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Journal Abstract Search

246 related items for PubMed ID: 38442084

  • 1. 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 Aug 15; 104(10):6139-6148. PubMed ID: 38442084
    [Abstract] [Full Text] [Related]

  • 2. Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.
    Zakidou P, Plati F, Matsakidou A, Varka EM, Blekas G, Paraskevopoulou A.
    Molecules; 2021 Jul 29; 26(15):. PubMed ID: 34361765
    [Abstract] [Full Text] [Related]

  • 3. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee.
    Frost SC, Ristenpart WD, Guinard JX.
    J Food Sci; 2019 Aug 29; 84(8):2297-2312. PubMed ID: 31269246
    [Abstract] [Full Text] [Related]

  • 4. Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach.
    Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR.
    Food Res Int; 2024 Nov 29; 195():114973. PubMed ID: 39277239
    [Abstract] [Full Text] [Related]

  • 5. 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 11; 9(1):8440. PubMed ID: 31186459
    [Abstract] [Full Text] [Related]

  • 6. Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components.
    Shi Q, Xiao Y, Zhou Y, Tang W, Jiang F, Zhou X, Lu H.
    Foods; 2024 Sep 29; 13(19):. PubMed ID: 39410154
    [Abstract] [Full Text] [Related]

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  • 8. 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 29; 108():628-640. PubMed ID: 29735099
    [Abstract] [Full Text] [Related]

  • 9. A further tool to monitor the coffee roasting process: aroma composition and chemical indices.
    Ruosi MR, Cordero C, Cagliero C, Rubiolo P, Bicchi C, Sgorbini B, Liberto E.
    J Agric Food Chem; 2012 Nov 14; 60(45):11283-91. PubMed ID: 23083340
    [Abstract] [Full Text] [Related]

  • 10. Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.
    He Y, Zhang H, Wen N, Hu R, Wu G, Zeng Y, Li X, Miao X.
    J Sci Food Agric; 2018 Jan 14; 98(1):154-165. PubMed ID: 28547803
    [Abstract] [Full Text] [Related]

  • 11. 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 14; 85(8):2530-2543. PubMed ID: 32652586
    [Abstract] [Full Text] [Related]

  • 12. Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics.
    Shinichiro H, Masayuki A, Takuya Y, Daisho Y, Atsushige F, Kana T, Miki M, Mito K, Yutaka K.
    J Food Sci; 2024 Jun 14; 89(6):3330-3346. PubMed ID: 38752394
    [Abstract] [Full Text] [Related]

  • 13. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.
    Elmacı İ, Gok I.
    J Sci Food Agric; 2021 Oct 14; 101(13):5368-5377. PubMed ID: 33650176
    [Abstract] [Full Text] [Related]

  • 14. Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure.
    Kumazawa K, Masuda H.
    J Agric Food Chem; 2003 May 07; 51(10):3079-82. PubMed ID: 12720395
    [Abstract] [Full Text] [Related]

  • 15. Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting.
    Wang C, Sun J, Lassabliere B, Yu B, Zhao F, Zhao F, Chen Y, Liu SQ.
    J Sci Food Agric; 2019 Jan 15; 99(1):409-420. PubMed ID: 29896755
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 11(1):21377. PubMed ID: 34725433
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 88(3):1033-1047. PubMed ID: 36695781
    [Abstract] [Full Text] [Related]

  • 18. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
    Jia X, Zhou Q, Wang J, Liu C, Huang F, Huang Y.
    J Food Biochem; 2019 Oct 01; 43(10):e12786. PubMed ID: 31608473
    [Abstract] [Full Text] [Related]

  • 19. Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing.
    Kim DS, Kim HS, Lee J, Hong SJ, Cho JJ, Cho KM, Shin EC.
    J Food Biochem; 2019 Oct 01; 43(10):e12842. PubMed ID: 31608467
    [Abstract] [Full Text] [Related]

  • 20. Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii.
    Kim DS, Lee JT, Hong SJ, Cho JJ, Shin EC.
    J Food Sci; 2019 Oct 01; 84(10):2831-2839. PubMed ID: 31573691
    [Abstract] [Full Text] [Related]

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