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
Coffee: Biochemistry and Potential Impact on Health
Ludwig, I. A., Clifford, M. N., Lean, M. E. J., Ashihara, H., & Crozier, A. (2014) · Food Funct. · doi:10.1039/c4fo00042k · Cited by 537
An Outlook on Chlorogenic Acids—Occurrence, Chemistry, Technology, and Biological Activities
Upadhyay, R., & Rao, L. J. M. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.576319 · Cited by 394
Relationship between the different aspects related to coffee quality and their volatile compounds
Toledo, P. R. A. B., Pezza, L., Pezza, H. R., & Toci, A. T. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12205 · Cited by 241
Caffeine Consumption through Coffee: Content in the Beverage, Metabolism, Health Benefits and Risks
DePaula, J., & Farah, A. (2019) · Beverages · doi:10.3390/beverages5020037 · Cited by 258
The use of biomass residues in the Brazilian soluble coffee industry
Silva, M. A., Nebra, S. A., Machado Silva, M. J., & Sanchez, C. G. (1998) · Biomass and Bioenergy · doi:10.1016/s0961-9534(97)10034-4 · Cited by 222
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 ›
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