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2008, Updated and rev., ISBN 0875806171, xxi, 196
Book
1985, American ed., ISBN 0870554913, 457
We live in an era of constantly accelerating scientific and social change brought about by developments in education, technology and modem communication. This... 
Commerce | Traitement | Coffee -- Processing | Coffee industry | Coffee | Café | Food science
Book
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 12/2018, Volume 98, Issue 15, pp. 5625 - 5631
Journal Article
Industrial & Engineering Chemistry Research, ISSN 0888-5885, 06/2018, Volume 57, Issue 22, pp. 7624 - 7632
Separation of antioxidant compounds (caffeoylquinic acids (CQAs), phenolics, melanoidin, and caffeine) from green coffee beans with hydrothermal extraction and... 
THERMAL-STABILITY | ENGINEERING, CHEMICAL | CAPACITY | AQUEOUS-SOLUTIONS | GROUNDS | PHENOLIC-COMPOUNDS | SUPERCRITICAL WATER | CHLOROGENIC ACIDS | HYDROLYSIS | MELANOIDINS | SUBCRITICAL WATER EXTRACTION
Journal Article
Journal of Pineal Research, ISSN 0742-3098, 05/2012, Volume 52, Issue 4, pp. 470 - 476
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2008, Volume 108, Issue 3, pp. 1133 - 1141
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2012, Volume 130, Issue 1, pp. 184 - 188
► MAE, for isolation of chlorogenic acids uses less solvent and minimum time. ► It provides higher % of extracts as well as higher % of chlorogenic acids in... 
Radical-scavenging activity | Coffea robusta | Total polyphenol | Chlorogenic acids | Green coffee beans | Microwave assisted extraction | Caffeine | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED
Journal Article
Electrochemistry Communications, ISSN 1388-2481, 2008, Volume 10, Issue 10, pp. 1594 - 1597
Activated carbon was produced from waste coffee grounds by treatment with ZnCl . Supercapacitor electrodes prepared from this coffee grounds carbon exhibited... 
Electrical double-layer capacitor | Agricultural wastes | Coffee beans | Activated carbon | Surface functional groups | ELECTROCHEMISTRY | PORE STRUCTURE | AREA | ACTIVATED CARBONS | CHEMICAL ACTIVATION | ENERGY-STORAGE | FUNCTIONAL-GROUPS | DOUBLE-LAYER CAPACITANCE
Journal Article
Food Research International, ISSN 0963-9969, 05/2019, Volume 119, pp. 725 - 732
Journal Article
Nature, ISSN 0028-0836, 04/2016, Volume 532, Issue 7600, pp. 417 - 417
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2015, Volume 63, Issue 1, pp. 691 - 699
The paper presents the study on possibilities of using green coffee beans (GCB) from Ethiopia, Kenya, Brazil and Colombia as a functional additive. The... 
Antioxidants | Bioaccessibility | Green coffee | Grinding | Functional food | ROASTED COFFEE | ASSAY | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | CHLOROGENIC ACIDS | ANTIOXIDANT PROPERTIES | BREAD | IN-VITRO | IMPACT | EXTRACTS | Functional foods | Dietary supplements | Caffeine
Journal Article