Roasting process affects the profile of diterpenes in coffee von Dias, Rafael Carlos Eloy, de Faria-Machado, Adelia Ferreira, Mercadante, Adriana Zerlotti, Bragagnolo, Neura, Benassi, Marta de Toledo

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Evaluation of Kahweol and Cafestol in Coffee Tissues and Roasted Coffee by a New High-Performance Liquid Chromatography Methodology von Dias, Rafael Carlos Eloy, Campanha, Fernanda Gonçalves, Vieira, Luiz Gonzaga Esteves, Ferreira, Lucia Pires, Pot, David, Marraccini, Pierre, Benassi, Marta De Toledo

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Kahweol and cafestol in coffee brews: comparison of preparation methods von Wuerges, Karla Leticia, Dias, Rafael Carlos Eloy, Viegas, Marcelo Caldeira, Benassi, Marta de Toledo

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Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test von Viencz, Thayna, Portela, Claudimara da Silva, Rocha, Rodrigo Barros, Alves, Enrique Anastácio, Ramalho, André Rostand, Dias, Rafael Carlos Eloy, Benassi, Marta de Toledo

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Natural Intervarietal Hybrids of Coffea canephora Have a High Content of Diterpenes von Francisco, Julyene Silva, Dias, Rafael Carlos Eloy, Alves, Enrique Anastácio, Rocha, Rodrigo Barros, Dalazen, Janderson Rodrigues, Mori, André Luiz Buzzo, Benassi, Marta de Toledo

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Spectrophotometric method for quantification of kahweol in coffee von Dias, Rafael Carlos Eloy, Alves, Sandriel Trindade, Benassi, Marta de Toledo

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Data on roasted coffee with specific defects analyzed by infrared-photoacoustic spectroscopy and chemometrics von Dias, Rafael Carlos Eloy, Valderrama, Patrícia, Março, Paulo Henrique, Dos Santos Scholz, Maria Brigida, Edelmann, Michael, Yeretzian, Chahan

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Antioxidant Activity of Commercial Soluble Coffees von Marcucci, Carolina, Dias, Rafael, Almeida, Mariana, Benassi, Marta

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Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy von Dias, Rafael Carlos Eloy, Valderrama, Patrícia, Março, Paulo Henrique, dos Santos Scholz, Maria Brigida, Edelmann, Michael, Yeretzian, Chahan

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Bioactive compounds in blends of coffee defects originating from the harvesting von Carlos Eloy Dias, Rafael, Ed Wieland Opitz, Sebastian, Yeretzian, Chahan

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Caveol e cafestol em bebidas de café: comparação de métodos de preparo von Wuerges, Karla Leticia, Rafael Carlos Eloy Dias, Marcelo Caldeira Viegas, de Toledo Benassi, Marta

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Consumo de cafeína: uma abordagem bioquímica e sociocultural num ambiente escolar von Araujo, Daniel Elias de Paula, Delfino, Fabiúla Suianí, Provesi, João Vitor, Skiba, Luiz Gustavo, Hasper, Marcelo Gabriel, Silva, Paula Vergara da, Dias, Rafael Carlos Eloy

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Teores de compostos bioativos em cafés torrados e moídos comerciais von Souza, Romilaine Mansano Nicolau de, Canuto, Gisele André Baptista, Dias, Rafael Carlos Eloy, Benassi, Marta de Toledo

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Teores de compostos bioativos em cafés torrados e moídos comerciais Levels of bioactive compounds in commercial roasted and ground coffees von Romilaine Mansano Nicolau de Souza, Gisele André Baptista Canuto, Rafael Carlos Eloy Dias, Marta de Toledo Benassi

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Ordenamento náutico como estratégia educativa para prevenção de conflitos e acidentes marítimos no Canal do Linguado – Balneário Barra do Sul (SC) von Calcinoni, José Eduardo, Dias, Rafael Carlos Eloy, Spiess, Maiko Rafael

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Metodologia para análise simultânea de ácido nicotínico, trigonelina, ácido clorogênico e cafeína em café torrado por cromatografia líquida de alta eficiência von Alves, Sandriel Trindade, Dias, Rafael Carlos Eloy, Benassi, Marta de Toledo, Scholz, Maria Brígida dos Santos

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Kahweol and cafestol in coffee brews: comparison of preparation methods von Wuerges, Karla Leticia, Dias, Rafael Carlos Eloy, Viegas, Marcelo Caldeira, Benassi, Marta De Toledo

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