Caffeine content in coffee as influenced by grinding and brewing techniques
- 1 December 1996
- journal article
- Published by Elsevier in Food Research International
- Vol. 29 (8), 785-789
- https://doi.org/10.1016/s0963-9969(97)00002-1
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Compositional Changes in Brewed Coffee as a Function of Brewing TimeJournal of Food Science, 1992
- Coffee drinking and blood cholesterol-effects of brewing method, food intake and life styleJournal of Internal Medicine, 1991
- Cholesterol-raising factor from boiled coffee does not pass a paper filter.Arteriosclerosis and Thrombosis: A Journal of Vascular Biology, 1991
- Consumption of Boiled Coffee is Correlated with Serum Cholesterol in FinlandInternational Journal of Epidemiology, 1990
- Effects of dietary caffeine on renal handling of minerals in adult womenLife Sciences, 1990
- The Effect on Serum Cholesterol Levels of Coffee Brewed by Filtering or BoilingNew England Journal of Medicine, 1989
- The effect of coffee on blood lipids and blood pressure. results from a Norwegian cross-sectional study, men and women, 40–42 yearsJournal of Clinical Epidemiology, 1989
- Measurement of coffee and caffeine intake: Implications for epidemiologic researchPreventive Medicine, 1988
- Bioled coffee increases serum low density lipoprotein concentrationMetabolism, 1987
- HPLC Determination of Caffeine and Theobromine in Coffee, Tea, and Instant Hot Cocoa MixesJournal of Food Science, 1983