Untitled - Pustaka Deptan

2010SCIENCEDIRECT413 Acrylamide in espresso coffee: Influence of species, roastdegree and brew length/ Rita C. Alves …[et al.]Food Chemistry, Volume 119, Issue 3, 1 April 2010, p. 929-934,ISSN 0308-8146.Keywords: Acrylamide; Espresso coffee; Coffee brews;Coffee species; Roast; Brew length.414 Changes on the levels of serotonin precursors - tryptophan and5-hydroxytryptophan - during Roasting of Arabica and Robustacoffee / Ana Carolina C.L. Martins, M. Beatriz A. Gloria.Food Chemistry, Volume 118, Issue 3, 1 February 2010, p. 529-533, ISSN 0308-8146.Keywords: Coffee; Arabica; Robusta; Tryptophan; 5Hydroxytryptophan; Roasting.415 Chlorogenic acid and other relevant compounds in Braziliancoffees processed by semi-dry and wet post-harvesting methods/ Giselle S. Duarte, Antonio A. Pereira, Adriana Farah,Food Chemistry, Volume 118, Issue 3, 1 February 2010, p. 851-855, ISSN 0308-8146.Keywords: Coffee; Post harvesting; Semi dry postharvesting method; Wet post harvesting method;Chlorogenic acid; Trigonelline; Sucrose.416 Determination of coffee origins by integrated metabolomicapproach of combining multiple analytical data / Moon-YoungChoi …[et al.]93