Coffee Cultures of Japan & India.
- Published in:
- Economy, Culture & History Japan Spotlight Bimonthly, 2025, v. 44, n. 1, p. 66
- By:
- Publication type:
- Article
Works about COFFEE flavor & odor
Results: 129
1
2
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
- By:
- Publication type:
- Article
3
New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor.
- Published in:
- 3 Biotech, 2022, v. 12, n. 7, p. 1, doi. 10.1007/s13205-022-03203-5
- By:
- Publication type:
- Article
4
COFFEE: Uganda.
- Published in:
- Africa Research Bulletin: Economic, Financial & Technical Series, 2022, v. 59, n. 4, p. 23849C, doi. 10.1111/j.1467-6346.2022.10583.x
- Publication type:
- Article
5
Reflections in a Mirror.
- Published in:
- 2023
- By:
- Publication type:
- Product Review
6
KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI.
- Published in:
- GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1227, doi. 10.15237/gida.GD20104
- By:
- Publication type:
- Article
7
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
- By:
- Publication type:
- Article
8
Coffee substitutes: A review of the technology, characteristics, application, and future perspective.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 6, p. 1, doi. 10.1111/1541-4337.70041
- By:
- Publication type:
- Article
9
Investigating bacterial diversity, composition, interaction, and metabolic functions in Arabica coffee beans with potato-like odor.
- Published in:
- Journal of Plant Pathology, 2025, v. 107, n. 2, p. 821, doi. 10.1007/s42161-025-01854-w
- By:
- Publication type:
- Article
10
On Being an Ignoramus.
- Published in:
- Kentucky English Bulletin, 2018, p. 55
- By:
- Publication type:
- Article
11
Microbial Characteristics and Functions in Coffee Fermentation: A Review.
- Published in:
- Fermentation (Basel), 2025, v. 11, n. 1, p. 5, doi. 10.3390/fermentation11010005
- By:
- Publication type:
- Article
12
Effect of Fermentation Duration on the Chemical Compounds of Coffea arabica from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 11, p. 560, doi. 10.3390/fermentation10110560
- By:
- Publication type:
- Article
13
Dynamic Changes in Microbial Communities and Chemical Compounds during the Semi-Dry Fermentation Processing of Coffea arabica.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 8, p. 435, doi. 10.3390/fermentation10080435
- By:
- Publication type:
- Article
14
Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 8, p. 717, doi. 10.3390/fermentation9080717
- By:
- Publication type:
- Article
15
Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation.
- Published in:
- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040278
- By:
- Publication type:
- Article
16
3 株乳酸菌发酵改善咖啡风味效果分析.
- Published in:
- Food Research & Development, 2025, v. 46, n. 12, p. 101, doi. 10.12161/j.issn.1005‐6521.2025.12.013
- By:
- Publication type:
- Article
17
响应面设计优化燕麦咖啡饮料工艺配方.
- Published in:
- Food Research & Development, 2021, v. 42, n. 22, p. 131, doi. 10.12161/j.issn.1005-6521.2021.22.020
- By:
- Publication type:
- Article
18
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
- By:
- Publication type:
- Article
19
The Human Nose as a Chemical Sensor in the Perception of Coffee Aroma: Individual Variability.
- Published in:
- Chemosensors, 2023, v. 11, n. 4, p. 248, doi. 10.3390/chemosensors11040248
- By:
- Publication type:
- Article
20
Application of a Single-Type eNose to Discriminate the Brewed Aroma of One Caffeinated and Decaffeinated Encapsulated Espresso Coffee Type.
- Published in:
- Chemosensors, 2022, v. 10, n. 10, p. 421, doi. 10.3390/chemosensors10100421
- By:
- Publication type:
- Article
21
Türkiye'de Kahveye Yüklenen Anlam ve Kahve Tüketim Alışkanlıkları.
- Published in:
- Journal of Social Sciences Research / Sosyal Bilimler Arastirmalari Dergisi, 2022, v. 12, n. 3, p. 1967, doi. 10.48146/odusobiad.1123290
- By:
- Publication type:
- Article
22
New Methods and Products to Protect Agricultural Products from Birds: Aromatic Bird Repellents.
- Published in:
- Bio-Science Research Bulletin-Biological Sciences, 2024, v. 40, n. 2, p. 97
- By:
- Publication type:
- Article
23
Optimization of Defective Coffee Beans Decaffeination Using Palm Oil.
- Published in:
- ASEAN Journal of Chemical Engineering, 2023, v. 23, n. 2, p. 142, doi. 10.22146/ajche.73387
- By:
- Publication type:
- Article
24
A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions.
- Published in:
- Food Science & Technology Research, 2023, v. 29, n. 3, p. 197, doi. 10.3136/fstr.FSTR-D-22-00176
- By:
- Publication type:
- Article
25
Connecting and tree-ting with nature.
- Published in:
- British Columbia Medical Journal, 2024, v. 66, n. 7, p. 230
- By:
- Publication type:
- Article
26
Sensory expectations from aesthetic perceptions of coffee beverages presented in different mugs.
- Published in:
- Journal of Culinary Science & Technology, 2022, v. 20, n. 3, p. 213, doi. 10.1080/15428052.2020.1824834
- By:
- Publication type:
- Article
27
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.
- Published in:
- Analytical & Bioanalytical Chemistry, 2023, v. 415, n. 13, p. 2511, doi. 10.1007/s00216-022-04457-x
- By:
- Publication type:
- Article
28
Coffee cup color and evaluation of a beverage's 'warmth quality'.
- Published in:
- Color Research & Application, 2014, v. 39, n. 1, p. 79, doi. 10.1002/col.21757
- By:
- Publication type:
- Article
29
Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts.
- Published in:
- European Food Research & Technology, 2025, v. 251, n. 2, p. 283, doi. 10.1007/s00217-024-04640-7
- By:
- Publication type:
- Article
30
Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 8, p. 2125, doi. 10.1007/s00217-022-04035-6
- By:
- Publication type:
- Article
31
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.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 4, p. 865, doi. 10.1007/s00217-020-03670-1
- By:
- Publication type:
- Article
32
The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 2, p. 485, doi. 10.1007/s00217-020-03641-6
- By:
- Publication type:
- Article
33
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of coffee filter holders.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 12, p. 2083, doi. 10.1007/s00217-016-2705-1
- By:
- Publication type:
- Article
34
Roasted-Coffee Aroma Sensing by Using Polymethyl Methacrylate (PMMA) and Polymethyl Methacrylate-Reduced Graphene Oxide (PMMA-rGO) Compositebased Quartz Crystal Microbalance (QCM) Sensor.
- Published in:
- Trends in Sciences, 2025, v. 22, n. 3, p. 1, doi. 10.48048/tis.2025.9249
- By:
- Publication type:
- Article
35
Metabolomic insights into the Arabica-like flavour of stenophylla coffee and the chemistry of quality coffee.
- Published in:
- NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00398-8
- By:
- Publication type:
- Article
36
Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing.
- Published in:
- AIMS Agriculture & Food, 2020, v. 5, n. 4, p. 700, doi. 10.3934/agrfood.2020.4.700
- By:
- Publication type:
- Article
37
Influence of Roasting Process in Six Coffee Arabica Cultivars: analysis of Volatile Components Profiles.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 295, doi. 10.3303/CET1975050
- By:
- Publication type:
- Article
38
POTENTIAL OF RUST-RESISTANT ARABICA COFFEE CULTIVARS FOR SPECIALTY COFFEE PRODUCTION.
- Published in:
- Bioscience Journal, 2023, v. 39, p. 1, doi. 10.14393/BJ-v39n0a2023-66103
- By:
- Publication type:
- Article
39
Sensory perception of coffee consumers as a function of different genotypes and extraction methods.
- Published in:
- Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias, 2024, v. 19, n. 3, p. 1, doi. 10.5039/agraria.v19i3a3489-Protocol3489
- By:
- Publication type:
- Article
40
Specialty Coffee Shops in Mexico: Factors Influencing the Likelihood of Purchasing High-Quality Coffee.
- Published in:
- Sustainability (2071-1050), 2021, v. 13, n. 7, p. 3804, doi. 10.3390/su13073804
- By:
- Publication type:
- Article
41
Study on Electronic-Nose-Based Quality Monitoring System for Coffee Under Roasting.
- Published in:
- Journal of Circuits, Systems & Computers, 2016, v. 25, n. 10, p. -1, doi. 10.1142/S0218126616501164
- By:
- Publication type:
- Article
42
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
- By:
- Publication type:
- Article
43
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
- By:
- Publication type:
- Article
44
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
- By:
- Publication type:
- Article
45
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
46
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
- By:
- Publication type:
- Article
47
Effect of Temperature and Storage on Coffee's Volatile Compound Profile and Sensory Characteristics.
- Published in:
- Foods, 2024, v. 13, n. 24, p. 3995, doi. 10.3390/foods13243995
- By:
- Publication type:
- Article
48
The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu'er Coffee Bean.
- Published in:
- Foods, 2024, v. 13, n. 23, p. 3842, doi. 10.3390/foods13233842
- By:
- Publication type:
- Article
49
Qualitative and Quantitative Sex-Related Differences in the Perception of Single Molecules from Coffee Headspace.
- Published in:
- Foods, 2024, v. 13, n. 20, p. 3239, doi. 10.3390/foods13203239
- By:
- Publication type:
- Article
50
Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee.
- Published in:
- Foods, 2024, v. 13, n. 15, p. 2359, doi. 10.3390/foods13152359
- By:
- Publication type:
- Article