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

Sensory and Monosaccharide Analysis of Drip Brew Coffee Fractions versus Brewing Time

(2020) Mackenzie E. Batali et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of extraction conditions on acrylamide/furan content, antioxidant activity, and sensory properties of cold brew coffee

(2020) Ji-Won Han et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

(2019) Scott C. Frost et al.   JOURNAL OF FOOD SCIENCE

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

(2019) Nancy Cordoba et al.   Scientific Reports

Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

(2019) Mayara de Souza Gois Barbosa et al.   FOOD CHEMISTRY

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

(2019) Da-eun Kang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

(2019) Nancy Cordoba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging

(2018) Nicola Caporaso et al.   JOURNAL OF FOOD ENGINEERING

Characterization and comparison of Cold Brew and Cold Drip Coffee Extraction Methods

(2018) G. Angeloni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Acidity and Antioxidant Activity of Cold Brew Coffee

(2018) Niny Z. Rao et al.   Scientific Reports

Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences

(2018) Anja Rahn et al.   FOOD CHEMISTRY

What kind of coffee do you drink? An investigation on effects of eight different extraction methods

(2018) Giulia Angeloni et al.   FOOD RESEARCH INTERNATIONAL

Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

(2017) Davide Bressanello et al.   FOOD CHEMISTRY

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

Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting

(2016) João Rodrigo Santos et al.   FOOD CONTROL

Extraction kinetics of coffee aroma compounds using a semi-automatic machine: On-line analysis by PTR-ToF-MS

(2016) José A. Sánchez López et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

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

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

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

How Does Product Preparation Affect Sensory Properties? An Example with Coffee

(2015) Karolina Sanchez et al.   JOURNAL OF SENSORY STUDIES

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

(2014) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

(2014) Alexia N. Gloess et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Behaviour of falling-film freeze concentration of coffee extract

(2014) F.L. Moreno et al.   JOURNAL OF FOOD ENGINEERING

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

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

(2013) Aline T. Toci et al.   FOOD CHEMISTRY

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

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

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

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

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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