Dissecting coffee seeds metabolome in context of genotype, roasting degree, and blending in the Middle East using NMR and GC/MS techniques

Production, Composition, and Application of Coffee and Its Industrial Residues

Solange I. Mussatto, Ercília M. S. Machado, Sílvia Martins et al. · Food and Bioprocess Technology · 2011 · 992 citations · Full text

Agriculture, Chemistry, Food Science +9

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

Nicola Caporaso, Martin B. Whitworth, Chenhao Cui et al. · Food Research International · 2018 · 287 citations · Full text

Agriculture, Food Science, Food Analysis +16

Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

Magdalena Jeszka‐Skowron, Aleksandra Sentkowska, Krystyna Pyrzyńska et al. · European Food Research and Technology · 2016 · 272 citations · Full text

Agriculture, Food Science, Food Analysis +11

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

Iziar A. Ludwig, Pedro Mena, Luca Calani et al. · Food & Function · 2014 · 227 citations · Full text

Agriculture, Food Science, Food Chemistry +5

Roasting Process of Coffee Beans as Studied by Nuclear Magnetic Resonance: Time Course of Changes in Composition

Feifei Wei, Kazuo Furihata, Masanori Koda et al. · Journal of Agricultural and Food Chemistry · 2012 · 166 citations

Agriculture, Chemistry, Food Science +13