194 related articles for article (PubMed ID: 34071879)
21. Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso.
Salamanca CA; Fiol N; González C; Saez M; Villaescusa I
Food Chem; 2017 Jan; 214():622-630. PubMed ID: 27507518
[TBL] [Abstract][Full Text] [Related]
22. Lipid content and composition of coffee brews prepared by different methods.
Ratnayake WM; Hollywood R; O'Grady E; Stavric B
Food Chem Toxicol; 1993 Apr; 31(4):263-9. PubMed ID: 8477916
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. A Metabolomic Study of the Variability of the Chemical Composition of Commonly Consumed Coffee Brews.
Rothwell JA; Loftfield E; Wedekind R; Freedman N; Kambanis C; Scalbert A; Sinha R
Metabolites; 2019 Jan; 9(1):. PubMed ID: 30669279
[TBL] [Abstract][Full Text] [Related]
25. Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews.
Lapčíková B; Lapčík L; Barták P; Valenta T; Dokládalová K
Foods; 2023 Nov; 12(22):. PubMed ID: 38002183
[TBL] [Abstract][Full Text] [Related]
26. Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition.
Niseteo T; Komes D; Belščak-Cvitanović A; Horžić D; Budeč M
Food Chem; 2012 Oct; 134(4):1870-7. PubMed ID: 23442632
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars.
Caprioli G; Cortese M; Maggi F; Minnetti C; Odello L; Sagratini G; Vittori S
Int J Food Sci Nutr; 2014 Jun; 65(4):465-9. PubMed ID: 24467514
[TBL] [Abstract][Full Text] [Related]
29. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Bicho NC; Leitão AE; Ramalho JC; De Alvarenga NB; Lidon FC
Int J Food Sci Nutr; 2011 Dec; 62(8):865-71. PubMed ID: 22032554
[TBL] [Abstract][Full Text] [Related]
30. Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects.
Passos CP; Costa RM; Ferreira SS; Lopes GR; Cruz MT; Coimbra MA
Foods; 2021 Feb; 10(2):. PubMed ID: 33572390
[TBL] [Abstract][Full Text] [Related]
31. Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure.
López-Galilea I; De Peña MP; Cid C
J Agric Food Chem; 2007 Jul; 55(15):6110-7. PubMed ID: 17608497
[TBL] [Abstract][Full Text] [Related]
32. Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting.
Chindapan N; Soydok S; Devahastin S
J Food Sci; 2019 Feb; 84(2):292-302. PubMed ID: 30620782
[TBL] [Abstract][Full Text] [Related]
33. Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.
Yust BG; Wilkinson F; Rao NZ
Antioxidants (Basel); 2023 Dec; 13(1):. PubMed ID: 38247454
[TBL] [Abstract][Full Text] [Related]
34. On the role of (-)-2-methylisoborneol for the aroma of Robusta coffee.
Blank I; Grosch W
J Agric Food Chem; 2002 Jul; 50(16):4653-6. PubMed ID: 12137492
[TBL] [Abstract][Full Text] [Related]
35. Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion.
Pérez De Obanos A; González-Peñas E; López De Cerain A
Food Addit Contam; 2005 May; 22(5):463-71. PubMed ID: 16019819
[TBL] [Abstract][Full Text] [Related]
36. Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.
López-Galilea I; Fournier N; Cid C; Guichard E
J Agric Food Chem; 2006 Nov; 54(22):8560-6. PubMed ID: 17061834
[TBL] [Abstract][Full Text] [Related]
37. Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis.
Bilge G
J Food Sci Technol; 2020 Sep; 57(9):3345-3354. PubMed ID: 32728282
[TBL] [Abstract][Full Text] [Related]
38. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting.
Hečimović I; Belščak-Cvitanović A; Horžić D; Komes D
Food Chem; 2011 Dec; 129(3):991-1000. PubMed ID: 25212328
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. 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]
[Previous] [Next] [New Search]
