G. H. van der Stegen

Effect of roasting conditions on reduction of ochratoxin a in coffee.

P. J. Essens, J. van der Lijn, G. H. van der Stegen, 2001, Journal of agricultural and food chemistry.

Studies on acrylamide levels in roasting, storage and brewing of coffee.

I. Lantz, H. Guenther, K. Hoenicke, 2006, Molecular nutrition & food research.

A placebo-controlled parallel study of the effect of two types of coffee oil on serum lipids and transaminases: identification of chemical substances involved in the cholesterol-raising effect of coffee.

A. Cohen, J. Burggraaf, J. V. van Rooij, 1995, The American journal of clinical nutrition.