The DOI matches its Crossref record; 22 of the 23 references it cites were found in a registry or an index.
Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance
Abstract
Roasted and ground coffee was studied by low-field 1H nuclear magnetic resonance at various water contents and temperatures. The spin-spin relaxation times (T2) were measured with single pulse free induction decay (FID) and Carr-Purcell-Meiboom-Gill (CPMG) sequences. Four relaxing components were distinguished: the solid population was observed with FID sequence at T2s 9 μs; the other three populations, measured with the CPMG sequence, corresponded to an apolar phase, the coffee oil, and two polar phases. The two polar populations, observed at T2m 6 ms and 27 ms (for coffee with 50% water content at 90 °C) were attributed to water in cell wall polymers and in water filling cells lumen. The T2 values appeared relatively insensitive to temperature, showing an Arrhenius type evolution with no break due to an important structure change. Furthermore, the intensity of the mobile phase increased as a function of time up to 10 min after wetting, providing information about water absorption dynamics in roasted 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
“Mateus et al. found that closed porosity in roasted coffee grinds decreased from ~30% in dry coffee to ~5% in coffee with 30% w/w water content [58]”
From Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction (2020) · cites this paper as [58]
Citations
Cites
Crank, J. (1956) · CERN Document Server (European Organization for Nuclear Research) · Cited by 18,978
The Principles of Nuclear Magnetism
Abragam, A., & Hebel, L. C. (1961) · American Journal of Physics · doi:10.1119/1.1937646 · Cited by 15,792
Park, G. S. (1975) · Polymer · doi:10.1016/0032-3861(75)90130-5 · Cited by 14,967
The principles of nuclear magnetism
Abragam, A. (1961) · Nuclear Physics · doi:10.1016/0029-5582(61)91110-5 · Cited by 4,061
Characterization of water mobility in biscuit dough using a low-field 1H NMR technique
Assifaoui, A., Champion, D., Chiotelli, E., & Vérel, A. (2006) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2005.11.020 · Cited by 159
Self-citationAn NMR determination of the physiological water distribution in wood during drying
Menon, R. S., MacKay, A. L., Hailey, J. R. T., Bloom, M. J., Burgess, A. E., & Swanson, J. (1987) · Journal of Applied Polymer Science · doi:10.1002/app.1987.070330408 · Cited by 159
Pore Structure of Coffee Beans Affected by Roasting Conditions
Schenker, S., Handschin, S., Frey, B., Perren, R., & Escher, F. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb16026.x · Cited by 155
Diffusion of Water Absorbed in Cellulose Fibers Studied with1H-NMR
Topgaard, D., & Söderman, O. (2001) · Langmuir · doi:10.1021/la000982l · Cited by 149
Mobility in Maltose−Water Glasses Studied with 1H NMR
van den Dries, I. J., van Dusschoten, D., & Hemminga, M. A. (1998) · The Journal of Physical Chemistry B · doi:10.1021/jp982718v · Cited by 87
Derbyshire, W., van den Bosch, M., van Dusschoten, D., MacNaughtan, W., Farhat, I. A., Hemminga, M. A., & Mitchell, J. R. (2004) · Journal of Magnetic Resonance · doi:10.1016/j.jmr.2004.03.013 · Cited by 85
Research works printed but not linked: 9
- Belton, P. S., Gil, A. M., Webb, G. A., & Rutledge, D. (2002). Magnetic resonance in food science: Latest developments (Proceedings held in Paris). Cambridge: The Royal Society of Chemistry.
- Cardelli-Freire, C. (1997). Kinetics of the shelf life of roasted and ground coffee as a function of oxygen concentration, water activity and temperature. Ph.D. thesis, University of Minnesota, US.
- Clarke, 1987, Extraction, Vol. 2
- Deininger, 1990, Determination of water content in raw coffee by proton NMR impulse spectroscopy, Lebensmittelindustrie, 37, 21
- Diaz Santanilla, 1974, NMR (proton resonance) broad signal in Colombian coffee samples prepared under different conditions, Colloque International sur la Chimie des Cafés Verts, Torréfiés et Leurs Dérivés, 6, 172
- Gutiérrez, 1993, Anàlisis por la MEB de la porosidad del café tostado, Colloque Scientifique International sur le Café, 15, 661
- Kino, 1995, Effects of Far Infrared heating on coffee beans roasting, Colloque Scientifique International sur le Café, 16, 397
- Rodriguez, 1975, Magnetic resonance study of some effects of the state of water contained in green coffee, Colloque International sur la Chimie des Cafés Verts, Torréfiés et Leurs Dérivés, 7, 153
- Toffanin, 2001, NMR microscopy as a non-destructive tool to probe water and oil in green coffee, Colloque Scientifique International sur le Café, 19, 271
Cited by
Low-field permanent magnets for industrial process and quality control
Mitchell, J., Gladden, L. F., Chandrasekera, T. C., & Fordham, E. J. (2013) · Progress in Nuclear Magnetic Resonance Spectroscopy · doi:10.1016/j.pnmrs.2013.09.001 · Cited by 312
Guo, Z., Teng, F., Huang, Z., Lv, B. S., Lv, X., Babich, O., Yu, W., Li, Y., Wang, Z., & Jiang, L. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105752 · Cited by 238
Time-Domain NMR Applied to Food Products
van Duynhoven, J., Voda, A., Witek, M., & As, H. V. (2010) · Annual reports on NMR spectroscopy · doi:10.1016/s0066-4103(10)69003-5 · Cited by 162
Ying, D., Phoon, M. C., Sanguansri, L., Weerakkody, R., Burgar, I. M., & Augustin, M. A. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01838.x · Cited by 149
Influence of konjac glucomannan on gelling properties and water state in egg white protein gel
Liu, J., Zhu, K., Ye, T., Wan, S., Wang, Y., Wang, D., Li, B., & Wang, C. (2013) · Food Research International · doi:10.1016/j.foodres.2013.01.002 · Cited by 143
Xia, S., Xue, Y., Xue, C., Jiang, X., & Li, J. (2021) · LWT · doi:10.1016/j.lwt.2021.112756 · Cited by 132
Rao, N. Z., Fuller, M., & Grim, M. D. (2020) · Foods · doi:10.3390/foods9070902 · Cited by 113
“found that closed porosity in roasted coffee grinds decreased from ~30% in dry coffee to ~5% in coffee with 30% w/w water content [58], indicating that the wetting process changes the porosity network of the grinds.”
BackgroundCharacterization of water state and distribution in textured soybean protein using DSC and NMR
Chen, F. L., Wei, Y. M., & Zhang, B. (2010) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2010.04.040 · Cited by 95
Sweet cherry softening accompanied with moisture migration and loss during low‐temperature storage
Zhu, D., Liang, J., Liu, H., Cao, X., Ge, Y., & Li, J. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8843 · Cited by 79
Effects of freezing conditions on quality changes in blueberries
Cao, X., Zhang, F., Zhao, D., Zhu, D., & Li, J. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9000 · Cited by 71
Xia, S., Song, J. B., Ma, C., Hao, T., Hou, Y., Shen, S., Li, K., Ma, L., Xue, Y., Xue, C., et al. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109113 · Cited by 64
Mateus, M.-L., Lindinger, C., Gumy, J.-C., & Liardon, R. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf071901v · Cited by 58
Self-citationStructure analysis and quality evaluation of plant‐based meat analogs
Fu, J., Sun, C., Chang, Y., Li, S., Zhang, Y., & Fang, Y. (2022) · Journal of Texture Studies · doi:10.1111/jtxs.12705 · Cited by 49
Coffee beyond the cup: analytical techniques used in chemical composition research—a review
dos Santos, H. D., & Boffo, E. F. (2021) · European Food Research and Technology · doi:10.1007/s00217-020-03679-6 · Cited by 31
Guo, G.-F., Li, B., Liu, C.-X., Jin, X., Wang, Z., Ding, M.-Z., Chen, L.-Y., Zhang, M.-J., Zhu, W., & Han, L.-F. (2018) · Journal of Thermal Analysis and Calorimetry · doi:10.1007/s10973-018-7312-x · Cited by 26
Physical state, molecular mobility and chemical stability of powdered dairy formulations
Schmitz-Schug, I., Gianfrancesco, A., Kulozik, U., & Foerst, P. (2013) · Food Research International · doi:10.1016/j.foodres.2013.05.003 · Cited by 22
Metabolome of flue-cured tobacco is significantly affected by the presence of leaf stem
Li, Y., Liu, F., Sun, S., Xiang, Y., Jiang, X., & He, J. (2023) · BMC Plant Biology · doi:10.1186/s12870-023-04093-2 · Cited by 19
Yang, F., Zhang, M., MUJUMDAR, A. S., Zhong, Q., & Wang, Z. (2018) · Drying Technology · doi:10.1080/07373937.2018.1431658 · Cited by 18
Role of Water State and Mobility on the Antiplasticization of Green and Roasted Coffee Beans
Rocculi, P., Sacchetti, G., Venturi, L., Cremonini, M. A., Rosa, M. D., & Pittia, P. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf201333a · Cited by 15
Muniz, R. O., Gonzalez, J. L., Toci, A. T., & Freitas, J. C. C. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113610 · Cited by 14
Wang, F., Wang, X., Xi, Y., Liu, K., & Li, Z. (2021) · Macromolecular Materials and Engineering · doi:10.1002/mame.202100573 · Cited by 14
Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction
Beverly, D., López-Quiroga, E., Farr, R. S., Melrose, J. R., Henson, S., Bakalis, S., & Fryer, P. J. (2020) · Industrial & Engineering Chemistry Research · doi:10.1021/acs.iecr.0c01153 · Cited by 14
Effect of Fat Content on Water Sorption Properties of Biscuits Studied by Nuclear Magnetic Resonance
Hao, F., Lu, L., & Ge, C. (2014) · Journal of Food and Nutrition Research · doi:10.12691/jfnr-2-11-9 · Cited by 14
Evaluation of the effects of immersion thawing methods on quality of blueberries
Cao, X., Zhang, F.-F., Zhu, D., Zhao, D., Zhao, Y., & Li, J. (2020) · Journal of Food Process Engineering · doi:10.1111/jfpe.13538 · Cited by 8
Relationship between Shale Hydration and Shale Collapse
Dong, W., Tian, J., Chen, Q., Wang, P., Han, T., Zhai, Y., & Jiang, D. (2022) · ACS Omega · doi:10.1021/acsomega.2c04852 · Cited by 8
Ge, J., Yang, R., Liu, G., Sun, C., & Fang, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111232 · Cited by 8
Zhu, F. L., Chen, M., & Feng, Q. (2018) · Heat and Mass Transfer · doi:10.1007/s00231-018-2463-7 · Cited by 8
Song, P., Kim, G., Song, P., Tao, Y., Yue, X., & Gu, Y. (2021) · International journal of agricultural and biological engineering · doi:10.25165/j.ijabe.20211402.5780 · Cited by 8
Zhu, W., Zhou, B., Duan, K., Huang, D., Han, L., Zhang, R., Wen, W., Wang, B., & Li, B. (2024) · Frontiers in Chemistry · doi:10.3389/fchem.2024.1367139 · Cited by 6
Cerca, N. F., DePaula, J., Calado, V. M. D. A., Miguel, M. A. L., & Farah, A. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113667 · Cited by 6
Water Mobility and Distribution in Green Coffee Probed by Time-Domain Nuclear Magnetic Resonance
Venditti, G., Schievano, E., Navarini, L., & Mammi, S. (2010) · Food Biophysics · doi:10.1007/s11483-010-9194-8 · Cited by 6
Yang, R., Fang, Y., & Sun, C. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118663 · Cited by 3
(2012) · Royal Society of Chemistry eBooks · doi:10.1039/9781849735339-00202 · Cited by 3
Multi-modal investigation of hygroscopic granular media at high relative humidity
Vego, I. (2023) · theses.fr (ABES) · doi:10.70675/8d71a47dz1134z458dz82b1z49c5cb4d7c50 · Cited by 2
Water State and Mobility Affect the Mechanical Properties of Coffee Beans
Pittia, P., Sacchetti, G., Rocculi, P., Venturi, L., Cremonini, M. A., & Rosa, M. D. (2010) · Wiley eBooks · doi:10.1002/9780470958193.ch41
Avaliação das alterações bioquímicas em plantas com morte súbita dos cítros
Prestes, R. A. (2008) · Digital Library of Theses and Dissertations (Universidade de São Paulo) · doi:10.11606/t.75.2008.tde-18042008-141903
Nuclear magnetic resonance spectroscopic profiles of coffee
Oliveira, E. C. S., Agnoletti, B. Z., & Freitas, J. C. C. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13868-3.00017-x
Li, Y., Liu, F., Sun, S., Xiang, Y., Jiang, X., & He, J. (2024) · Figshare · doi:10.6084/m9.figshare.26568325
Li, Y., Liu, F., Sun, S., Xiang, Y., Jiang, X., & He, J. (2024) · Figshare · doi:10.6084/m9.figshare.26568313
Li, Y., Liu, F., Sun, S., Xiang, Y., Jiang, X., & He, J. (2024) · Figshare · doi:10.6084/m9.figshare.26568322
Li, Y., Liu, F., Sun, S., Xiang, Y., Jiang, X., & He, J. (2024) · Figshare · doi:10.6084/m9.figshare.26568316
Li, Y., Liu, F., Sun, S., Xiang, Y., Jiang, X., & He, J. (2024) · Figshare · doi:10.6084/m9.figshare.26568319
Metadata
- Authors
- Mateus, M.-L., Champion, D., Liardon, R., & Voilley, A.
- Affiliations
- Nestlé (Switzerland) (CH)
- Université de Bourgogne (FR)
- Corresponding author
- Mateus, M.-L.
- ORCID
- Champion, D.
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2007-08
- Volume
- 81
- Issue
- 3
- Pages
- 572-579
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W2075715367
- Cited by
- 40
- References
- 23
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 4 · 2023: 5 · 2022: 2 · 2021: 4 · 2020: 4 · 2019: 1 · 2018: 4 · 2017: 1 · 2014: 1 · 2013: 3 · 2012: 1
- FWCI
- 1.59
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Journal of Food Engineering (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Spectroscopy › NMR spectroscopy and applications
- Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Keywords
- roasted coffee, water mobility, T1 relaxation time, moisture content, wettability, coffee oil, cell wall polymers, temperature dependence, Arrhenius temperature dependence
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 ›
Are you an author, or do you see a problem with this page? Request a review
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.
