Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists-Reference-Cited by-同舟云学术

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Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists

Published:2022-10-06 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Elmaci Ilkay¹,Gok Ilkay²,Tokusoglu Ozlem³

Affiliation:

1. Department of Gastronomy and Culinary Arts Alanya HEP University Antalya Turkey

2. Department of Gastronomy, Faculty of Applied Sciences İstanbul Okan University Istanbul Turkey

3. Department of Food Engineering Celal Bayar University Manisa Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17201

Reference47 articles.

1. Impact of consumption temperature on sensory properties of hot brewed coffee

2. Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

3. What kind of coffee do you drink? An investigation on effects of eight different extraction methods

4. Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee

Cited by 1 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. Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying;Journal of the Science of Food and Agriculture;2024-03-21

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