Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

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

Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

(2016) Jerônimo Raimundo Oliveira-Neto et al.   FOOD CHEMISTRY

Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

(2015) Asghar Amanpour et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Complexity of coffee flavor: A compositional and sensory perspective

(2014) Wenny B. Sunarharum et al.   FOOD RESEARCH INTERNATIONAL

Contribution of volatile compounds to the antioxidant capacity of coffee

(2014) Iziar A. Ludwig et al.   FOOD RESEARCH INTERNATIONAL

Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

(2012) Catarina Petisca et al.   FOOD AND BIOPRODUCTS PROCESSING

Extraction of coffee antioxidants: Impact of brewing time and method

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

A new approach based on off-line coupling of high-performance liquid chromatography with gas chromatography-mass spectrometry to determine acrylamide in coffee brew

(2012) Gracia Patricia Blanch et al.   JOURNAL OF SEPARATION SCIENCE

Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures

(2011) Adriana Pavesi Arisseto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

(2011) Sung-Tong Chin et al.   JOURNAL OF CHROMATOGRAPHY A

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evolution of sensory aroma attributes from coffee beans to brewed coffee

(2011) Natnicha Bhumiratana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling

(2010) H. Guenther et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

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

Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

(2010) J.A. Vignoli et al.   FOOD CHEMISTRY

Effect of cooking or handling conditions on the furan levels of processed foods

(2009) T.-K. Kim et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography–mass spectrometry: effect of brewing procedures

(2009) Lara La Pera et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Acrylamide in espresso coffee: Influence of species, roast degree and brew length

(2009) Rita C. Alves et al.   FOOD CHEMISTRY

Coffee as a source of antioxidants: An EPR study

(2008) Vlasta Brezová et al.   FOOD CHEMISTRY

Changes in Volatile Compounds and Overall Aroma Profile during Storage of Coffee Brews at 4 and 25 °C

(2008) Mónica Pérez-Martínez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction

(2008) Giampiero Sacchetti et al.   JOURNAL OF FOOD ENGINEERING