Author:
Hečimović Ivana,Belščak-Cvitanović Ana,Horžić Dunja,Komes Draženka
Subject
General Medicine,Food Science,Analytical Chemistry
Reference63 articles.
1. Interactions between coffee melanoidins and flavour compounds: Impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity;Andriot;Food Chemistry,2004
2. Antioxidant properties of ready-to-drink coffee brews;Anese;Journal of Agricultural and Food Chemistry,2003
3. Oxidative stability of the lipidfraction in roasted coffee;Anese;Italian Journal of Food Science,2000
4. Sur certains aspects nutritifs du café;Astier-Dumas;Archives of Medical Science,1974
5. Measurement of caffeine in coffee beans with UV/vis spectrometer;Belay;Food Chemistry,2008
Cited by
212 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. Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach;Food Chemistry: X;2024-03
2. Determination of Caffeine, Chlorogenic Acid, Total Phenolic Contents, and Antioxidant Capacities for Arabica and Robusta Coffee from Vietnam;Analytical Letters;2024-01-18
3. Development of new analytical methods for the quantification of organic acids, chlorogenic acids and caffeine in espresso coffee by using solid-phase extraction (SPE) and high-performance liquid chromatography-diode array detector (HPLC-DAD);Journal of Food Composition and Analysis;2024-01
4. Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects;Agriculture;2023-11-08
5. Characteristics of analog coffee from the mangrove fruit Rhizophora mucronata origin Sangihe Islands;IOP Conference Series: Earth and Environmental Science;2023-11-01