Diterpenes in green and roasted coffee of Coffea arabica cultivars growing in the same edapho-climatic conditions

The lipid fraction of the coffee bean

Karl Speer, I. Kölling‐Speer · Brazilian Journal of Plant Physiology · 2006 · 378 citations · Full text

Food Chemistry, Nutrition, Lipid Analysis +15

Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions

Chin‐Long Ky, J. Louarn, Stéphane Dussert et al. · Food Chemistry · 2001 · 359 citations

Biology, Biodiversity, Botany +6

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

Thierry Joët, Andréina Laffargue, Frédéric Descroix et al. · Food Chemistry · 2009 · 260 citations

Food Chemistry, Agricultural Chemistry, Engineering +7

Genetics of coffee quality

Thierry Leroy, Fabienne Ribeyre, Benoît Bertrand et al. · Brazilian Journal of Plant Physiology · 2006 · 247 citations · Full text

Botany, Genetics, Crop Improvement +16

Levels of the Cholesterol-Elevating Diterpenes Cafestol and Kahweol in Various Coffee Brews

R. Urgert, G. van der Weg, Truus G. Kosmeijer‐Schuil et al. · Journal of Agricultural and Food Chemistry · 1995 · 213 citations · Full text

Lipid Analysis, Nutrition, Dietary Exposure +21