238 related articles for article (PubMed ID: 34200936)
1. 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]
2. 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]
3. 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]
4. Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfurfural levels in coffee.
Park SH; Jo A; Lee KG
Food Chem; 2021 Oct; 358():129806. PubMed ID: 33933949
[TBL] [Abstract][Full Text] [Related]
5. Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods.
Kwon J; Ahn H; Lee KG
Food Chem; 2021 May; 343():128525. PubMed ID: 33168262
[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. Studies of selenium-containing volatiles in roasted coffee.
Meija J; Bryson JM; Vonderheide AP; Montes-Bayón M; Caruso JA
J Agric Food Chem; 2003 Aug; 51(17):5116-22. PubMed ID: 12903978
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity.
Dippong T; Dan M; Kovacs MH; Kovacs ED; Levei EA; Cadar O
Foods; 2022 Oct; 11(19):. PubMed ID: 36230221
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
Sulaiman SF; Moon JK; Shibamoto T
J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
Houessou JK; Maloug S; Leveque AS; Delteil C; Heyd B; Camel V
J Agric Food Chem; 2007 Nov; 55(23):9719-26. PubMed ID: 17941690
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.
Wu H; Gonzalez Viejo C; Fuentes S; Dunshea FR; Suleria HAR
Food Res Int; 2024 Jan; 176():113800. PubMed ID: 38163710
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Furan in roasted, ground and brewed coffee.
Gruczyńska E; Kowalska D; Kozłowska M; Majewska E; Tarnowska K
Rocz Panstw Zakl Hig; 2018; 69(2):111-118. PubMed ID: 29766689
[TBL] [Abstract][Full Text] [Related]
19. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East.
Abdelwareth A; Zayed A; Farag MA
Food Chem; 2021 Jul; 349():129162. PubMed ID: 33550017
[TBL] [Abstract][Full Text] [Related]
20. Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans.
Herawati D; Giriwono PE; Dewi FNA; Kashiwagi T; Andarwulan N
Food Sci Biotechnol; 2019 Feb; 28(1):7-14. PubMed ID: 30815289
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]