Papers mentioning green beans or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Yunnan coffee is praised for the sweet caramel aroma and slightly sour taste, but its key flavor compounds and aroma formation mechanisms remain unclear. In this study, the dynamic... Read full abstract on PubMed →
Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this wo... Read full abstract on PubMed →
The present study comprises the second part of our previous work that dealt mainly with the phytochemical and physicochemical characterization of commercial unroasted green coffee... Read full abstract on PubMed →
Parasitoid biological control agents rely heavily on olfaction to locate their hosts. Chemical cues associated with hosts and non-hosts are known to influence the expression of hos... Read full abstract on PubMed →
This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yello... Read full abstract on PubMed →
This work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the self-induced anaerobic fermen... Read full abstract on PubMed →
The objective of this study was to investigate the role of yeasts in the wet fermentation of coffee beans and their contribution to coffee quality using a novel approach. Natamycin... Read full abstract on PubMed →
Antifreeze proteins restrict the growth of ice crystals during recrystallization and therefore find application in the protection of food products from damage upon freezing. Hippop... Read full abstract on PubMed →
For the first time, the spatial distributions of the highly volatile compounds furan and 5-hydroxymethylfurfural (HMF) have been determined in cross sections of green and roasted C... Read full abstract on PubMed →
Eight new ent-kaurane diterpene fatty acid esters, namely caffarolides A-H (1-8), were isolated from green beans of Coffea arabica. Their chemical structures were confirmed by exte... Read full abstract on PubMed →
Initial moisture of green coffee may vary as a function of green coffee processing and storage conditions. The impact of initial moisture and steam treatment on roasting behavior a... Read full abstract on PubMed →
A gas chromatographic method that employs flame ionization detection, a DB-Wax capillary column with helium as the carrier gas, and a split-splitless (1:15) injector was used to de... Read full abstract on PubMed →
Sample extracts of apples, peas, green beans, oranges, raspberries, clementines, carrots, and wheat obtained using the Food and Drug Administration (acetone extraction) and Canadia... Read full abstract on PubMed →
of 3 stages: (1) water absorption of ground coffee, (2) transfer of soluble components from coffee to water, (3) separation of extract from grounds (Wang et al., 2016). Coffee brew... Read full abstract on PubMed →
This study analyzed the phytochemical composition and functional properties of leaves and green beans from seven Arabica coffee cultivars. The total phenolic and flavonoid contents... Read full abstract on PubMed →
were identified. Of the 7 OAs quantified, quinic acid was the most abundant. The inoculation of isolated yeasts and LAB led to higher concentrations of OAs, showing the potential t... Read full abstract on PubMed →
INTRODUCTION: The cupping test is a widely used method for quality assessment of Arabica coffee. However, the cupping test is limited by the low number of certified panelists and t... Read full abstract on PubMed →
H NMR-based metabolomics is an excellence method for discovering the lineage relationship in the samples with different varieties or cultivars. Read full abstract on PubMed →
Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually remov... Read full abstract on PubMed →
The aim of this research was to establish the effect of mild roasting on coffee beans contamination level by polycyclic aromatic hydrocarbons (PAHs). The materials investigated wer... Read full abstract on PubMed →
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.