Publicacións en colaboración con investigadores/as de Technical University of Berlin (3)

2012

  1. Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 51, pp. 12565-12573

  2. Extraction of coffee antioxidants: Impact of brewing time and method

    Food Research International, Vol. 48, Núm. 1, pp. 57-64

2010

  1. Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 5, pp. 2958-2965