نتائج البحث

Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time.

• Authors : Liang, Jiexin; Batali, Mackenzie; Routt, Catherine

Subjects: Coffee; Taste; Humans

• Source: Scientific Reports. 14(1)

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Soil and cherry bacterial communities predict flavor on coffee farms.

• Authors : Kutos S; Center for Conservation Genomics, Smithsonian's National Zoo and Conservation Biology Institute, Washington, DC, USA. .; Migratory Bird Center, Smithsonian's National Zoo and Conservation Biology Institute, Washington, DC, USA. .

Subjects: Coffea*/Coffea*/Coffea*/microbiology ; Bacteria*/Bacteria*/Bacteria*/genetics ; Bacteria*/Bacteria*/Bacteria*/classification

• Source: Scientific reports [Sci Rep] 2025 Jun 03; Vol. 15 (1), pp. 19387. Date of Electronic Publication: 2025 Jun 03.Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN:

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Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety

• Authors : Raven Kwok; Kenny Lee Wee Ting; Steffen Schwarz

Subjects: coffee; cold brew; nitro cold brew

• Source: Challenges, Vol 11, Iss 2, p 26 (2020)

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Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee.

• Authors : Lin H; Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.; Tello E

Subjects: Coffee*/Coffee*/Coffee*/chemistry ; Taste*; Chromatography, Liquid

• Source: Molecules (Basel, Switzerland) [Molecules] 2022 Mar 25; Vol. 27 (7). Date of Electronic Publication: 2022 Mar 25.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines.

• Authors : Hu R; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China.

Subjects: Wine*/Wine*/Wine*/analysis ; Coffee*/Coffee*/Coffee*/chemistry ; Volatile Organic Compounds*/Volatile Organic Compounds*/Volatile Organic Compounds*/analysis

• Source: Molecules (Basel, Switzerland) [Molecules] 2024 Jun 27; Vol. 29 (13). Date of Electronic Publication: 2024 Jun 27.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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HOW CIVETS TWEAK COFFEE'S FLAVOR.

• Authors : Gramling, Carolyn

Subjects: COFFEE; FLAVOR; MARKET prices

• Source: Science News; Jan2026, Vol. 208 Issue 1, p22-22, 1/4p, 1 Color Photograph

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Variability in Philippine Coffea liberica Provides Insights into Development Amidst a Changing Climate †.

• Authors : Ablan Lagman, Ma. Carmen

Subjects: COFFEE; CLIMATE change; CHLOROGENIC acidPHILIPPINES

• Source: Proceedings (2504-3900); 9/6/2023, Vol. 89 Issue 1, p27, 7p

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Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees.

• Authors : Markos, Makiso Urugo; Tola, Yetenayet; Kebede, Biniam T.

Subjects: COFFEE beans; METABOLOMICS; AGROFORESTRYETHIOPIA

• Source: Food Science & Nutrition; Aug2023, Vol. 11 Issue 8, p4419-4431, 13p

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A Comparative Study for Nutritional and Phytochemical Profiling of Coffea arabica (C. arabica) from Different Origins and Their Antioxidant Potential and Molecular Docking.

• Authors : Ali, Akhtar; Zahid, Hafza Fasiha; Cottrell, Jeremy J.

Subjects: MOLECULAR docking; COFFEE; CHLOROGENIC acid

• Source: Molecules; Aug2022, Vol. 27 Issue 16, p5126-5126, 15p

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Mozambioside Degrades during Coffee Roasting into Newly Identified Pyrolysis Compounds with Lower Activation Thresholds for Bitter Receptors †.

• Authors : Bichlmaier, Coline^1,2 (AUTHOR) ; Di Pizio, Antonella^2,3 (AUTHOR) ; Behrens, Maik² (AUTHOR)

• Source: Proceedings (2504-3900). 2024, Vol. 109 Issue 1, p22. 2p.

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