Reducing copper toxicity by drinking coffee by Djati Utomo, Handojo

“…This experimental study, using copper-ion selective electrode (Cu-ISE), lowered copper concentrations due to the availability of copper binding ligands found in coffee solution. The copper electrodes were calibrated thoroughly using ethylenediamine (en) standard buffer solution before being used for determining free and bound copper ions in coffee solution.…”

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics by Panagiota Zakidou, Fotini Plati, Anthia Matsakidou, Evdoxia-Maria Varka, Georgios Blekas, Adamantini Paraskevopoulou

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The Coffee Red Mealybug, Nipaecoccus coffeae (Hempel) (Hemiptera: Pseudococcidae), an uncommon mealybug attacking coffee plants in Brazil by Ernesto Prado, Lenira Santa-Cecília, Paulo Reis, Eduardo Mosca

“…The Coffee Red Mealybug, Nipaecoccus coffeae (Hempel, 1919), was rediscovered in coffee crops in Brazil. …”
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Indonesian Coffee Culture and Heritage: Demystifying the Heritage Value of Coffee Shops inside Historical Buildings in Jakarta and Bandung by Kevin Mochamad Oktafarel, Mario, Dinda Nadhila Augusta, Ali Arifin, Agus Suharjono Ekomadyo, Vanessa Susanto

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Incorporation of gambir catechin crude extract in robusta instant coffee made from different coffee processing methods by Budi Santoso, Adinda Sulthanah Zhafirah, Gatot Priyanto, Agus Wijaya, Parwiyanti, Hermanto

“… This research aimed to enhance the antioxidant properties of instant gambir coffee by adding gambir catechin crude extract during coffee processing using natural anaerobic, full wash, and honey methods. …”
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Developing coffee culture among indonesia’s middle-class: A case study in a coffee-producing country by Mangku Purnomo, Yayuk Yuliati, Agustina Shinta, Fitria Dina Riana

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Urinary excretion of estrogenic chemicals following consumption of capsule coffee and French press coffee: A crossover study by Junichi R. Sakaki, Anthony A. Provatas, Christopher Perkins, Ock K. Chun

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Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee by Nur Hadiyani Zakaria, Kanyawee Whanmek, Sirinapa Thangsiri, Wimonphan Chathiran, Warangkana Srichamnong, Uthaiwan Suttisansanee, Chalat Santivarangkna

“…Many studies have focused on the health benefits of green coffee beans and coffee brewed by conventional hot water methods. …”
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A Qualitative Dataset for Coffee Bio-Aggressors Detection Based on the Ancestral Knowledge of the Cauca Coffee Farmers in Colombia by Juan Felipe Valencia-Mosquera, David Griol, Mayra Solarte-Montoya, Cristhian Figueroa, Juan Carlos Corrales, David Camilo Corrales

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Phenotypic Performance Evaluation of the Coffee Variety Marsellesa® over 1400 meters a.s.l. as an Alternative for Coffee Growing by Josue Otoniel Dilas-Jiménez, Helgar Zelada Valqui, Wilson Carrasco Barturén, Carlos Mugruza-Vassallo

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Production Process and Quality Testing of Arabica Ground Coffee (Coffee arabica L) Solok Regency, West Sumatera by Rince Alfia Fadri, Kesuma Sayuti, Novizar Nazir, Irfan Suliansyah

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Cookies enriched with coffee silverskin powder and coffee silverskin ultrasound extract to enhance fiber content and antioxidant properties by Cecilia Dauber, Melissa Romero, Clarita Chaparro, Camila Ureta, Clara Ferrari, Romina Lans, Lucía Frugoni, María V. Echeverry, Beatriz Sánchez Calvo, Andrés Trostchansky, Marcelo Miraballes, Adriana Gámbaro, Ignacio Vieitez

Subjects: “…coffee silverskin…”
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Diversity of Bacillus thuringiensis strains isolated from coffee plantations infested with the coffee berry borer Hypothenemus hampei by Glen Arrieta, Alejandro Hernández, Ana M Espinoza

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CoLeaf-DB: Peruvian coffee leaf images dataset for coffee leaf nutritional deficiencies detection and classification by Victor A. Tuesta-Monteza, Heber I. Mejia-Cabrera, Juan Arcila-Diaz

Subjects: “…Peruvian coffee…”
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Stable radical content and anti-radical activity of roasted Arabica coffee: from in-tact bean to coffee brew. by Gordon J Troup, Luciano Navarini, Furio Suggi Liverani, Simon C Drew

“…Roasting coffee beans has further been suggested to increase the antioxidant (AO) capacity of coffee brews. …”
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Antimicrobial effects of green and roasted beans of Coffee robusta and Coffee arabica on Streptococcus mutans – An in vitro comparative study by Soni Ashok Gupta, Gauri Vidhyadhar Potdar, Kritika Dinesh Jain, Kajal Pravin Jethwa, Vaibhav Pravin Thakkar, Sabita M Ram, Samir Ramkrishna Pachpute

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Determination of Harvesting Time and Fermentation Conditions of Coffee (Coffee sp) Beans Based on the Fruit Pericarp Enzyme Activity) by Muhammad Said Didu

“…Pectinase enzyme of coffee pericarp, containing pectinesterase and polymetilesterase, is potential to determine harvesting time or to classify coffee beans. …”
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Influence of coffee consumption on serum lipid profile parameters: Can coffee consumption lead to health consequences in humans? by Saad Al-Fawaeir, Jafar M. Alawneh, Ibrahim Al-Odat

Subjects: “…Coffee consumption…”
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Not my cup of coffee: Farmers’ preferences for coffee variety traits – Lessons for crop breeding in the age of climate change by Abrha Megos Meressa, Stale Navrud

Subjects: “…Coffee…”
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Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts by Jookyeong Lee, Seong Jun Hong, Jin-Ju Cho, Chang Guk Boo, Da-Som Kim, Eui-Cheol Shin

Subjects: “…coffee…”
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