Impact of the human factor on the reproducibility of different coffee brewing methods-Reference-Cited by-同舟云学术

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Impact of the human factor on the reproducibility of different coffee brewing methods

Published:2023-12 Issue: Volume:124 Page:105698
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Santanatoglia Agnese,Cespi Marco,Perinelli Diego Romano,Fioretti Lauro,Sagratini Gianni,Vittori Sauro,Caprioli Giovanni^ORCID

Funder

Simonelli Group

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Volatile profile of strawberry fruits and influence of different drying methods on their aroma and flavor: a review;Abouelenein;Molecules,2023

2. Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds;Acquaticci;Food Control,2023

3. What kind of coffee do you drink? An investigation on effects of eight different extraction methods;Angeloni;Food Res. Int.,2019

4. Physical and chemical effects of different working gases in coffee brewing: a case study of Caffè Firenze;Angeloni;Foods,2020

5. An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC‐MS/MS;Angeloni;J. Mass Spectrom.,2020

Cited by 8 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. Patata Rossa di Colfiorito IGP (Solanum tuberosum, L.) and health-promoting potentialities: Do cooking techniques and storage affect chemical profile and antioxidant activity?;Journal of Functional Foods;2024-10

2. Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration;Food Chemistry;2024-10

3. GC-MS/MS and LC-MS/MS analysis followed by risk ranking of mepiquat and pyrethroids in coffee;Journal of Food Composition and Analysis;2024-05

4. Coffee: A comprehensive overview of origin, market, and the quality process;Trends in Food Science & Technology;2024-04

5. Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study;International Journal of Gastronomy and Food Science;2024-03

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