Polycyclic aromatic hydrocarbons in coffee brew: Influence of roasting and brewing procedures in two Coffea cultivars-Reference-Cited by-同舟云学术

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Polycyclic aromatic hydrocarbons in coffee brew: Influence of roasting and brewing procedures in two Coffea cultivars

Published:2013-03 Issue:2 Volume:50 Page:526-530
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Tfouni Silvia A.V.,Serrate Camila S.,Leme Fernanda M.,Camargo Monica C.R.,Teles Camila R.A.,Cipolli Kátia M.V.A.B.,Furlani Regina P.Z.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. A modified sample preparation for acrylamide determination in cocoa and coffee products;Arisseto;Food Analytical Methods,2008

2. Furan levels in coffee as influenced by species, roast degree and brewing procedures;Arisseto;Journal of Agricultural and Food Chemistry,2011

3. Quantification of polycyclic aromatic hydrocarbons in tea and coffee samples of Mumbai city (India) by high performance liquid chromatography;Bishnoi;Environmental Monitoring and Assessment,2005

4. Brasil. (2003). Resolução RDC no 281, de 06 de outubro de 2003.

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1. Enrichment and detection of polycyclic aromatic hydrocarbon in tea and coffee using phenyl-functionalized NiFe2O4@Ti3C2TX based magnetic solid-phase extraction;Food Chemistry;2024-11

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4. Assessment of various conditions for the simultaneous determination of US EPA and EU priority PAHs in coffee samples and their PAHs consumption risk;Food Research International;2023-07

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