Sensory Properties of Under-Roasted Coffee Beverages

Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment

(2012) Sabrina Moro et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting

(2010) M.S. Altaki et al.   FOOD CHEMISTRY

Modeling Weight Loss and Chlorogenic Acids Content in Coffee during Roasting

(2010) Daniel Perrone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

(2009) Susanne Bølling Johansen et al.   FOOD QUALITY AND PREFERENCE

Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares

(2008) J.S. Ribeiro et al.   ANALYTICA CHIMICA ACTA

Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

(2008) Juerg Baggenstoss et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY