190 related articles for article (PubMed ID: 27507518)
1. Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso.
Salamanca CA; Fiol N; González C; Saez M; Villaescusa I
Food Chem; 2017 Jan; 214():622-630. PubMed ID: 27507518
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Investigation of the factors that affect the volume and stability of espresso crema.
Wang X; Lim LT; Tan S; Fu Y
Food Res Int; 2019 Feb; 116():668-675. PubMed ID: 30716994
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee.
Olechno E; Puścion-Jakubik A; Markiewicz-Żukowska R; Socha K
Molecules; 2020 Nov; 25(22):. PubMed ID: 33198202
[TBL] [Abstract][Full Text] [Related]
8. Isoflavones in coffee: influence of species, roast degree, and brewing method.
Alves RC; Almeida IM; Casal S; Oliveira MB
J Agric Food Chem; 2010 Mar; 58(5):3002-7. PubMed ID: 20131840
[TBL] [Abstract][Full Text] [Related]
9. Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods.
Wolska J; Janda K; Jakubczyk K; Szymkowiak M; Chlubek D; Gutowska I
Biol Trace Elem Res; 2017 Oct; 179(2):327-333. PubMed ID: 28229386
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods.
Kwon J; Ahn H; Lee KG
Food Chem; 2021 May; 343():128525. PubMed ID: 33168262
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfurfural levels in coffee.
Park SH; Jo A; Lee KG
Food Chem; 2021 Oct; 358():129806. PubMed ID: 33933949
[TBL] [Abstract][Full Text] [Related]
14. Influence of Various Factors on Caffeine Content in Coffee Brews.
Olechno E; Puścion-Jakubik A; Zujko ME; Socha K
Foods; 2021 May; 10(6):. PubMed ID: 34071879
[TBL] [Abstract][Full Text] [Related]
15. Investigation of the factors affecting foamability and foam stability of cold brew coffee.
Yu D; Wang X; Lim LT
J Sci Food Agric; 2022 Oct; 102(13):5875-5882. PubMed ID: 35426457
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures.
Gniechwitz D; Brueckel B; Reichardt N; Blaut M; Steinhart H; Bunzel M
J Agric Food Chem; 2007 Dec; 55(26):11027-34. PubMed ID: 18052037
[TBL] [Abstract][Full Text] [Related]
18. Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods.
Yu JM; Chu M; Park H; Park J; Lee KG
Foods; 2021 Jun; 10(6):. PubMed ID: 34200936
[TBL] [Abstract][Full Text] [Related]
19. Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods.
Córdoba N; Moreno FL; Osorio C; Velásquez S; Ruiz Y
Food Res Int; 2021 Mar; 141():110141. PubMed ID: 33642008
[TBL] [Abstract][Full Text] [Related]
20. Factors influencing the norharman and harman contents in espresso coffee.
Alves RC; Casal S; Oliveira BP
J Agric Food Chem; 2007 Mar; 55(5):1832-8. PubMed ID: 17291006
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]