Wednesday 01 May 2024
type here...
  • Triesteexpresso
- Advertisement -spot_img

TAG

phenolic

Science

COCOTEA 60 – PHENOLIC COMPOSITION, CAFFEINE CONTENT AND ANTIOXIDANT CAPACITY OF COFFEE SILVERSKIN

Comunicaffe -
Calani L., Bresciani L., Brighenti F., Del Rio D. The φ2 Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, LS9 Interlaboratory group, Department of...
Science

COCOTEA 53 – STRUCTURE AND FUNCTIONALITY OF PROTEINS CHANGE BY INTERACTION WITH COFFEE PHENOLIC COMPOUNDS

Comunicaffe -
Fernandez-Gomez, B.1, Ullate, M.1, Mesa, M.D.2, Ferranti, P.3, del Castillo, M.D.1 1 Institute of Food Science Research (UAM-CSIC). Madrid, Spain. 2 Institute of Nutrition...
Science

COCOTEA /3 – CHEMISTRY AND FATE OF TEA AND COCOA PHENOLIC COMPOUNDS IN FOOD AND BIOLOGICAL SYSTEMS

Comunicaffe -
CHEMISTRY AND FATE OF TEA AND COCOA PHENOLIC COMPOUNDS IN FOOD AND BIOLOGICAL SYSTEMS Kokkinidou S., Zhang L.,Peterson D.G.* Department of Food Science and...

Latest news

- Advertisement -spot_img

© Copyright 2024 - 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