526 related articles for article (PubMed ID: 26171629)
1. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
Caprioli G; Cortese M; Sagratini G; Vittori S
Int J Food Sci Nutr; 2015; 66(5):505-13. PubMed ID: 26171629
[TBL] [Abstract][Full Text] [Related]
2. What kind of coffee do you drink? An investigation on effects of eight different extraction methods.
Angeloni G; Guerrini L; Masella P; Bellumori M; Daluiso S; Parenti A; Innocenti M
Food Res Int; 2019 Feb; 116():1327-1335. PubMed ID: 30716922
[TBL] [Abstract][Full Text] [Related]
3. Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties.
Stanek N; Zarębska M; Biłos Ł; Barabosz K; Nowakowska-Bogdan E; Semeniuk I; Błaszkiewicz J; Kulesza R; Matejuk R; Szkutnik K
Sci Rep; 2021 Nov; 11(1):21377. PubMed ID: 34725433
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup.
Derossi A; Ricci I; Caporizzi R; Fiore A; Severini C
J Sci Food Agric; 2018 Jun; 98(8):3198-3207. PubMed ID: 29230816
[TBL] [Abstract][Full Text] [Related]
6. Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system.
Severini C; Ricci I; Marone M; Derossi A; De Pilli T
J Agric Food Chem; 2015 Mar; 63(8):2321-7. PubMed ID: 25665600
[TBL] [Abstract][Full Text] [Related]
7. Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile.
De Vivo A; Tricarico MC; Sarghini F
Food Res Int; 2019 Sep; 123():650-661. PubMed ID: 31285015
[TBL] [Abstract][Full Text] [Related]
8. Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee.
Angeloni S; Mustafa AM; Abouelenein D; Alessandroni L; Acquaticci L; Nzekoue FK; Petrelli R; Sagratini G; Vittori S; Torregiani E; Caprioli G
Molecules; 2021 Jun; 26(13):. PubMed ID: 34202706
[TBL] [Abstract][Full Text] [Related]
9. Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars.
Caprioli G; Cortese M; Maggi F; Minnetti C; Odello L; Sagratini G; Vittori S
Int J Food Sci Nutr; 2014 Jun; 65(4):465-9. PubMed ID: 24467514
[TBL] [Abstract][Full Text] [Related]
10. Espresso coffees, caffeine and chlorogenic acid intake: potential health implications.
Crozier TW; Stalmach A; Lean ME; Crozier A
Food Funct; 2012 Jan; 3(1):30-3. PubMed ID: 22130653
[TBL] [Abstract][Full Text] [Related]
11. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
Moreira DP; Monteiro MC; Ribeiro-Alves M; Donangelo CM; Trugo LC
J Agric Food Chem; 2005 Mar; 53(5):1399-402. PubMed ID: 15740013
[TBL] [Abstract][Full Text] [Related]
12. Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast.
Andueza S; De Peña MP; Cid C
J Agric Food Chem; 2003 Nov; 51(24):7034-9. PubMed ID: 14611167
[TBL] [Abstract][Full Text] [Related]
13. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
Farah A; de Paulis T; Moreira DP; Trugo LC; Martin PR
J Agric Food Chem; 2006 Jan; 54(2):374-81. PubMed ID: 16417293
[TBL] [Abstract][Full Text] [Related]
14. How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract?
López-Galilea I; Andriot I; de Peña MP; Cid C; Guichard E
J Food Sci; 2008 Apr; 73(3):S165-71. PubMed ID: 18387130
[TBL] [Abstract][Full Text] [Related]
15. Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition.
Niseteo T; Komes D; Belščak-Cvitanović A; Horžić D; Budeč M
Food Chem; 2012 Oct; 134(4):1870-7. PubMed ID: 23442632
[TBL] [Abstract][Full Text] [Related]
16. Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin.
Babova O; Occhipinti A; Maffei ME
Phytochemistry; 2016 Mar; 123():33-9. PubMed ID: 26837609
[TBL] [Abstract][Full Text] [Related]
17. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.
Turan Ayseli M; Kelebek H; Selli S
Food Chem; 2021 Feb; 338():127821. PubMed ID: 32798819
[TBL] [Abstract][Full Text] [Related]
18. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors.
Alves RC; Costa AS; Jerez M; Casal S; Sineiro J; Núñez MJ; Oliveira B
J Agric Food Chem; 2010 Dec; 58(23):12221-9. PubMed ID: 21070017
[TBL] [Abstract][Full Text] [Related]
19. Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS.
Caprioli G; Cortese M; Cristalli G; Maggi F; Odello L; Ricciutelli M; Sagratini G; Sirocchi V; Tomassoni G; Vittori S
Food Chem; 2012 Dec; 135(3):1127-33. PubMed ID: 22953834
[TBL] [Abstract][Full Text] [Related]
20. Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used.
Khamitova G; Angeloni S; Borsetta G; Xiao J; Maggi F; Sagratini G; Vittori S; Caprioli G
Food Chem; 2020 Jun; 314():126220. PubMed ID: 31982858
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
