Concepedia

Correlation between cup quality and chemical attributes of Brazilian coffee

Adriana Farah, Mariana Monteiro, Verônica Calado, Adriana S. Franca, Luiz C. Trugo

Food Chemistry · 2005 · 463 citations · 21 references

DOI

Concepts

References

21

Official methods of analysis of the Association of Official Analytical Chemists. 13th ed.

Horwitz William · 1980 · 1.2K citations

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Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee

Adriana Farah, Tomas de Paulis, Luiz C. Trugo et al. · Journal of Agricultural and Food Chemistry · 2005 · 534 citations

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Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions

Chin‐Long Ky, J. Louarn, Stéphane Dussert et al. · Food Chemistry · 2001 · 368 citations

, , +12

Composition of green and roasted coffees of different cup qualities

Adriana S. Franca, Juliana C.F. Mendonça, Sami D. Oliveira · LWT · 2004 · 267 citations

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Antioxidant and prooxidant properties of caffeine, theobromine and xanthine.

Sonish Azam, Naghma Hadi, Nizam U. Khan et al. · PubMed · 2003 · 236 citations

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