Coffee flavour: an overview

Cited by (348)

Items 201–300 of 348

1. The high-resolution molecular portrait of coffee: A gateway to insights into its roasting chemistry and comprehensive authenticity profiles
   Stefan A. Pieczonka, Anna Dzemajili, Silke Sophie Heinzmann, Michael Rychlik, Philippe Schmitt‐Kopplin · 2024 · Food Chemistry
2. Effect of tooth immersion in the coffee drink with different types of coffee roast temperature on tooth discoloration
   Shabrina Nindya Hutami, Siti Triaminingsih, Decky Joesiana Indrani · 2018 · Journal of Physics Conference Series
3. The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS
   Rodolfo Campos Zanin, Marcelo Caldeira Viegas, Samo Smrke, Chahan Yeretzian, Louise Emy Kurozawa, Fábio Yamashita · 2021 · European Food Research and Technology
4. Exploratory and discriminative studies of commercial processed Brazilian coffees with different degrees of roasting and decaffeinated
   Juliano Souza Ribeiro, Reinaldo Francisco Teofilo, Terezinha de Jesus Garcia Salva, Fábio Augusto, Márcia M. C. Ferreira · 2013 · Brazilian journal of food technology/Brazilian Journal of Food Technology
5. Wild Harenna coffee: flavour profiling from the bean to the cup
   Roberta Ascrizzi, Guido Flamini · 2020 · European Food Research and Technology
6. The compositional basis of coffee flavour
   Wenny Bekti Sunarharum · 2016 · The University of Queensland
7. Factors influencing metabolite profiles in global Arabica green coffee beans: Impact of continent, altitude, post-harvest processing, and variety
   Jaeseong Kim, Juhan Pak, Jaekue Choi, Seong-Eun Park, Soobin Bae, Haechang Cho, Suryang Kwak, Hong-Seok Son · 2025 · Food Research International
8. Modulating bioactive compounds and antioxidant potential in coffee beans: impact of roasting on amino acids, phenolics, proteins, and caffeine
   Mostafa Ali, Mohamed Yousef, Mahmoud Khalil, Zheng Ruan, Mohamed Abdelbaset Salama, Amira Rizk, Reham M. Kamel, Hesham A. S. Alqah, Diaeldin Omer Abdelkarim, Mahmoud Younis · 2025 · International Journal of Food Science & Technology
9. Pyrazines in Food
   Chao Cheng Zhao, Hui Cao, Jianbo Xiao · 2019 · Springer eBooks
10. Low‐Pressure Photoionization in a Dual‐Ion Funnel Injector Coupled to an Orbitrap Mass Spectrometer for Direct Analysis of Human Breath and Head‐Space Sampled Coffee Roasts
    Christoph Bookmeyer, Jens Soltwisch, Ulrich Röhling, Klaus Dreisewerd · 2020 · ChemPlusChem
11. Scent as a Sensory Modality for Data Physicalisation for Office Well-being
    Hans Brombacher, Vasil Nikolov, Steven B. Vos, Steven Houben · 2023 · CHI Conference Extended Abstracts on Human Factors in Computing Systems (CHI EA)
12. Green coffee beans
    Satish Kumar Garg, Amit Kumar Shukla, Soumen Choudhury · 2021 · Elsevier eBooks
13. Person-portable gas chromatography-toroidal ion trap mass spectrometry analysis of coffee bean volatile organic compounds
    Riley Herron, Anna Lipphardt, Luisa Euler, Yada Nolvachai, Philip John Marriott · 2022 · International Journal of Mass Spectrometry
14. Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee
    Jenny Barrera-López, Andrés Fernando González Barrios, Luís Fernando Vélez, Luis Fernando Tarquino, Hugo Luis López, María Hernández‐Carrión · 2022 · Food Science and Technology International
15. An Incremental Learning Method for Preserving World Coffee Aromas by Using an Electronic Nose and Accumulated Specialty Coffee Datasets
    I-Te Chen, Chien-Chang Chen, Hong-Jie Dai, Babam Rianto, Si-Kai Huang, Chung-Hong Lee · 2023 · IEEE Transactions on AgriFood Electronics
16. Sensory Profile and Chemical Composition of Specialty Coffees from Matas de Minas Gerais, Brazil
    Larissa de Oliveira Fassio, Marcelo Ribeiro Malta, Gilberto Rodrigues Liska, S. T. Alvarenga, Maísa Mancini Matioli de Sousa, Taísa Rezende Teixeira Farias, Rosemary Gualberto Fonseca Alvarenga Pereira · 2017 · Journal of Agricultural Science
17. Development of a novel 2D single coffee bean model and comparison with a 3D model under varying heating profiles
    Nur Hamizah Abdul Ghani, Gökhan Bingöl, Bing Li, Wei Yu, Brent Richmond Young · 2019 · Journal of Food Process Engineering
18. Organoleptic attributes of 22 robusta coffee clones and potential for specialty coffee production in Ecuador
    Luis Alberto Duicela Guambi, Rey Gastón Loor Solorzano, Luis Fernando Plaza Avellán, Liliana Corozo-Quiñónez · 2024 · Applied Food Research
19. Time-resolved roasting-induced microstructural evolution of Arabica coffee beans from Brazil, Colombia, and Ethiopia captured using x-ray computed micro-tomography
    Eshan Ganju, Kunal Chawla, Samuel Yang, Nikhilesh Chawla · 2023 · Journal of Food Engineering
20. Metabolite Profile Evaluation of Indonesian Roasted Robusta Coffees by 1H NMR Technique and Chemometrics
    Nizar Happyana, Elvira Hermawati, Yana Maolana Syah, Euis Holisotan Hakim · 2020 · Indonesian Journal of Chemistry
21. Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA)
    Maria Belgis, Thalita Zhafirah Arifin, Dayintaguna Prameswari, Iwan Taruna, Miftahul Choiron, Yuli Witono, Ardiyan Dwi Masahid · 2023 · Pelita Perkebunan (a Coffee and Cocoa Research Journal)
22. Sulfur Aroma Compounds in Coffee: Origin and Degradation
    Thaís Matsue Uekane, Maria Helena M. Rocha‐Leão, Cláudia M. Rezende · 2013 · Revista Virtual de Química
23. Germination induced metabolic changes to improve taste and flavor characteristics of off-grade Robusta coffee beans
    Februadi Bastian, Dwi Ghina Nadhifa, Meta Mahendradatta, Amran Laga, Salengke Salengke, Justasya Nanda Putri Buntu Payung · 2025 · Applied Food Research
24. GC-MS based nutritional and aroma profiling of date palm seeds collected from different Egyptian cultivars for valorization purposes
    Walaa M. Ismail, Ahmed Zayed, Nehal S. Ramadan, Sarah T. Sakna, Mohamed Ali Farag · 2025 · Scientific Reports
25. Sensory Properties of Beverage Products (Alcoholic and Nonalcoholic)
    Maurice G. O’Sullivan · 2016 · Elsevier eBooks
26. Mathematical modelling of the steam stripping of aroma from roast and ground coffee
    D. Beverly, P.J. Fryer, Serafim Bakalis, Estefanía López-Quiroga, Robert S. Farr · 2019 · Energy Procedia
27. Proximate, mineral composition and sensory evaluation of coffee and kola flavoured biscuits
    Esther Gyedu‐Akoto, Stephen Yaw Opoku, Emmanuel Ofosu-Agyei · 2019 · Nutrition & Food Science
28. Advanced instrumental characterization of the coffee extracts produced by pilot scale instant coffee process
    Anna Maria Sulewska, Flemming Hofmann Larsen, Jakob Kryger Sørensen, Anders Holmen Pedersen · 2021 · European Food Research and Technology
29. Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS
    Rodolfo Campos Zanin, Samo Smrke, Chahan Yeretzian, Louise Emy Kurozawa, Fábio Yamashita · 2021 · Food and Bioprocess Technology
30. Benefits of Coffee Consumption for Human Health: An Overview
    Jéssica Petrine Castro Pereira, Fernanda Aparecida Castro Pereira, Carlos José Pimenta · 2022 · Current Nutrition & Food Science
31. Effect of heat treatment on physicochemical and sensory properties of selected coffee varieties
    Anthi Tsiafitsa, Vasiliki P. Oikonomopoulou, Marina Stramarkou, Magdalini K Krokida, Nymphodora Papassiopi · 2022 · European Food Research and Technology
32. Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review
    María Alina Cueva Ríos, Frank Fernández Rosillo, Lenin Quiñones Huatangari, Eliana Milagros Cabrejos Barrios · 2023 · Czech Journal of Food Sciences
33. Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process
    Hazfri Dalimunthe, Dina Mardhatilah, Maria Ulfah · 2021 · Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
34. Essential Oil ofCoffea arabicaL. var.CastilloLeaves from Colombia
    Clara E. Quijano-Célis, David Piedrahita, Jorge Antonio Pino · 2015 · Journal of Essential Oil Bearing Plants
35. Untargeted metabolomics reveals differences between commercial and non-commercial Camellia sinensis cultivars used in black tea production
    Christopher Nyarukowa, Mari van Reenen, Robert Koech, Shayne Mason, Jeremie Zander Lindeque, Samson Machohi Kamunya, Richard Mose, Zeno Apostolides · 2021 · Journal of Plant Biochemistry and Biotechnology
36. Pyrazines in Food
    Chao Cheng Zhao, Hui Cao, Jianbo Xiao · 2021 · Springer eBooks
37. Development and Experiments on a Batch-Type Solar Roaster—An Innovative Decentralized System for Coffee Roasting
    Faizan Majeed, Ali Raza, Anjum Munir, Oliver Hensel · 2022 · Sustainability
38. Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates
    Ryan F. LeBouf, Anand C. Ranpara, Elízabeth Fernández, Dru A. Burns, Alyson R. Fortner · 2022 · Frontiers in Public Health
39. Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog
    Nusaibah Nusaibah, Cahya Mirawati Putri, Widya Pangestika, Novi Luthfiyana · 2022 · Jurnal Pengolahan Hasil Perikanan Indonesia
40. Application of Ultrasound to Aid Food Processing
    Otniel Freitas-Silva Jeane Santos da Rosa · 2016 · CRC Press eBooks
41. Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically Crosslinked
    Camila Carolina Veiga, Rayssa Cristine Simoni, Melina Maynara Carvalho de Almeida, Odinei Hess Gonçalves, Marianne Ayumi Shirai, Fernanda Vitória Leimann · 2016 · Brazilian Journal of Food Research
42. Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee
    Narin Charoenphun, Ratchanee Puttha · 2021 · Coffee Science
43. Comprehensive analysis of elemental profiles, caffeine and chlorogenic acid contents, antioxidant activities, and isotope ratios in Thai single-origin green coffee beans
    Piyanuch Orpong, Wiranee Sriwiang, Sirilak Chookaew, Jaruratana Eamsiri, Chakrit Saengkorakot, Khemruji Khemthong, Kiattipong Kamdee, Ratchaneeporn Photinam, R. Picha · 2025 · Measurement Food
44. Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency
    Brianne M. Linne, Edisson Tello, Christopher T. Simons, Devin G. Peterson · 2025 · Food & Function
45. Relationship between sensory perceptions and volatile and phenolic compounds of fresh basil ( Ocimum basilicum L.) evaluated by multivariate statistics
    Lara J. Brindisi, Regina O'Brien, Bernadette K. Hayes, Shashikant Kotwal, Qingli Wu, James Edward Simon, Beverly J. Tepper · 2025 · Journal of Food Science
46. Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger
    Maman Moustapha Rabiou, Chaibou Yaou, Lewamy Mamadou, Hassimi Sadou · 2018 · Journal of Food Processing & Technology
47. Aspek Bioteknologi dan Kehalalan Kopi Luwak serta Korelasi Manfaatnya untuk Kesehatan
    Rezza Marcella, Dina Mulyanti · 2022 · Jurnal Riset Farmasi
48. Perspectives on Multisensory Human-Food Interaction
    Velasco, Carlos, Marianna Obrist, Gijs Huisman, Anton Nijholt, Spence, Charles, Motoki, Kosuke, Takuji Narumi · 2022 · Frontiers research topics
49. Coffee Flavor
    Adane Tilahun Getachew, Byung‐Soo Chun · 2018 · Elsevier eBooks
50. Accelerated storage of ground coffee: Merging of analytical techniques to assess sensitivity to oxygen and moisture exposure
    Federica De Agostini, Cristina Alamprese, Silvia Grassi, Susanna Buratti, S. Benedetti, Serena Gobbi, Vittorio Bassi, Chiara Margarone, Giulia Cusanno, Daniela Gagliardi et al. · 2025 · Food Research International
51. 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
52. Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents
    Paulo Roberto Aparecido Bueno de Toledo, Marcelo M.R. de Melo, Vítor H. Rodrigues, Helena Redigolo Pezza, Sı́lvia M. Rocha, Aline Theodoro Toci, Leonardo Pezza, Inês Portugal, Carlos M. Silva · 2022 · International Journal of Food Science & Technology
53. Functional properties and sensory profile of coffee prepared by different brewing methods
    Jenny Barrera-López, María Hernández‐Carrión · 2023 · Food Science and Technology International
54. Elasticity of coffee beans: A novel approach to understanding the roasting process
    Hans G. Severin, Bernd Lindemann · 2024 · Journal of Food Engineering
55. A Homogenization Approach for the Roasting of an Array of Coffee Beans
    Rahil Sachak-Patwa, Nabil T. Fadai, Robert A. Van Gorder · 2019 · SIAM Journal on Applied Mathematics
56. Coffes and industrial blends aroma profile discrimination according to the chromatic value
    Carla Isabel Igreja Rodrigues, Cristina Máguas Hanson, José M. F. Nogueira · 2012 · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)
57. Coffee improvement by interspecific hybridization: a review
    James Mwita Gimase, Chrispine Ogutu Omondi, Cecilia Wagikondi Kathurima · 2015 · Kenyatta University Institutional Repository (Kenyatta University)
58. Two Obstacle Factors for Technological Standardization: The Viewpoint of Technological Frame
    Yoshiaki Fukami · 2021 · Standards
59. Acrylamide in coffee and coffee substitutes
    Monica Anese · 2023 · Elsevier eBooks
60. Discriminating volatile profiles of roasted Arabica specialty coffee beans from different countries using a self-organizing map
    Diego Comparini, Corrado Costa, Francesca Antonucci, Simona Violino, Chiara Fini, Cosimo Taiti, Stefano Mancuso, Camilla Pandolfi · 2025 · European Food Research and Technology
61. Influence of roasting technique on physicochemical properties, volatile compounds, and flavor profile of robusta (Coffea canephora) coffee beans
    Wanalee Sangpimpa, Phatthamon Srichan, Taruedee Jannu, Gerry Renaldi, Phatthawin Setthaya, Rajnibhas Sukeaw Samakradhamrongthai · 2025 · European Food Research and Technology
62. Revealing the impact of processing technology on the aroma profile of roasted coffee (Coffea Arabica) oil using flavoromics strategy and chemometrics
    Yanru Qiu, Yudong Wang, Wenrou Su, Feifei Wang · 2025 · LWT
63. Profile of chemical compounds, aroma, and cup quality of arabica coffee from ohmic-heated carbonic maceration
    Arnida M, Salengke Salengke, Amran Laga, Februadi Bastian, Andi Hasizah, Mursalim Mursalim, Dirpan Andi, Ilham Andi, Reta Reta · 2026 · AIMS Agriculture and Food
64. Assessing food authenticity through protein and metabolic markers
    Barbara Prandi, Laura Righetti, Augusta Caligiani, Tullia Tedeschi, Martina Cirlini, Gianni Galaverna, Stefano Sforza · 2022 · Advances in food and nutrition research
65. Bean quality and taste of robusta coffee (Coffea canephora Pierre ex A. Froehner) from Bale village on Halmahera Island, Indonesia
    Bahtiar, M. Nasir Tamalene, Suparman Suparman, Yusmar Yusuf, Slamet Haryadi · 2023 · GSC Advanced Research and Reviews
66. Changes in coffee beans during roasting
    Feifei Wei, Masaru Tanokura · 2024 · Elsevier eBooks
67. The impact of solvent relative permittivity on the dimerisation of organic molecules well below their solubility limits: examples from brewed coffee and beyond
    Ellen S. Bradley, Christopher H. Hendon · 2017 · Food & Function
68. Surface mass spectrometry as a new approach for the characterisation of coffee
    Gustavo F. Trindade, Lucio L. F. S. Rosa, E.M. Stori, Carla E. L. Dos Santos, John F. Watts · 2018 · Surface and Interface Analysis
69. Caracterización química de una nueva variedad de Coffea arabica L. cosechado en 2016 en Huatusco, Veracruz-México
    Óscar González-Ríos, Mirna Leonor Suárez Quiroz, Robert Winkler, Ana Karen Ramírez Hernández · 2018 · Revista colombiana de investigaciones agroindustriales
70. Mini-Review of the Chemical Composition of Roasting Brazilian Coffee
    Fernanda V. Matta · 2019 · Acta Scientifci Nutritional Health
71. Documentation of Traditional Knowledge on “Coffee” (Coffea arabica) in Jimma, Ilubabor and West Wollega Zone
    Guta Waktole Weyesa, Rahel Tilahun · 2021 · European Journal of Biophysics
72. Sensory optimization of formulated coffee mix from pedada seed (Sonneratia caseolaris) and robusta coffee (Coffea canephora)
    Eka Shinta Wulandari, K C Herlambang, Jariyah Jariyah, Kiki Fibrianto · 2021 · IOP Conference Series Earth and Environmental Science
73. Extraction of Non-Volatile Chemical Compounds in High-Quality and Traditional Coffee
    Gabriela M.R.N. Alcantara, Giovanna Spíndola, Wanessa R. Melchert · 2023 · Brazilian Journal of Analytical Chemistry
74. Behavioral Analysis of the Stress-reducing Effects of Coffee Volatiles in Mice
    Yasushi Hayashi, Saki Sogabe, Yukio Hattori · 2011 · Nippon Eiyo Shokuryo Gakkaishi
75. Brew Methods Effect on Coffee Flavor and Aroma
    Tianyu Yao · 2017 · OakTrust (Texas A&M University Libraries)
76. Effects of roasted coffee on the chemical, microbiological and sensory qualities of fermented cocoa and cashew juices
    Esther Gyedu‐Akoto, Eric Kumi Asare, Stephen Yaw Opoku, Abu Mustapha Dadzie, Emmanuel Ofosu-Agyei · 2021 · Nutrition & Food Science
77. Levelisasi Penyangraian Kopi: Suatu Kajian
    Putra Bahrumi, Ratna Ratna, Rahmat Fadhil · 2022 · Jurnal Ilmiah Mahasiswa Pertanian
78. Development of sustainable arabica coffee fermentation using yeast starter
    Dina Mardhatilah, F Padama, Ngatirah Ngatirah · 2023 · IOP Conference Series Earth and Environmental Science
79. Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality
    Efimia K. Dermesonlouoglou, Vassiliki Palaioxari-Kampisiouli, Dimitrios Tsimogiannis, Petros Taoukis · 2025 · Beverages
80. Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties
    Dariusz Dziki, Grażyna Cacak‐Pietrzak, Julia Kopyto-Krzepicka, Agata Marzec, Sylwia Stępniewska, Anna M. Krajewska, Wioleta Dołomisiewicz, Renata Nowak, Sebastian Kanak · 2025 · Molecules
81. Physical, chemical, and sensory characteristics in yellow caturra coffee: a comparison between fermenters
    Gloria Hernández-Alcántara, Enrique Alarcón-Gutiérrez, Samuel Ronzón-Soto, José Antonio García Pérez, Cristhiane Altoé Filete, Rogério Carvalho Guarçoni, Emanuele Catarina da Silva Oliveira, Lucas Louzada Pereira · 2026 · European Food Research and Technology
82. Impact of fermentation duration and processing techniques on the multidimensional quality of Coffea arabica beans
    Gloria Hernández-Alcántara, Enrique Alarcón-Gutiérrez, Samuel Ronzón-Soto, José Antonio García Pérez, Cristhiane Altoé Filete, Rogério Carvalho Guarçoni, Emanuele Catarina da Silva Oliveira, Lucas Louzada Pereira · 2026 · Journal of Food Composition and Analysis
83. Genome association of carbohydrate metabolites provides new insights toward functional breeding in coffee
    Estefania Tavares Flores, Robert Logan Spicer, Elaine M. R. Souza, Maria Amélia Gava Ferrão, João Felipe de Brites Senra, Camila Ferreira Azevedo, Patricio Muńoz, Denise M. Tieman, Cătălin Voiniciuc, Luís Felipe V. Ferrão · 2026 · The Plant Genome
84. A preliminary model to establish a digital twin for coffee roasting
    Manuel Jonathan Bruno, Nadaniela Egidi, Lorella Fatone, Josephin Giacomini, Pierluigi Maponi, Gianni Sagratini, Agnese Santanatoglia, Edin Trebovic · 2026 · Scientific Reports
85. Sensory Quality and Harvest-to-Harvest Consistency of Coffea arabica Genotypes Evaluated in the Cerrado Mineiro Region with Potential for Specialty Coffee Production
    Marcelo Ribeiro Malta, Gladyston Rodrigues Carvalho, Antonio A. Pereira, Denis Henrique Silva Nadaleti, Tharyn Reichel · 2026 · Agronomy
86. Consumer's Sensory Evaluation of Specialty Grade Coffee during Storage
    Dae-Joong Kwon, Min-June Lee, Ok-Jin Park · 2012 · The Korean Journal of Food And Nutrition
87. El procesamiento del grano de café. Del tueste a la infusión
    Ostilio R. Portillo · 2022 · Bionatura
88. Evaluation of Organofunctionalized Polydimethylsiloxane Films for the Extraction of Furanic Compounds
    Yamile Pérez Padilla, Manuel J. Aguilar-Vega, Erbin Guillermo Uc‐Cayetano, A. Esparza-Ruiz, Marcial Alfredo Yam Cervantes, David Muñoz‐Rodriguez · 2023 · Polymers
89. Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder
    Sri Rejeki Retna Pertiwi, Noli Novidahlia, Febdian Logis Rohmanto, Aminullah Aminullah · 2023 · Coffee Science
90. Physico-chemical characteristics of roasted coffee beans and preference on sensory attributes of lampung Robusta ground coffee
    Alvi Yani, Erliana Novitasari · 2024 · AIP conference proceedings
91. Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew
    Róża Paterek, Sive Geoghegan, Bernadette S. Creaven, Aoife Power · 2024 · Beverages
92. Untargeted Metabolomic Analysis Using High-Resolution Orbitrap Mass Spectrometry for the Comparison of Volatile and Non-Volatile Compounds in Hot and Cold Brew Coffee
    Seongeung Lee, Han Eun-Mee, Jisun Kang, Seohee Kwon, Minkyung Sung, Minkyoung Kim, Hyeokjun Cho, Gyeonghweon Lee · 2025 · Beverages
93. The Effect of Grind Size and Brew Time upon Antioxidant Potential, Sensory Profile, and Consumer Likability of Cold Brew Coffee
    Angela M. Morresi · 2019
94. Studi Eksperimen Karakteristik Mekanik Material Screw Press Kapasitas 10-14 Ton/Jam Di Lingkungan Pabrik Kelapa Sawit
    Rinaldi Rinaldi, S.Hut Dwi Yoga Budi Pranoto, Rafasiro Afriza · 2016 · Jurnal Surya Teknika
95. Histological, Phytochemical and Antimicrobial Evaluation of Coffea Species
    Éva Brigitta Patay · 2018
96. Effects of Microground Coffee on the Quality Characteristics and Acceptability of Instant Coffee supplemented with Probiotics
    임상호, 고봉수, 한성희 · 2018 · Culinary Science & Hospitality Research
97. Yield Qualities Evaluation for Gayo Arabica Coffee Germplasm
    Samsudin Samsudin, T Iflah, Syafaruddin, Y Ferry · 2022 · IOP Conference Series Earth and Environmental Science
98. Methodologies for Improved Quality Control Assessment of Food Products
    Manuel A. Coimbra, Sı́lvia M. Rocha, António Sousa Barros · 2007
99. Metabolomics Study of Green Coffee Beans
    Debasis Bagchi, Hiroyoshi Moriyama, Anand Swaroop · 2016 · CRC Press eBooks
100. Improvement of Robusta Coffee Aroma with L-leucine Powder
     Kwang‐Geun Lee, Ara Jo, Hyunbeen Park, Jooyeon Park, Seungwoo Ha, Yuri Kim · 2022 · Research Square