Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee

Controlled fermentation of semi-dry coffee ( Coffea arabica ) using starter cultures: A sensory perspective

(2017) Luciana Silva Ribeiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee

(2017) Megan Fuller et al.   Scientific Reports

Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel

(2016) Molly Spencer et al.   JOURNAL OF FOOD SCIENCE

Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

(2016) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

The effect of bean origin and temperature on grinding roasted coffee

(2016) Erol Uman et al.   Scientific Reports

The kinetics of coffee aroma extraction

(2014) Frédéric Mestdagh et al.   FOOD RESEARCH INTERNATIONAL

Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews

(2014) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee

(2013) Natalina Cavaco Bicho et al.   ECOLOGY OF FOOD AND NUTRITION

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

(2013) Alexia N. Gloess et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Existing and new approaches for the analysis of CATA data

(2013) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

(2012) B. Bertrand et al.   FOOD CHEMISTRY

Extraction of coffee antioxidants: Impact of brewing time and method

(2012) Iziar A. Ludwig et al.   FOOD RESEARCH INTERNATIONAL

Systematic agronomic farm management for improved coffee quality

(2010) Peter Läderach et al.   FIELD CROPS RESEARCH

Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee Brew

(2010) Simone Blumberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments

(2009) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

When Machine Tastes Coffee:  Instrumental Approach To Predict the Sensory Profile of Espresso Coffee

(2008) Christian Lindinger et al.   ANALYTICAL CHEMISTRY

Calculating the optimum temperature for serving hot beverages

(2008) Fredericka Brown et al.   BURNS