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Economics; Mexico.185 Changes in particles of coffee powder and extensions to caking/P. Saragoni, J.M. Aguilera, P. Bouchon …[et al.]Food Chemistry, Volume 104, Issue 1, 2007, p. 122-126, ISSN0308-8146.Keywords: Caking; Glass transition; Coffee powder;Microscopy; Kinetics.186 Characterization of water mobility in dry and wetted roastedcoffee using low-field proton nuclear magnetic resonance / M.-L. Mateus ...[et al.]Journal of Food Engineering, Volume 81, Issue 3, August 2007,p. 572-579, ISSN 0260-8774.Keywords: Roasted coffee; Water mobility; Spin spinrelaxation.187 Chemical effects on the soil-plant system in a secondary treatedwastewater irrigated coffee plantation - A pilot field study inBrazil / Uwe Herpin…[et al.]Agricultural Water Management Volume 89, Issues 1-2, 16April 2007, p. 105-115, ISSN 0378-3774Keywords: Treated wastewater; Recycling; Na;Fertilization; Nutrients; Coffea arabica.188 Chlorogenic acid synthesis in coffee : An analysis of CGAcontent and real-time RT-PCR expression of HCT, HQT, C 3 H 1 ,and CCoAOMT 1 genes during grain development in C.canephora/ Maud Lepelley…[et al.]Plant Science, Volume 172, Issue 5, May 2007, p. 978-996,ISSN 0168-9452.Keywords: Coffee; Chlorogenic acid (CGA) metabolism;Seed development; Health benefits.189 Coffee consumption protects human lymphocytes againstoxidative and 3-amino-1-methyl-5H-pyrido4,3-bindole acetate(Trp P 2) induced DNA-damage: Results of an experimental40
study with human volunteers/ J. Bichler ...[et al.]Food and Chemical Toxicology, Volume 45, Issue 8, August2007, p. 1428-1436, ISSN 0278-6915.Keywords: Coffee; Comet assay; DNA damage; Humanintervention study; Trp P 2190 comparative evaluation of methodologies for water contentdetermination in green coffee/ Juliana C.F. Mendonca, AdrianaS. Franca, Leandro S. Oliveira.LWT - Food Science and Technology, Volume 40, Issue 7,September 2007, p. 1300-1303, ISSN 0023-6438.Keywords: Green coffee; Moisture content; Karl Fischer;Oven drying; Infrared drying.191 comparative study of chemical attributes and levels of amines indefective green and roasted coffee beans/ Anna Luiza S.Vasconcelos …[et al.]Food Chemistry, Volume 101, Issue 1, 2007, p. 26-32, ISSN0308-8146.Keywords: Coffee; Defective beans; Chemical composition;Amines; Roasting192 Composition of coffee shade tree species and density ofindigenous arbuscular mycorrhizal fungi (AMF) spores in Bonganatural coffee forest, Southwestern Ethiopia/ Diriba Muleta...[etal.]Forest Ecology and Management, Volume 241, Issues 1-3, 30March 2007, p. 145-154, ISSN 0378-1127.Keywords: Arbuscular mycorrhizal fungi spore density;Bonga natural coffee forest; Coffee shade treespecies.193 Demand for coffee in Sweden: The role of prices, preferencesand market power / Dick Durevall…[et al.]Food Policy, Volume 32, Issues 5-6, October-December 2007, p.566-584, ISSN 0306-9192.Keywords: Coffee exports; Coffee price; Market power;41
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Page 87 and 88: 2009PROQUEST360 Transgenic coffee f
Page 89 and 90: EPR spectroscopy; Hydroxyl radicals
Page 91 and 92: 377 Evaluation of the potential of
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Keywords: Coffea; Environment; Chlo
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111beta-Hydroxysteroid, 20AAaIT, 58
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Chemical analysis, 66Chemical compo
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Enantiomers, 15Endomycorrhiza, 45En
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Na, 36Natural consumption situation
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Purine metabolism, 7, 19Putrescine,
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Time allocation, 45Tissue culture,
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