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There are 7047 results for: content related to: ESPRESSO: The next European exoplanet hunter

  1. Espresso coffee residues as a nitrogen amendment for small-scale vegetable production

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 15, December 2015, Pages: 3059–3066, Soraia Cruz and Cláudia SC Marques dos Santos Cordovil

    Version of Record online : 28 JUL 2015, DOI: 10.1002/jsfa.7325

  2. High-intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1374–1381, Bruna M. Azevedo, Flávio L. Schmidt and Helena M. A. Bolini

    Version of Record online : 7 APR 2015, DOI: 10.1111/ijfs.12774

  3. How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup

    Journal of the Science of Food and Agriculture

    Accepted manuscript online: 11 DEC 2017, Antonio Derossi, Ilde Ricci, Rossella Caporizzi, Anna Fiore and Carla Severini

    DOI: 10.1002/jsfa.8826

  4. A neuro-fuzzy computational approach for multicriteria optimisation of the quality of espresso coffee by pod based on the extraction time, temperature and blend

    International Journal of Food Science & Technology

    Volume 47, Issue 4, April 2012, Pages: 837–846, Lucia Russo, Donatella Albanese, Constantinos I. Siettos, Marisa Di Matteo and Silvestro Crescitelli

    Version of Record online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2011.02916.x

  5. The Flavor of Choice

    Coffee: Grounds for Debate

    Scott F. Parker, Michael W. Austin, Pages: 152–165, 2011

    Published Online : 15 MAR 2011, DOI: 10.1002/9781444393385.ch12

  6. Nonlinear pricing in an oligopoly market: the case of specialty coffee

    The RAND Journal of Economics

    Volume 38, Issue 2, June 2007, Pages: 512–532, Brian McManus

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1756-2171.2007.tb00081.x

  7. The use of innovative ICT in the active pursuit of literacy

    Journal of Computer Assisted Learning

    Volume 20, Issue 1, February 2004, Pages: 50–58, M. Watts and C. Lloyd

    Version of Record online : 3 FEB 2004, DOI: 10.1111/j.1365-2729.2004.00065.x

  8. DESCRIPTIONS WITH ADVERBS OF QUANTIFICATION

    Philosophical Issues

    Volume 16, Issue 1, September 2006, Pages: 65–87, Delia Graff Fara

    Version of Record online : 27 SEP 2006, DOI: 10.1111/j.1533-6077.2006.00103.x

  9. You have full text access to this OnlineOpen article
    Glider observations and modeling of sediment transport in Hurricane Sandy

    Journal of Geophysical Research: Oceans

    Volume 120, Issue 3, March 2015, Pages: 1771–1791, Travis Miles, Greg Seroka, Josh Kohut, Oscar Schofield and Scott Glenn

    Version of Record online : 19 MAR 2015, DOI: 10.1002/2014JC010474

  10. Assertion: A Function First Account

    Noûs

    Christoph Kelp

    Version of Record online : 5 JUL 2016, DOI: 10.1111/nous.12153

  11. High-resolution 1H NMR investigation of coffee

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 6, 1 May 1999, Pages: 869–878, Marco Bosco, Renato Toffanin, Dario de Palo, Luisa Zatti and Annalaura Segre

    Version of Record online : 26 MAY 1999, DOI: 10.1002/(SICI)1097-0010(19990501)79:6<869::AID-JSFA302>3.0.CO;2-6

  12. Espresso — ein Dreistufenpräparat

    Chemie in unserer Zeit

    Volume 37, Issue 3, Juni 2003, Pages: 215–217, Klaus Roth

    Version of Record online : 4 JUN 2003, DOI: 10.1002/ciuz.200390045

  13. ESPRESSO COFFEE BEVERAGE: CLASSIFICATION OF TEXTURE TERMS

    Journal of Texture Studies

    Volume 35, Issue 5, October 2004, Pages: 525–541, L. NAVARINI, R. CAPPUCCIO, F. SUGGI-LIVERANI and A. ILLY

    Version of Record online : 21 JAN 2005, DOI: 10.1111/j.1745-4603.2004.35504.x

  14. Influence of coffee/water ratio on the final quality of espresso coffee

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 4, March 2007, Pages: 586–592, Susana Andueza, María A Vila, M Paz de Peña and Concepción Cid

    Version of Record online : 15 JAN 2007, DOI: 10.1002/jsfa.2720

  15. Dissolved organic carbon fluxes in the Middle Atlantic Bight: An integrated approach based on satellite data and ocean model products

    Journal of Geophysical Research: Biogeosciences

    Volume 121, Issue 2, February 2016, Pages: 312–336, Antonio Mannino, Sergio R. Signorini, Michael G. Novak, John Wilkin, Marjorie A. M. Friedrichs and Raymond G. Najjar

    Version of Record online : 4 FEB 2016, DOI: 10.1002/2015JG003031

  16. You have full text access to this Open Access content
    Consumer exposure to furan from heat – processed food and kitchen air

    EFSA Supporting Publications

    Volume 6, Issue 9, December 2009, Colin Crews

    Version of Record online : 18 DEC 2009, DOI: 10.2903/sp.efsa.2009.EN-30

  17. Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/principal component analysis

    Journal of the Science of Food and Agriculture

    Volume 84, Issue 1, 15 January 2004, Pages: 43–51, Sílvia Rocha, Laura Maeztu, António Barros, Concepción Cid and Manuel A Coimbra

    Version of Record online : 18 DEC 2003, DOI: 10.1002/jsfa.1607

  18. How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 9, July 2016, Pages: 3023–3031, Carla Severini, Antonio Derossi, Anna G Fiore, Teresa De Pilli, Ofelia Alessandrino and Arcangela Del Mastro

    Version of Record online : 2 NOV 2015, DOI: 10.1002/jsfa.7472

  19. How Does Product Preparation Affect Sensory Properties? An Example with Coffee

    Journal of Sensory Studies

    Volume 30, Issue 6, December 2015, Pages: 499–511, Karolina Sanchez and Edgar Chambers IV

    Version of Record online : 25 NOV 2015, DOI: 10.1111/joss.12184

  20. Stop Press!

    Food Industry and the Internet

    Drew Smith, Pages: 7–70, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999639.ch2