Excavation of coffee maturity markers and further research on their changes in coffee cherries of different maturity-Reference-Cited by-同舟云学术

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Excavation of coffee maturity markers and further research on their changes in coffee cherries of different maturity

Published:2020-06 Issue: Volume:132 Page:109121
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hu Guilin,Peng Xingrong,Wang Xia,Li Xian,Li Xing,Qiu Minghua

Funder

National Natural Science Foundation of China

Project of Key New Productions of Yunnan Province

Foundation of State Key Laboratory of Phytochemistry and Plant Resources in West China

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile;Agresti;Food Chemistry,2008

2. Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting;Amorim;Journal of the Brazilian Chemical Society,2009

3. Pectinasehyperproduciug mutants of Aspergilizu niger C28B25 for solid- state fermentation of coffee pulp;Antier;Enzyme and Microbial Technology,1993

4. Characterization of green and roasted coffees through the chlorogenic acid fraction by hplc-Uv and principal component analysis;Bicchi;Journal of Agricultural and Food Chemistry,1995

5. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans;Budryn;European Food Research and Technology,2009

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2. A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L.;Molecules;2023-12-28

3. Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica;Molecules;2023-08-16

4. Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries;Foods;2023-03-28

5. Fermentation characteristics and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage;Food Bioscience;2022-12

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