About: Roasting process affects the profile of diterpenes in coffee

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article by Rafael Carlos Eloy Dias et al published 29 July 2014 in European Food Research and Technology

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в липні 2014 (uk) im Juli 2014 veröffentlichter wissenschaftlicher Artikel (de) article by Rafael Carlos Eloy Dias et al published 29 July 2014 in European Food Research and Technology (en)
publication date	wds:Q58370388-6EFBB5C1-A33E-4344-8D05-D8CD0581BD99
publication date	2014-07-29 00:00:00Z (xsd:dateTime)
exact match	wds:Q58370388-C63F3D12-9080-488B-ADAE-71D70FFFC890
exact match	https://scigraph.springernature.com/pub.10.1007/s00217-014-2293-x
cites work	wds:Q58370388-17A3E09D-DF80-4162-BD33-4864835A9E42 wds:Q58370388-1C9EB1DB-BF12-4BB5-84C0-B89FED63C5F4 wds:Q58370388-22D23A1E-E442-4E7A-BADE-0BB32114864E wds:Q58370388-7A432ED9-5085-4FB1-8427-A5C79D8592CE wds:Q58370388-ADA61EEC-867C-427B-B619-D028AF7344E6 wds:Q58370388-EE45C676-A393-4794-9D43-466904DAFE8A wds:Q58370388-F78830F9-F5C4-4573-960D-C2F7F1CF7354 wds:Q58370388-FD33E102-0C33-44A4-8837-6133615F26FE
cites work	Reproducibility of the serum lipid response to coffee oil in healthy volunteers Influence of water quench cooling on degassing and aroma stability of roasted coffee. Cafestol and kahweol, two coffee specific diterpenes with anticarcinogenic activity The impact of coffee on health Evaluation of kahweol and cafestol in coffee tissues and roasted coffee by a new high-performance liquid chromatography methodology Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy Cholesterol-raising diterpenes in types of coffee commonly consumed in Singapore, Indonesia and India and associations with blood lipids: a survey and cross sectional study Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans
author name string	wds:Q58370388-45915C22-CBD9-4299-A1CA-5C19C97AF0ED wds:Q58370388-AFF83659-4418-433A-8B47-4A954436EBD3 wds:Q58370388-CC524497-7066-4B6C-9C98-23AAFEE194EA
author name string	Neura Bragagnolo Rafael Carlos Eloy Dias Adelia Ferreira de Faria-Machado
rdfs:label	Roasting process affects the profile of diterpenes in coffee (en) Roasting process affects the profile of diterpenes in coffee (nl)
skos:prefLabel	Roasting process affects the profile of diterpenes in coffee (en) Roasting process affects the profile of diterpenes in coffee (nl)
name	Roasting process affects the profile of diterpenes in coffee (en) Roasting process affects the profile of diterpenes in coffee (nl)
author	wds:Q58370388-0570C488-F361-45DA-972F-4D17F6E20DB9 wds:Q58370388-C226C89F-2B98-46EC-83D9-F362F1606A7C
author	Adriana Zerlotti Mercadante Marta de Toledo Benassi
title	wds:Q58370388-D68F5BD9-C7EC-4CC7-A91B-EAED3B36B86F
title	Roasting process affects the profile of diterpenes in coffee (en)
page(s)	wds:Q58370388-980CC19E-7840-4336-A996-E0AAA09C0BCE
page(s)	961-970
instance of	wds:Q58370388-9F987959-BD33-45BD-A5BD-9D1EC1B66617
instance of	scholarly article
published in	wds:Q58370388-F21FCB52-EA70-48BE-852B-7999CB84856A
published in	European Food Research and Technology
issue	wds:Q58370388-1D9B6CE7-1427-4522-B8D6-83A4FCF442B7
volume	wds:Q58370388-5786644E-1694-4112-9A90-71D1F85CDE07
issue	6
volume	239
DOI	wds:Q58370388-60828FA7-7F33-44EF-9043-8A7801529277
DOI	http://dx.doi.org/10.1007/S00217-014-2293-X
DOI	10.1007/S00217-014-2293-X
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58370388
is cites work of	Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties Coffee consumption and disease correlations.
is cites work of	wds:Q28547937-208A4C7F-293C-45A7-95C1-B4778D994594 wds:Q47195821-81233538-1114-4BB9-8A87-7789E0C623CE

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