Peer-Reviewed Research Database

Coffee — 1,917 papers

Papers mentioning coffee or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the coffee research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Agricultural Sciences

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Beijing Technology and Business University

Centre National de la Recherche Scientifique

Ministry of Agriculture and Rural Affairs

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2025 Food chemistry other

Postharvest UV-B and UV-C treatments combined with fermentation enhance the quality characteristics of Capparis spinosa L. fruit, improving total phenols, flavonoids, anthocyanins, phenolic acids, and antioxidant activity.

The application of UV-B and UV-C radiation may enhance the post-harvest quality of crops by delaying the ripening or aging of fruits, preventing declines in firmness, maintaining s... Read full abstract on PubMed →

PMID: 40222125 DOI: 10.1016/j.foodchem.2025.144306

2022 BioMed research international gc ms

Determination of Phenolic Compounds and Bioactive Potential of Plum (Prunus salicina) Peel Extract Obtained by Ultrasound-Assisted Extraction.

Ultrasound-assisted extraction (UAE) of bioactive compounds from black plum peels was optimized by response surface methodology (RSM). Temperature (35-55°C), time (15-45 min), and... Read full abstract on PubMed →

PMID: 36060132 DOI: 10.1155/2022/7787958 Full text on PMC

2018 BMC plant biology pharmacology

Drought stress enhances nutritional and bioactive compounds, phenolic acids and antioxidant capacity of Amaranthus leafy vegetable.

BACKGROUND: Bioactive compounds, vitamins, phenolic acids, flavonoids of A. tricolor are the sources of natural antioxidant that had a great importance for the food industry as the... Read full abstract on PubMed →

PMID: 30367616 DOI: 10.1186/s12870-018-1484-1 Full text on PMC

2006 The British journal of nutrition pharmacology

Urinary flavonoids and phenolic acids as biomarkers of intake for polyphenol-rich foods.

Estimation of dietary intake of polyphenols is difficult, due to limited availability of food composition data and bias inherent to dietary assessment methods. The aim of the prese... Read full abstract on PubMed →

PMID: 16870009 DOI: 10.1079/bjn20061808

2024 other

Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste.

A recycled fermented shrimp paste made by adding old shrimp paste (Antarctic krill paste that has been fermented for 28 T in a room temperature location) and fermenting it again fo... Read full abstract on PubMed →

PMID: 39309408 DOI: 10.1016/j.crfs.2024.100838 Full text on PMC

2023 Frontiers in microbiology aeda

Study on the correlation between the dominant microflora and the main flavor substances in the fermentation process of cigar tobacco leaves.

The flavor of cigar tobacco leaf determines the quality of finished cigar tobacco, and the enhancement of flavor generally relies on microbial fermentation. In this paper, the corr... Read full abstract on PubMed →

PMID: 38075898 DOI: 10.3389/fmicb.2023.1267447 Full text on PMC

2020 LSU Scholarly Repository aroma analysis

Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation

Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. The aromatic Louisiana Clearfield Jazzman (CJ) and Thai Jasmine (TJ), and a non... Read full abstract on PubMed →

PMID: doi:10.3390/foods9111559 DOI: 10.3390/foods9111559

2024 Food chemistry: X aroma analysis

Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan.

This study investigated the effects of different storage times (0-24 months) and temperatures (-20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans... Read full abstract on PubMed →

PMID: 39403298 DOI: 10.1016/j.fochx.2024.101761 Full text on PMC

2018 Journal of the science of food and agriculture aroma analysis

Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate.

BACKGROUND: Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice... Read full abstract on PubMed →

PMID: 29457850 DOI: 10.1002/jsfa.8972

2024 aeda

Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation

Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible f... Read full abstract on PubMed →

PMID: 39148532 DOI: 10.1016/j.fochx.2024.101660 Full text on PMC

2021 Aging cell other

Diacetyl odor shortens longevity conferred by food deprivation in C. elegans via downregulation of DAF-16/FOXO.

Dietary restriction extends lifespan in various organisms by reducing the levels of both nutrients and non-nutritional food-derived cues. However, the identity of specific food-der... Read full abstract on PubMed →

PMID: 33382195 DOI: 10.1111/acel.13300 Full text on PMC

2021 FEMS yeast research aroma analysis

Nonconventional yeasts to produce aroma compounds by using agri-food waste materials.

Nowadays, biotechnological applications are emphasized to ensure sustainable development by reutilizing waste materials to prevent ecological problems and to produce or recover com... Read full abstract on PubMed →

PMID: 34875055 DOI: 10.1093/femsyr/foab063

2019 Toxicologic pathology other

Flavorings-Related Lung Disease: A Brief Review and New Mechanistic Data.

Flavorings-related lung disease is a potentially disabling and sometimes fatal lung disease of workers making or using flavorings. First identified almost 20 years ago in microwave... Read full abstract on PubMed →

PMID: 31645208 DOI: 10.1177/0192623319879906

2019 aroma analysis

Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt.

The development of yogurt flavor is a complicated and dynamic biochemical process. In addition to traditional starter cultures, adjunct cultures could also make significant contrib... Read full abstract on PubMed →

PMID: 31608476 DOI: 10.1111/JFBC.12837

2020 Pest management science other

trans-2-Octenal, a single compound of a fungal origin, controls Sclerotium rolfsii, both in vitro and in soil.

BACKGROUND: Sclerotium rolfsii is a soil-borne phytopathogenic fungus that causes diseases in economically important crops. Eradication of the fungus is hampered by its wide range... Read full abstract on PubMed →

PMID: 31943663 DOI: 10.1002/ps.5744

2024 Integrative medicine (Encinitas, Calif.) unrelated

Hypothesis: 2 Major Environmental and Pharmaceutical Factors-Acetaminophen Exposure and Gastrointestinal Overgrowth of Clostridia Bacteria Induced By Ingestion of Glyphosate-Contaminated Foods-Dysregulate the Developmental Protein Sonic Hedgehog and Are Major Causes of Autism.

Epidemiological studies have found 2 significant factors associated with the increased incidence of autism spectrum disorder (ASD): the increased use of acetaminophen in the 1970s... Read full abstract on PubMed →

PMID: 39114279 Full text on PMC

2024 aeda

Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.

The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma type... Read full abstract on PubMed →

PMID: 39013108 DOI: 10.1021/acs.jafc.4c01709

2023 Journal of agricultural and food chemistry aeda

Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates.

Roasting is an important unit operation for the development of characteristic chocolate aroma during manufacturing. However, there is an increase in interest in minimally processed... Read full abstract on PubMed →

PMID: 37307497 DOI: 10.1021/acs.jafc.3c01366

2023 PLoS pathogens unrelated

Food for thought-The link between Clostridioides difficile metabolism and pathogenesis.

Clostridioides difficile (C. difficile) is an opportunistic pathogen that leads to antibiotic-associated diarrhoea and is a leading cause of morbidity and mortality worldwide. Anti... Read full abstract on PubMed →

PMID: 36602960 DOI: 10.1371/journal.ppat.1011034 Full text on PMC

2021 Journal of agricultural and food chemistry other

Semibiocatalytic Approach toward Regioisomerically Enriched Ethyl Dimethylpyrazines Important in Flavor Industries.

Alkylpyrazines are important heterocyclic compounds used as flavorants in food and beverage industries. In this study, a regioselective semibiocatalytic process was developed to sy... Read full abstract on PubMed →

PMID: 34874714 DOI: 10.1021/acs.jafc.1c05786

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.