The DOI matches its Crossref record.
Coffee
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Green and roasted coffee have been chemically characterized and we know that coffee taste and flavour are made up of a complex mixture of carbohydrates, acids, lipids, proteins, antioxidants, and volatile aroma compounds8, which can be manipulated at all steps, from origin, including the terroir of the coffee cherry, to the post-harvest processing method, the roasting, and the final brewing method”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [8]
Citations
Cited by
Sorted by citations
Items 101–109 of 109
Wasserman, G. S., Bradbury, A. G. W., Cruz, T., et al. (2012) · Kirk-Othmer Encyclopedia of Chemical Technology · doi:10.1002/0471238961.0315060623011919.a01.pub3 · Cited by 1
Wasserman, G., Stahl, H. D., Rehman, W., et al. (2000) · Kirk-Othmer Encyclopedia of Chemical Technology · doi:10.1002/0471238961.0315060623011919.a01 · Cited by 1
Sylla, K. F. (1991) · Springer eBooks · doi:10.1007/978-3-642-58220-2_26 · Cited by 1
Engelhardt, U. H., & Maier, H. G. (2006) · Springer eBooks · doi:10.1007/3-540-28220-3_32
Engelhardt, U. H., & Maier, H. G. (2010) · Springer eBooks · doi:10.1007/978-3-642-01685-1_32
Maier, H. G., & Engelhardt, U. H. (1991) · Springer eBooks · doi:10.1007/978-3-662-10221-3_28
(2000) · Time to knit · doi:10.1016/s1155-1941(19)30201-x
Cabral, D. V., Filho, R. B. D. S., de Oliveira, T. F., et al. (2026) · Processes · doi:10.3390/pr14111740
Handayani, M. T., Tompunu, A. N., & Masnila, N. (2026) · JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) · doi:10.33061/jakadimas.v3i2.14156
Metadata
- Venue
- Springer eBooks
- Publisher
- Springer Netherlands
- Published
- 1985
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
