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1.
Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 degrees C.
J Agric Food Chem
; 56(9): 3145-54, 2008 May 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-18422327
2.
Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure.
J Agric Food Chem
; 55(15): 6110-7, 2007 Jul 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-17608497
3.
Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast.
J Agric Food Chem
; 51(24): 7034-9, 2003 Nov 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-14611167
4.
Antioxidant and genoprotective effects of spent coffee extracts in human cells.
Food Chem Toxicol
; 60: 397-403, 2013 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-23948352
5.
Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds.
J Agric Food Chem
; 60(51): 12565-73, 2012 Dec 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-23214450
6.
Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews.
J Agric Food Chem
; 58(5): 2958-65, 2010 Mar 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-20141144
7.
Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew.
J Agric Food Chem
; 56(24): 11845-53, 2008 Dec 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-19053362
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