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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

Review on utilization and composition of coffee silverskinNARITA, Yusaku; INOUYE, Kuniyo.Food research international. 2014, Vol 61, pp 16-22, issn 0963-9969, 7 p.Article

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Effect of vacuum roasting on acrylamide formation and reduction in coffee beansANESE, Monica; NICOLI, Maria Cristina; VERARDO, Giancarlo et al.Food chemistry. 2014, Vol 145, pp 168-172, issn 0308-8146, 5 p.Article

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Chinasäurelacton im Kaffee = La lactone d'acide quinique dans le café = Quinic acid lactone in coffeeHUCKE, J; MAIER, H. G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 180, Num 6, pp 479-484, issn 0044-3026Article

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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

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