375 related articles for article (PubMed ID: 19579294)
21. Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions.
Park H; Noh E; Kim M; Lee KG
Food Chem; 2024 Mar; 435():137543. PubMed ID: 37742465
[TBL] [Abstract][Full Text] [Related]
22. Quantitative Validation of the In-Bean Approach in Coffee Roasting.
Poisson L; Pittet J; Schaerer A; Mestdagh F; Davidek T
J Agric Food Chem; 2020 Apr; 68(17):4732-4742. PubMed ID: 31692347
[TBL] [Abstract][Full Text] [Related]
23. Furfuryl alcohol is a precursor for furfurylthiol in coffee.
Cerny C; Schlichtherle-Cerny H; Gibe R; Yuan Y
Food Chem; 2021 Feb; 337():128008. PubMed ID: 32920267
[TBL] [Abstract][Full Text] [Related]
24. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.
Hu G; Peng X; Gao Y; Huang Y; Li X; Su H; Qiu M
Food Chem; 2020 Nov; 331():127329. PubMed ID: 32559595
[TBL] [Abstract][Full Text] [Related]
25. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
[TBL] [Abstract][Full Text] [Related]
26. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.
Blumberg S; Frank O; Hofmann T
J Agric Food Chem; 2010 Mar; 58(6):3720-8. PubMed ID: 20180507
[TBL] [Abstract][Full Text] [Related]
27. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
Servillo L; Giovane A; Casale R; Cautela D; D'Onofrio N; Balestrieri ML; Castaldo D
Food Chem; 2016 Aug; 205():52-7. PubMed ID: 27006213
[TBL] [Abstract][Full Text] [Related]
28. Coffee roasting and aroma formation: application of different time-temperature conditions.
Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F
J Agric Food Chem; 2008 Jul; 56(14):5836-46. PubMed ID: 18572953
[TBL] [Abstract][Full Text] [Related]
29. Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components.
Charles-Bernard M; Kraehenbuehl K; Rytz A; Roberts DD
J Agric Food Chem; 2005 Jun; 53(11):4417-25. PubMed ID: 15913304
[TBL] [Abstract][Full Text] [Related]
30. Roasting effects on formation mechanisms of coffee brew melanoidins.
Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301
[TBL] [Abstract][Full Text] [Related]
31. Modeling the formation of some polycyclic aromatic hydrocarbons during the roasting of Arabica coffee samples.
Houessou JK; Goujot D; Heyd B; Camel V
J Agric Food Chem; 2008 May; 56(10):3648-56. PubMed ID: 18433138
[TBL] [Abstract][Full Text] [Related]
32. Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.
van Mullem JJ; de Sousa Bueno Filho JS; Dias DR; Schwan RF
J Sci Food Agric; 2022 Nov; 102(14):6687-6695. PubMed ID: 35620803
[TBL] [Abstract][Full Text] [Related]
33. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.
Elmacı İ; Gok I
J Sci Food Agric; 2021 Oct; 101(13):5368-5377. PubMed ID: 33650176
[TBL] [Abstract][Full Text] [Related]
34. Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting.
CarolinaVieira-Porto A; Cunha SC; Rosa EC; DePaula J; Cruz AG; Freitas-Silva O; Fernandes JO; Farah A
Food Res Int; 2024 Jun; 186():114333. PubMed ID: 38729693
[TBL] [Abstract][Full Text] [Related]
35. Incidence, level, and behavior of aflatoxins during coffee bean roasting and decaffeination.
Soliman KM
J Agric Food Chem; 2002 Dec; 50(25):7477-81. PubMed ID: 12452679
[TBL] [Abstract][Full Text] [Related]
36. Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies.
Jaiswal R; Matei MF; Golon A; Witt M; Kuhnert N
Food Funct; 2012 Sep; 3(9):976-84. PubMed ID: 22833076
[TBL] [Abstract][Full Text] [Related]
37. Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.
Zakidou P; Plati F; Matsakidou A; Varka EM; Blekas G; Paraskevopoulou A
Molecules; 2021 Jul; 26(15):. PubMed ID: 34361765
[TBL] [Abstract][Full Text] [Related]
38. Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels.
Jung S; Kim MH; Park JH; Jeong Y; Ko KS
J Med Food; 2017 Jun; 20(6):626-635. PubMed ID: 28581877
[TBL] [Abstract][Full Text] [Related]
39. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
Anese M; Nicoli MC; Verardo G; Munari M; Mirolo G; Bortolomeazzi R
Food Chem; 2014 Feb; 145():168-72. PubMed ID: 24128463
[TBL] [Abstract][Full Text] [Related]
40. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
Park JB; Peters R; Novotny JA
Food Chem; 2023 Jun; 412():135586. PubMed ID: 36739725
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
