Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans

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Quantitation of Volatiles and Nonvolatile Acids in an Extract from Coffee Beverages: Correlation with Antioxidant Activity

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Direct Food Vapour Analysis and Component Identification by a Coupled Capillary GLC-MS Arrangement

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Biosynthesis of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and Derivatives in in Vitro Grown Strawberries

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Inhibition of Malonaldehyde and Acetaldehyde Formation from Blood Plasma Oxidation by Naturally Occurring Antioxidants

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4-Hydroxy-2,5-dimethyl-3(2H)-furanone Formation in Buffers and Model Solutions of Citrus Juice

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Some new constituents of roasted coffee: (Short communication)

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APPLICATION OF HPLC FOR EVALUATION OF COFFEE FLAVOR QUALITY

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Formation of Furfural Derivatives in Amino-carbonyl Reaction

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Coffee Melanoidins: Structures, Mechanisms of Formation and Potential Health Impacts

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Relationship between the different aspects related to coffee quality and their volatile compounds

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Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee

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Acidity and Antioxidant Activity of Cold Brew Coffee

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Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction

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Differentiation of volatile profiles and odor activity values of Turkish coffee and French press coffee

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Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods

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Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee

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Flavor Development of Cocoa during Roasting

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The Chemistry of Roasting—Decoding Flavor Formation

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Time-resolved roasting-induced microstructural evolution of Arabica coffee beans from Brazil, Colombia, and Ethiopia captured using x-ray computed micro-tomography

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Fast and Slow Roasting of Alcohol- and Honey-infused Coffee Blends: A Comparative Study of PAH and N-PAH Emissions

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커피 가공 중 열 공급 방법에 따른 지방산 변화에 관한 연구

김혜숙, 김광진, & 김주신 (2016)