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Analytical Chemistry, ISSN 0003-2700, 03/2008, Volume 80, Issue 5, pp. 1574 - 1581
A robust and reproducible model was developed to predict the sensory profile of espresso coffee from instrumental headspace data. The model is derived from 11... 
BEVERAGE | CHEMISTRY, ANALYTICAL | TRACE GAS-ANALYSIS | ROASTED COFFEE | IDENTIFICATION | REACTION MASS-SPECTROMETRY | VOLATILE ORGANIC-COMPOUNDS | Evaluation | Usage | Sensory evaluation | Chemical properties | Coffee | Mass spectrometry | Methods
Journal Article
Food Research International, ISSN 0963-9969, 05/2012, Volume 46, Issue 2, pp. 488 - 495
Coffee, one of the most popular beverages, is consumed by millions of people every day. Traditionally, coffee beneficial effects have been attributed solely to... 
Antioxidants | Coffee fruit | Coffee bean | By-products | Functional food | ANTIOXIDANT ACTIVITY | ARABICA COFFEE | ROASTED COFFEE | BEAN EXTRACT | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | SOLID-STATE FERMENTATION | IN-VITRO | RADICAL-SCAVENGING ACTIVITY | CHLOROGENIC ACID | GREEN COFFEE | Purines | Analysis | Polyphenols | Coffee | Beverages | Caffeine
Journal Article
Journal of Bioscience and Bioengineering, ISSN 1389-1723, 07/2016, Volume 122, Issue 1, pp. 79 - 84
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 07/2017, Volume 80, pp. 32 - 42
The fermentation of green coffee beans by led to significant changes in the volatile and non-volatile profiles of green coffees (Part I). Therefore, the... 
Degree of roast | Solid-state fermentation | Volatile profile | Coffee | Yarrowia lipolytica | IMPACT | ACIDS | FOOD SCIENCE & TECHNOLOGY | BEAN AROMA | GREEN COFFEE | MASS-SPECTROMETRY | FLAVOR | Fermentation | Sulfur compounds
Journal Article
Fungal Biology, ISSN 1878-6146, 08/2019, Volume 123, Issue 8, pp. 611 - 617
The current investigation was aimed to estimate the prevalence and concentration of ochratoxin A (OTA) in different types of coffee and coffee-based products... 
Coffee bean | Food safety | Occurrence | OTA | Contamination | Mycotoxin | HEALTH-RISK | BEANS | ROASTED COFFEE | REGION | EXTRACTION | FUNGAL | MYCOLOGY | SOLUBLE COFFEE | AFLATOXIN M-1 | MYCOTOXINS | Coffee | Food contamination | Environmental health
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2017, Volume 57, Issue 2, pp. 259 - 274
Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of... 
germination | microbiota | polysaccharides | Enzymes | fermentation | green coffee | ROBUSTA COFFEE | ROASTED COFFEE | ASPERGILLUS-OCHRACEUS | FOOD SCIENCE & TECHNOLOGY | RUBI SEED-GERMINATION | EAST-AFRICA | OCHRATOXIN-A | NUTRITION & DIETETICS | LACTIC-ACID BACTERIA | ARABICA L | ALPHA-GALACTOSIDASE | Seed Storage Proteins - metabolism | Food Quality | Mycotoxins - analysis | Food Contamination | Nutritive Value | Humans | Fungi - isolation & purification | Gram-Negative Bacteria - metabolism | Dietary Carbohydrates - metabolism | Fungi - metabolism | Gram-Negative Bacteria - isolation & purification | Coffee - chemistry | Seed Storage Proteins - analysis | Seeds - growth & development | Beverages - microbiology | Seeds - microbiology | Coffea - chemistry | Coffea - microbiology | Seeds - chemistry | Food Handling | Fungi - growth & development | Gram-Positive Bacteria - growth & development | Beverages - analysis | Yeasts - metabolism | Sensation | Coffea - growth & development | Seeds - metabolism | Coffee - microbiology | Germination | Seed Storage Proteins - biosynthesis | Food Storage | Lipid Metabolism | Fermentation | Mycotoxins - toxicity | Coffea - metabolism | Gram-Positive Bacteria - metabolism | Hydrolysis | Mycotoxins - biosynthesis | Gram-Negative Bacteria - growth & development | Yeasts - growth & development | Gram-Positive Bacteria - isolation & purification | Dietary Carbohydrates - analysis | Yeasts - isolation & purification | Coffee | Quality
Journal Article
Food Research International, ISSN 0963-9969, 07/2014, Volume 61, pp. 1 - 15
Coffee is very valuable. However, it is subjected to various pest and diseases of which mycotoxin contamination is of great importance in terms of the health... 
Ochratoxin | Aspergillus | Global warming | Robusta | Aflatoxin | Arabica | BEANS | ROASTED COFFEE | MUTAGENS AFFECT | FUNGI | FOOD SCIENCE & TECHNOLOGY | CONTAMINATION | OCHRATOXIN-A | RETAIL FOODS | GREEN COFFEE | SOLUBLE COFFEE | RELATIVE-HUMIDITY | Coffee | Global temperature changes | Economics | Aflatoxins | Climate change | Mycotoxins | Commodities | Contamination
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2019, Volume 278, pp. 47 - 55
We set up an efficient protocol for the rapid analysis of NMR spectra of green and roasted coffee extracts, enabling the automatic identification and... 
Roasted coffee beans | Arabica and Robusta coffee | Chlorogenic acids | Melanoidins | Green coffee beans | NMR metabolic profiling | Antioxidant capacity | Coffee origin | H-1-NMR | CAPACITY | ACID | FOOD SCIENCE & TECHNOLOGY | ROBUSTA | CAFFEINE | GREEN | NMR | CANEPHORA | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | TRIGONELLINE
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 05/2017, Volume 66, pp. 128 - 135
Despite the convenience and extended shelf life of instant coffee, its aroma profile is less desirable compared to freshly brewed coffee. The objective of this... 
Controlled aroma release | Sucrose monopalmitate | Modified starch | Instant coffee | Tween 80 | Coffee oil | VOLATILE | BEANS | ROASTED COFFEE | FOOD SCIENCE & TECHNOLOGY | BEVERAGE | IMPACT | CHEMISTRY, APPLIED | GUM | IN-WATER EMULSIONS | Surface active agents | Analysis
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 7/2011, Volume 4, Issue 5, pp. 661 - 672
Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product,... 
Biotechnology | Chemistry | Hemicellulose | Food Science | Chemistry/Food Science, general | Cellulose | Agriculture | Spent grounds | Coffee | Silverskin | ARABICA COFFEE | ROASTED COFFEE | FOOD SCIENCE & TECHNOLOGY | ENZYMATIC-HYDROLYSIS | ESPRESSO COFFEE | BREWERS SPENT GRAIN | CHLOROGENIC ACID | FINAL QUALITY | FERMENTATION | GREEN COFFEE | Developing countries | Usage
Journal Article
Food Research International, ISSN 0963-9969, 08/2014, Volume 62, pp. 315 - 325
For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical,... 
Aroma | Review | Coffea arabica | Coffee | Flavor | Sensory | ARABICA COFFEE | ROASTED COFFEE | POTENT ODORANTS | BEVERAGE QUALITY | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | VOLATILE COMPOUNDS | CHROMATOGRAPHY-MASS-SPECTROMETRY | AROMA COMPOUNDS | CHARACTER IMPACT ODORANTS | CHLOROGENIC ACID LACTONES
Journal Article