Found: 6
Select item for more details and to access through your institution.
Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 154, doi. 10.1002/jsfa.8450
- By:
- Publication type:
- Article
Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines.
- Published in:
- Molecules, 2024, v. 29, n. 13, p. 1, doi. 10.3390/molecules29133060
- By:
- Publication type:
- Article
Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 3, p. 1084, doi. 10.1002/fsn3.948
- By:
- Publication type:
- Article
Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage.
- Published in:
- Molecules, 2020, v. 25, n. 5, p. 1157, doi. 10.3390/molecules25051157
- By:
- Publication type:
- Article
Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans.
- Published in:
- Molecules, 2018, v. 23, n. 5, p. 1146, doi. 10.3390/molecules23051146
- By:
- Publication type:
- Article
Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China.
- Published in:
- Molecules, 2015, v. 20, n. 9, p. 16687, doi. 10.3390/molecules200916687
- By:
- Publication type:
- Article