-
2
-
-
33748756060
-
Analysis of the heat and mass transfer during coffee batch roasting
-
HERNANDEZ J.A., HEYD B., IRLES C, VALDOVINOS B., TRYSTRAM G. (2007): Analysis of the heat and mass transfer during coffee batch roasting. Journal of Food Engineering, 78: 1141-2114
-
(2007)
Journal of Food Engineering
, vol.78
, pp. 1141-2114
-
-
Hernandez, J.A.1
Heyd, B.2
Irles, C.3
Valdovinos, B.4
Trystram, G.5
-
3
-
-
0034851466
-
Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving
-
RICHELLE M., TAVAZZI I., OFFORD E. (2001): Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. Journal of Agricultural and Food Chemistry, 49: 3438-3442.
-
(2001)
Journal of Agricultural and Food Chemistry
, vol.49
, pp. 3438-3442
-
-
Richelle, M.1
Tavazzi, I.2
Offord, E.3
-
4
-
-
0037180986
-
Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline
-
DOI 10.1021/jf011234k
-
STADLER R.H., VARGA N., HAU J . , VERA F.A., WELTI D.H. (2002a): Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline. Journal of Agricultural and Food Chemistry, 50:1192-1199. (Pubitemid 34194079)
-
(2002)
Journal of Agricultural and Food Chemistry
, vol.50
, Issue.5
, pp. 1192-1199
-
-
Stadler, R.H.1
Varga, N.2
Hau, J.3
Arce Vera, F.4
Welti, D.H.5
-
5
-
-
0037180987
-
Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees
-
DOI 10.1021/jf011235c
-
STADLER R.H., VARGA N., MILO C., SCHILTER B.F., VERA F.A., WELTI D.H. (2002b): Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees. Journal of Agricultural and Food Chemistry, 50: 1200-1206. (Pubitemid 34194080)
-
(2002)
Journal of Agricultural and Food Chemistry
, vol.50
, Issue.5
, pp. 1200-1206
-
-
Stadler, R.H.1
Varga, N.2
Milo, C.3
Schilter, B.4
Arce Vera, F.5
Welti, D.H.6
-
7
-
-
1542376919
-
Intakes of Antioxidants in Coffee, Wine, and Vegetables Are Correlated with Plasma Carotenoids in Humans
-
SVILAAS A., SAKHI A.K., ANDERSEN L.F., SVILAAS T.E.C., STRÖM E.-C., JACOBS D.R. (2004): Intakes of antioxidants in coffee, wine and vegetables are correlated with plasma carotenoids in humans. Journal of Nutrition, 134: 562-567. (Pubitemid 38298496)
-
(2004)
Journal of Nutrition
, vol.134
, Issue.3
, pp. 562-567
-
-
Svilaas, A.1
Sakhi, A.K.2
Andersen, L.F.3
Svilaas, T.4
Strom, E.C.5
Jacobs Jr., D.R.6
Ose, L.7
Blomhoff, R.8
|