List of posters - S7-S8-S9
Session 7: Roasted coffee technology & processing
- S7-P-01 - In-silico espresso coffee: formulation, test and future perspectives
Giacomini Josephin (School of Sciences and Technology – Mathematics Division, University of Camerino, Camerino, Italy) - S7-P-02 - Variability of espresso brewing in capsule systems
Melrose John (Consultant, Church Close Great Bourton, Oxfordshire, United Kingdom)
Session 8: Coffee chemistry & sensory sciences
- S8-P-01 - Brew temperature at fixed brew strength has little impact on the sensory profile of drip brew coffee
Batali Mackenzie (Food Science and Technology, University of California, Davis, DAVIS, CA, United States) - S8-P-02 - The effect of post-brew holding time on the sensory quality of drip brew coffee
Batali Mackenzie (Food Science and Technology, University of California, Davis, DAVIS, CA, United States) - S8-P-03 - Titratable acidity and perceived sourness in drip brewed coffee
Batali Mackenzie (Food Science and Technology, University of California, Davis, Davis, CA, United States) - S8-P-04 - Specialty Coffee Association’s Cupping Protocol: Global study demonstrates diverse perceptions and applications of coffee’s common language
Fernandez-Alduenda Mario (Specialty Coffee Association, Santa Ana, CA, United States) - S8-P-05 - Coffee silverskin as a source of antioxidant dietary fiber in chocolate cakes
Franca Adriana (DEMEC/PPGCA, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil) - S8-P-07 - COFFEE CUALITY™ - A New Method for the Assessment of Coffee Sensory Quality by Experts
Guinard Jean-Xavier (Department of Food Science and Technology, University of California, Davis, Davis, California, United States) - S8-P-08 - Soluble coffee sensory panel performance and training effectiveness assessment
Hoang The Ha (Product Development, Cafe Outspan Vietnam Ltd, Ben Luc, Long An, Vietnam) - S8-P-11 - An Equilibrium Desorption Model for the Strength and Extraction Yield of Full Immersion Brewed Coffee
Liang Jiexin (Food Science and Technology, University of California, Davis, Davis, California, United States) - S8-P-12 - Acid release during brewing
Melrose John (Consultant, Church Close Great Bourton, Oxfordshire, United Kingdom) - S8-P-13 - Assessing Guatemalan Coffee Bean Quality with E-Eye, E-Nose, and E-Tongue Systems
Nakai Mari (Technical R&D Division, Tokyo Allied Coffee Roasters Co.,Ltd., Yokohama, Kanagawa, Japan) - S8-P-14 - Quality control of Coffea canephora genotypes cultivated in the state of Espírito Santo (Brazil) by ESI-FT-ICR MS
Partelli Fábio Luiz (Universidade Federal do Espírito Santo, São Mateus, ES, Brazil) - S8-P-17 - New DIN-/CEN-HPLC method for the determination of the diterpene 16-O-methylcafestol
Speer Karl (Prof. für Spezielle Lebensmittelchemie, Technische Universität Dresden, Dresden, Germany) - S8-P-18 - HS-SPME-GC-MS fingerprints for the “identitation” of the coffee oxidized note
Strocchi Giulia (Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Torino, Italy) - S8-P-19 - Study of preferable aromatic and chlorogenic acids-rich beverages from unroasted coffee aged via water heating without roasting
Motohiko Sugiura (Technology Development Dept., Tokyo Allied Coffee Roasters CO., LTD., Yokohama, Kanagawa, Japan) - S8-P-20 - Acids in Coffee: A Meta-Analysis of Chemical Composition
Yeager Sara E. (U.C. Davis Coffee Center, Davis, CA, United States)
Session 9: Health & safety, consumption, quality & trends
- S9-P-01 - In vitro evaluation of the affinity of coffee fractions extracts as ACHE inhibitors, regulators of the cholinergic system and preventive factors in Alzheimer's disease
Grzelczyk Joanna (Institute of Food Technology and Analysis, Lodz University of Technology, Lodz, Poland) - S9-P-03 - Coffee Consumption and Health Effects Studies in the Post Genomic Era: a brief review
Santos Roseane Maria (Dr. Coffee Research and Consultancy LLC, Fort Smith, Arkansas, United States)