Concepedia

Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage

Larissa Márcia Anastácio, Marliane de Cássia Soares da Silva, Danieli Grancieri Debona, Tomás Gomes Reis Veloso, Thaynara Lorenzoni Entringer, Vilian Borchardt Bullergahn, José Maria Rodrigues da Luz, Aldemar Polonini Moreli, Maria Catarina Megumi, Lucas Louzada Pereira

European Food Research and Technology · 2022 · 15 citations · 31 references

DOI

Concepts

References

31

Soil structure changes induced by tillage systems

Luiz F. Pires, Jaqueline A.R. Borges, Jadir Aparecido Rosa et al. · Soil and Tillage Research · 2016 · 335 citations · Full text

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A kinetic model for the glucose/glycine Maillard reaction pathways

Sara I.F.S. Martins, M.A.J.S. van Boekel · Food Chemistry · 2004 · 289 citations · Full text

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Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

Juerg Baggenstoss, Luigi Poisson, Ruth Kaegi et al. · Journal of Agricultural and Food Chemistry · 2008 · 266 citations

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Quantification of the degree of mineralization of bone in three dimensions using synchrotron radiation microtomography

S. Nuzzo, Françoise Peyrin, Peter Cloetens et al. · Medical Physics · 2002 · 229 citations

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Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans

Joon‐Kwan Moon, Takayuki Shibamoto · Journal of Agricultural and Food Chemistry · 2009 · 213 citations

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