463 related articles for article (PubMed ID: 23445394)
1. Impact of roasting time on the sensory profile of arabica and robusta coffee.
Bicho NC; Leitão AE; Ramalho JC; de Alvarenga NB; Lidon FC
Ecol Food Nutr; 2013; 52(2):163-77. PubMed ID: 23445394
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Bicho NC; Leitão AE; Ramalho JC; De Alvarenga NB; Lidon FC
Int J Food Sci Nutr; 2011 Dec; 62(8):865-71. PubMed ID: 22032554
[TBL] [Abstract][Full Text] [Related]
4. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
Caporaso N; Whitworth MB; Cui C; Fisk ID
Food Res Int; 2018 Jun; 108():628-640. PubMed ID: 29735099
[TBL] [Abstract][Full Text] [Related]
5. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Odžaković B; Džinić N; Kukrić Z; Grujić S
Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
[TBL] [Abstract][Full Text] [Related]
6. Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.
Kalschne DL; Biasuz T; De Conti AJ; Viegas MC; Corso MP; Benassi MT
Food Res Int; 2019 Oct; 124():234-238. PubMed ID: 31466646
[TBL] [Abstract][Full Text] [Related]
7. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East.
Abdelwareth A; Zayed A; Farag MA
Food Chem; 2021 Jul; 349():129162. PubMed ID: 33550017
[TBL] [Abstract][Full Text] [Related]
8. Modifying Robusta coffee aroma by green bean chemical pre-treatment.
Liu C; Yang Q; Linforth R; Fisk ID; Yang N
Food Chem; 2019 Jan; 272():251-257. PubMed ID: 30309540
[TBL] [Abstract][Full Text] [Related]
9. Coffea arabica and C. canephora discrimination in roasted and ground coffee from reference material candidates by real-time PCR.
Couto CC; Santos TF; Mamede AMGN; Oliveira TC; Souza AM; Freitas-Silva O; Oliveira EMM
Food Res Int; 2019 Jan; 115():227-233. PubMed ID: 30599935
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.
Lang R; Klade S; Beusch A; Dunkel A; Hofmann T
J Agric Food Chem; 2015 Dec; 63(48):10492-9. PubMed ID: 26585544
[TBL] [Abstract][Full Text] [Related]
12. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
Houessou JK; Maloug S; Leveque AS; Delteil C; Heyd B; Camel V
J Agric Food Chem; 2007 Nov; 55(23):9719-26. PubMed ID: 17941690
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
Cagliani LR; Pellegrino G; Giugno G; Consonni R
Talanta; 2013 Mar; 106():169-73. PubMed ID: 23598112
[TBL] [Abstract][Full Text] [Related]
15. Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure.
Kumazawa K; Masuda H
J Agric Food Chem; 2003 May; 51(10):3079-82. PubMed ID: 12720395
[TBL] [Abstract][Full Text] [Related]
16. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
[TBL] [Abstract][Full Text] [Related]
17. Impact of consumption temperature on sensory properties of hot brewed coffee.
Adhikari J; Chambers E; Koppel K
Food Res Int; 2019 Jan; 115():95-104. PubMed ID: 30599987
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.
Liu C; Yang N; Yang Q; Ayed C; Linforth R; Fisk ID
Food Chem; 2019 May; 281():8-17. PubMed ID: 30658769
[TBL] [Abstract][Full Text] [Related]
20. On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean.
Hertz-Schünemann R; Dorfner R; Yeretzian C; Streibel T; Zimmermann R
J Mass Spectrom; 2013 Dec; 48(12):1253-65. PubMed ID: 24338878
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]