1. Analítica Aflatoxin production in regular and decaffeinated coffee beans

by Nartourcz, N.V; Buchanan, R.L; Segall, S. -- 38. Annual Meeting of the Institute of Food Technologists Dallas, TX (EUA) 4-7 Jun 1978.

Source: Journal of Food Science (EUA) Publisher: 1979Availability: No copies available Actions: Add to cart
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2. Caracterizaçao das fraudes mais comuns em café torrado e moido atraves de exame em microscopio eletronico de varredura

by Cortez, J.G. -- Instituto Brasileiro do Café, Rio de Janeiro (Brasil) -- 8. Congresso Brasileiro de Pesquisas Cafeeiras Campos do Jordao, SP (Brasil) 25-28 Nov 1980.

Publisher: Rio de Janeiro (Brasil) 1980Availability: No copies available Actions: Add to cart
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3. Analítica Changes in amino acids and reducing sugars during the roasting of coffee

by Polorny, J.

Source: Nahrung Publisher: 1974Availability: No copies available Actions: Add to cart
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4. Analítica Changes in the sucrose contents of coffee beans in the course of roast

by Nakabayashi, T.

Source: Nippon Shokuhin Kogyo Publisher: 1977Availability: No copies available Actions: Add to cart
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5. Analítica Chemical studies on the quality of coffee, 2: New method for determination of chlorogenic acids in roast coffee

by Nakabayashi, T; Mano, S.

Source: Nippon Shokuhin Kogyo Gakkoishi Publisher: 1975Availability: No copies available Actions: Add to cart
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6. Analítica Chemical studies on the quality of coffee, 3: Qualitative and quantitative changes of chlorogenic acids in the course of roast

by Nakabayashi, T; Mano, S.

Source: Nippon Skokuhin Kogyo Gakkaishi Publisher: 1975Availability: No copies available Actions: Add to cart
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7. Analítica Chemical studies on the quality of coffee, 4: Formation of brown pigments from chlorogenic acid by roast

by Nakabayashi, T; Watanabe, Ch.

Source: Nippon Shokuhin Kogyo Gakkaishi Publisher: 1975Availability: No copies available Actions: Add to cart
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8. Analítica The composition of green and roasted coffee beans

by Clifford, M.N.

Source: Process Biochemistry Publisher: 1975Availability: No copies available Actions: Add to cart
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9. Analítica Correlación entre algunas propiedades físicas del café tostado y su calidad inherente

by Menchu, J.F; Ortega, E.

Source: Agronomía (Guatemala) Publisher: May-Ago 1971Availability: No copies available Actions: Add to cart
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10. Analítica Cycloalkapyrazines in coffee aroma

by Vitzhum, O.G; Werkhoff, P.

Source: Journal of Agricultural and Food Chemistry (EUA) Publisher: 1975Availability: No copies available Actions: Add to cart
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11. Analítica Defeitos do café e qualidade da bebida

by Miya, E.E; Garruti, R.S; Chaib, M.A; Figueiredo, E.A.I; Shirose, I.

Source: Coletanea do Instituto de Tecnologia de Alimentos (Brasil) Publisher: 1973-74Availability: No copies available Actions: Add to cart
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12. Analítica Determinaçao de sólidos soluveis em cafés Arabica e Canephora

by Moraes, R.M; Angelucci, E; Shirose, I; Medina, J.C.

Source: Coletanea do Instituto de Tecnologia de Alimentos (Brasil) Publisher: 1973Availability: No copies available Actions: Add to cart
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13. Analítica Estudo do teor e composiçao do oleo de algumas variedades de café (Coffea arabica L.)

by Fonseca, H; Gutiérrez, L.E.

Source: Anais da Escola Superior de Agricultura Luiz de Queiroz (Brasil) Publisher: 1971Availability: No copies available Actions: Add to cart
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14. Etude et construction d'un simulator d'ambiance

by Rilling, J. -- Federación Nacional de Cafeteros de Colombia, Bogotá (Colombia) -- 6. Coloquio Internacional sobre la Química de los Cafès Bogotá (Colombia) 1973.

Publisher: Bogotá (Colombia) 1973Availability: No copies available Actions: Add to cart
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15. Analítica Etudo preliminar de caracterizacao física e química de graos defeituosos de café (PVA) antes e após a torra

by Mendonca, J.C.F; Franca, A.S; Oliveira, L.S. de; Corréa, P.C.

Source: Revista Brasileira de Armazenamento (Brasil) Publisher: 2003Availability: No copies available Actions: Add to cart
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16. Analítica Importance of oils in coffee beverages

by Lee, S.

Source: Tea & Coffee Trade Journal (EUA) Publisher: Set 1968Availability: No copies available Actions: Add to cart
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17. Analítica Incremento del contenido de niacina (vitamina antipelagrosa) durante la torrefacción del cafè y su significado en el aporte de esta vitamina a la dieta

by Crarrioto, R.O; Guzmán G, J; Suárez S, M.L.

Source: Cafè Mexicano (Mèxico) Publisher: 1973Availability: No copies available Actions: Add to cart
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18. Analítica Influence du conditionnement sur la qualite sensorielle du café torrefie, dans diverses conditions de stockage

by Haevecker, U.

Source: Chemie, Mikrobiologie, Technologie des Lebernsmittel Publisher: 1979Availability: No copies available Actions: Add to cart
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19. Analítica Influencia da torraçao nos conteúdos de monossacarides des cafés Arabica, Robusta e do hibrido Icatu

by Sabbagh, N.K; Yokomizo, Y; Faria, J.B.

Source: Coletanea do Instituto de Tecnologia de Alimentos (Brasil) Publisher: 1977Availability: No copies available Actions: Add to cart
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20. Influencia del modo de preparación de muestras de café tostado colombiano sobre la concentración de radicales libres determinado por el método E.S.R

by Hernández P, L.C. -- Association Scientifique Internationale du Café, París (Francia) -- 6. Colloque International sur la Chimie des Cafes Verts, Torrefies et Leurs Derives Bogotá (Colombia) 1973.

Publisher: París (Francia) 1974Availability: No copies available Actions: Add to cart
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21. Analítica Informations sur la consommation d'oxygene dans le café torrefie et son influence sur la qualite sensorielle du café boisson

by Radtke, R.

Source: Chemie, Mikrobiologie, Technologie der Lebensmittel Publisher: 1979Availability: No copies available Actions: Add to cart
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22. L'acide chlorogenique dans les varietés regionales d'Angola

by Vilar, H; Ferreira, L.A.B. -- Federación Nacional de Cafeteros de Colombia, Bogotá (Colombia) -- 6. Coloquio Internacional sobre la Química de los Cafés Bogotá (Colombia) 1973.

Publisher: Bogotá (Colombia) 1973Availability: No copies available Actions: Add to cart
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23. Analítica L'isolement et la concentration des composes volatils du café torrefie en vue de l'analyse par chromatographie gazuese - Une comparaison des methodes

by Rodel, W.

Source: Die Nahrung Publisher: 1977Availability: No copies available Actions: Add to cart
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24. Analítica Les modifications de la qualite du café torrefie lors du stockage

by Chabiera, J.

Source: Die Lebensmittelindustrie (Alemania, R.F.) Publisher: 1978Availability: No copies available Actions: Add to cart
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25. Analítica Los cafés arábicos tienen la mitad de cafeina de los robustos y constituyen una notable fuente de niacina

by Menchú, J.F.

Source: Revista Cafetalera (Guatemala) Publisher: May 1969Availability: No copies available Actions: Add to cart
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26. Analítica Nouvelles techniques de dosage de la caféine dans les cafés, 2: Dosage gravimétrique de la caféine dans des cafés verts ou torréfiés

by Pereira Junior, A; Pereira, M.M.

Source: Estudos Agronomicos (Portugal) Publisher: Abr-Jun 1967Availability: No copies available Actions: Add to cart
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27. Analítica Nouvelles techniques de dosage de la cafeine dans les cafés, 1: Dosage nephellometrique de la cafeine dans des cafés et leurs extraits

by Pereira Junior, A; Pereira, M.M.

Source: Estudos Agronomicos (Portugal) Publisher: Abr-Jun 1967Availability: No copies available Actions: Add to cart
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28. Analítica Oxazoles and thiazoles in coffee aroma

by Vitzthum, O.G; Werkhoff, P.

Source: Journal of Food Science (EUA) Publisher: 1974Availability: No copies available Actions: Add to cart
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29. Analítica Polyamines in green and roasted coffee

by Amorim, H.V; Basso, L.C; Crocomo, O.J; Teixeira, A.A.

Source: Journal of Agriculture and Food Chemistry (EUA) Publisher: 1977Availability: No copies available Actions: Add to cart
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30. Analítica Potassium and other mineral contents of green, roasted and instant coffees

by Clarke, R.J; Walker, U.J.

Source: Journal of the Science of Food and Agriculture (RU) Publisher: Nov 1974Availability: No copies available Actions: Add to cart
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31. Analítica Processing coffee: a simplified study

by Clarke, R.J.

Source: Tea & Coffee Trade Journal (EUA) Publisher: Feb 1971Availability: No copies available Actions: Add to cart
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32. Analítica Profil chromatographique de la fraction volatile du café difference entre cafés verts saint et puant; influence de la torrefaction sur le grain et la boisson

by Cros, E; Guyot, B; Vincent, J.C.

Source: Café, Cacao, Thé (Francia) Publisher: Jul-Set 1979Availability: No copies available Actions: Add to cart
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33. Analítica The quality of Kenya coffee in the period 1953-1963 as defined by the out-turn report, 1: The methods of investigation and a study of the reference year-group, 1960-62

by Wormer, J.M; Wooton, A.E.

Source: Turrialba (IICA) Publisher: Abr-Jun 1967Availability: No copies available Actions: Add to cart
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34. Analítica Quelques caracteres chimiques des cafés d'Angola verts et torrefies

by Pereira Junior, A; Pereira, M.M; Pereira, J.

Source: Estudos Agronomicos (Portugal) Publisher: Oct-Dic 1967Availability: No copies available Actions: Add to cart
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35. Rapport

by -- Institut Francais du Café et du Cacao, París (Francia) -- 1. Colloque International sur la Chimie des Cafés Verts, Torréfies et Leurs Dérivés París (Francia) 20-22 May 1963.

Publisher: París (Francia) 1964Availability: No copies available Actions: Add to cart
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36. Rapport

by -- Institut Francais du Café et du Cacao, Paris (Francia) -- 2. Colloque International sur la Chimie des Cafes Verts, Torrefies et Leurs Derives París (Francia) 3-7 May 1965.

Publisher: París (Francia) 1966Availability: No copies available Actions: Add to cart
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37. Rapport

by Sivetz, M. -- Association Scientifique International du Café, París (Francia) -- 6. Colloque International sur la Chimie des Cafès Verts, Torrefies et Leurs Derives Bogotá (Colombia) 1973.

Publisher: París (Francia) 1974Other title: Comparison of changes in roasted coffee beans in pressurized oxygen free vs. atmospheric roasters.Availability: No copies available Actions: Add to cart
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38. Rapport

by Smith, R.F. -- Association Scientifique Internationale du Café, París (Francia) -- 7. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 1975.

Publisher: París (Francia) 1976Other title: Recent reports on the chemistry and technology of coffee; a review.Availability: No copies available Actions: Add to cart
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39. Analítica Relationship between acid value of extracted fatty matter and age of green coffee beans

by Wadja, P; Walczy K, D.

Source: Journal of the Science of Food and Agriculture (RU) Publisher: 1978Availability: No copies available Actions: Add to cart
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40. Analítica Teor de ácido nicotínico no café brasileiro

by Oliveira, E.N.S. de; Campos, B; Kizawa, K.

Source: Revista IBPT (Brasil) Publisher: Ago 1970Availability: No copies available Actions: Add to cart
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41. Analítica Teor em cafeína de cafés espontaneos de Moçambique

by Lopes, M.H.C.

Source: Agronomia Moçambicana (Mozambique) Publisher: Jul-Set 1971Availability: No copies available Actions: Add to cart
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42. Analítica Trends in packaging of coffee and coffee products

by Balasubramanyam, N.

Source: Indian Coffee (India) Publisher: 1993Availability: No copies available Actions: Add to cart
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43. Ueberblick ueber den Heutigen stand der verpackungstechnik fuer roestkaffee unter besonderer beruecksichtigung der aromaerhaltung

by Radtke, R. -- Association Scientifique Internationale du Café, París (Francia) -- 6. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Bogotá (Colombia) 4-9 Jun 1973.

Publisher: París (Francia) 1974Availability: No copies available Actions: Add to cart
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