The DOI matches its Crossref record.
Influence of processing on the content of sugars in green Arabica coffee beans
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Citations
Cited by
Functional Properties of Coffee and Coffee By-Products
Esquivel, P., & Jiménez, V. M. (2012) · Food Research International · doi:10.1016/j.foodres.2011.05.028 · Cited by 847
Exploring the impacts of postharvest processing on the aroma formation of coffee beans—A review
de Melo Pereira, G. V., de Carvalho Neto, D. P., Magalhães Júnior, A. I., Vásquez, Z. S., Medeiros, A. B. P., Vandenberghe, L. P. S., & Soccol, C. R. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.061 · Cited by 345
Coffee fermentation and flavor – An intricate and delicate relationship
Lee, L. W., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.03.124 · Cited by 323
Joët, T., Laffargue, A., Descroix, F., Doulbeau, S., Bertrand, B., kochko, A. D., & Dussert, S. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.05.048 · Cited by 278
Metadata
- Authors
- Knopp, S., Bytof, G., & Selmar, D.
- Venue
- European Food Research and Technology
- Published
- 2005-12-29
- Volume
- 223
- Issue
- 2
- Pages
- 195-201
- ISSN
- 0373-0174 (ISSN-L)
- 1438-2377
- 1438-2385
- OpenAlex
- W2070059211
- Cited by
- 214
- References
- 0
- FWCI
- 1.53
- Type
- journal article
- Language
- en
- Open access
- closed
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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.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Influence of processing on the content of sugars in green Arabica coffee beans. https://app.cochat.ai/papers/10.1007/s00217-005-0172-1
- The paper
- Knopp, S., Bytof, G., & Selmar, D. (2006). Influence of processing on the content of sugars in green Arabica coffee beans. European Food Research and Technology. https://doi.org/10.1007/s00217-005-0172-1
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
