328 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. 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 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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]
10. 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]
11. 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]
12. 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]
13. 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]
14. 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]
15. Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee.
Cordoba N; Pataquiva L; Osorio C; Moreno FLM; Ruiz RY
Sci Rep; 2019 Jun; 9(1):8440. PubMed ID: 31186459
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. 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]
19. Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods.
Zhai X; Yang M; Zhang J; Zhang L; Tian Y; Li C; Bao L; Ma C; Abd El-Aty AM
Front Nutr; 2022; 9():849811. PubMed ID: 35369098
[TBL] [Abstract][Full Text] [Related]
20. An investigation of the shelf life of cold brew coffee and the influence of extraction temperature using chemical, microbial, and sensory analysis.
Lopane SN; McGregor JU; Rieck JR
Food Sci Nutr; 2024 Feb; 12(2):985-996. PubMed ID: 38370052
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
