Thermogenic formation of biogenic amines during commercial coffee roasting processes-Reference-Cited by-同舟云学术

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Thermogenic formation of biogenic amines during commercial coffee roasting processes

Published:2022-01 Issue: Volume:154 Page:112664
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Macheiner Lukas^ORCID,Schmidt Anatol^ORCID,Wagner Magdalena^ORCID,Mayer Helmut K.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Polyamines in green and roasted coffee;Amorim;Journal of Agricultural and Food Chemistry,1977

2. Coffee roasting and aroma formation: Application of different time-temperature conditions;Baggentoss;Journal of Agricultural and Food Chemistry,2008

3. The raw bean;Bee,2005

4. Roasting effects on formation mechanisms of coffee brew melanoidins;Bekedam;Journal of Agricultural and Food Chemistry,2008

5. Lehrbuch der Lebensmittelchemie;Belitz,2008

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1. Comparative analysis of nutritional and non-volatile taste components of the Chinese mitten crab (Eriocheir sinensis);Journal of Food Composition and Analysis;2024-09

2. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking;Food Research International;2023-06

3. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans;Food Chemistry;2023-06

4. Gut bacterial aromatic amine production: aromatic amino acid decarboxylase and its effects on peripheral serotonin production;Gut Microbes;2022-10-10

5. Determination of Biogenic Amines in Food and Beverage Samples;Chemické listy;2022-09-15

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