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

2024 Journal of dairy science other

Multiomics analysis revealed that the metabolite profile of raw milk is associated with the lactation stage of dairy cows and could be affected by variations in the ruminal microbiota.

The nutritional components and quality of milk are influenced by the rumen microbiota and its metabolites at different lactation stages. Hence, rumen fluid and milk samples from 6... Read full abstract on PubMed →

PMID: 38876221 DOI: 10.3168/jds.2024-24753

2023 Food research international (Ottawa, Ont.) aeda

Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu.

Storage is a key factor controlling the quality of Jiangxiangxing baijiu, and storage time and the type of storage container play crucial roles in shaping the baijiu's distinct fla... Read full abstract on PubMed →

PMID: 37689951 DOI: 10.1016/j.foodres.2023.113196

2023 sensory panel

Dragon Fruit Peel Waste (Hylocereus undatus) as a Potential Ingredient for Reducing Lipid Peroxidation, Dietary Advanced Glycation End Products, and Starch Digestibility in Cookies.

Excessive consumption of cookies has been linked to harmful health outcomes owing to the presence of refined carbohydrates and heat-induced toxicants including end products of lipi... Read full abstract on PubMed →

PMID: 37237868 DOI: 10.3390/antiox12051002 Full text on PMC

2023 ACS omega other

Exploring the Effectiveness of Natural Food Flavors in Protecting Carbon Steel against CO2-Induced Corrosion.

Two food flavors, furfuryl mercaptan (2-FFT) and difurfuryl disulfide (DFDS), were investigated as green corrosion inhibitors for the N80 steel in a CO2-saturated solution containi... Read full abstract on PubMed →

PMID: 37663504 DOI: 10.1021/acsomega.3c03762 Full text on PMC

2023 Chemosphere pharmacology

Concept for the valorization of cereal processing waste: Recovery of phenolic acids by using waste-derived tetrahydrofurfuryl alcohol and biochar.

Valorization of agro-food waste by converting it into a renewable resource plays a crucial role in a bio-based circular economy. Therefore, this study was designed to evaluate the... Read full abstract on PubMed →

PMID: 36470358 DOI: 10.1016/j.chemosphere.2022.137457

2022 World journal of microbiology & biotechnology gc ms

Microbial characteristics and metabolite profiles of high-temperature Daqu in different maturation stages.

The maturation period of high-temperature Daqu (HTD) is usually 3-6 months, and the characteristics of HTD at different maturation stages were different. In this study, the microbi... Read full abstract on PubMed →

PMID: 36222911 DOI: 10.1007/s11274-022-03428-9 Full text on PMC

2022 International journal of food science gc ms

Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes.

The study is aimed at evaluating bioactive compounds, volatile compounds, and cup quality of Excelsa coffee (Coffea liberica var. dewevrei) from different postharvest processing pr... Read full abstract on PubMed →

PMID: 36032408 DOI: 10.1155/2022/2365603 Full text on PMC

2022 Bioscience, biotechnology, and biochemistry aroma analysis

Screening of flavor compounds using Ucp1-luciferase reporter beige adipocytes identified 5-methylquinoxaline as a novel UCP1-inducing compound.

Uncoupling protein 1 (UCP1) in brown or beige adipocytes is a mitochondrial protein that is expected to enhance whole-body energy expenditure. For the high-throughput screening of... Read full abstract on PubMed →

PMID: 34935880 DOI: 10.1093/bbb/zbab216

2022 other

Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies.

Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethyl... Read full abstract on PubMed →

PMID: 35267290 DOI: 10.3390/foods11050657 Full text on PMC

2022 Journal of food science aeda

Changes in odorants and flavor profile of heat-processed beef flavor during storage.

Flavor quality changes of heat-processed beef flavor (HPBF) upon storage are greatly affected by storage conditions. Flavor characterization of HPBF stored for 168 days resulted in... Read full abstract on PubMed →

PMID: 36353809 DOI: 10.1111/1750-3841.16363

2022 gc ms

Found in the Folds: A Rediscovery of Ancient Egyptian Pleated Textiles and the Analysis of Carbohydrate Coatings.

Charles T. Currelly, first director of the Royal Ontario Museum, participated in excavations of the tomb of King Nebhepetre, now known as Mentuhotep II, (Dynasty XI) in Deir el-Bah... Read full abstract on PubMed →

PMID: 35807349 DOI: 10.3390/molecules27134103 Full text on PMC

2021 gc ms

Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC-MS and GC-IMS.

Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the c... Read full abstract on PubMed →

PMID: 34829149 DOI: 10.3390/foods10112869 Full text on PMC

2021 gc ms

Anxiolytic Effect of Two Tobacco Essential Oils (Nicotiana tabacum Linn.) on Mice.

Tobacco (Nicotiana tabacum Linn.) is a famous traditional herb used in folk medicine. The essential oils of tobacco have been demonstrated in modern studies to possess antio... Read full abstract on PubMed →

PMID: 34299447 DOI: 10.3390/molecules26144171 Full text on PMC

2020 Bioresource technology gc ms

Pyrolysis of solid waste residues from Lemon Myrtle essential oils extraction for bio-oil production.

Solid waste residues from the extraction of essential oils are projected to increase and need to be treated appropriately. Valorization of waste via pyrolysis can generate value-ad... Read full abstract on PubMed →

PMID: 32753242 DOI: 10.1016/j.biortech.2020.123913

2020 Journal of the science of food and agriculture gc ms

Effect of static-state fermentation on volatile composition in rapeseed meal.

BACKGROUND: Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation hav... Read full abstract on PubMed →

PMID: 31903609 DOI: 10.1002/jsfa.10238

2019 unrelated

Synthesis of the aglycon of scorzodihydrostilbenes B and D.

Benzyl- and methyl-protected 2,4-dihydroxyacetophenones are added under ruthenium catalysis to 4-methoxy- and 3,4-dimethoxystyrene in a completely regioselective manner. Thus, oxyg... Read full abstract on PubMed →

PMID: 30931002 DOI: 10.3762/bjoc.15.56 Full text on PMC

2019 gc ms

Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds.

Non-Saccharomyces yeasts are metabolically active during grape must fermentations and can contribute with enzymes and metabolites to enhance the complexity and to define the... Read full abstract on PubMed →

PMID: 31741522 DOI: 10.1007/s13197-019-03970-9 Full text on PMC

2018 Frontiers in microbiology gc ms

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.

This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose dough... Read full abstract on PubMed →

PMID: 29593679 DOI: 10.3389/fmicb.2018.00429 Full text on PMC

2018 Food research international (Ottawa, Ont.) aeda

Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto.

The aim of the study was to analyze the correlation between the key aroma compounds and gDNA copies of Bacillus natto during fermentation and maturation of natto. Solvent-assisted... Read full abstract on PubMed →

PMID: 30131126 DOI: 10.1016/j.foodres.2018.06.033

2018 unrelated

Identification of Pinocembrin as an Anti-Glycation Agent and α-Glucosidase Inhibitor from Fingerroot (Boesenbergia rotunda): The Tentative Structure⁻Activity Relationship towards MG-Trapping Activity.

Diabetes mellitus (DM) is a disease that is caused by a malfunction of carbohydrate metabolism, which plays an important role in the development of long-term diabetic complications... Read full abstract on PubMed →

PMID: 30572593 DOI: 10.3390/molecules23123365 Full text on PMC

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.