Wednesday 16 April 2025
type here...
  • La Cimbali
- Advertisement -spot_img

TAG

coffee

Science

COCOTEA 27 / GASTROINTESTINAL STRUCTURE- AND DOSE-RESPONSE RELATIONSHIPS FOR ABSORPTION OF COFFEE POLYPHENOLS

Comunicaffe -
Scherbl D.1, Erk T.1, Barron D.2, Dionisi F.2; Hauser, J.1, Muentnich S.1, Renouf M.2; Steiling H.2, Williamson G.2, Richling E.1 1 Department of Food...
Science

COCOTEA 26 / LONG-TERM EFFECTS OF REGULAR COFFEE: 4-WEEK CONSUMPTION OF MEDIUM ROAST AND DARK ROAST COFFEE DIFFERENTIALLY AFFECTS PARAMETERS OF SATIETY AND ENERGY...

Comunicaffe -
Annett Riedel1, Christina Maria Hochkogler1, Natalie Dieminger2, Roman Lang2, Tamara Bakuradze3, Gina Montoya3, Swantje Winkler4, Gerhard Bytof5, Ingo Lantz5, Herbert Stiebitz5, Thomas Hofmann2, Elke...
Events

LA MARZOCCO – Pietro Bambi was awarded in Paris for ever

Comunicaffe -
PARIS – Last night, at the annual European Coffee Awards, on occasion of the European Coffee Symposium, La Marzocco’s Honorary President, Piero Bambi, was awarded...
Science

COCOTEA 20 / COFFEE: LET’S GO BEYOND ANTIOXIDANT ACTIVITY

Comunicaffe -
Vitaglione P. Department of Agricultural and Food science, University of Naples “Federico II”, Portici, Italy. paola.vitaglione@unina.it Coffee is one of the most consumed beverage...
Companies

VIETNAM – Agriculture export earnings up 1.5% despite slump in coffee prices

Comunicaffe -
HANOI – Export earnings from agricultural, forestry and fisheries products in the first 11 months of the year recorded a 1.5 per cent increase...
Science

COCOTEA / 18 – EVIDENCE OF DIFFERENT FLAVOR FORMATION DYNAMICS BY ROASTING COFFEE FROM DIFFERENT ORIGINS: ONLINE ANALYSIS WITH PTR-TOF-MS

Comunicaffe -
Gloess A.N.1, Vietri A.2, Bongers S.3, Koziorowski T.3, Yeretzian C.1 1 Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry, Wädenswil, Switzerland. 2 Zurich...
Science

COCOTEA / 16 – CHEMICAL AND SENSORY PERSPECTIVE ON BREWED COFFEE FLAVOUR AS AFFECTED BY STORAGE CONDITIONS OF GREEN COFFEE BEANS

Comunicaffe -
Daan van Beek1, Wender Bredie2, Mads Høgsted3, Rikke V. Hedegaard1 1Food Chemistry, Department of Food Scienc , University of Copenhagen. 2Sensory Science, Department of Food...
Science

COCOTEA / 15 – THE KINETICS OF COFFEE AROMA EXTRACTION

Comunicaffe -
Mestdagh, F.1 Folmer, B.2 Davidek, T. 1 Blank, I. 1 1 Nestlé Product & Technology Centre, Orbe, Switzerland. 2 Nespresso, Lausanne, Switzerland. E-mail: Frederic.Mestdagh@rdor.nestle.com...
Companies

FUTURES MARKETS – ICE Futures US Thanksgiving Holiday Trading Schedule

Comunicaffe -
NEW YORK – ICE Futures U.S. will observe the following schedule for the 2013 Thanksgiving Holiday. Changes from normal trading and daily settlement window...
Science

COCOTEA / 12 – COFFEE-MEDIATED CHEMOPREVENTION – MATTER OF GENOTYPE ?

Comunicaffe -
Hassmann U.1, Haupt L.M.2, Smith R.A.2, Bytof G.3, Lantz I.3, Griffiths L.R.2, Marko D.1 1 Department of Food Chemistry and Toxicology, University of Vienna,...
1...979899...104Page 98 of 104

Latest news

- Advertisement -spot_img

© Copyright 2025 | Editoriale Comunicaffè
P.IVA 05752870963 | tel. +39 335 5967702

About us

Since the first issue, on May 1st 2001, the objective of Comunicaffe International has been to provide an updated, punctual and essential information service to operators in the sector. The idea is to be useful, providing information on the coffee, cocoa and tea supply chains in order to develop critical thinking and debate. Stay with us.
Comunicaffe International is also a daily newsletter sent to 38.000 professionals in Italy and more than 85.000 worldwide. Follow us.
Contact us: info@comunicaffe.com | tel. +39 335 5967702

Sections

Editor choice