Factors influencing extent of nausea in the patients on oral iron therapy by Prokić Anđelka, Janković Slobodan M.

“…The mean score of the DINS from the sample of 128 patients was 8.56 ± 5.07 (range from 5 to 25). Each additional cup of coffee per week increased the DINS score for 0.143 points, the history of gastrointestinal disease had protective effect and decreased the DINS score for 5.923 points. …”
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Impact of Affordances on Inhibition of Return is moderated by ADHD by Alen Hajnal, Landry Filce, Morteza Mahdiani

“… Visual attention is essential to performing functional tasks such as reaching out and picking up a cup of coffee from the table. To what extent is attention in individuals diagnosed with ADHD affected during such tasks? …”
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Effects of caffeine intake and performance pressure on working memory by Laila Indra Lestari, Sri Kusrohmaniah

“…Given the prevalence of caffeine intake prior to facing high-pressure situations, the consumption of a cup of coffee does not improve cognitive performance as many would expect. …”
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Determination of coffee extract level in saliva Orthodontic patient by Sarmad S. Salih Al Qassar, Ghada A. Taqa, Israa R. Al Kasso

“…Each patient took one cup of coffee (100 ml), then salivary sample was collected at 0, 10, 20, 30, 45 min, 1, 2 and 3 hr. then the concentration of caffeine was detected in every sample. …”
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<b>Calcium fortification of roasted and ground coffee with different calcium salts by Luana Nascimento de Paula, Aloisio Henrique Pereira de Souza, Isabel Craveiro Moreira, Aline Kirie Gohara, Ana Flávia de Oliveira, Lucia Felicidade Dias

“…The daily habit of drinking a cup of coffee (50 mL) has been popularized inBrazil; therefore, the addition of calcium citrate malate into traditional coffee powder can be an excellent calcium source and ensure the healthy intake of this macro mineral.…”
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Does Coffee Have Terroir and How Should It Be Assessed? by Simon D. Williams, Bronwyn J. Barkla, Terry J. Rose, Lei Liu

“…The unique combination of these parameters gives the consumer a unique cup of coffee, reminiscent of the place the coffee was produced.…”
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The Ethical Turn in Commodity Culture: Consumption, Care and the Other by Tania Lewis

“…At this café, the traditional economic exchange associated with the purchase of a cup of coffee has been subtly moved into other territories through the introduction of questions of gift giving, and of responsibility, care and even love (as we see here, the café’s logo is a coffee cup with a series of hearts rising from it) into the exchange ritual. …”
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Coffee consumption and risk of cancers: a meta-analysis of cohort studies by Zou Jian, Bao Zhijun, Yu Xiaofeng, Dong Jie

“…Overall, an increase in consumption of 1 cup of coffee per day was associated with a 3% reduced risk of cancers (RR, 0.97; 95% CI, 0.96-0.98). …”
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Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level by Fosca Vezzulli, Milena Lambri, Terenzio Bertuzzi

“…With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. …”
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Coffee Consumption and Incidence of Subarachnoid Hemorrhage: The Jichi Medical School Cohort Study by Tsuyako Sakamaki

“…When compared with the participants who consumed less than 1 cup of coffee a day, the HR of SAH was significantly higher in the group who consumed 5 or more cups a day in both models (HR1 4.49; 95% CI, 1.44–14.00; HR2 3.79; 95% CI, 1.19–12.05). …”
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Asymmetry in kinematic generalization between visual and passive lead-in movements are consistent with a forward model in the sensorimotor system. by Ian S Howard, Sae Franklin, David W Franklin

“…In our daily life we often make complex actions comprised of linked movements, such as reaching for a cup of coffee and bringing it to our mouth to drink. …”
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Coffee consumption and risk of fracture in the Cohort of Swedish Men (COSM). by Helena Hallström, Alicja Wolk, Anders Glynn, Karl Michaëlsson, Liisa Byberg

“…For men consuming ≥ 4 cups of coffee/day compared to those consuming <1 cup of coffee/day, HR for any type of fracture was 0.91 (95% CI 0.80-1.02) and for hip fracture: 0.89 (95% CI 0.70-1.14).…”
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ASAM KLOROGENAT PADA KOPI DAN OBESITAS: A SYSTEMATIC REVIEW Chlorogenic Acid in Coffee and Obesity: A Systematic Review by Kamila Dwi Febrianti, Stefania Widya Setyaningtyas

“…Obesity are defined as excessive fat accumulation caused of imbalance energy in and energy out. Consuming a cup of coffee can help prevent obesity through chlorogenic acid compound. …”
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Influence of Sex Differences on Serum Lipid Profiles among Habitual Coffee Drinkers: Evidence from 23,072 Taiwan Biobank Participants by Meng-Ying Lu, Jerry Cheng-Yen Lai, Shaw-Ji Chen

“…Adults who drank more than one cup of coffee per day and those who drank less than one cup per day were compared with non-drinkers. …”
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Will Coffee Filters Work As A Semipermeable Membrane To Protect Hydroponic Systems? by Xie Yu

“…In the first experiment, a cup with coffee filters was placed in algae water to observe if coffee filters can work efficiently for at least 3 days. …”
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Rhythmic manipulation of objects with complex dynamics: predictability over chaos. by Bahman Nasseroleslami, Christopher J Hasson, Dagmar Sternad

“…Using a simplified virtual version of the task of carrying a cup of coffee, we studied how this unpredictable object behavior affected the selected strategies. …”
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Cup texture influences taste and tactile judgments in the evaluation of specialty coffee by Carvalho, F, Fabiana, C, Spence, C

“…In the two main studies (Experiment 1 for Q-graders, and Experiment 2 for amateurs), the participants evaluated a sample of specialty coffee (a different coffee in each study) served in either a smooth or a rough ceramic cup. The coffee was rated by the Q-graders as tasting significantly more acidic when sampled from the rough cup, as opposed to the smooth, whereas the amateurs perceived the coffee as being significantly sweeter when tasted from the smooth cup rather than from the rough cup instead. …”

The Factors That Affect The Satisfaction of Local Coffee Shop Customers in The 4.0 Industry Era by Nanda Rusti, Irham Irham, Any Suryantini

“…The data were collected using online questionnaires sent through direct message on instagram account of each customer who posted a photo with a tag or a hashtag from one of the 31 local coffee shops whilst they were enjoying a cup of coffee drink. All customers had the same opportunity to be sampled according to a representative proportion at each local coffee shop. …”
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From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing by Februadi Bastian, Olly Sanny Hutabarat, Andi Dirpan, Firzan Nainu, Harapan Harapan, Talha Bin Emran, Jesus Simal-Gandara

“…The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. …”
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morphforge: a toolbox for simulating small networks of biologically detailed neurons in Python by Michael James Hull, Michael James Hull, David J Willshaw

“…The broad structure of a modelling study can often be explained over a cup of coffee, but<br/>converting this high-level conceptual idea into graphs of the final simulation results may require<br/>many weeks of sitting at a computer. …”
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