Citations (28)
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Michael Vincent O. Laurio, Kirti M. Yenkie & C. Stewart Slater. (2022) Optimization of vibratory nanofiltration for sustainable coffee extract concentration via response surface methodology. Separation Science and Technology 57:1, pages 112-130.
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F.L. Moreno, M. Raventós, E. Hernández, N. Santamaría, J. Acosta, O. Pirachican, L. Torres & Y. Ruiz. (2015) Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing. International Journal of Food Properties 18:2, pages 426-438.
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Grażyna Budryn, Ewa Nebesny & Joanna Oracz. (2015) Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions. International Journal of Food Properties 18:2, pages 290-302.
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Edwin
E. Garcia Rojas, Jane
S.R. Coimbra & Javier Telis-Romero. (2013) Thermophysical Properties of Cotton, Canola, Sunflower and Soybean Oils as a Function of Temperature. International Journal of Food Properties 16:7, pages 1620-1629.
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K. Burmester & R. Eggers. (2012) Heat and Mass Transfer during Drying of Liquid Pasty Plant Extract by Vacuum Belt Drying. Drying Technology 30:1, pages 29-36.
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K. Burmester, H. Fehr & R. Eggers. (2011) A Comprehensive Study on Thermophysical Material Properties for an Innovative Coffee Drying Process. Drying Technology 29:13, pages 1562-1570.
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V.R.N. Telis, J. Telis-Romero, P.J.A. Sobral & A.L. Gabas. (2007) Freezing Point and Thermal Conductivity of Tropical Fruit Pulps: Mango and Papaya. International Journal of Food Properties 10:1, pages 73-84.
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Vladimir Strezov & Tim J. Evans. (2005) Thermal Analysis of the Reactions and Kinetics of Green Coffee During Roasting. International Journal of Food Properties 8:1, pages 101-111.
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Henrique L. Mattar, Luis A. Minim, Jane S. R. Coimbra, Valéria P. R. Minim, Sérgio H. Saraiva & Javier Telis-Romero. (2004) Modeling Thermal Conductivity, Specific Heat, and Density of Milk: A Neural Network Approach. International Journal of Food Properties 7:3, pages 531-539.
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A.
L. Gabas, J. Telis‐Romero & V.R. N. Telis. (2003) Influence of Fluid Concentration on Freezing Point Depression and Thermal Conductivity of Frozen Orange Juice. International Journal of Food Properties 6:3, pages 543-556.
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Articles from other publishers (18)
Joshua Méndez Harper, Connor S. McDonald, Elias J. Rheingold, Lena C. Wehn, Robin E. Bumbaugh, Elana J. Cope, Leif E. Lindberg, Justin Pham, Yong-Hyun Kim, Josef Dufek & Christopher H. Hendon. (2023) Moisture-controlled triboelectrification during coffee grinding. Matter.
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Piya Gosalvitr, Rosa M. Cuéllar-Franca, Robin Smith & Adisa Azapagic. (2023) An environmental and economic sustainability assessment of coffee production in the UK. Chemical Engineering Journal 465, pages 142793.
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Andressa Carla Cintra da Silva, Ana Paula Biz, Daniel Angelo Longhi & Franciny Campos Schmidt. (2023) Effect of concentration and temperature on the physical and thermophysical properties of coffee extract. Journal of Food Engineering 340, pages 111304.
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Michael Vincent O. Laurio, Kirti M. Yenkie, Ramon Christian P. Eusebio, Robert P. Hesketh, Mariano J. Savelski & C. Stewart Slater. (2021) Mathematical modeling of vibratory shear‐enhanced nanofiltration in the preconcentration of coffee extracts for soluble coffee manufacturing. Journal of Food Process Engineering 44:10.
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Manuel Taifouris, Marcos L. Corazza & Mariano Martín. (2021) Integrated Design of Biorefineries Based on Spent Coffee Grounds. Industrial & Engineering Chemistry Research 60:1, pages 494-506.
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A P Khomyakov, S V Mordanov & T V Khomyakova. (2020) The experimental data on the density, viscosity, and boiling temperature of the coffee extract. IOP Conference Series: Earth and Environmental Science 548:2, pages 022040.
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Maurício Bonatto Machado de Castilhos, Lilian Fachin Leonardo Betiol, Gisandro Reis de Carvalho & Javier Telis-Romero. (2018) Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot. Food Research International 105, pages 905-912.
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Maurício Bonatto Machado de Castilhos, Lilian Fachin Leonardo Betiol, Gisandro Reis de Carvalho & Javier Telis-Romero. (2017) Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon. Food Research International 100, pages 724-730.
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Ulf Hammerschmidt & Muhammad Abid. (2016) Thermophysical properties of a single coffee bean, a single peanut and an IC-Package. International Journal of Thermal Sciences 100, pages 20-28.
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G.R. Carvalho, F. Chenlo, R. Moreira & J. Telis-Romero. (2015) Physicothermal Properties of Aqueous Sodium Chloride Solutions. Journal of Food Process Engineering 38:3, pages 234-242.
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Harvey Alexander Villa-Vélez, Javier Telis-Romero, Diana Maria Cano Higuita & Vânia Regina Nicolletti Telis. (2012) Effect of maltodextrin on the freezing point and thermal conductivity of uvaia pulp (Eugenia piriformis Cambess). Ciência e Agrotecnologia 36:1, pages 78-85.
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R.A.F. Cabral, V.R.N. Telis, K.J. Park & J. Telis-Romero. (2011) Friction losses in valves and fittings for liquid food products. Food and Bioproducts Processing 89:4, pages 375-382.
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M.A. Magerramov, A.I. Abdulagatov, N.D. Azizov & I.M. Abdulagatov. (2006) Thermal Conductivity of Pear, Sweet-cherry, Apricot, and Cherry-plum Juices as a Function of Temperature and Concentration. Journal of Food Science 71:5, pages E238-E244.
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Jane S.R. Coimbra, Ana L. Gabas, Luis A. Minim, Edwin E. Garcia Rojas, Vânia R.N. Telis & Javier Telis-Romero. (2006) Density, heat capacity and thermal conductivity of liquid egg products. Journal of Food Engineering 74:2, pages 186-190.
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ANA CAROLINA AMARAL GRATAO, VIVALDO SILVEIRA JUNIOR, MARCOS ALEXANDRE POLIZELLI & JAVIER TELIS-ROMERO. (2004) THERMAL PROPERTIES OF PASSION FRUIT JUICE AS AFFECTED BY TEMPERATURE AND WATER CONTENT. Journal of Food Process Engineering 27:6, pages 413-431.
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Luis A. Minim, Jane S. R. Coimbra, Valéria P. R. Minim & Javier Telis-Romero. (2002) Influence of Temperature and Water and Fat Contents on the Thermophysical Properties of Milk. Journal of Chemical & Engineering Data 47:6, pages 1488-1491.
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J. Telis-Romero, R.A.F. Cabral, G.Z. Kronka & V.R.N. Telis. (2002) ELEVATION ON BOINLING POINT OF COFFE EXTRACT. Brazilian Journal of Chemical Engineering 19:1, pages 119-126.
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JAVIER TELIS‐ROMERO, RENATO ALEXANDRE FERREIRA CABRAL, ANA LÚCIA GABAS & VÂNIA REGINA NICOLETTI TELIS. (2007) RHEOLOGICAL PROPERTIES AND FLUID DYNAMICS OF COFFEE EXTRACT. Journal of Food Process Engineering 24:4, pages 217-230.
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