Amats

• Pārtikas institūts - pētniece

Pieņemšanas laiki

Pieņemšanas laiki nav norādīti.

Zinātniskās publikācijas

2022
• Impact of the roast level on chemical composition of coffee from Colombia = Grauzdēšanas procesa ietekme uz kolumbijas kafijas ķīmisko sastāvu / Ilze Laukalēja, Zanda Krūma, Ingmars Cinkmanis
2021
• Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry / Ilze Laukaleja, Kadri Koppel
2020
• Impact of the roast level on chemical composition in coffee from Colombia / I. Laukaleja, Z. Krūma, I. Cinkmanis
2019
• Phenolic and volatile compound composition influence to specialty coffee cup quality / I. Laukaleja, Z. Kruma
• Influence of the roasting process on bioactive compounds and aroma profile in specialty coffee / Ilze Laukaleja, Zanda Kruma
• Influence of the roasting process on bioactive compounds and aroma profile in specialty coffee: a review / Ilze Laukaleja, Zanda Kruma
• The impact of the roasting process on chemical composition and sensory profile in specialty coffee from Colombia / I. Laukaleja, Z. Kruma, I. Cinkmanis
• Phenolic and volatile compound composition influence to specialty coffee cup quality / I. Laukaleja, Z. Kruma
• Sensory profile and phenolic compound composition of specialty coffees from three different regions / I. Laukaleja, Z. Kruma, I. Cinkmanis
• Evaluation of a headspace solid–phase microextraction with different fibres for volatile compound determination in specialty coffee brews / Ilze Laukalēja, Zanda Krūma
2018
• Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review / Ilze Laukalēja, Zanda Krūma
• Biologically active compound influence to speciality coffee cup quality / Ilze Laukaleja, Zanda Kruma
2017
• Evaluation of biologically active substances in specialty coffees / Ilze Laukaleja, Zanda Kruma
• Influence of brewing method to phenolic composition in specialty coffees / I. Laukaleja, Z. Kruma, I. Cinkmanis