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Publications by Diana Nicoleta Raba

The Influence of High-Temperature Heating on Composition and Thermo-Oxidative Stability of the Oil Extracted From Arabica Coffee Beans

Multidisciplinary

English

Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy Along With Antioxidant and Antimicrobial Properties

Multidisciplinary

English

Related publications

Controlled Irrigation and Nitrogen, Phosphorous and Potassium Fertilization Affect the Biochemical Composition and Quality of Arabica Coffee Beans

Journal of Agricultural Science

English

Antioxidant Activity of the Aqueous and Methanolic Extracts of Coffee Beans (Coffea Arabica L.)

Acta Scientiarum Polonorum, Technologia Alimentaria

English

Influence of Harvesting and Postharvest Processing Methods on the Quality of Arabica Coffee (Coffea Arabica L.) in Eastern Ethiopia

ISABB Journal of Food and Agricultural Sciences

English

Determination of the Triacylglycerol Composition of Coffee Beans by Reverse-Phase High-Performance Liquid Chromatography

Phytochemical Analysis

Molecular Medicine

Analytical Chemistry

Alternative Medicine

English

Effects of Microwave and Conventional Heating on the Oxidative Stability of Corn Oil Enriched With Different Antioxidants

Grasas y Aceites

Organic Chemistry

English

Identification of Nutritional Descriptors of Roasting Intensity in Beverages of Arabica and Robusta Coffee Beans

International Journal of Food Sciences and Nutrition

English

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-Diesel Production

Journal of Oleo Science

Chemical Engineering

English

Effect of Heating on Compositional Characteristics and Oxidative Stability of Crude and Refined Rice Bran Oil

Journal of Oleo Science

Chemical Engineering

English

The Cholesterol-Raising Factor From Coffee Beans

Annual Review of Nutrition

English