266 related articles for article (PubMed ID: 33233244)
1. Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee.
Seninde DR; Chambers E; Chambers D
Food Res Int; 2020 Nov; 137():109667. PubMed ID: 33233244
[TBL] [Abstract][Full Text] [Related]
2. Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction.
Rao NZ; Fuller M; Grim MD
Foods; 2020 Jul; 9(7):. PubMed ID: 32659894
[TBL] [Abstract][Full Text] [Related]
3. Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee.
Frost SC; Ristenpart WD; Guinard JX
J Food Sci; 2020 Aug; 85(8):2530-2543. PubMed ID: 32652586
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews.
Portela CDS; Almeida IF; Reis TADD; Hickmann BRB; Benassi MT
Food Res Int; 2022 Jan; 151():110860. PubMed ID: 34980396
[TBL] [Abstract][Full Text] [Related]
6. Roast level and brew temperature significantly affect the color of brewed coffee.
Yeager SE; Batali ME; Lim LX; Liang J; Han J; Thompson AN; Guinard JX; Ristenpart WD
J Food Sci; 2022 Apr; 87(4):1837-1850. PubMed ID: 35347719
[TBL] [Abstract][Full Text] [Related]
7. Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.
Lang R; Klade S; Beusch A; Dunkel A; Hofmann T
J Agric Food Chem; 2015 Dec; 63(48):10492-9. PubMed ID: 26585544
[TBL] [Abstract][Full Text] [Related]
8. Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2002 Nov; 50(24):7046-52. PubMed ID: 12428958
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
Park JB; Peters R; Novotny JA
Food Chem; 2023 Jun; 412():135586. PubMed ID: 36739725
[TBL] [Abstract][Full Text] [Related]
11. Quantitative studies on roast kinetics for bioactives in coffee.
Lang R; Yagar EF; Wahl A; Beusch A; Dunkel A; Dieminger N; Eggers R; Bytof G; Stiebitz H; Lantz I; Hofmann T
J Agric Food Chem; 2013 Dec; 61(49):12123-8. PubMed ID: 24274681
[TBL] [Abstract][Full Text] [Related]
12. Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew.
Batali ME; Lim LX; Liang J; Yeager SE; Thompson AN; Han J; Ristenpart WD; Guinard JX
Foods; 2022 Aug; 11(16):. PubMed ID: 36010440
[TBL] [Abstract][Full Text] [Related]
13. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition.
Yeager SE; Batali ME; Guinard JX; Ristenpart WD
Crit Rev Food Sci Nutr; 2023; 63(8):1010-1036. PubMed ID: 34553656
[TBL] [Abstract][Full Text] [Related]
14. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee.
Frost SC; Ristenpart WD; Guinard JX
J Food Sci; 2019 Aug; 84(8):2297-2312. PubMed ID: 31269246
[TBL] [Abstract][Full Text] [Related]
15. Risk assessment of coffees of different qualities and degrees of roasting.
da Silva CQ; Fernandes ADS; Teixeira GF; França RJ; Marques MRDC; Felzenszwalb I; Falcão DQ; Ferraz ERA
Food Res Int; 2021 Mar; 141():110089. PubMed ID: 33641967
[TBL] [Abstract][Full Text] [Related]
16. Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.
Kalschne DL; Biasuz T; De Conti AJ; Viegas MC; Corso MP; Benassi MT
Food Res Int; 2019 Oct; 124():234-238. PubMed ID: 31466646
[TBL] [Abstract][Full Text] [Related]
17. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.
Elmacı İ; Gok I
J Sci Food Agric; 2021 Oct; 101(13):5368-5377. PubMed ID: 33650176
[TBL] [Abstract][Full Text] [Related]
18. Studies on acrylamide levels in roasting, storage and brewing of coffee.
Lantz I; Ternité R; Wilkens J; Hoenicke K; Guenther H; van der Stegen GH
Mol Nutr Food Res; 2006 Nov; 50(11):1039-46. PubMed ID: 17054100
[TBL] [Abstract][Full Text] [Related]
19. Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.
Zhang D; Gao M; Cai Y; Wu J; Lao F
J Sci Food Agric; 2024 Mar; ():. PubMed ID: 38442084
[TBL] [Abstract][Full Text] [Related]
20. Heat-induced formation of N,N-dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee.
Li X; Zhang X; Tan L; Yan H; Yuan Y
J Food Sci; 2020 Sep; 85(9):2754-2761. PubMed ID: 32794260
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
