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Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging
Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging
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Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging

Caporaso, Nicola ; Whitworth, Martin B. ; Grebby, Stephen ; Fisk, Ian D.

Food research international, 2018-04, Vol.106, p.193-203 [Periódico revisado por pares]

Canada: Elsevier Ltd

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2
Order-to-disorder transition in ring-shaped colloidal stains
Order-to-disorder transition in ring-shaped colloidal stains
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Order-to-disorder transition in ring-shaped colloidal stains

Marín, Álvaro G ; Gelderblom, Hanneke ; Lohse, Detlef ; Snoeijer, Jacco H

Physical review letters, 2011-08, Vol.107 (8), p.085502-085502, Article 085502 [Periódico revisado por pares]

United States

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3
Low-field (1)H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees
Low-field (1)H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees
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Low-field (1)H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees

Defernez, Marianne ; Wren, Ella ; Watson, Andrew D ; Gunning, Yvonne ; Colquhoun, Ian J ; Le Gall, Gwénaëlle ; Williamson, David ; Kemsley, E Kate

Food chemistry, 2017-02, Vol.216, p.106-113 [Periódico revisado por pares]

England

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4
Properties of biochar derived from wood and high-nutrient biomasses with the aim of agronomic and environmental benefits
Properties of biochar derived from wood and high-nutrient biomasses with the aim of agronomic and environmental benefits
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Properties of biochar derived from wood and high-nutrient biomasses with the aim of agronomic and environmental benefits

Domingues, Rimena R ; Trugilho, Paulo F ; Silva, Carlos A ; Melo, Isabel Cristina N A de ; Melo, Leônidas C A ; Magriotis, Zuy M ; Sánchez-Monedero, Miguel A Paz-Ferreiro, Jorge

PloS one, 2017-05, Vol.12 (5), p.e0176884-e0176884 [Periódico revisado por pares]

United States: Public Library of Science

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5
Coffee: A comprehensive overview of origin, market, and the quality process
Coffee: A comprehensive overview of origin, market, and the quality process
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Coffee: A comprehensive overview of origin, market, and the quality process

Freitas, Valdeir Viana ; Borges, Larissa Lorrane Rodrigues ; Vidigal, Márcia Cristina Teixeira Ribeiro ; dos Santos, Marcelo Henrique ; Stringheta, Paulo Cesar

Trends in food science & technology, 2024-04, Vol.146, p.104411, Article 104411 [Periódico revisado por pares]

Elsevier Ltd

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6
Fabrication of granular activated carbons derived from spent coffee grounds by entrapment in calcium alginate beads for adsorption of acid orange 7 and methylene blue
Fabrication of granular activated carbons derived from spent coffee grounds by entrapment in calcium alginate beads for adsorption of acid orange 7 and methylene blue
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Fabrication of granular activated carbons derived from spent coffee grounds by entrapment in calcium alginate beads for adsorption of acid orange 7 and methylene blue

Jung, Kyung-Won ; Choi, Brian Hyun ; Hwang, Min-Jin ; Jeong, Tae-Un ; Ahn, Kyu-Hong

Bioresource technology, 2016-11, Vol.219, p.185-195 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review
Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review
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Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

de Melo Pereira, Gilberto V. ; de Carvalho Neto, Dão P. ; Magalhães Júnior, Antonio I. ; Vásquez, Zulma S. ; Medeiros, Adriane B.P. ; Vandenberghe, Luciana P.S. ; Soccol, Carlos R.

Food chemistry, 2019-01, Vol.272, p.441-452 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Use of spent coffee grounds as food ingredient in bakery products
Use of spent coffee grounds as food ingredient in bakery products
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Use of spent coffee grounds as food ingredient in bakery products

Martinez-Saez, Nuria ; García, Alba Tamargo ; Pérez, Inés Domínguez ; Rebollo-Hernanz, Miguel ; Mesías, Marta ; Morales, Francisco J. ; Martín-Cabrejas, María A. ; del Castillo, Maria Dolores

Food chemistry, 2017-02, Vol.216, p.114-122 [Periódico revisado por pares]

England: Elsevier Ltd

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9
New use for spent coffee ground as an adsorbent for tetracycline removal in water
New use for spent coffee ground as an adsorbent for tetracycline removal in water
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New use for spent coffee ground as an adsorbent for tetracycline removal in water

Dai, Yingjie ; Zhang, Kexin ; Meng, Xianbing ; Li, Jingjing ; Guan, Xueting ; Sun, Qiya ; Sun, Yue ; Wang, Wensi ; Lin, Mu ; Liu, Mei ; Yang, Shengshu ; Chen, Yanjun ; Gao, Feng ; Zhang, Xu ; Liu, Zhihua

Chemosphere (Oxford), 2019-01, Vol.215, p.163-172 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities
Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities
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Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities

Nzekoue, Franks Kamgang ; Angeloni, Simone ; Navarini, Luciano ; Angeloni, Cristina ; Freschi, Michela ; Hrelia, Silvana ; Vitali, Luca A. ; Sagratini, Gianni ; Vittori, Sauro ; Caprioli, Giovanni

Food research international, 2020-07, Vol.133, p.109128-109128, Article 109128 [Periódico revisado por pares]

Canada: Elsevier Ltd

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