Works matching DE "COFFEE flavor %26 odor"
Results: 120
Preparation of Cosmetic Scrub Bases from Coffee Waste and Eco-Friendly Emulsifiers.
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- Cosmetics (2079-9284), 2025, v. 12, n. 1, p. 31, doi. 10.3390/cosmetics12010031
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- Article
Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts.
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- European Food Research & Technology, 2025, v. 251, n. 2, p. 283, doi. 10.1007/s00217-024-04640-7
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- Article
Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground.
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- European Food Research & Technology, 2022, v. 248, n. 8, p. 2125, doi. 10.1007/s00217-022-04035-6
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- Article
The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS.
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- European Food Research & Technology, 2021, v. 247, n. 4, p. 865, doi. 10.1007/s00217-020-03670-1
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- Article
Sensory perception of coffee consumers as a function of different genotypes and extraction methods.
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- Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias, 2024, v. 19, n. 3, p. 1, doi. 10.5039/agraria.v19i3a3489-Protocol3489
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- Article
Reflections in a Mirror.
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- 2023
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- Publication type:
- Product Review
Specialty Coffee Shops in Mexico: Factors Influencing the Likelihood of Purchasing High-Quality Coffee.
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- Sustainability (2071-1050), 2021, v. 13, n. 7, p. 3804, doi. 10.3390/su13073804
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- Article
POSTHARVEST EFFECTS ON THE PHYSICAL QUALITY AND SENSORY CHARACTERISTICS OF COFFEA CANEPHORA.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 4, p. 405, doi. 10.17306/J.AFS.2023.1181
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- Article
A mixed model applied to joint analysis in experiments with coffee blends using the least squares method.
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- Revista Ciência Agronômica, 2019, v. 50, n. 3, p. 345, doi. 10.5935/1806-6690.20190041
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- Article
On Being an Ignoramus.
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- Kentucky English Bulletin, 2018, p. 55
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- Publication type:
- Article
Optimization of Defective Coffee Beans Decaffeination Using Palm Oil.
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- ASEAN Journal of Chemical Engineering, 2023, v. 23, n. 2, p. 142, doi. 10.22146/ajche.73387
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- Article
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee.
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- Food Science & Technology International, 2024, v. 30, n. 3, p. 207, doi. 10.1177/10820132221139890
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- Article
Coffee Flavor: A Review.
- Published in:
- Beverages, 2020, v. 6, n. 3, p. 1, doi. 10.3390/beverages6030044
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- Publication type:
- Article
Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation.
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- Beverages, 2020, v. 6, n. 2, p. 1, doi. 10.3390/beverages6020029
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- Publication type:
- Article
Influence of Roasting Process in Six Coffee Arabica Cultivars: analysis of Volatile Components Profiles.
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- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 295, doi. 10.3303/CET1975050
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- Publication type:
- Article
Impact of Coffee Roasting and Grind Size on Acidity and Bitterness: Sensory Evaluation Using Electronic Tongue.
- Published in:
- Chemosensors, 2024, v. 12, n. 9, p. 196, doi. 10.3390/chemosensors12090196
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- Publication type:
- Article
The Human Nose as a Chemical Sensor in the Perception of Coffee Aroma: Individual Variability.
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- Chemosensors, 2023, v. 11, n. 4, p. 248, doi. 10.3390/chemosensors11040248
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- Publication type:
- Article
Application of a Single-Type eNose to Discriminate the Brewed Aroma of One Caffeinated and Decaffeinated Encapsulated Espresso Coffee Type.
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- Chemosensors, 2022, v. 10, n. 10, p. 421, doi. 10.3390/chemosensors10100421
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- Publication type:
- Article
Using Hierarchical Agglomerative Clustering in E-Nose for Coffee Aroma Profiling: Identification, Quantification, and Disease Detection.
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- Instrumentation, Mesures, Métrologies, 2023, v. 22, n. 4, p. 127, doi. 10.18280/i2m.220401
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- Publication type:
- Article
Preferences of Acceptance for Gayo Arabica Coffee Based on Sensory Test Using Adaptive Neuro-Fuzzy Inference System (ANFIS).
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- Ingénierie des Systèmes d'Information, 2022, v. 27, n. 5, p. 775, doi. 10.18280/isi.270510
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- Publication type:
- Article
New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor.
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- 3 Biotech, 2022, v. 12, n. 7, p. 1, doi. 10.1007/s13205-022-03203-5
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- Publication type:
- Article
INTEGRATED EXTRACTION BY PERCOLATION, DISTILLATION, AND SOXHLET EXTRACTION TO SEPARATE BIOACTIVE AND BIOENERGY COMPOUNDS FROM SPENT COFFEE GROUND.
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- Rasayan Journal of Chemistry, 2022, v. 15, n. 2, p. 1234, doi. 10.31788/RJC.2022.1526624
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- Publication type:
- Article
Unraveling the impact of the capsule material on the aroma of brewed coffee by headspace analysis using a HiSorb probe followed by reverse fill/flush flow modulation GC×GC-MS.
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- Analytical & Bioanalytical Chemistry, 2023, v. 415, n. 13, p. 2511, doi. 10.1007/s00216-022-04457-x
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- Publication type:
- Article
Establishment and application of sensory quality evaluation method for domestic cigar tobacco leaf raw materials.
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- Journal of Light Industry, 2024, v. 39, n. 4, p. 71, doi. 10.12187/2024.04.009
- Publication type:
- Article
Differential analysis of aroma compounds and aroma profiles of segmented smoke of two types of cigar.
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- Journal of Light Industry, 2024, v. 39, n. 1, p. 87, doi. 10.12187/2024.01.011
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- Publication type:
- Article
Development of low-sugar coffee flavor sprouted barley cake.
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- Journal of Light Industry, 2021, v. 36, n. 5, p. 16, doi. 10.12187/2021.05.003
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- Publication type:
- Article
Kluyveromyces lactis and Saccharomyces cerevisiae for Fermentation of Four Different Coffee Varieties.
- Published in:
- Foods, 2025, v. 14, n. 1, p. 111, doi. 10.3390/foods14010111
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- Publication type:
- Article
Effect of Temperature and Storage on Coffee's Volatile Compound Profile and Sensory Characteristics.
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- Foods, 2024, v. 13, n. 24, p. 3995, doi. 10.3390/foods13243995
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- Publication type:
- Article
The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu'er Coffee Bean.
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- Foods, 2024, v. 13, n. 23, p. 3842, doi. 10.3390/foods13233842
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- Publication type:
- Article
Qualitative and Quantitative Sex-Related Differences in the Perception of Single Molecules from Coffee Headspace.
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- Foods, 2024, v. 13, n. 20, p. 3239, doi. 10.3390/foods13203239
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- Publication type:
- Article
Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee.
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- Foods, 2024, v. 13, n. 15, p. 2359, doi. 10.3390/foods13152359
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- Publication type:
- Article
The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products.
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- Foods, 2024, v. 13, n. 15, p. 2332, doi. 10.3390/foods13152332
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- Publication type:
- Article
Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels.
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- Foods, 2024, v. 13, n. 5, p. 768, doi. 10.3390/foods13050768
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- Publication type:
- Article
The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film.
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- Foods, 2024, v. 13, n. 5, p. 759, doi. 10.3390/foods13050759
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- Publication type:
- Article
Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 87, doi. 10.3390/foods13010087
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- Publication type:
- Article
Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews.
- Published in:
- Foods, 2023, v. 12, n. 22, p. 4125, doi. 10.3390/foods12224125
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- Publication type:
- Article
Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3857, doi. 10.3390/foods12203857
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- Publication type:
- Article
Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger.
- Published in:
- Foods, 2023, v. 12, n. 15, p. 2967, doi. 10.3390/foods12152967
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- Publication type:
- Article
Efficiency of Lactiplantibacillus plantarum JT-PN39 and Paenibacillus motobuensis JT-A29 for Fermented Coffee Applications and Fermented Coffee Characteristics.
- Published in:
- Foods, 2023, v. 12, n. 15, p. 2894, doi. 10.3390/foods12152894
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- Publication type:
- Article
Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry.
- Published in:
- Foods, 2023, v. 12, n. 10, p. 2015, doi. 10.3390/foods12102015
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- Publication type:
- Article
Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1432, doi. 10.3390/foods12071432
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- Publication type:
- Article
Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.
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- Foods, 2023, v. 12, n. 3, p. 489, doi. 10.3390/foods12030489
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- Publication type:
- Article
The Statistical Worldwide Savour of the Coffee’s Aroma.
- Published in:
- Annals of the University Dunarea de Jos of Galati: Fascicle: I, Economics & Applied Informatics, 2021, v. 27, n. 3, p. 71, doi. 10.35219/eai15840409226
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- Publication type:
- Article
Three‐way clustering around latent variables approach with constraints on the configurations to facilitate interpretation.
- Published in:
- Journal of Chemometrics, 2021, v. 35, n. 2, p. 1, doi. 10.1002/cem.3269
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- Publication type:
- Article
酿酒酵母介导的半干法加工咖啡豆风味品质比较分析.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 249, doi. 10.13982/j.mfst.1673-9078.2023.4.0522
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- Publication type:
- Article
Evaluación de compuestos químicos de la variedad Típica de Coffea arabica durante el proceso del tostado artesanal.
- Published in:
- Investigación y Ciencia de la Universidad Autónoma de Aguascalientes, 2020, n. 81, p. 32, doi. 10.33064/iycuaa2020813223
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- Publication type:
- Article
Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts.
- Published in:
- PLoS ONE, 2016, v. 11, n. 6, p. 1, doi. 10.1371/journal.pone.0155845
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- Publication type:
- Article
Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans.
- Published in:
- Food & Bioprocess Technology, 2025, v. 18, n. 2, p. 1464, doi. 10.1007/s11947-024-03539-1
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- Publication type:
- Article
Drying Methods of Coffee Extracts and Their Effects on Physicochemical Properties: A Review.
- Published in:
- Food & Bioprocess Technology, 2024, v. 17, n. 1, p. 47, doi. 10.1007/s11947-023-03067-4
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- Publication type:
- Article
Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 10, p. 1857, doi. 10.1007/s11947-021-02683-2
- By:
- Publication type:
- Article