Chlorogenic acid complex (CGA7), standardized extract from green coffee beans exerts anticancer effects against cultured human colon cancer HCT-116 cells by K. Gouthamchandra, H.V. Sudeep, B.J. Venkatesh, K. Shyam Prasad

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Enhanced energy storage in electric double-layer capacitors using boron-doped graphene and upcycled carbon quantum dots derived from spent coffee grounds as electrode materials by Grishika Arora, Nuur Syahidah Sabran, Bo Zhang, H.K. Jun

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Optimalisasi Dimensi Tabung Roasting Kopi Kapasitas 2 kg dengan Pendekatan Model Elemen Hingga by Dedi Suryadi, Bowo Anugrah, Ahmad Fauzan Suryono, Agus Suandi, Novalio Daratha

Subjects: “…coffee roasting…”
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Occurrence of Alternaria Toxins, Ochratoxin A and Aflatoxins B1 in Green Arabic Coffee (Coffea arabica) in Saudi Arabia: Risk Assessment on HepG-2 Cell Line and Male Albino Rats by Ahmed Hashim Almusallam, Ahmed Mahmoud Ismail

“… Arabica coffee (Coffee arabica L.) is among the most popular and widely consumed drinks globally today. …”
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Effect of cardanol on the physical and chemical properties of sodium caseinate-coated papers for packaging applications by Jihyeon Hwang, Yeon-Ji Jo, Dowan Kim

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Effect of substrate temperature and stages duration on recycling of agro-industrial residues through Pleurotus ostreatus production by Sami Abou Fayssal, Milena Yordanova, Youssef Sassine

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IMA Genome-F 11 by Brenda D. Wingfield, Arista Fourie, Melissa C. Simpson, Vuyiswa S. Bushula-Njah, Janneke Aylward, Irene Barnes, Martin P. A. Coetzee, Léanne L. Dreyer, Tuan A. Duong, David M. Geiser, Francois Roets, E. T. Steenkamp, Magriet A. van der Nest, Carel J. van Heerden, Michael J. Wingfield

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Sosyal Medyada Kahve Sektörü İtibar Yönetiminin İtibar Ölçeği Boyutları Açısından Değerlendirilmesi: Instagram Örneği by Kübra Çorapsız

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Adjunct Intravitreous Triamcinolone Acetonide in the Treatment of Diabetic Macular Edema with Anti-VEGF Agents by Robert B. Garoon, Robert E. Coffee, Lai Jiang, Christina Y. Weng, Petros E. Carvounis

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Telehealth in Response to the Rural Health Disparity by Shreya Kolluri, Thor S. Stead, Rohan K. Mangal, R. Lane Coffee Jr., Jonathan Littell, Latha Ganti

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Constraints and sources of nonequilibrium: a case of radical market transformation in Brazil by Andriani Pierpaolo

“…Illycaffé entered Brazil in 1991 with the simple goal of finding high quality coffee and with a simple but revolutionary procurement strategy based on a) direct interaction with farmers and b) on an Award for the best coffee quality beans. …”
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PUSAT PEMASARAN KOPI TORAJA DI MAKASSAR DENGAN PENDEKATAN ARSITEKTUR EKOLOGI by Nirhamullah Nirhamullah, Wasilah Wasilah

“…One result is that the famous spice Coffee. A coffee plantation crops in South Sulawesi, especially in the districts of Tana Toraja promising. …”
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Pengaruh Pemberian Kopi Instan Oral Terhadap Kadar Asam Urat pada Tikus Wistar by Fauzan Arisyi Koto, Husnil Kadri, Zelly Dia Rofinda

“…Control was not treat with coffee, treatment 1 were given low dose of coffee equivalent to 3 cups (0,39 mg/3 ml), treatment 2 were given moderate dose of coffee equivalent to 6 cups (0,78 mg/ 3ml), treatment 3 were given high dose of coffee equivalent to 10 cups (1,3 mg/ 3ml) for 4 weeks (28 days). …”
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Evaluating the Color Stability of 3D Printed Temporary and Permanent Composite Resins After Exposure to Common Beverages by Mustafa Duzyol

“…They were then immersed in tea, coffee, or water at 37°C for 7 days. Color changes were measured using the CIE Lab* system and analyzed using IBM SPSS 26, with ΔE00 values compared to clinical thresholds.Results: After 7 days, the greatest color change (ΔE00) was observed in all coffee-immersed groups, with the TU + coffee group showing the highest ΔE00 value (2.38 ± 0.21), exceeding the clinically acceptable threshold of 2.25. …”
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Pengaruh Paparan Medan Magnet Extremely Low Frequency (ELF) terhadap Perubahan pH Pada Proses Fermentasi Biji Kopi Lanang (Peaberry) Kering by Mamik Purbawati, Sudarti Sudarti, Firdha Kusuma A A

“…High levels of caffeine in coffee beans can be reduced by the coffee fermentation process. …”
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Deteksi Cepat Kadar Alkohol Pada Minuman Kopi dengan Metode Dielektrik dan Jaringan Syaraf Tiruan by Sucipto Sucipto, Yuyun Rohmawati, Dyah Ayu Widyaningrum, Danang Triagus Setiyawan

“…Abstract Whiskey addition in the coffee drinks is a problem for consumers. Measurement of differences in the value of the bioelectric properties of each ingredient is expected to predict alcohol content in coffee drinks. …”
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Business Development Strategy of Beverage Powder Company by M. Zaenal Mahasin, Hartoyo, Rokhani Hasbullah

“…Background: Indonesia is currently experiencing the fourth wave of the coffee trend, characterized by a sharp increase in the market size of the coffee shop business. …”
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Gustatory-Visual Interaction in Human Brain Cortex: fNIRS Study by Karolina Jezierska, Aneta Cymbaluk-Płoska, Justyna Zaleska, Wojciech Podraza

“…Protocols I, II, III, and IV—activation with distillate water, coffee with lower concentration, reference (no stimulation), and coffee with higher concentration, respectively, were used. …”
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Evaluation of the Mechanical Properties of Different Dental Resin-Based Materials After Submersion in Acidic Beverages by Răzvan Constantin Brânzan, Ionuț Tărăboanță, Cristina Angela Ghiorghe, Simona Stoleriu, Vlad Cârlescu, Andra Claudia Tărăboanță-Gamen, Sorin Andrian

“…For the scratch test, the resin-based sealant showed a significant decrease after 14 days of storage in coffee, from 0.34 to 0.02 units. <b>Conclusions</b>: The submersion of conventional nanohybrid, flowable, heavy-flow composite resins and resin-based sealants in coffee, cola and red wine solutions changes the mechanical properties (Young’s modulus of elasticity, Vickers microhardness and scratch resistance). …”
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Optimization of Edible Coating Formulation Using Response Surface Methodology for Delaying the Ripening and Preserving Tomato (Solanum lycopersicum) Fruits by Franck Laurins Tchouala Tazo, Gabriel Kanmegne, Alain Ngotio Tchinda, Odelonne Justine Kenfack, Eugéne Tafré Phounzong

“…The present study aimed at formulating a coating solution based on coffee leaf extract, starch, and Gum Arabic in order to extend the postharvest shelf life of tomato. …”
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