Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system-Reference-Cited by-同舟云学术

Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system

Published:2021-04 Issue: Volume:342 Page:128228
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fujimoto Hirofumi,Narita Yusaku,Iwai Kazuya,Hanzawa Taku,Kobayashi Tsukasa,Kakiuchi Misako,Ariki Shingo,Wu Xiao,Miyake Kazunari,Tahara Yusuke,Ikezaki Hidekazu,Fukunaga Taiji,Toko Kiyoshi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Niacin, nicotinamide, and nicotinic acid;Arnum;Kirk-Othmer Encyclopedia of Chemical Technology,2000

2. Bitterness of KCl and benzoate: Related to genetic status for sensitivity to PTC/PROP;Bartoshuk;Chemical Senses,1988

3. High molecular weight melanoidins from coffee brew;Bekedam;Journal of Agricultural and Food Chemistry,2006

4. Taste-active substances in coffee;Belitz,1977

5. Dibenzo-p-dioxins and dibenzofurans in human breast milk collected in the area of Taranto (Southern Italy): First case study;Bianco;Analytical and Bioanalytical Chemistry,2013

Cited by 27 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. Hair Growth-Promoting effect of the coffee bean residue extract on hair follicle dermal papilla cells via the activation of autophagy;Journal of Functional Foods;2024-07

2. Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods;Food Chemistry: X;2024-06

3. Artificial Q‐Grader: Machine Learning‐Enabled Intelligent Olfactory and Gustatory Sensing System;Advanced Science;2024-04-06

4. Analysis of flavor and widely metabolomics differences in black sesame before and after processing;Oil Crop Science;2024-03

5. A green-footprint approach for parallel multiclass analysis of contaminants in roasted coffee via LC-HRMS;Analytical and Bioanalytical Chemistry;2024-02-13