method for improving the aroma and taste of coffee, koffiehoudende products and products with a koffiearoma.

• 1. 具有鲜煮咖啡的味道和香气的包含速溶冻干咖啡和普通烘焙细磨咖啡的咖啡组合物及其制造方法 [P] . 中国专利： CN102711504B . 2014.12.24
• 2. 具有鲜煮咖啡的味道和香气的包含速溶冻干咖啡和普通烘焙细磨咖啡的咖啡组合物及其制造方法 [P] . 中国专利： CN102711504A . 2012-10-03
• 3. method for improving the aroma and taste of coffee, koffiehoudende products and products with a koffiearoma. [P] . NL174799C . 1984-08-16

  机译： 的方法，用于改善咖啡，科菲霍登德产品和具有科菲亚瘤的产品的香气和味道。

• 4. method for improving the aroma and taste of coffee, koffiehoudende products and products with a koffiearoma. [P] . NL168121C . 1982-03-16

  机译： 的方法，用于改善咖啡，科菲霍登德产品和具有科菲亚瘤的产品的香气和味道。

• 5. method for improving the aroma and taste of coffee, koffiehoudende products and products with a koffiearoma. [P] . NL168121B . 1981-10-16

  机译： 的方法，用于改善咖啡，科菲霍登德产品和具有科菲亚瘤的产品的香气和味道。

• 1. Application of Six Sigma DMAIC Method in Improving the Good Rate of Blank Value of Cytological Method for Dairy Products [J] . Yunxia WANG, Shuhuan ZHAO, Lijun LIU, 亚洲农业研究：英文版 . 2021,第010期
• 2. A New Method to Improve the Product Stability and Performance of Soap-based Cleanser at Two Different Temperatures [J] . Han Qiao, Feng Chunbo 日用化学品科学（英文） . 2019,第003期
• 3. A New Method to Improve the Product Stability and Performance of Soap-based Cleanser at Two Different Temperatures [J] . Han Qiao, Feng Chunbo 日用化学品科学(英文版) . 2019,第003期
• 4. Integrating operations and product development methodologies for improved product success using advanced product quality planning [C] . Carbone, T.A. . 2005
• 5. Türk Kahvesi pi?irme y?ntemleri Ve Tarihsel geli?iminin ürün tasar?m? ba?lam?nda Incelenmesi =Investigation of Historical Development of Turkish Coffee Cooking Methods in the Product Context Design [D] . Bayramova, Gunay. 2019
• 6. Improved Methods for the Rapid Formation and Prevention of Advanced Glycation End Products (AGEs) In Vitro by Coupling to the Hypoxanthine/Xanthine Oxidase Assay System [O] . Samuel Marques, Teresa Trevisan, Carlos Maia, 2018
• 7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017
• 8. METHODS FOR CALCULATING CANNING PRODUCTION COSTS ACCELERATED METHOD FOR DETERMINING MOISTURE IN DRIED VEGETABLES STUDYING THE USE OF SORBIC ACID IN CANNING FRUIT RECONSTITUTION OF VEGETABLES DRIED BY SUBLIMATION ALL-UNION CONFERENCE ON NEW METHODS FOR STORING EXPANDED MEETING FOR TASTING SUBLIMATION PRODUCTS [R] . Sh. B. Gandelman, A. I. Lyubivaya, Ye. Osinska 1965

• 1. Optimal Threshold Determination for Securities Exchange Volumes Using Improved Maximum Product of Spacing Methodology [J] . Peter Murage ,Joseph Mung’atu ,Everlyne Odero . 统计学期刊（英文） . 2019,第3期
• 2. Functional design method for improving safety and ergonomics of mechanical products [J] . Aurélie Robert ,Sébastien Roth ,Dominique Chamoret . 生物医学工程（英文） . 2012,第8期
• 3. 斑马鱼模型用于开发改善脾阳虚体质的健康产品 [C] . 徐懿乔 ,宋如顺 ,李春启 . 中华中医药学会第五次科技成果峰会暨2015年度科技成果、优秀人才奖励大会 . 2015
• 4. 基于六西格玛方法的IB公司产品香气不良率改善研究 [A] . 朱冬英 . 2020