Coffee flavour: an overview

Buffo, Roberto A., Cardelli‐Freire, Claudio·2004·Flavour and Fragrance Journal

Cited by (348)

Items 101–200 of 348

  1. Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions
    Hyunbeen Park, Eunjeong Noh, Mingyu Kim, Kwang‐Geun Lee · 2023 · Food Chemistry
  2. A Comparative Study of the Volatile Constituents of Southeast AsianCoffea arabica,Coffea libericaandCoffea robustaGreen Beans and their Antioxidant Activities
    Alex Keng-Chee Saw, Wan‐Sinn Yam, Keng‐Chong Wong, Choon-Sheen Lai · 2015 · Journal of Essential Oil Bearing Plants
  3. Sensory Properties of Under‐Roasted Coffee Beverages
    Camilla Masi, Caterina Dinnella, Massimo Barnabà, Luciano Navarini, Erminio Monteleone · 2013 · Journal of Food Science
  4. GC – MS study of compounds isolated from C offea arabica flowers by different extraction techniques
    Elena Evguenievna Stashenko, Jairo René Martı́nez, Silvia Cárdenas‐Vargas, Rogerio Alejandro Saavedra-Barrera, Diego Camilo Durán · 2013 · Journal of Separation Science
  5. FTIR and Chemometrics as Effective Tools in Predicting the Quality of Specialty Coffees
    Verônica Belchior, Bruno Gonçalves Botelho, Susana I.P. Casal, Leandro Soares Oliveira, Adriana Silva França · 2019 · Food Analytical Methods
  6. Studies on thermionic ionisation detection in comprehensive two‐dimensional gas chromatography
    Danielle Ryan, Philip John Marriott · 2005 · Journal of Separation Science
  7. Sensory and monosaccharide analysis of drip brew coffee fractions <i>versus</i> brewing time
    Batali, Mackenzie E, Frost, Scott C, Lebrilla, Carlito B, Ristenpart, William D, Guinard, Jean‐Xavier · 2020 · Journal of the Science of Food and Agriculture
  8. Effect of sugars on liquid–vapour partition of volatile compounds in ready‐to‐drink coffee beverages
    Pierpaolo Piccone, Valentina Lonzarich, Luciano Navarini, Giuseppe Christian Fusella, Paola Pittia · 2012 · Journal of Mass Spectrometry
  9. Neuro-fuzzy model based on digital images for the monitoring of coffee bean color during roasting in a spouted bed
    L. Virgen, Enrique J. Herrera-López, Rosa Isela Corona‐González, Enrique Arriola-Guevara, Guadalupe María Guatemala-Morales · 2016 · Expert Systems with Applications
  10. Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques
    Jülide Kıvançlı, Yeşim Elmacı · 2015 · International Journal of Food Properties
  11. Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves
    Ying Gao, Jieqiong Wang, Yanqing Fu, Jun‐Feng Yin, John Shi, Yong‐Quan Xu · 2020 · Food Chemistry
  12. Comprehensive analysis of quality characteristics in main commercial coffee varieties and wild Arabica in Kenya
    Collins Otieno Ogutu, Sylvia Cherono, Charmaine Ntini, Lu Wang, Yuepeng Han · 2022 · Food Chemistry X
  13. Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry
    S M G Vandecan, Daan Saison, Nina Schouppe, Filip Delvaux, Freddy R. Delvaux · 2010 · Analytica Chimica Acta
  14. Rapid Classification of Coffee Products by Data Mining Models from Direct Electrospray and Plasma-Based Mass Spectrometry Analyses
    Roberto Gamboa‐Becerra, Josaphat Miguel Montero‐Vargas, Sandra Martínez‐Jarquín, Eligio Gálvez-Ponce, Abigail Moreno‐Pedraza, Robert Winkler · 2016 · Food Analytical Methods
  15. Resolving Coffee Roasting-Degree Phases Based on the Analysis of Volatile Compounds in the Roasting Off-Gas by Photoionization Time-of-Flight Mass Spectrometry (PI-TOFMS) and Statistical Data Analysis: Toward a PI-TOFMS Roasting Model
    Hendryk Czech, Claudia Schepler, Sophie Klingbeil, Sven Ehlert, Jessalin Howell, Ralf Zimmermann · 2016 · Journal of Agricultural and Food Chemistry
  16. Biochemical Aspects of Coffee Fermentation
    Wilton Soares Cardoso, Bárbara Zani Agnoletti, Rosângela de Freitas, Flávia de Abreu Pinheiro, Lucas Louzada Pereira · 2020 · Food engineering series
  17. Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience
    Charles J. Spence · 2021 · Frontiers in Computer Science
  18. Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach
    Giuseppe Procida, Corrado Lagazio, Francesca Cateni, Marina Zacchigna, Angelo Cichelli · 2020 · Food Science and Biotechnology
  19. Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage
    Jhonathan David Pazmiño-Arteaga, Cecilia Gallardo, Tzitziki González-Rodríguez, Robert Winkler · 2022 · Plant Foods for Human Nutrition
  20. Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries
    Daniel Knysak · 2017 · Food Science and Technology
  21. Sensory Metabolite Profiling in a Date Pit Based Coffee Substitute and in Response to Roasting as Analyzed via Mass Spectrometry Based Metabolomics
    Mohamed Ali Farag, Asmaa M. Otify, Aly M. El-Sayed, Camilia George Michel, Shaimaa Ahmed ElShebiney, Anja Ehrlich, Ludger A. Wessjohann · 2019 · Molecules
  22. Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage
    Ezana Getaneh, Solomon Workneh Fanta, Neela Kumar Satheesh · 2020 · Journal of Food Quality
  23. New trends in specialty coffees - “the digested coffees”
    Ashika Raveendran, Pushpa Srinivas Murthy · 2021 · Critical Reviews in Food Science and Nutrition
  24. The Influence of Roasting and Additional Processing on the Content of Bioactive Components in Special Purpose Coffees
    Pilipczuk, Tadeusz, Kusznierewicz, Barbara, Zielińska, Danuta, Bartoszek, Agnieszka · 2015 · Journal of Food Science and Technology
  25. ATR-FTIR FOR DISCRIMINATION OF ESPRESSO AND AMERICANO COFFEE PODS
    Nelson Gutiérrez-Guzmán, Andrés F. Bahamón-Monje, Lina Ximena Parrado Muñoz · 2018 · Coffee Science
  26. Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry
    Su‐Jin Kim, Sul Lee, Eunjung Bang, Sunho Lee, Jin‐Kyu Rhee, Yun‐Cheol Na · 2019 · Flavour and Fragrance Journal
  27. Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking
    Lary Souza Olegário, Alberto González‐Mohíno, Mario Estévez, Marta Suely Madruga, Sonia Ventanas · 2020 · Food Research International
  28. Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee
    Hao Lin, Edisson Tello, Christopher T. Simons, Devin G. Peterson · 2022 · Molecules
  29. Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees
    Liang Pan, Ying Xiao, Feng Jiang, Tianning Jiang, Jing Fei Zhu, Wenxiao Tang, Xiaodan Liu, Yiming Zhou, Ling Mei Yu · 2023 · Journal of Food Processing and Preservation
  30. Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster
    Sibel Bölek, Murat Özdemir · 2017 · LWT
  31. Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography–high resolution mass spectrometric analysis
    Stefania Vichi, Yenny Jerí, Núria Cortés-Francisco, Oscar Palacios, Josep Caixach · 2014 · Food Research International
  32. Investigation of metabolite differences in green coffee beans fermented with various microbes
    Jaeseong Kim, Seong-Eun Park, Eun-Ju Kim, Seung-Ho Seo, Hong-Seok Son · 2022 · LWT
  33. Proof of Concept for Cell Culture-Based Coffee
    Heikki Aisala, Elviira Kärkkäinen, Iina Jokinen, Tuulikki Seppänen‐Laakso, Heiko Rischer · 2023 · Journal of Agricultural and Food Chemistry
  34. Discrimination of Arabica and Conilon Coffee from Physicochemical Properties Allied to Chemometrics
    Bárbara Zani Agnoletti, Emanuele Catarina da Silva Oliveira, Patrícia Fontes Pinheiro, Sérgio Henriques Saraiva · 2019 · Revista Virtual de Química
  35. Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases
    Pushpa Srinivas Murthy, H. P. Sneha, K. Basavaraj, Ken-Ichi Kusumoto · 2019 · LWT
  36. Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters
    Bruna Raquel BÖGER, André Luiz Buzzo Mori, Marcelo Caldeira Viegas, Marta de Toledo Benassi · 2021 · Grasas y Aceites
  37. Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. canephora Pierre) and their parental genotypes
    M. Gimase J., M. Thagana W., T. Kirubi D., K. Gichuru E., W. Kathurima C. · 2014 · African Journal of Food Science
  38. Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam
    Nathamol Chindapan, Chanakan Puangngoen, Sakamon Devahastin · 2021 · International Journal of Food Science & Technology
  39. Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content
    Danijela Šeremet, Patricia Fabečić, Aleksandra Vojvodić Cebin, Ana Mandura, Robert Pudić, Draženka Komes · 2022 · Molecules
  40. Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
    Giulia Strocchi, Eloisa Bagnulo, Manuela Rosanna Ruosi, Giulia Ravaioli, Francesca Trapani, Carlo P. Bicchi, Gloria Pellegrino, Erica Liberto · 2022 · Foods
  41. Modulation of aroma release of instant coffees through microparticles of roasted coffee oil
    Rodolfo Campos Zanin, Samo Smrke, Louise Emy Kurozawa, Fábio Yamashita, Chahan Yeretzian · 2020 · Food Chemistry
  42. Production of functional Arabica and Robusta green coffee beans: Optimization of fermentation with microbial cocktails to improve antioxidant activity and metabolomic profiles
    Phatthanaphong Therdtatha, Natcha Jareontanahun, Worraprat Chaisuwan, Kamon Yakul, Atchara Paemanee, Apisit Manassa, Churairat Moukamnerd, Yuthana Phimolsiripol, Sarana Rose Sommano, Phisit Seesuriyachan · 2023 · Biocatalysis and Agricultural Biotechnology
  43. Comprehensive Assessment of Coffee Varieties (Coffea arabica L.; Coffea canephora L.) from Coastal, Andean, and Amazonian Regions of Ecuador; A Holistic Evaluation of Metabolism, Antioxidant Capacity and Sensory Attributes
    Raluca A. Mihai, Diana C. Ortiz-Pillajo, Karoline M. Iturralde-Proaño, Mónica Y. Vinueza-Pullotasig, Leonardo A. Sisa-Tolagasí, Mary L. Villares-Ledesma, Erly J. Melo Heras, Nelson S. Cubi-Insuaste, Rodica D. Catană · 2024 · Horticulturae
  44. Volatile compounds indicating latent damage to sensory attributes in coffee stored in permeable and hermetic packaging
    Flávio Meira Borém, Giselle Figueiredo de Abreu, Ana Paula de Carvalho Alves, Cláudia Mendes dos Santos, Daniela Edel Teixeira · 2021 · Food Packaging and Shelf Life
  45. Effect of green and roasted coffee storage conditions on selected characteristic quality parameters
    Justyna Błaszkiewicz, Ewa Nowakowska‐Bogdan, Krzysztof Barabosz, Renata Kulesza, Ewa Dresler, Piotr Woszczyński, Łukasz Biłos, Dominika Barbara Matuszek, Krzysztof Szkutnik · 2023 · Scientific Reports
  46. Identification of Headspace Volatile Compounds of Blended Coffee and Application to Principal Component Analysis
    Hyeon-Jae Kim, Dong-Lee Hong, Jung-Wan Yu, Seung-Min Lee, Yang-Bong Lee · 2019 · Preventive Nutrition and Food Science
  47. Discrimination of the Indonesian Roasted Arabica Coffees using 1H NMR-based Metabolomics
    Nizar Happyana, Elvira Hermawati, Yana Maolana Syah, Euis Holisotan Hakim · 2020 · Current Research in Nutrition and Food Science Journal
  48. Pressurised liquid extraction of volatile compounds in coffee bean
    Mun Wai Cheong, Alena Ann-Ann Tan, Shao‐Quan Liu, Philip Curran, Bin Yu · 2013 · Talanta
  49. Rust and Thinning Management Effect on Cup Quality and Plant Performance for Two Cultivars of Coffea arabica L
    Fabián Echeverría-Beirute, Seth C. Murray, Patricia Gamble Klein, C. R. Kerth, R. K. Miller, Benoît Bertrand · 2017 · Journal of Agricultural and Food Chemistry
  50. The Stability and Shelf Life of Coffee Products
    Lara Manzocco, Sonia Calligaris, Monica Anese, M.C. Nicoli · 2016 · Elsevier eBooks
  51. Acrylamide in Coffee and Coffee Substitutes
    Monica Anese · 2015 · Elsevier eBooks
  52. Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans
    Na Zhao, Mito Kokawa, Taroh Suzuki, Amini Rasool Khan, Weixue Dong, Minh‐Quan Nguyen, Yutaka Kitamura · 2024 · Journal of the Science of Food and Agriculture
  53. Changing Ready-to-Drink Coffee Aroma Using Dielectric Barrier Discharge Plasma
    Suelí Rodrigues, Fabiano A.N. Fernandes · 2022 · Processes
  54. Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
    Ola Lasekan, Megala Muniady, Mee Gie Lin, Fatma K. Dabaj · 2018 · Chemistry Central Journal
  55. Unsaponifiable Matter of Coffee
    Deborah Pacetti, Paolo Lucci, Natale G. Frega · 2014 · Coffee in Health and Disease Prevention
  56. Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS
    Mustafa Zafer Özel, Derya Koçak Yanık, Fahrettin Göğüş, Jacqueline F. Hamilton, Alastair Charles Lewis · 2014 · LWT
  57. Hyper-fast gas chromatography and single-photon ionisation time-of-flight mass spectrometry with integrated electrical modulator-based sampling for headspace and online VOC analyses
    Christian Gehm, Kevin Schnepel, Hendryk Czech, Toni Miersch, Sven Ehlert, Ralf Zimmermann · 2021 · The Analyst
  58. Green Chemistry Applied to Ground Coffee Volatile Compounds Modification Aiming Coffee Aroma Improvement
    Suelí Rodrigues, Fabiano A.N. Fernandes · 2023 · Journal of Food Processing and Preservation
  59. Characterisation of differential aroma markers in roasted coffee powder samples by GC×GC- TOF- MS and multivariate statistical analysis
    Weitong Cai, Tao Feng, Lingyun Yao, Min Ho Sun, Shiqing Song, Huatian Wang, Chuang Yu, Qian Liu · 2024 · Food Bioscience
  60. Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control
    Saleh Al‐Ghamdi, Bandar Alfaifi, Wael M. Elamin, Mustapha Abdul Lateef · 2024 · Food Engineering Reviews
  61. Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee.
    Mareike Siebert, R. Berger, Annabel Nieter · 2018 · Food Chemistry
  62. Review Post-harvest processing of coffee: An overview
    Suryatapa Das · 2021 · Coffee Science
  63. Evaluation of the behaviour of phenols and alkaloids in samples of roasted and ground coffee stored in different types of packaging: Implications for quality and shelf life
    Giulia Strocchi, Eloisa Bagnulo, Ravaioli Giulia, Gloria M. Pellegrino, Carlo P. Bicchi, Erica Liberto · 2023 · Food Research International
  64. Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review
    Brian G Yust, Frank H. Wilkinson, Niny Z. Rao · 2023 · Antioxidants
  65. Boron Nutrition in Coffee Improves Drought Stress Resistance and, Together with Calcium, Improves Long-Term Productivity and Seed Composition
    Victor Hugo Ramírez-Builes, Jürgen Küsters, Ellen Thiele, Luis Alfredo Leal-Varón · 2024 · Agronomy
  66. Investigating Coffee Samples by Raman Spectroscopy for Quality Control - Preliminary Study
    Rafael Carlos Eloy Dias, Chahan Yeretzian · 2016 · International Journal of Experimental Spectroscopic Techniques
  67. Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction
    David Beverly, Estefanía López-Quiroga, Robert S. Farr, J. R. Melrose, Sian Henson, Serafim Bakalis, P.J. Fryer · 2020 · Industrial & Engineering Chemistry Research
  68. Oxidative and hydrolytic deteriorations of lipids and several alternative pathways for their protections: An overview
    Mohammad Reza Kasaai · 2025 · Food Nutrition Chemistry
  69. Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans
    Shuge Yuan, Yahui Liu, Jinglin Yu, Ping Yang, Wei Yong, Zongxu Zhao, Tianyang Guo, Huanlu Song · 2025 · Journal of Food Composition and Analysis
  70. Optimization of Coffee Oil Extraction from Defective Beans Using a Supercritical Carbon Dioxide Technique: Its Effect on Volatile Aroma Components
    Wasin Pattaraprachyakul, Ruengwit Sawangkeaw, Somkiat Ngamprasertsith, Inthawoot Suppavorasatit · 2023 · Foods
  71. THE CHEMICAL CHARACTERISTICS OF ARABICA AND ROBUSTA GREEN COFFEE BEANS FROM GEOPARK RINJANI, INDONESIA
    Zainuri Zainuri, Dewa Nyoman Adi Paramartha, Amira Fatinah, Rini Nofrida, Novia Rahayu, Ines Marisya Dwi Anggraini, Qabul Dinanta Utama · 2023 · BIOTROPIA
  72. Coffee and the Electronic Nose
    Evandro Bona, Rui Sérgio dos Santos Ferreira da Silva · 2016 · Elsevier eBooks
  73. Cryo assisted spouted bed roasting of coffee beans
    V. D. Nagaraju, K. Ramalakshmi, B.S. Sridhar · 2016 · Innovative Food Science & Emerging Technologies
  74. Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide
    Johannes Pitsch, Otmar Höglinger, Julian Weghuber · 2020 · Foods
  75. InnOscent system: Advancing flavor analysis using an original gas chromatographic analytical device
    Angélique Villière, Sarah Le Roy, Catherine Fillonneau, Carole Prost · 2017 · Journal of Chromatography A
  76. Improving the extraction of headspace volatile compounds: development of a headspace multi-temperature solid-phase micro-extraction-single shot-gas chromatography/mass spectrometry (mT-HSSPME-ss-GC/MS) method and application to characterization of ground coffee aroma
    Changgook Lee, Younghoon Lee, Jae-Gon Lee, Alan J. Buglass · 2015 · Analytical Methods
  77. Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties
    Şakir Selçuk Seçilmiş, Derya Koçak Yanık, Fahrettin Göğüş · 2014 · Journal of Food Science and Technology
  78. Sulfur aroma compounds in gum Arabic/maltodextrin microparticles
    Thaís Matsue Uekane, Ana Carolina P. Costa, Anna Paola Trindade Rocha Pierucci, Maria Helena M. Rocha‐Leão, Cláudia M. Rezende · 2016 · LWT
  79. Effect of edible coating on the aromatic attributes of roasted coffee beans
    Supriya Rattan, Anand Kuber Parande, K. Ramalakshmi, V. D. Nagaraju · 2015 · Journal of Food Science and Technology
  80. Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods
    Yulianti Yulianti, Dede Robiatul Adawiyah, Dian Herawati, Dias Indrasti, Nuri Andarwulan · 2024 · Journal of Food Science and Technology
  81. Improvement of Robusta coffee aroma with l ‐leucine powder
    Ara Jo, Hyunbeen Park, Seongho Lee, Kwang‐Geun Lee · 2023 · Journal of the Science of Food and Agriculture
  82. Study of coffee sensory attributes by ordered predictors selection applied to 1H NMR spectroscopy
    Ellisson H. de Paulo, Márcia H.C. Nascimento, Pedro Henrique Pereira da Cunha, Lucas Louzada Pereira, Emanuele Catarina da Silva Oliveira, Paulo R. Filgueiras, Marco Flôres Ferrão · 2023 · Microchemical Journal
  83. Coffea arabica: A Plant with Rich Content in Caffeine
    Éva Brigitta Patay, Luminiţa Fritea, Andreea Antonescu, Angela Antonescu, Luciana Dobjanschi · 2017 · InTech eBooks
  84. FERMENTASI BIJI KOPI ARABIKA (Coffea arabica L.) DENGAN PENAMBAHAN BAKTERI ASAM LAKTAT (Lactobacillus sp)
    Zakia Arachmah Siregar, Devy Susanty, RTM Suthamihardja · 2020 · Jurnal Sains Natural
  85. Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink).
    J. Puvipirom, Siree Chaiseri · 2012 · International Food Research Journal
  86. Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model
    Zhenchun Sun, Khizar Hayat, Jingyang Yu, Eric Karangwa, Emmanuel Duhoranimana, Xiaoming Zhang, Shuqin Xia · 2017 · Food Analytical Methods
  87. Effect of bean maturity and roasting temperature on chemical content of robusta coffee
    N L E Wahyuni, Rispiandi Rispiandi, Tri Hariyadi · 2020 · IOP Conference Series Materials Science and Engineering
  88. From Waste to Taste: Coffee By-Products as Starter Cultures for Sustainable Fermentation and Improved Coffee Quality
    Anna María Polanía, Jhennifer López Silva, Laura Sofía Torres‐Valenzuela, José Luis Plaza‐Dorado · 2024 · Sustainability
  89. Generation of process-derived flavors and off-flavors
    Juliano Lemos Bicas, Délia B. Rodriguez–Amaya · 2021 · Elsevier eBooks
  90. Human–Environment Interactions (1): Flavor and Fragrance
    Masashi Ishikawa, Yasuhiro Warita, Eisuke Takahisa, Yasutaka Ohkubo · 2010 · Elsevier eBooks
  91. Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee
    Elenir L. Leobet, Ellen Cristina Perin, José I. C. Fontanini, Naimara Vieira do Prado, Sheila Regina Oro, Vânia de Cássia da Fonseca Burgardt, Alexandre da Trindade Alfaro, Alessandra Machado Lunkes · 2019 · Drying Technology
  92. Analisis Sifat Kimia Kopi Arabika (Coffea arabica L) Asal Dogiyai
    Desi Natalia Edowai · 2019 · Agritechnology Jurnal Teknologi Pertanian
  93. Comparison of sensory attributes and chemical markers of the infrared spectrum between defective and non-defective Colombian coffee samples
    Yeison Fernando Barrios Rodriguez, Karen Tatiana Salas-Calderón, Joel Girón‐Hernández · 2020 · Coffee Science
  94. Furan and Other Furanic Compounds in Coffee
    Monica Anese · 2014 · Elsevier eBooks
  95. Roasting Effects on Nutritional and Antinutritional Compounds in Coffee
    2016 · CRC Press eBooks
  96. Determination of the 2H/1H and 15N/14N Ratios of Alkylpyrazines from Coffee Beans (Coffea arabica L. and Coffea canephora var. robusta) by Isotope Ratio Mass Spectrometry
    Elke Richling, Christina Preston, Dominique Kavvadias, Kathrin Kahle, Christopher W. Heppel, Silvia Hummel, Thorsten König, Peter H. Schreier · 2005 · Journal of Agricultural and Food Chemistry
  97. Physicochemical characteristics and bioactive compound profiles of Arabica Kalosi Enrekang with different postharvest processing
    Yulianti Yulianti, Nuri Andarwulan, Dede Robiatul Adawiyah, Dian Herawati, Dias Indrasti · 2022 · Food Science and Technology
  98. Advancements in civet coffee production and analytical techniques: From aroma profiling to market dynamics and ethical considerations
    Parise Adadi, Emmanuel Ofosu Mensah, Beatrice Blay, Mirja Kaizer Ahmmed, Kazi Sumaiya, Dominic Agyei, Biniam Kebede · 2024 · Trends in Food Science & Technology
  99. Polysaccharides of coffee: dynamic changes during processing, effects on quality, and implications for by-product utilization
    Xiaozi Lin, Qianfan Li, Wenze Li, Baozhen Zhang, Feifei He, Igor Cesarino, Wei Zeng, Zheng Li · 2025 · Food Research International
  100. Consumption Habits and Brand Loyalty of Belgian Coffee Consumers
    Zouheir Alsafra, Véronique Renault, Gianni Parisi, Georges Scholl, Bruno De Meulenaer, Gauthier Eppe, Claude Saegerman · 2022 · Foods