Coffee flavour: an overview

Cited by (348)

Items 301–348 of 348

1. Methodologies for Improved Quality Control Assessment of Food Products
   Manuel A. Coimbra, Sı́lvia M. Rocha, Cátia Martins, António Sousa Barros · 2017
2. Other Organism‐Based Processes and Products
   Byong H. Lee · 2014
3. Próba rozróżnienia kaw o rożnym pochodzeniu geograficznym na podstawie analizy standardowych wyróżników fizykochemicznych i związków lotnych
   Izabela Chrostowska-Siwek, Dariusz Galusik · 2011 · Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu
4. Multi-element Stable Isotope Analysis of Alkylpyrazines and Pyridine from Roast Coffee
   Christina Preston · 2008 · Online Publication Service of Würzburg University (Würzburg University)
5. GENETIC DIVERSITY OF ARABUSTA COFFEE (Coffea arabica L. x Coffea canephora Pierre) AND THEIR PARENTAL GENOTYPES
   James Mwita Gimase · 2014 · Kenyatta University Institutional Repository (Kenyatta University)
6. Anxiolytic Effect of Non-degassed Roasted Coffee Bean Extracts in Mouse
   Yuki Washiya, Tomoaki Nishikawa, Tsuchiyoshi Fujino · 2016 · NIPPON SHOKUHIN KOGYO GAKKAISHI
7. Enhancement of Mouse Serum Cytokine Production by Non-degassed Roasted Coffee Bean Extracts
   Yuki Washiya, Tomoaki Nishikawa, Tsuchiyoshi Fujino · 2015 · NIPPON SHOKUHIN KOGYO GAKKAISHI
8. Identification of a Hyperuricemia Inhibitor in Coffee Bean Extract Decreased by the Degassing Process and Its Mechanism
   Yuki Washiya, Tomoaki Nishikawa, Tsuchiyoshi Fujino · 2018 · NIPPON SHOKUHIN KOGYO GAKKAISHI
9. Challenges of LinkingIn vitroAnalysis to Flavor Perception
   Avinash Kant, Robert Linforth · 2018 · Wiley eBooks
10. Elektronische Nase und der Duft von Kaffee
    Klaus Wutz · 2018 · Nachrichten aus der Chemie
11. Individual differences in taste and their association with genes, dietary behaviour, and brain structure
    Liang‐Dar Hwang · 2018 · The University of Queensland
12. Tengger Herbal (concocted) coffee formulation with fennel seed (Foeniculum vulgare) and ginger (Zingiber officinale) extract
    Susinggih Wijana, Claudia Gadizza Perdani, Muhammad I. Febrianata, Panji Deoranto · 2018 · Advances in Food Science Sustainable Agriculture and Agroindustrial Engineering
13. On the use of genetic information in causal inference for human complex diseases: a collection of studies on cancers
    Jue‐Sheng Ong · 2019 · The University of Queensland
14. Chemical Analysis of Typical Beverages and Açaí Berry from South America
    Fernanda V. Matta · 2019 · Surrey Research Insight Open Access (The University of Surrey)
15. Penentuan Kadar Lipid dan Nitrogen Total dari Biji Kopi Robusta Petik Merah dan Petik Merah Hitam Hasil Olah Basah dan Olah Kering
    I Nyoman Adi Winata, Ika Oktavianawati, Sovia MW Sholihah, Bella J Zhentya · 2020 · BERKALA SAINSTEK
16. Efeito da fermentação na qualidade físico-química e sensorial do café arábica variedade catuaí amarelo (Coffea arabica)
    Carlos Vaz · 2021
17. POTENCIAL DE UTILIZAÇÃO INDUSTRIAL DE ÓLEOS DE CAFÉ PROVENIENTES DE GRÃOS CRUS E TORRADOS
    Clara Mariana Gonçalves Lima, Luiza Zazini Benedito, Jorge Pamplona Pagnossa, Silvani Verruck, Rosemary Gualberto Fonseca Alvarenga Pereira · 2021
18. Effect of roast degree, preparation method, and variety in the sensory and chemical characteristics of coffee (coffea arabica): A mid-infrared spectrum analysis
    Yeison Fernando Barrios Rodriguez, Gisela-Andrea Cordoba-Salazar, Andrés F. Bahamón-Monje, Nelson Gutiérrez-Guzmán · 2021 · Coffee Science
19. The stability and shelf life of coffee products
    Lara Manzocco, Sonia Calligaris, M.C. Nicoli · 2011 · Elsevier eBooks
20. Análise química do aroma e da bebida de cafés de Minas Gerais e Espírito Santo em diferentes graus de torra
    Blyeny Hatalita Pereira Alves · 2012
21. Estudo da secagem de café arábica (Coffea arabica L.) despolpado em secador roto-aerado
    Paulo Sérgio de Andrade · 2023
22. Artisanal Coffee
    Kelly Sanchez, Austin M. Mroz, Christopher H. Hendon · 2023 · Oxford University Press eBooks
23. Immunomodulatory Plant Extracts and their Compounds. Evaluation of your Safety
    Roberto Carlos Davicino, Claudia A. Anesini · 2023 · BENTHAM SCIENCE PUBLISHERS eBooks
24. Chemical and sensory composition of arabica and robusta coffee in response to modifications in the roasting process
    Valdeir Viana Freitas · 2023
25. Emprego de ferramentas quimiométricas em cromatografia gasosa bi- e tridimensional abrangente aplicada a matrizes alimentares e fragrâncias
    Victor Hugo Cavalcanti Ferreira · 2022
26. The Analysis of Heat Transfer on Hot Air Coffee Roasters at the Appropriate Technology Research Centre, National Research and Innovation Agency in Subang
    Susilawati Susilawati, Azhis Sholeh Buchori, Nurizzi Rifqi Ferdian, Dimas Rizky Ummaramdani, Dadang Hidayat, Oyok Yudiyanto, Faadiyah Cheryl Rhacelia · 2023 · VANOS Journal of Mechanical Engineering Education
27. Analysis of volatile compounds in roasted Liberica Coffee in the Philippines by gas chromatography mass spectrometry
    Francesca Villamin Dimaano, Eufemio G. Barcelon, Jason D. Braga, Jason D. Braga, Analyn Mojica · 2024 · Pelita Perkebunan (a Coffee and Cocoa Research Journal)
28. Determinação de HPAS em cafés torrados e moídos comercializados no Brasil
    Edilaine Alves da Silva Santos · 2022
29. Analysis of trigonelline compounds in coffee extract using temperature programmable inlet (TPI) in GC-MS
    Lisa Nurwidya M. Sakaria, Eli Hendrik Sanjaya, Setya Ayu Aprilia, Neena Zakia, Surjani Wonorahardjo, Nani Farida, Habiddin Habiddin · 2024 · AIP conference proceedings
30. Sensory profile of beverages produced from fermented coffee under different time and temperature conditions
    Carlos Johnantan Tolentino Vaz, Maycon Douglas de Oliveira, Marta Fernanda Zotarelli, Carla Zanella Guidini, Michelle Andriati Sentanin · 2024 · International Journal of Gastronomy and Food Science
31. Kahve lezzeti; Bileşim, işleme ve duyusal özelliklerin etkisi
    Yeşim Elmacı · 2024 · Toros University Journal of Food Nutrition and Gastronomy
32. Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions
    Intugon Wongyai, Khomson Suttisintong, Benjawan Thumthanaruk, Tita Foophow, Yasutomo Tamaki, Vilai Rungsardthong · 2025 · E3S Web of Conferences
33. The effect of the temperature programmable inlet method at GC-MS on the analysis of volatile and non-volatile compounds in roasted coffee
    Lisa Nurwidya M. Sakaria, Yeyen Nurhamiyah, Surjani Wonorahardjo · 2025 · AIP conference proceedings
34. Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia, Colombia
    Karen B García-López, Jorge A Gutiérrez, Andrés Ruiz Márquez, Jhonathan David Pazmiño-Arteaga · 2025 · Food Science and Technology International
35. Pengaruh Tingkat Roasting Kopi Robusta dan Penambahan Jahe Merah Pada Aktivitas Antioksidan
    Prayogo Gilang Ramadani, Hasbi Mubarak Suud, Ayu Puspita Arum, Dyah Ayu Savitri, Fauziatun Nisak, Dwi Erwin Kusbianto · 2025 · Atech-i
36. Ultrashort‐Pulsed Laser Diffusion Enhancement in Liquids for Cold Extraction of Coffee in an Analytically Validated Low‐Fluence Regime
    Tina Friedenauer, Simela Kordhishte, Wiebke L. M. Narz, Tobias Bessel, Lucie K. Tintrop, Maryam Vosough, Amir Salemi, Cedric Thom, Sven W. Meckelmann, Maximilian Spellauge et al. · 2025 · Advanced Photonics Research
37. Coffee: One of the Most Consumed Beverages in the World
    Loong‐Tak Lim, Matthew Zwicker, Xiuju Wang · 2025 · Elsevier eBooks
38. Influence of pectin on the physicochemical properties, structural characteristics, and sensory quality of Coffea Liberica-infused dried jelly
    Nur Aliyaniyani Izani, Fadhilah Jailani, Lay-Jing Seow, Mohammad Alrosan, Eng‐Keng Seow · 2026 · Journal of Food Measurement & Characterization
39. Chemical, antioxidant, and sensory profiles of Indonesian single-origin Arabica coffee with different roast levels and brewing methods
    Ihsan Iswaldi, Wahyudi David, Regina Natalia, Sharon Patricia, Jasmine Shania, Dwining Putri Elfriede, Abdi Christia · 2026 · Brazilian journal of food technology/Brazilian Journal of Food Technology
40. Étude par spectroscopie de résonance magnétique nucléaire (RMN) des modifications physico-chimiques provoquées par des traitements thermiques (« torréfactions ») de graines du caféier Coffea arabica L.
    Laura Febvay · 2019 · theses.fr (ABES)
41. Etude cinétique des transferts et réactions de composés d'intérêt produits par les levures lors de la fermentation du café
    F. Hadj Salem · 2021
42. 1H NMR-based metabolomics for evaluating compound differences in Indonesian coffees
    Nizar Happyana, Agil Fadilah, Septiani Mangiwa · 2026 · Studies in natural products chemistry
43. Physicochemical and sensory properties of Robusta coffee treated with vacuum impregnation using ultrasound-assisted lemon (Citrus limon L.) pomace extracts
    Hyojin Jeon, Kwang‐Geun Lee · 2026 · Food Chemistry
44. INFLUENCE OF STORAGE CONDITIONS ON THE QUALITY OF GROUND COFFEE
    Gunel ALİZADEH, Maya Karimova · 2026 · PAHTEI-Procedings of Azerbaijan High Technical Educational Institutions
45. Text Mining Analysis of Q-Grader Sensory Descriptors in Specialty Coffee Under Accelerated Storage Conditions
    Frank Fernández Rosillo, Lenin Quiñones Huatangari, Jonathan Alberto Campos Trigoso, Eliana Milagros Cabrejos Barrios, Segundo Grimaldo Chavez Quintana, César R. Balcázar-Zumaeta · 2026 · Foods
46. Short-Term Psychological and Physiological Changes Following Coffee Aroma Exposure: A Multimodal Assessment
    Moeka Fukatsu, Yukihiro Tsuchiya, Yoshihiro Inoue · 2026 · Nutrients
47. Efecto del perfil de tueste y el ajuste de molienda sobre la extracción y la calidad sensorial de café Coffea arabica var. Parainema
    Kevin Jarod Mejía · 2026 · Revista Multidisciplinar Epistemología de las Ciencias
48. Changes in Major Aromatic Compounds of Roasted Coffee Bean Powder During Storage Using Colorimetric Sensor Array
    Jae Kyung Lee, Kyeong Hwan Kim, Robin Park, Jung A Ko, Su Hyun Lee, Hyun Jin Park · 2026 · Foods