213 related articles for article (PubMed ID: 36739725)
21. Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans.
Kučera L; Papoušek R; Kurka O; Barták P; Bednář P
Food Chem; 2016 May; 199():727-35. PubMed ID: 26776030
[TBL] [Abstract][Full Text] [Related]
22. Modifying Robusta coffee aroma by green bean chemical pre-treatment.
Liu C; Yang Q; Linforth R; Fisk ID; Yang N
Food Chem; 2019 Jan; 272():251-257. PubMed ID: 30309540
[TBL] [Abstract][Full Text] [Related]
23. Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee.
Smrke S; Wellinger M; Suzuki T; Balsiger F; Opitz SEW; Yeretzian C
J Agric Food Chem; 2018 May; 66(21):5293-5300. PubMed ID: 29091435
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases.
Hertz-Schünemann R; Streibel T; Ehlert S; Zimmermann R
Anal Bioanal Chem; 2013 Sep; 405(22):7083-96. PubMed ID: 23657458
[TBL] [Abstract][Full Text] [Related]
26. Degradation of glyphosate along coffee roasting: Do residue levels in green beans mirror exposure derived from coffee consumption?
Delatour T; Badoud F; Severin K; Bücking M; Göckener B; Theurillat V
Food Chem; 2023 Mar; 403():134355. PubMed ID: 36183468
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
Anese M; Nicoli MC; Verardo G; Munari M; Mirolo G; Bortolomeazzi R
Food Chem; 2014 Feb; 145():168-72. PubMed ID: 24128463
[TBL] [Abstract][Full Text] [Related]
31. The influence of roasting procedure on the formation of mutagenic compounds in coffee.
Albertini S; Friederich U; Schlatter C; Würgler FE
Food Chem Toxicol; 1985 Jun; 23(6):593-7. PubMed ID: 3891559
[TBL] [Abstract][Full Text] [Related]
32. Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.
van Mullem JJ; de Sousa Bueno Filho JS; Dias DR; Schwan RF
J Sci Food Agric; 2022 Nov; 102(14):6687-6695. PubMed ID: 35620803
[TBL] [Abstract][Full Text] [Related]
33. Impact of roasting on the phenolic and volatile compounds in coffee beans.
Wu H; Lu P; Liu Z; Sharifi-Rad J; Suleria HAR
Food Sci Nutr; 2022 Jul; 10(7):2408-2425. PubMed ID: 35844912
[TBL] [Abstract][Full Text] [Related]
34. Physicochemical characteristics of Ethiopian
Kim I; Jung S; Kim E; Lee JW; Kim CY; Ha JH; Jeong Y
Food Sci Biotechnol; 2021 Feb; 30(2):235-244. PubMed ID: 33732514
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. 16-O-Methylated diterpenes in green Coffea arabica: ultra-high-performance liquid chromatography-tandem mass spectrometry method optimization and validation.
Guercia E; Colomban S; Navarini L
J Mass Spectrom; 2020 Nov; 55(11):e4636. PubMed ID: 32767433
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. 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]
39. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.
Hu G; Peng X; Gao Y; Huang Y; Li X; Su H; Qiu M
Food Chem; 2020 Nov; 331():127329. PubMed ID: 32559595
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
