3675 ⎘
Coffee; Coffee substitutes; Preparations thereof Treating green coffee; Preparations produced thereby
Coffee Fermentation Using Pichia Kluyveri and Lactiplantibacillus Plantarum
#2COFFEE BEANS AND PRODUCTION METHOD OF COFFEE BEANS
#3METHOD FOR REDUCING UNPLEASANT ODOR COMPONENT IN ROASTED COFFEE BEANS
#4Premix Energy Blend
#5TREATMENT PROCESSES AND SYSTEMS FOR IMPROVING THE TASTE CHARACTERISTIC OF GREEN COFFEE BEANS
#6COFFEE BEANS AND METHOD FOR PRODUCING COFFEE BEANS
#7METHOD FOR PRODUCING FERMENTED COFFEE CULTURED WITH GRAIN SOLID-TYPE MUSHROOM MYCELIUM SEEDS
#8ROASTED COFFEE
#9BORATE COMPLEXES OF CHLOROGENIC ACID AND USES THEREOF
#10HEMP COMPOSITIONS AND METHODS OF MAKING THE SAME
#11CROSS-MAILLARDIZED PLANT SUBSTRATES
#12COMPOSITIONS AND METHODS FOR INCREASING EXTRACTIBILITY OF SOLIDS FROM COFFEE BEANS
#13Method of enhancing flavor qualities of coffee using novel small molecules
#14MANUFACTURING METHOD FOR COMPOSITION MYCELIA, COMPOSITION MYCELIA, MANUFACTURING METHOD FOR MATERIAL COMPRISING BETA-GLUCAN
#15MANUFACTURING METHOD FOR BETA-GLUCAN-CONTAINING COFFEE AND BETA-GLUCAN-CONTAINING COFFEE
#16COFFEA SEED PROCESSING METHODS AND PRODUCTS
#17INFUSION OF CANNABIDIOL (CBD) IN BULK GREEN COFFEE BEANS AND INTEGRATION INTO COFFEE PRODUCTION
#18COMPOSITION
#19Coffee bean infusion of health and fitness supplements
#20METHOD FOR PRODUCING ALCOHOL-CONTAINING GREEN COFFEE BEANS
#21METHOD FOR PRODUCING FERMENTED GREEN COFFEE BEANS BY COMPLEX FERMENTATION AND FERMENTED GREEN COFFEE BEANS PRODUCED THEREBY
#22Method for producing decaffeinated raw coffee beans, decaffeinated roasted coffee beans or preparations produced therefrom, corresponding decaffeinated raw coffee beans, decaffeinated roasted coffee beans and preparation produced therefrom, corresponding uses and corresponding systems
#23Nutritional Additive for a Coffee Drink
#24ENGINEERED CARBON AND METHOD FOR PREPARING SAME
#25WHOLE PRESSED COFFEE BERRY JUICE
#26Method of making a plant-based protein composition rich in glutamic acid
#27COFFEE BEAN ROASTING MACHINE
#28HEMP COMPOSITIONS AND METHODS OF MAKING THE SAME
#29Method for making coffee husk reducing agent
#30COMPOSITIONS OF COFFEE BEAN PRODUCTS, WHOLE HEMP PRODUCTS AND L-THEANINE
#31Method of enhancing flavor qualities of coffee
#32ECO-FRIENDLY HORIZONTAL-AXIS HYDROWASHER FOR FERMENTED COFFEE
#33COMPOSITIONS AND METHODS FOR INCREASING EXTRACTABILITY OF SOLIDS FROM COFFEE BEANS
#34Method of manufacturing a fermented coffee formulation
#35Coffee cherry processing methods
#36Method for improving the qualities of immature coffea arabica fruits
#37Green synthesis of noble metal/transition metal oxide nanocomposite
#38Edible coffee product prepared in the absence of atmospheric oxygen
#39COFFEE BEAN SORTING SYSTEM HAVING ROTARY DISK
#40Method for producing roast coffee beans
#41PREPARATION OF COFFEE FRUIT EXTRACTS AND POWDERS
#42METHOD OF MYCELIATING COFFEE
#43METHOD FOR PRODUCING AN EDIBLE SUBSTANCE BASED UPON COFFEE AND WINE, USE AND SYSTEM OF RESPECTIVE EDIBLE PRODUCTS
#44Methods for preparing biomaterials in the absence of atmospheric oxygen
#45Method for processing green coffee bean
#46Spirit infused coffee beans
#47METHOD FOR PROCESSING COFFEE CHERRIES USING DEEP SEA WATER AND MICROORGANISMS
#48METHOD FOR MANUFACTURING CORDYCEPS SINENSIS-MYCELIATED GREEN TEA
#49COFFEE FRUIT COMPOSITIONS AND METHODS OF PRODUCTION
#50BEVERAGE COMPOSITION COMPRISING SOLIDS OF GREEN COFFEE AND HOPS
#51Compositions of whole green coffee bean products and whole hemp products
#52Coffee beans with high fatty acid methyl ester content and method of making same
#53METHOD FOR ENHANCING POSTPROCESSING CONTENT OF BENEFICIAL COMPOUNDS IN BEVERAGES NATURALLY CONTAINING SAME
#54Whole green coffee bean products and methods of production and use for preventing or treating obesity and diabetes
#55Grinder Cleaner
#56Method for cultivating coffee bean using deep sea water and development of high quality coffee using the same
#57Preparation of coffee fruit extracts and powders
#58PREPARATION OF COFFEE-BASED EXTRACTS AND POWDERS
#59Method for processing green coffee beans
#60Development of an asparagine-reducing yeast by adaptive evolution and uses thereof to reduce acrylamide formation
#61Par-baked coffee bean compositions for use in antioxidant-containing products
#62Low-mycotoxin coffee cherry products
#63COFFEE COMPOSITIONS AND USES THEREOF
#64Method for producing composition containing purified chlorogenic acids
#65PURIFICATION OF POLYPHENOLS
#66SYSTEM AND METHOD FOR PROCESSING COFFEE BEANS
#67Coffee cherry processing and products
#68Coffee honey obtained from the mucilage of coffee beans
#69Process for obtaining honey and/or flour or coffee from the pulp or husk and the mucilage of the coffee bean
#70Method for extracting high content of chlorogenic acids from green coffee beans
#71PRETREATMENT PROCESS OF GREEN COFFEE BEANS FOR IMPROVING AROMA AND TASTE OF ROASTED COFFEE
#72Method For Producing Roasted Coffee Beans
#73ROASTED MIXTURE AND METHOD FOR PRODUCING A BEVERAGE USING SAME
#74PRODUCING METHOD OF CIVET COFFEE BEANS
#75Method for Producing a Food Product
#76Myceliated Coffee Products and Methods for Making Myceliated Coffee Products
#77Method of preparing par-baked and milled coffee beans for use in foods, beverages and dietary supplements
#78ENHANCEMENT OF COFFEE QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COFFEE FERMENTATION
#79Whole green coffee bean products and methods of production and use for focus and concentration
#80Method for Reducing the Level of Asparagine in a Food Material
#81FOAMING AID AND PROCESS OF ITS PRODUCTION
#82Method for Producing a Food Product
#83Low-mycotoxin coffee cherry products
#84Method of Myceliating Coffee
#85Myceliated Coffee Products and Methods for Making Myceliated Coffee Products
#86PRODUCTS WITH IMPROVED FOAMING PROPERTIES
#87Method for aging coffee
#88Par-baked and milled coffee beans for use in foods, beverages and dietary supplements
#89METHOD FOR WEIGHT LOSS AND MANAGEMENT AND HERBAL COMPOSITION FOR ACHIEVING THE SAME
#90Process for obtaining honey and/or flour of coffee from the pulp or husk and the mucilage of the coffee bean
#91Method for enhancing postprocessing content of beneficial compounds in beverages naturally containing same
#92Method for myceliating coffee
#93ANTI-INFLAMMATORY AND IMMUNE-BOOSTING COMPOSITION CONTAINING FERMENTED GREEN COFFEE BEANS WHICH ARE FERMENTED WITH MONASCUS
#94IMPROVED METHOD FOR MYCELIATING RAW COFFEE BEANS INCLUDING REMOVAL OF CHLOROGENIC ACIDS
#95Low-mycotoxin coffee cherry products
#96Roasted mixture and method for producing a beverage using same
#97Germinating device for raw coffee beans and germinating method using same
#98Apparatus for roasting coffee beans
#99FOOD OR BEVERAGE COMPOSITION COMPRISING UNROASTED COFFEE SOLIDS
#100BEVERAGES AND EXTRACTS WITH ENHANCEMENTS
#101Apparatus and method for demucilating, cleaning and washing depulped coffee
#102COFFEE AROMA-CONTAINING COMPOSITION
#103Beverage capsule with green coffee extract and method of making said extract
#104Method of Processing Green Coffee Beans
#105Food or beverage composition comprising unroasted coffee solids
#106Coffee process
#107Low-mycotoxin coffee cherry products
#108Whole green coffee bean products and methods of production and use
#109Vibro-elastic helical conic aprons implemented in de-pulping machines for the selective processing of mixtures of green and ripe coffee cherries
#110Method for promoting carnitine palmitoyltransferase activity using green coffee bean extract
#111METHOD AND APPARATUS FOR SEPARATING, PURIFYING, PROMOTING INTERACTION AND IMPROVING COMBUSTION
#112Heat-stable asparaginase for reducing acrylamide in food stuffs or stimulants
#113PRODUCTS COMPRISING, AND USES OF, DECARBOXYLATED PHENOLIC ACIDS DERIVED FROM CHLOROGENIC ACIDS OF COFFEE
#114COFFEE EXTRACT
#115Low-mycotoxin coffee cherry products
#116Methods for coffee cherry products
#117Pectate lyases with increased thermostability and/or enzymatic activity
#118METHOD FOR MANUFACTURING COFFEE BY SOLID STATE FERMENTATION
#119Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same
#120MEDICINAL COMPOSITION, FOOD OR DRINK HAVING EFFECT OF ENHANCING SYMPATHETIC NERVOUS ACTIVITY
#121METHOD OF TREATING COFFEE CHERRIES, GREEN COFFEE BEANS, ROASTED COFFEE BEANS, AND COFFEE DRINK
#122Methods for coffee cherry products
#123Dietetic composition
#124Microorganism and method of processing green coffee beans using the same
#125Quality Enhancement of Coffee Beans by Acid and Enzyme Treatment
#126Method of processing green coffee beans by using surface-treated coffee cherries
#127Method of treating green coffee beans under ph regulation
#128Method of Treating Coffee Cherries Using Hot Water
#129Method and apparatus for separating, purifying, promoting interaction and improving combustion
#130Method of Processing Chlorogenic Acid-Rich Coffee Beans
#131Coffee Product
#132Coffee Composition and Method of Making the Same
#133Arabinogalactan Isolate From Coffee
#134Method of processing green coffee beans
#135Methods for coffee cherry products
#136Low-mycotoxin coffee cherry products
#137Coffee fermentation kit and method
#138Coffee extracts, their use as flavoring ingredients and as instant coffee type products
#139Method for enhancing post-processing content of beneficial compounds in beverages
#140Nutraceuticals and methods of obtaining nutraceuticals from tropical crops
#141Coffee products and brews with improved stability
#142Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same
#143Manufacturing method of coffee bean compression block
#144Targeted pectin hydrolysis by recombinant expressing chimeric pectinases to facilitate coffee fermentation