Aktivitas Antioksidan Kulit Biji Kakao dari Hasil Penyangraian Biji Kakao Kering pada Derajat Ringan, Sedang dan Berat by Ratri Retno Utami, Supriyanto Supriyanto, Sri Rahardjo, Ria Armunanto

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Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging by Bingquan Chu, Keqiang Yu, Yanru Zhao, Yong He

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Influence of coffee roasting degree on antioxidant and metabolic parameters: Comprehensive in vitro and in vivo analysis by Claudia I. Gamboa-Gómez, Juliana Morales-Castro, Jazel Barragan-Zuñiga, Mayra Denise Herrera, Alejandro Zamilpa-Álvarez, José Luis Gónzalez, Gerardo Martínez-Aguilar, Elisa P. Morales-Castro, Monica Anese, Marilisa Alongi

Subjects: “…Coffee roasting degree…”
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Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from <i>Coffea arabica</i> cv. Java by Sunyoon Jung, Sunyoung Gu, Seung-Hun Lee, Yoonhwa Jeong

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Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews by Barbora Lapčíková, Lubomír Lapčík, Petr Barták, Tomáš Valenta, Kateřina Dokládalová

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Incorporation of spent coffee grounds in muffins: A promising industrial application by Daiane Bonizioli Benincá, Laísa Bernabé do Carmo, Mariana Grancieri, Lara Louzada Aguiar, Tarcísio Lima Filho, André Gustavo Vasconcelos Costa, Daniela da Silva Oliveira, Sérgio Henriques Saraiva, Pollyanna Ibrahim Silva

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Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee by Angela De Vivo, Andrea Balivo, Fabrizio Sarghini

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E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea by Luqing Li, Shuai Dong, Shuci Cao, Yurong Chen, Jingfei Shen, Menghui Li, Qingqing Cui, Ying Zhang, Chuxuan Huang, Qianying Dai, Jingming Ning

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Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components by Qihan Shi, Ying Xiao, Yiming Zhou, Wenxiao Tang, Feng Jiang, Xiaoli Zhou, Hongxiu Lu

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Terahertz Spectroscopic Identification of Roast Degree and Variety of Coffee Beans by Luelue Huang, Miaoling Liu, Bin Li, Bimal Chitrakar, Xu Duan

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Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion by Emanuel Vamanu, Florentina Gatea, Diana Roxana Pelinescu

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