Results 261 to 270 of about 50,021 (299)

Aroma compounds in green coffee

1995
Abstract One of the reasons for the worldwide growing coffee consumption is the pleasant flavor of the final coffee beverage. It is well known that the character impact compounds of coffee are not present in the green state but are mainly formed during roasting.
Wilhardi Holscher, Hans Steinhart
openaire   +1 more source

Green coffee beans

2021
Satish K. Garg, Amit Shukla, Soumen Choudhury   +2 more
openaire   +1 more source

Allergy to green coffee

Journal of Allergy, 1965
Laurence L. Layton, Frank C. Greene, Raphael Panzani   +2 more
openaire   +1 more source

Coffee berry and green bean chemistry – Opportunities for improving cup quality and crop circularity

Food Research International, 2022
Robert D Hall, Ric C H De Vos
exaly  

What Is Green Coffee Extract?

Journal of the Academy of Nutrition and Dietetics, 2013
openaire   +2 more sources

Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity

Ultrasonics Sonochemistry, 2021
Wenjiang Dong, Changqing Wei, Rongsuo Hu   +2 more
exaly  

CHAPTER 13. Coffee Cupping: Evaluation of Green Coffee Quality

2019
Coffee cupping is the practice of evaluating the different aroma, taste and body characteristics of a coffee to determine coffee quality. As an international commodity and globally appreciated food product, how does the industry communicate taste and quality to others in distant lands?
openaire   +1 more source

The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes

Preparative Biochemistry and Biotechnology, 2020
Pushpa S Murthy
exaly  

Polyamines in green and roasted coffee

Journal of Agricultural and Food Chemistry, 1977
Henrique V. Amorim, Luiz C. Basso, Otto J. Crocomo, Aldir A. Teixeira   +3 more
openaire   +1 more source

The role of customer familiarity in evaluating green servicescape: an investigation in the coffee shop context

International Journal of Contemporary Hospitality Management, 2021
Yoon Jung Jang
exaly