Decaffeination—Process and Quality-Reference-Cited by-同舟云学术

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Decaffeination—Process and Quality

Published:2017 Issue: Volume: Page:225-243
ISSN:
Container-title:The Craft and Science of Coffee
language:
Short-container-title:

Author:

Pietsch Arne

Publisher

Elsevier

Reference51 articles.

1. Lehrbuch der Lebensmittelchemie;Belitz,2008

2. Characterisation of AC1: a naturally decaffeinated coffee;Benatti;Bragantia,2012

3. Diffusion phenomena during the decaffeination of coffee beans;Bichsel;Food Technology,1976

4. Make it a decaf;Borrell;Nature,2012

5. Coffein, Theophyllin und Theobromin: physikalisch-chemische Untersuchungen für Lebensmitteltechnologie und Pharmazie;Camenga,1982

Cited by 23 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. Decaffeination of yerba mate (Ilex paraguariensis) by pressurized liquid CO2 extraction: A feasible process?;The Journal of Supercritical Fluids;2024-11

2. 2-Methyloxolane as an effective bio-based solvent for the removal of βN-alkanoyl-5-hydroxytryptamines from Arabica green coffee beans;Food Chemistry;2024-11

3. Effects of different decaffeination methods on caffeine contents, physicochemical, and sensory properties of coffee;International Journal of Food Engineering;2024-07-26

4. Microbial metabolism of caffeine and potential applications in bioremediation;Journal of Applied Microbiology;2024-03-28

5. Is methyl salicylate the perfect organic solvent for caffeine?;Sustainable Chemistry and Pharmacy;2024-02

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