UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Journal of agricultural and food chemistry, 2012-12, Vol.60 (51), p.12565-12573

2012

Volltextzugriff (PDF)

Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

Journal of agricultural and food chemistry, 2010-03, Vol.58 (5), p.2958-2965

2010

Volltextzugriff (PDF)

Influence of coffee/water ratio on the final quality of espresso coffee

Journal of the science of food and agriculture, 2007-03, Vol.87 (4), p.586-592

2007

Volltextzugriff (PDF)

Extraction of coffee antioxidants: Impact of brewing time and method

Food research international, 2012-08, Vol.48 (1), p.57-64

2012

Volltextzugriff (PDF)

Chemical and Sensorial Characteristics of Espresso Coffee As Affected by Grinding and Torrefacto Roast

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7034-7039

2003

Volltextzugriff (PDF)

Coffee and spent coffee extracts protect against cell mutagens and inhibit growth of food-borne pathogen microorganisms

Journal of functional foods, 2015-01, Vol.12, p.365-374

2015

Volltextzugriff (PDF)

Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure

Journal of agricultural and food chemistry, 2007-07, Vol.55 (15), p.6110-6117

2007

Volltextzugriff (PDF)

Application of Multivariate Analysis to the Effects of Additives on Chemical and Sensory Quality of Stored Coffee Brew

Journal of agricultural and food chemistry, 2008-12, Vol.56 (24), p.11845-11853

2008

Volltextzugriff (PDF)

Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population

Food science & technology, 2016-05, Vol.68, p.549-555

2016

Volltextzugriff (PDF)

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

Food science & technology, 2013-05, Vol.51 (2), p.553-559

2013

Volltextzugriff (PDF)

Antioxidant and genoprotective effects of spent coffee extracts in human cells

Food and chemical toxicology, 2013-10, Vol.60, p.397-403

2013

Volltextzugriff (PDF)

Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5437-5444

2001

Volltextzugriff (PDF)

Influence of extraction process on antioxidant capacity of spent coffee

Food research international, 2013-03, Vol.50 (2), p.610-616

2013

Volltextzugriff (PDF)

Multivariate Methods for Characterization and Classification of Espresso Coffees from Different Botanical Varieties and Types of Roast by Foam, Taste, and Mouthfeel

Journal of agricultural and food chemistry, 2001-10, Vol.49 (10), p.4743-4747

2001

Volltextzugriff (PDF)

Fatty acid evolution during the storage of ground, roasted coffees

Journal of the American Oil Chemists' Society, 2005-09, Vol.82 (9), p.639-646

2005

Volltextzugriff (PDF)

Influence of extraction temperature on the final quality of espresso coffee

Journal of the science of food and agriculture, 2003-02, Vol.83 (3), p.240-248

2003

Volltextzugriff (PDF)

Application of multivariate analysis to investigate potential antioxidants in conventional and torrefacto roasted coffee

European food research & technology, 2008-05, Vol.227 (1), p.141-149

2008

Volltextzugriff (PDF)

Effects of refrigeration and oxygen on the coffee brew composition

European food research & technology, 2008-10, Vol.227 (6), p.1633-1640

2008

Volltextzugriff (PDF)

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)

Journal of agricultural and food chemistry, 2018-06, Vol.66 (23), p.5832-5844

2018

Volltextzugriff (PDF)

Caffeic acid decomposition products: Antioxidants or pro-oxidants?

Food research international, 2009, Vol.42 (1), p.51-55

2009

Volltextzugriff (PDF)

Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee

Food chemistry, 2006, Vol.94 (1), p.75-80

2006

Volltextzugriff (PDF)

Changes in Volatile Compounds and Overall Aroma Profile during Storage of Coffee Brews at 4 and 25 °C

Journal of agricultural and food chemistry, 2008-05, Vol.56 (9), p.3145-3154

2008

Volltextzugriff (PDF)

Effect of the Addition of a Neutral Proteinase from Bacillus subtilis (Neutrase) on Nitrogen Fractions and Texture of Spanish Fermented Sausage

Journal of agricultural and food chemistry, 1997-07, Vol.45 (7), p.2798-2801

1997

Volltextzugriff (PDF)

Contribution of volatile compounds to the antioxidant capacity of coffee

Food research international, 2014-07, Vol.61, p.67-74

2014

Volltextzugriff (PDF)

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Food research international, 2013-03, Vol.50 (2), p.682-690

2013

Volltextzugriff (PDF)

1 – 25 von 129

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(114)
Mit Volltextzugriff
(111)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(83)
Life Sciences & Biomedicine
(73)
Humans
(44)
Biological And Medical Sciences
(40)
Male
(32)
Food Science & Technology
(30)
Female
(27)
Fundamental And Applied Biological Sciences. Psychology
(26)
Adult
(25)
Food Industries
(25)
Middle Aged
(25)
Physical Sciences
(24)
Chemistry
(21)
Aged
(20)
Agriculture
(20)
Coffee
(18)
Coffee, Tea And Other Stimulative Beverage Industries
(18)
Chemistry, Applied
(17)
Agriculture, Multidisciplinary
(15)
Medical Sciences
(14)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

Influence of coffee/water ratio on the final quality of espresso coffee

Extraction of coffee antioxidants: Impact of brewing time and method

Chemical and Sensorial Characteristics of Espresso Coffee As Affected by Grinding and Torrefacto Roast

Coffee and spent coffee extracts protect against cell mutagens and inhibit growth of food-borne pathogen microorganisms

Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure

Application of Multivariate Analysis to the Effects of Additives on Chemical and Sensory Quality of Stored Coffee Brew

Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

Antioxidant and genoprotective effects of spent coffee extracts in human cells

Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile

Influence of extraction process on antioxidant capacity of spent coffee

Multivariate Methods for Characterization and Classification of Espresso Coffees from Different Botanical Varieties and Types of Roast by Foam, Taste, and Mouthfeel

Fatty acid evolution during the storage of ground, roasted coffees

Influence of extraction temperature on the final quality of espresso coffee

Application of multivariate analysis to investigate potential antioxidants in conventional and torrefacto roasted coffee

Effects of refrigeration and oxygen on the coffee brew composition

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)

Caffeic acid decomposition products: Antioxidants or pro-oxidants?

Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee

Changes in Volatile Compounds and Overall Aroma Profile during Storage of Coffee Brews at 4 and 25 °C

Effect of the Addition of a Neutral Proteinase from Bacillus subtilis (Neutrase) on Nitrogen Fractions and Texture of Spanish Fermented Sausage

Contribution of volatile compounds to the antioxidant capacity of coffee

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Suchergebnisse filtern