These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
340 related articles for article (PubMed ID: 33642008)
1. 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]
2. Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time. Liang J; Batali ME; Routt C; Ristenpart WD; Guinard JX Sci Rep; 2024 Aug; 14(1):19298. PubMed ID: 39164402 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews). Cerca NF; DePaula J; Calado VMA; Antônio L Miguel M; Farah A Food Res Int; 2023 Dec; 174(Pt 2):113667. PubMed ID: 37981379 [TBL] [Abstract][Full Text] [Related]
6. 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]
7. The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries. Muzykiewicz-Szymańska A; Nowak A; Wira D; Klimowicz A Molecules; 2021 Jun; 26(12):. PubMed ID: 34208702 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. 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 Aug; 104(10):6139-6148. PubMed ID: 38442084 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee. Zakaria NH; Whanmek K; Thangsiri S; Chathiran W; Srichamnong W; Suttisansanee U; Santivarangkna C Foods; 2023 Jun; 12(12):. PubMed ID: 37372624 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components. Shi Q; Xiao Y; Zhou Y; Tang W; Jiang F; Zhou X; Lu H Foods; 2024 Sep; 13(19):. PubMed ID: 39410154 [TBL] [Abstract][Full Text] [Related]
19. Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai'i-Grown Coffee ( Nerurkar PV; Yokoyama J; Ichimura K; Kutscher S; Wong J; Bittenbender HC; Deng Y Metabolites; 2023 Mar; 13(3):. PubMed ID: 36984852 [TBL] [Abstract][Full Text] [Related]
20. Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions. Chen S; Xiao Y; Tang W; Jiang F; Zhu J; Zhou Y; Ye L Foods; 2023 Oct; 12(20):. PubMed ID: 37893750 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]