241 related articles for article (PubMed ID: 29735099)
1. 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]
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. 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]
4. 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]
5. 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]
6. 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]
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. Roasting and aroma formation: effect of initial moisture content and steam treatment.
Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F
J Agric Food Chem; 2008 Jul; 56(14):5847-51. PubMed ID: 18572951
[TBL] [Abstract][Full Text] [Related]
9. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction.
Akiyama M; Murakami K; Ohtani N; Iwatsuki K; Sotoyama K; Wada A; Tokuno K; Iwabuchi H; Tanaka K
J Agric Food Chem; 2003 Mar; 51(7):1961-9. PubMed ID: 12643659
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?
Colzi I; Taiti C; Marone E; Magnelli S; Gonnelli C; Mancuso S
Food Chem; 2017 Dec; 237():257-263. PubMed ID: 28763994
[TBL] [Abstract][Full Text] [Related]
12. Aroma recovery from roasted coffee by wet grinding.
Baggenstoss J; Thomann D; Perren R; Escher F
J Food Sci; 2010; 75(9):C697-702. PubMed ID: 21535580
[TBL] [Abstract][Full Text] [Related]
13. Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.
Kalschne DL; Viegas MC; De Conti AJ; Corso MP; Benassi MT
Food Res Int; 2018 Mar; 105():393-402. PubMed ID: 29433228
[TBL] [Abstract][Full Text] [Related]
14. Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee.
Wongsa P; Khampa N; Horadee S; Chaiwarith J; Rattanapanone N
Food Chem; 2019 Jun; 283():579-587. PubMed ID: 30722914
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Influence of water quench cooling on degassing and aroma stability of roasted coffee.
Baggenstoss J; Poisson L; Luethi R; Perren R; Escher F
J Agric Food Chem; 2007 Aug; 55(16):6685-91. PubMed ID: 17616133
[TBL] [Abstract][Full Text] [Related]
17. Quantification of volatile compounds released by roasted coffee by selected ion flow tube mass spectrometry.
Dryahina K; Smith D; Španěl P
Rapid Commun Mass Spectrom; 2018 May; 32(9):739-750. PubMed ID: 29486530
[TBL] [Abstract][Full Text] [Related]
18. Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees.
Rabelo MHS; Borém FM; Lima RR; Alves APC; Pinheiro ACM; Ribeiro DE; Santos CMD; Pereira RGFA
Food Chem; 2021 Apr; 342():128304. PubMed ID: 33067049
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.
Jeong H; Yoon S; Jo SM; Hong SJ; Kim YJ; Kim JK; Shin EC
J Food Sci; 2023 Mar; 88(3):1033-1047. PubMed ID: 36695781
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]