The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality
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Citations
Cites
Buffo, R. A., & Cardelli‐Freire, C. (2004) · Flavour and Fragrance Journal · doi:10.1002/ffj.1325 · Cited by 348
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
Cited by
Complexity of coffee flavor: A compositional and sensory perspective
Sunarharum, W. B., Williams, D. J., & Smyth, H. E. (2014) · Food Research International · doi:10.1016/j.foodres.2014.02.030 · Cited by 620
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
Caporaso, N., Whitworth, M. B., Cui, C., & Fisk, I. D. (2018) · Food Research International · doi:10.1016/j.foodres.2018.03.077 · Cited by 298
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
The crucial role of yeasts in the wet fermentation of coffee beans and quality
Elhalis, H., Cox, J., Frank, D., & Zhao, J. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108796 · Cited by 122
Metadata
- Authors
- Bertrand, B., Boulanger, R., Dussert, S., Ribeyre, F., Berthiot, L., Descroix, F., & Joët, T.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2012-12
- Volume
- 135
- Issue
- 4
- Pages
- 2575-2583
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2040912130
- Cited by
- 242
- References
- 2
- FWCI
- 2.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- This page
- CoChat. (2026). Citation check: Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. https://app.cochat.ai/papers/10.1016/j.foodchem.2012.06.060
- The paper
- Bertrand, B., Boulanger, R., Dussert, S., Ribeyre, F., Berthiot, L., Descroix, F., & Joët, T. (2012). Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food Chemistry. https://doi.org/10.1016/j.foodchem.2012.06.060
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.
