Results 241 to 250 of about 384,920 (302)

Monitoring moisture content in parchment coffee beans during drying using Fourier Transform near infrared (FT-NIR) spectroscopy: A dataset for calibrating chemometric-based models for moisture prediction. [PDF]

Data Brief
Ordoñez-Lozano S, Collazos-Escobar GA, Bahamón-Monje AF, Gutiérrez-Guzmán N.   +3 more
europepmc   +1 more source

Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods. [PDF]

Foods
Coelho EG, Bertarini PLL, Gomes MS, Amaral LR, Zotarelli MF, Santos LD, Santana RC.   +6 more
europepmc   +1 more source

Gas chromatography-mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans. [PDF]

PLoS One
Alabdalall AH.
europepmc   +1 more source

Water sorption isotherms and mid-infrared spectra of dried parchment coffee beans (Coffee arabica L.) processed by wet and semi-dry postharvest methods. A dataset for estimating water sorption and thermodynamic properties. [PDF]

Data Brief
Collazos-Escobar GA, Hurtado-Cortés V, Bahamón-Monje AF, Gutiérrez-Guzmán N.   +3 more
europepmc   +1 more source

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Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans

Food Research International, 2023
This study evaluated chemical compositions of green coffee beans from multi-production regions and correlated this information with thermal contaminants in roasted coffee. Using multivariate statistical techniques, formation of 5-hydroxymethylfurfural (5-HMF), furan, 2- and 3-methylfuran were positively correlated with lipid, sucrose, glutamic acid ...
Ruihong, Dong, Mengting, Zhu, You, Long, Qiang, Yu, Chang, Li, Jianhua, Xie, Yousheng, Huang, Yi, Chen   +7 more
openaire   +3 more sources

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

Food Chemistry, 2019
The aim of this review is to describe the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation and development of coffee aroma through postharvest processing.
Gilberto Vinicius De Melo Pereira, Dao Pedro De Carvalho Neto, Adriane Bianchi Pedroni Medeiros   +2 more
exaly   +2 more sources

Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients

Food Chemistry, 2020
As the most consumed beverage in the world, the material basis of the sensory quality for roasted coffee beans has always received much attention.
Guilin Hu, Xingrong Peng, Ming-Hua Qiu   +2 more
exaly   +2 more sources

Revealing the dynamic changes of lipids in coffee beans during roasting based on UHPLC-QE-HR-AM/MS/MS.

Food Research International, 2023
Coffee is popular worldwide and its consumption is increasing in recent years. Although mass spectrometry-based lipidomics approaches have been prevalent, their application in studies related to detailed information and dynamic changes in lipid ...
Jinrui Zhu, Li Zhou, Minjie Zhao, Fang Wei, Haiyan Fu, Eric Marchioni   +5 more
semanticscholar   +1 more source

Analysis and classification of coffee beans using single coffee bean mass spectrometry with machine learning strategy.

Food Chemistry, 2023
Coffee is a daily essential, with prices varying based on taste, aroma, and chemical composition. However, distinguishing between different coffee beans is challenging due to time-consuming and destructive sample pretreatment. This study presents a novel
Jia-Jen Tsai, Che-Chia Chang, De-Yi Huang, Te-Sheng Lin, Yu-Chieh Chen   +4 more
semanticscholar   +1 more source

Coffee Bean Transcriptome

2021
Coffee quality is influenced by genotype and the growth environment. Intensive work has been conducted using phenotypic and classical molecular techniques to identify genes that mediate the levels of key chemical components of the bean that are related to coffee quality.
Cheng, Bing, Henry, Robert J.
openaire   +3 more sources