Caffeinated and Cocoa Based Beverages

1. Functional and Medicinal Properties of Caffeine-Based Common Beverages<br>2. Quality and Safety Issues Related With the Presence of Biogenic Amines in Coffee, Tea, and Cocoa-Based Beverages<br>3. Exploiting Genetic and Phenotypic Diversity of Robusta Coffee (Coffea canephora L.) Landraces to Mitigate the Effects of Climate Change<br>4. Industrial Processing of CTC Black Tea<br>5. Caffeinated Beverages, Behavior, and Brain Structure<br>6. The Ability of Green Tea With Lowered Caffeine to Reduce Stress and Improve Sleep<br>7. Caffeine and Kidney Diseases<br>8. Caffeine in Beverages: Cardiovascular Effects<br>9. Analytical Approaches in Coffee Quality Control<br>10. Spray-Freeze-Drying of Coffee<br>11. Nutrients in Caffeinated Beverages - An Overview<br>12. Effects of Coffee on Intestinal Microbiota, Immunity, and Disease<br>13. The Microbiology of Cocoa Fermentation<br>14. Genetic Engineering in Coffee<br>15. Cocoa Industry - From Plant Cultivation to Cocoa Drinks Production