Cited by 112Coffee research and impactsFood Chemistry and Fat AnalysisFermentation and Sensory Analysis

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Coffee

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DOI 10.1007/978-94-009-4948-5

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Navarrete, J. M., Müller, G., Cabrera, L., et al. (2006) · Czechoslovak Journal of Physics · doi:10.1007/s10582-006-1028-z · Cited by 1
Characterization and predictive modeling potential of aging time of roasted coffee using infrared spectroscopy
Lázaro, M. C., Ferreira, E. J., Ferreira, E. J., et al. (2022) · Analytical Methods · doi:10.1039/d2ay00907b · Cited by 1

Venue: Springer eBooks
Publisher: Springer Netherlands
Published: 1985
DOI: 10.1007/978-94-009-4948-5
OpenAlex: W4237130546
Cited by: 112
References: 0
Citations by year: 2026: 5 · 2025: 9 · 2024: 8 · 2023: 4 · 2022: 8 · 2021: 1 · 2020: 5 · 2019: 3 · 2018: 8 · 2017: 2 · 2016: 3 · 2015: 1 · 2014: 3 · 2013: 2 · 2012: 6
FWCI: 0.12
Type: book
Language: en
Open access: closed
Licence: www.springer.com/tdm (tdm)
Locations: Springer eBooks (publishedVersion)
Topics: Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: coffee, coffee beverages, roasted coffee, coffee processing, coffee products

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