310 related articles for article (PubMed ID: 33067049)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Effects of geographical origin and post-harvesting processing on the bioactive compounds and sensory quality of Brazilian specialty coffee beans.
Tieghi H; Pereira LA; Viana GS; Katchborian-Neto A; Santana DB; Mincato RL; Dias DF; Chagas-Paula DA; Soares MG; de Araújo WG; Bueno PCP
Food Res Int; 2024 Jun; 186():114346. PubMed ID: 38729720
[TBL] [Abstract][Full Text] [Related]
7. Identification of biochemical features of defective Coffea arabica L. beans.
Casas MI; Vaughan MJ; Bonello P; McSpadden Gardener B; Grotewold E; Alonso AP
Food Res Int; 2017 May; 95():59-67. PubMed ID: 28395826
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Effects of pollination on the composition of volatile compounds in Coffea arabica L.
Meireles DAL; Valdez ASB; Boroski M; Augusto SC; Toci AT
J Sci Food Agric; 2022 Aug; 102(11):4955-4960. PubMed ID: 35018655
[TBL] [Abstract][Full Text] [Related]
10. The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis.
Scholz MBDS; Kitzberger CSG; Prudencio SH; Silva RSDSFD
Food Res Int; 2018 Dec; 114():72-80. PubMed ID: 30361029
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis.
M R N Alcantara G; Dresch D; R Melchert W
Food Chem; 2021 Oct; 360():130088. PubMed ID: 34034055
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica.
Zhang SJ; De Bruyn F; Pothakos V; Torres J; Falconi C; Moccand C; Weckx S; De Vuyst L
Appl Environ Microbiol; 2019 Mar; 85(6):. PubMed ID: 30709820
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality.
Bertrand B; Boulanger R; Dussert S; Ribeyre F; Berthiot L; Descroix F; Joët T
Food Chem; 2012 Dec; 135(4):2575-83. PubMed ID: 22980845
[TBL] [Abstract][Full Text] [Related]
17. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.
Hu G; Peng X; Gao Y; Huang Y; Li X; Su H; Qiu M
Food Chem; 2020 Nov; 331():127329. PubMed ID: 32559595
[TBL] [Abstract][Full Text] [Related]
18. Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee.
Marie L; Breitler JC; Bamogo PKA; Bordeaux M; Lacombe S; Rios M; Lebrun M; Boulanger R; Lefort E; Nakamura S; Motoyoshi Y; Mieulet D; Campa C; Legendre L; Bertrand B
BMC Plant Biol; 2024 Apr; 24(1):238. PubMed ID: 38566027
[TBL] [Abstract][Full Text] [Related]
19. Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans.
Tolessa K; Rademaker M; De Baets B; Boeckx P
Talanta; 2016 Apr; 150():367-74. PubMed ID: 26838420
[TBL] [Abstract][Full Text] [Related]
20. Volatile and sensory characterization of roast coffees - Effects of cherry maturity.
Velásquez S; Peña N; Bohórquez JC; Gutierrez N; Sacks GL
Food Chem; 2019 Feb; 274():137-145. PubMed ID: 30372918
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
