Kopi Bawa Pulang Tiga Kali Lebih Kuat Kafein Berbanding Kopi Buatan Rumah
Pengenalan Nama kajian: Evaluation of the Caffeine Content in Servings of Popular Coffees in Terms of Its Safe Intake—Can We
Category: Kopi
Kafein Dalam Secawan Espreso Berbeza Enam Kali Ganda, Ada Yang Mencecah 322 mg
Pengenalan Nama kajian: Espresso coffees, caffeine and chlorogenic acid intake: potential health implications Objektif: Menganalisis kandungan kafein dan asid kafeoilkuinik
Kaedah Membancuh Menentukan Kandungan Mineral Kopi: Aeropress dan Rendaman Ringkas Kaya Magnesium
Pengenalan Nama kajian: Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method Objektif: Menentukan kandungan mineral,
Kopi Liberica Malaysia: Biji Tinggi Protein dan Serat, Pulpa Kaya Mineral
Pengenalan Nama kajian: Proximate Composition and Phytochemical Analysis of Malaysian Liberica sp. Coffee Bean and Its Pulp Objektif: Menentukan komposisi
Menambah Beras Semasa Memanggang Kopi Robusta: Kafein Turun 8.4%, Keasidan Berkurang
Pengenalan Nama kajian: Rice-Adulterated Roasting: How Traditional Practices Alter Acidity and Caffeine in Indonesian (Sumowono) Robusta Coffee (Coffea Canephora) Objektif:
Kafein Dalam Kopi Sachet Pelbagai Jenama: Berbeza Hampir Dua Kali Ganda Antara Sampel
Pengenalan Nama kajian: Penentuan Kadar Kafein Dalam Kopi Bubuk Kemasan Sachet Berbagai Merek Menggunakan Metode High Performance Liquid Chromatography (HPLC)
Cold Brew Robusta Mengandungi Hampir Dua Kali Ganda Kafein Berbanding Kopi Panas
Pengenalan Nama kajian: Comparative Analysis of Caffeine Content in Cold and Hot Brewed Robusta Coffee Using High-Performance Liquid Chromatography (HPLC)
Krimer dan Kopi Segera 3-dalam-1: Lemaknya Hampir Semua Tepu, Didominasi Asid Laurik
Pengenalan Nama kajian: Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics
Kopi Cold Brew Paling Kaya Antioksidan, V60 Paling Rendah: Kesan Empat Kaedah Membancuh
Pengenalan Nama kajian: Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages Objektif: Menilai potensi antioksidan
Darjah Panggang dan Cara Membancuh Menentukan Kafein dan Asid Klorogenik Dalam Secawan Kopi
Pengenalan Nama kajian: Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure Objektif: Menilai