The DOI matches its Crossref record; 52 of the 52 references it cites were found in a registry or an index.
Coffee fermentation and flavor – An intricate and delicate relationship
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Citations
Cites
Production, Composition, and Application of Coffee and Its Industrial Residues
Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0565-z · Cited by 1,010
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 · cited 1×
“However, coffee aroma is affected by numerous factors from farm to cup (Sunarharum et al., 2014).”
BackgroundCorrelation between cup quality and chemical attributes of Brazilian coffee
Farah, A., Monteiro, M. C., Calado, V., Franca, A. S., & Trugo, L. C. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.07.032 · Cited by 465
The International Coffee Organization: An International Institution
BATES, R. H. (2020) · Analytic Narratives · doi:10.2307/j.ctv131bwhx.9 · Cited by 357
Comparison of nine common coffee extraction methods: Instrumental and sensory analysis
Gloess, A. N., Schönbächler, B., Klopprogge, B., D`Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2013) · European Food Research and Technology · doi:10.1007/s00217-013-1917-x · Cited by 311
Potent odorants of the roasted powder and brew of Arabica coffee
Blank, I., Sen, A., & Grosch, W. (1992) · Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung · doi:10.1007/bf01202802 · Cited by 280
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
Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions
Baggenstoss, J., Poisson, L., Kaegi, R., Perren, R., & Escher, F. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800327j · Cited by 273
Composition of green and roasted coffees of different cup qualities
Franca, A. S., Mendonça, J. C. F., & Oliveira, S. D. (2005) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2004.08.014 · Cited by 268
Evolution of sensory aroma attributes from coffee beans to brewed coffee
Bhumiratana, N., Adhikari, K., & Chambers, E. (2011) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2011.07.001 · Cited by 257
Cited by
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
Cordoba, N., Fernandez-Alduenda, M., Moreno, F. L., & Ruiz, Y. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.12.004 · Cited by 271
Cordoba, N., Pataquiva, L., Osorio, C., Moreno, F. L. M., & Ruiz, R. Y. (2019) · Scientific Reports · doi:10.1038/s41598-019-44886-w · Cited by 166
Does consumption of fermented foods modify the human gut microbiota?
Stiemsma, L. T., Nakamura, R. E., Nguyen, J. G., & Michels, K. B. (2020) · The Journal of Nutrition · doi:10.1093/jn/nxaa077 · Cited by 144
Lee, L. W., Tay, G. Y., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q. (2017) · LWT · doi:10.1016/j.lwt.2016.11.047 · Cited by 84
Metadata
- Authors
- Lee, L. W., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2015-10
- Volume
- 185
- Pages
- 182-191
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2044910691
- Cited by
- 323
- References
- 52
- FWCI
- 7.19
- Type
- journal article
- Language
- en
- Open access
- closed
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- Lee, L. W., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q. (2015). Coffee fermentation and flavor – An intricate and delicate relationship. Food Chemistry. https://doi.org/10.1016/j.foodchem.2015.03.124
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.
