Protecting the Flavors—Freshness as a Key to Quality-Reference-Cited by-同舟云学术

Protecting the Flavors—Freshness as a Key to Quality

Published:2017 Issue: Volume: Page:329-353
ISSN:
Container-title:The Craft and Science of Coffee
language:
Short-container-title:

Author:

Yeretzian Chahan,Blank Imre,Wyser Yves

Publisher

Elsevier

Reference50 articles.

1. Modeling the secondary shelf life of ground roasted coffee;Anese;Journal of Agricultural and Food Chemistry,2006

2. Messung des Quotienten 2-Methylfuran/2-Butanon von ungemahlenem Röstkaffee während der Lagerung unter Luftausschluss;Arackal;Chemie, Mikrobiologie, Technologie der Lebensmittel,1979

3. Coffee roasting and aroma formation: application of different time-temperature conditions;Baggenstoss;Journal of Agricultural and Food Chemistry,2008

4. Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems;Blank;Journal of Agricultural and Food Chemistry,2002

Cited by 16 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. Assessment of microwave roasting-induced changes in composition and signature flavor compounds of black pepper (Pepper nigrum L.);Microchemical Journal;2024-08

2. A Recyclable Polypropylene Multilayer Film Maintaining the Quality and the Aroma of Coffee Pods during Their Shelf Life;Molecules;2024-06-25

3. Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes;Future Foods;2023-12

4. How duration of storage affects food waste behavior;Journal of Consumer Psychology;2023-10

5. Elucidating the flavour of cooked white asparagus by combining metabolomics and taste panel analysis;LWT;2023-07