1995, Vol 34, Num 342, pp 1137-1146, issn 0019-901XArticle

Trigonelline in coffee. II: Content of green, roasted and instant coffeeSTENNERT, A; MAIER, H. G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1994, Vol 199, Num 3, pp 198-200, issn 0044-3026Article

Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus = Effet de la torréfaction sur le taux d'ochratoxine A dans les fèves de café vert inoculées par Aspergillus ochraceusTSUBOUCHI, H; YAMAMOTO, K; HISADA, K et al.Mycopathologia (1975). 1987, Vol 97, Num 2, pp 111-115, issn 0301-486XArticle

An Indulgence in Your Cup : Troubleshooting and Innovating Coffee FlavorsGLEASON-ALLURED, Jeb.Perfumer & flavorist. 2008, Vol 33, Num 10, pp 48-50, issn 0272-2666, 3 p.Article

Studio sulle caratteristiche qualitative del caffè espresso all'Italiana indagine negli esercizi di vendita = Quality characteristics of espresso coffee. A study performed through coffee shopsSEVERINI, C; DE PILLI, T; ROMANI, S et al.Industrie alimentari (Pinerolo). 1999, Vol 38, Num 386, pp 1279-1284, issn 0019-901XArticle

The inhibitory effects of coffee on radical-mediated oxidation and mutagenicitySTADLER, R. H; TURESKY, R. J; MÜLLER, O et al.Mutation research. 1994, Vol 308, Num 2, pp 177-190, issn 0027-5107Article

Influence of individual milk constituents on coffee cream feathering in hot coffee = Influence des constituants individuels du lait sur la floculation de la crème à café dans le café chaudGEYER, S; KESSLER, H. G.Milchwissenschaft. 1989, Vol 44, Num 5, pp 284-288, issn 0026-3788Article

Coffee drying in a rotary conduction-type heating unitMWRHIGA, Gikuru; JINDAL, V. K.Journal of food process engineering. 2004, Vol 27, Num 2, pp 143-157, issn 0145-8876, 15 p.Article

Café, caféiculture et caféiculteurs en Amérique latine. Bibliographie : Les cultures du caféBINCAZ, M; GALLI-DUPIS, F.Cahiers du Monde Hispanique et Luso-brésilien. 1993, Num 61, pp 197-212, issn 0008-0152Article

Ventes de café : le Brésil en têteBulletin Chambre de Commerce Suisse-Brésilienne. 1992, Num 289, p. 5Article