171 related articles for article (PubMed ID: 29656646)
1. Toward a New Brewing Control Chart for the 21st Century.
Melrose J; Roman-Corrochano B; Montoya-Guerra M; Bakalis S
J Agric Food Chem; 2018 May; 66(21):5301-5309. PubMed ID: 29656646
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Analysing extraction uniformity from porous coffee beds using mathematical modelling and computational fluid dynamics approaches.
Moroney KM; O'Connell K; Meikle-Janney P; O'Brien SBG; Walker GM; Lee WT
PLoS One; 2019; 14(7):e0219906. PubMed ID: 31365538
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. 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]
8. Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes.
Chiu SH; Naliyadhara N; Bucknall MP; Thomas DS; Smyth HE; Nadolny JM; Kalantar-Zadeh K; Trujillo FJ
Ultrason Sonochem; 2024 Jun; 106():106885. PubMed ID: 38677266
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields.
Cotter AR; Batali ME; Ristenpart WD; Guinard JX
J Food Sci; 2021 Jan; 86(1):194-205. PubMed ID: 33340109
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds.
Bravo J; Juániz I; Monente C; Caemmerer B; Kroh LW; De Peña MP; Cid C
J Agric Food Chem; 2012 Dec; 60(51):12565-73. PubMed ID: 23214450
[TBL] [Abstract][Full Text] [Related]
15. A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio.
Guinard JX; Frost S; Batali M; Cotter A; Lim LX; Ristenpart WD
J Food Sci; 2023 May; 88(5):2168-2177. PubMed ID: 36988107
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee.
Fuller M; Rao NZ
Sci Rep; 2017 Dec; 7(1):17979. PubMed ID: 29269877
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content.
Kyroglou S; Thanasouli K; Vareltzis P
J Sci Food Agric; 2021 Aug; 101(11):4789-4798. PubMed ID: 33527437
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]