Coffee research and impacts

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• AYŞE ARZU AKALIN

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Coffee is one of the most widely consumed beverages in the world. It has primarily consumed due to its stimulant effect and unique taste since the ancient times. Afterwards, its consumption has been historically associated with a lower risk of some diseases such as type 2 diabetes mellitus, obesity, cardiovascular dis…

• BÜŞRA BAŞAR GÖKCEN

Coffee is one of the most widely consumed beverages in the world. It has primarily consumed due to its stimulant effect and unique taste since the ancient times. Afterwards, its consumption has been historically associated with a lower risk of some diseases such as type 2 diabetes mellitus, obesity, cardiovascular dis…

• NEVİN ŞANLIER

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• ABDULAZIZ ATABANI

OBJECTIVE: This study compared the color changes of five novel resin composites polished with two one-step polishing systems when exposed to coffee solution. METHODS: The resin composites tested were Filtek Supreme XT, Grandio, CeramX, Premise and Tetric EvoCeram. A total of 150 discs (30/resin composites, 10 x 2 mm)…

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• ABDULAZIZ ATABANI

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• ABDULAZIZ ATABANI

In a world where an eco-friendlier approach is becoming more and more necessary, it is essential to reduce waste production and to reuse residues of the company’s supply chain. Coffee silverskin (CS) and spent coffee ground (SCG), two by-products of coffee production, are important sources of bioactive compounds and,…

• GÖKHAN ZENGİN

Coffee, as a source of acrylamide, needs to be investigated in depth to understand the contribution of different precursors. This study aimed to investigate the contributions of sucrose decomposition and lipid oxidation on acrylamide formation in coffee during roasting. Coffee beans and model systems were used to moni…

• TOLGAHAN KOCADAĞLI

Coffee, as a source of acrylamide, needs to be investigated in depth to understand the contribution of different precursors. This study aimed to investigate the contributions of sucrose decomposition and lipid oxidation on acrylamide formation in coffee during roasting. Coffee beans and model systems were used to moni…

• NESLİHAN TAŞ

Coffee, as a source of acrylamide, needs to be investigated in depth to understand the contribution of different precursors. This study aimed to investigate the contributions of sucrose decomposition and lipid oxidation on acrylamide formation in coffee during roasting. Coffee beans and model systems were used to moni…

• BERAT AYTÜL HAMZALIOĞLU