The Potential of Liquid Tofu Waste in Increasing Antioxidant Activity of Robusta Green Coffee by Ayu Rahmawati Sulistyaningtyas, Wildiani Wilson

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Study on the specific adsorption of catechin gallates by cedar lignocellulose by LIANG Hui-ling, LIANG Yue-rong, LU Jian-liang, YE Jian-hui, TANG De-song

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Decaffeination of robusta (Coffea canephora) green beans using enzymes from various types of fruit juice by Anggriani Elfrida Silitonga, Hotnida Sinaga, Jansen Silalahi

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Mass Transfer of Dichloromethane from EU Retail Roast and Ground Decaffeinated Coffee into Prepared Beverages by Massimiliano Fabian, Oliver Süße-Herrmann, Gregory McGaffin, Johannes Hielscher

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Application of Microbial Fermentation in Caffeine Degradation and Flavor Modulation of Coffee Beans by Lu-Xia Ran, Xiang-Ying Wei, Er-Fang Ren, Jian-Feng Qin, Usman Rasheed, Gan-Lin Chen

Subjects: “…decaffeination…”
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Green Processing of <i>Ilex guayusa</i>: Antioxidant Concentration and Caffeine Reduction Using Encapsulation by Supercritical Antisolvent Process by Miguel Ángel Meneses, Jhulissa Guzmán, Jhulissa Cabrera, Jorge Magallanes, Eduardo Valarezo, María del Cisne Guamán-Balcázar

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Numerical Investigation of Conventional and Ultrasound-Assisted Aqueous Extraction of Caffeine from Whole Green Robusta Coffee Beans: Extraction Enhancement via Changing of Extract... by Kuson Bawornruttanaboonya, Nathamol Chindapan, Sakamon Devahastin

Subjects: “…decaffeinated coffee…”
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