J. Wilkens

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

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

Biochemical insights into coffee processing: quality and nature of green coffees are interconnected with an active seed metabolism.

D. Selmar, G. Bytof, R. Becker, 2005 .