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Journal Abstract Search

286 related items for PubMed ID: 31466646

  • 1. Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.
    Kalschne DL, Biasuz T, De Conti AJ, Viegas MC, Corso MP, Benassi MT.
    Food Res Int; 2019 Oct; 124():234-238. PubMed ID: 31466646
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  • 7. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
    Caporaso N, Whitworth MB, Cui C, Fisk ID.
    Food Res Int; 2018 Jun; 108():628-640. PubMed ID: 29735099
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  • 8. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
    Cagliani LR, Pellegrino G, Giugno G, Consonni R.
    Talanta; 2013 Mar 15; 106():169-73. PubMed ID: 23598112
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  • 10. Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.
    Liu C, Yang N, Yang Q, Ayed C, Linforth R, Fisk ID.
    Food Chem; 2019 May 30; 281():8-17. PubMed ID: 30658769
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  • 11. 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 30; 174(Pt 2):113667. PubMed ID: 37981379
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  • 12. 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 01; 349():129162. PubMed ID: 33550017
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  • 14. Modifying Robusta coffee aroma by green bean chemical pre-treatment.
    Liu C, Yang Q, Linforth R, Fisk ID, Yang N.
    Food Chem; 2019 Jan 30; 272():251-257. PubMed ID: 30309540
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  • 15. Rapid authentication of coffee blends and quantification of 16-O-methylcafestol in roasted coffee beans by nuclear magnetic resonance.
    Schievano E, Finotello C, De Angelis E, Mammi S, Navarini L.
    J Agric Food Chem; 2014 Dec 24; 62(51):12309-14. PubMed ID: 25431971
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  • 16. 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 24; 137():109667. PubMed ID: 33233244
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  • 18. Roasting and aroma formation: effect of initial moisture content and steam treatment.
    Baggenstoss J, Poisson L, Kaegi R, Perren R, Escher F.
    J Agric Food Chem; 2008 Jul 23; 56(14):5847-51. PubMed ID: 18572951
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  • 20. Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee.
    Wongsa P, Khampa N, Horadee S, Chaiwarith J, Rattanapanone N.
    Food Chem; 2019 Jun 15; 283():579-587. PubMed ID: 30722914
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