How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops

Diterpenes in espresso coffee: impact of preparation parameters

(2014) Marzieh Moeenfard et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The kinetics of coffee aroma extraction

(2014) Frédéric Mestdagh et al.   FOOD RESEARCH INTERNATIONAL

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

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

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

(2012) Giovanni Caprioli et al.   FOOD CHEMISTRY

Extraction of coffee antioxidants: Impact of brewing time and method

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

Neglected Food Bubbles: The Espresso Coffee Foam

(2011) Ernesto Illy et al.   Food Biophysics

Water quality for Espresso coffee

(2009) L. Navarini et al.   FOOD CHEMISTRY

Espresso coffee (EC) by POD: Study of thermal profile during extraction process and influence of water temperature on chemical–physical and sensorial properties

(2009) D. Albanese et al.   FOOD RESEARCH INTERNATIONAL

Biological variation in the colour development of Golden Delicious apples in the orchard

(2009) LMM Tijskens et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Prediction of brightness and surface area kinetics during coffee roasting

(2008) J.A. Hernández et al.   JOURNAL OF FOOD ENGINEERING