Concepedia

Effect of the roasting level on the content of bioactive and aromatic compoundsin Arabica coffee beans

Robert Rusinek, B. Dobrzański, Marzena Gawrysiak‐Witulska, Aleksander Siger, Aleksandra Żytek, Hamed Karami, Aisha Umar, Tomasz Lipa, Marek Gancarz

International Agrophysics · 2023 · 30 citations · 34 references

DOIFull text

Open access

Concepts

Abstract

1. Campa C., Doulbeau S., Dussert S., Hamon S., and Noirot M., 2005. Qualitative relationship between caffeine and chlorogenic acid contents among wild Coffea species. Food Chemistry, 93(1), 135-139. https://doi.org/10.1016/j.food.... CrossRef Google Scholar

References

34

Phenolic compounds in coffee

Adriana Farah, Carmen Marino Donangelo · Brazilian Journal of Plant Physiology · 2006 · 830 citations · Full text

, , +16

Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee

Adriana Farah, Tomas de Paulis, Luiz C. Trugo et al. · Journal of Agricultural and Food Chemistry · 2005 · 534 citations

, , +9

Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

Ivana Hečimović, Ana Belščak‐Cvitanović, Dunja Horžić et al. · Food Chemistry · 2011 · 330 citations

, , +7

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Alexia N. Gloess, Barbara Schönbächler, Babette Klopprogge et al. · European Food Research and Technology · 2013 · 305 citations · Full text

, , +16

Chlorogenic acid and caffeine contents in various commercial brewed coffees

Kazutoshi Fujioka, Takayuki Shibamoto · Food Chemistry · 2007 · 255 citations

, , +9