Model-based kinetic espresso brewing control chart for representative taste components-Reference-Cited by-同舟云学术

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Model-based kinetic espresso brewing control chart for representative taste components

Published:2024-04 Issue: Volume:367 Page:111887
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Pannusch Verena B.,Schmieder Benedikt K.L.^ORCID,Vannieuwenhuyse Lara,Minceva Mirjana^ORCID,Briesen Heiko

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Influence of extraction temperature on the final quality of espresso coffee;Andueza;J. Sci. Food Agric.,2003

2. Computer percolation models for espresso coffee: state of the art, results and future perspectives;Angeloni;Appl. Sci.,2023

3. Parameter Estimation and Inverse Problems;Aster,2019

4. Quantification of caffeine and chlorogenic acid in green and roasted coffee samples using HPLC-DAD and evaluation of the effect of degree of roasting on their levels;Awwad;Molecules,2021

5. Formulae for numerical differentiation;Bickley;Math. Gaz.,1941

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