The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Production, Composition, and Application of Coffee and Its Industrial Residues
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Citations
Cites
Potent odorants of raw Arabica coffee. Their changes during roasting
Czerny, M., & Grosch, W. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990609n · Cited by 232
A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC
Trugo, L. C., & Macrae, R. (1984) · Food Chemistry · doi:10.1016/0308-8146(84)90006-2 · Cited by 194 · cited 3×
“proteins, sugars, chlorogenic acid, trigonelline, and fat may be preserved or even destroyed and transformed into reactive products during the coffee roasting process (Ginz et al. 2000; Lima 2003; Rawel and Kulling 2007; Trugo 2003; Trugo and Macrae 1984).”
BackgroundFormation of aliphatic acids by carbohydrate degradation during roasting of coffee
Ginz, M., Balzer, H. H., Bradbury, A. G. W., & Maier, H. G. (2000) · European Food Research and Technology · doi:10.1007/s002170000215 · Cited by 191
Franca, A. S., Oliveira, L. S., Oliveira, R. C. S., Agresti, P. C. M., & Augusti, R. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2008.12.012 · Cited by 132
Production of α-Amylase under Solid-State Fermentation Utilizing Coffee Waste
Murthy, P. S., Madhava Naidu, M., & Srinivas, P. (2009) · Journal of Chemical Technology & Biotechnology · doi:10.1002/jctb.2142 · Cited by 104
Investigation of the change in the flavor of a coffee drink during heat processing
Kumazawa, K., & Masuda, H. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf021025f · Cited by 63
Cited by
Sustainable management of coffee industry by-products and value addition—a review
Murthy, P. S., & Madhava Naidu, M. (2012) · Resources, Conservation and Recycling · doi:10.1016/j.resconrec.2012.06.005 · Cited by 1,055
Extraction of antioxidant phenolic compounds from spent coffee grounds
Mussatto, S. I., Ballesteros, L. F., Martins, S., & Teixeira, J. A. (2011) · Separation and Purification Technology · doi:10.1016/j.seppur.2011.09.036 · Cited by 441
Self-citationCoffee Melanoidins: Structures, Mechanisms of Formation and Potential Health Impacts
Moreira, A. S. P., Nunes, F. M., Domingues, M. R., & Coimbra, M. A. (2012) · Food & Function · doi:10.1039/c2fo30048f · Cited by 346
The chemical composition of exhausted coffee waste
Pujol, D., Liu, C., Gominho, J., Olivella, M. À., Fiol, N., Villaescusa, I., & Pereira, H. (2013) · Industrial Crops and Products · doi:10.1016/j.indcrop.2013.07.056 · Cited by 342
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
Metadata
- Authors
- Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A.
- Venue
- Food and Bioprocess Technology
- Published
- 2011-03-31
- Volume
- 4
- Issue
- 5
- Pages
- 661-672
- ISSN
- 1935-5130 (ISSN-L)
- 1935-5149
- OpenAlex
- W2090329312
- Cited by
- 1,010
- References
- 6
- FWCI
- 18.99
- Type
- journal article
- Language
- en
- Open access
- green
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- The paper
- Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A. (2011). Production, Composition, and Application of Coffee and Its Industrial Residues. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-011-0565-z
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.
