Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation-Reference-Cited by-同舟云学术

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Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation

Published:2024-10 Issue: Volume:61 Page:104455
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yang Aolin,Zhang Zheting,Jiang Kexin,Xu Kunli,Meng Fanyu,Wu Weiyan,Li Zhiqiang,Wang Bei^ORCID

Publisher

Elsevier BV

Reference60 articles.

1. Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry;Ampofo;Ultrasonics Sonochemistry,2022

2. Characterization and comparison of cold brew and cold drip coffee extraction methods;Angeloni;Journal of the Science of Food and Agriculture,2019

3. The characterization of acoustic cavitation bubbles - an overview;Ashokkumar;Ultrasonics Sonochemistry,2011

4. Development of a Rate-All-That-Apply (RATA) ballot for sensory profiling of sea urchin (Paracentrotus lividus) gonads;Baiao;Food Research International,2022

5. Dynamics of sensory perceptions in arabica coffee brews with different roasting degrees;Barbosa;Journal of Culinary Science & Technology,2019

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee;Nutrients;2024-08-23

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