Effects of total dissolved solids, extraction yield, grinding, and method of preparation on antioxidant activity in fermented specialty coffee
BackBibliographic information
- Publication year
- 2022
- Category
- V3 — Scientific output of publication activity from the journal
- CREPČ / EPCA ID
- 0040348
- Document type
- Journal article
- Source
- Fermentation
- ISSN (Source)
- 2311-5637
- Volume
- Vol. 8, no. 8 (2022), art. no. 375, p. [1-9]
- Output type
- article
- Language
- English
- Study field
- veterinary medicineField group: Agricultural and veterinary sciences
- Research areas
- 120 — Chemistry, chemical technology and biotechnology
- Links
Bibliographic record
VÁRADY, Matúš - TAUCHEN, Jan - KLOUČEK, Pavel - POPELKA, Peter. Effects of total dissolved solids, extraction yield, grinding, and method of preparation on antioxidant activity in fermented specialty coffee. In: Fermentation. 2022. ISSN 2311-5637, Vol. 8, no. 8 (2022), art. no. 375, p. [1-9]. (2022: 3.7 - IF, 43 - H-index, 4.5 - IF 5y, 0.518 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q, 0.538 - ABDC).
Publication authors
| Author | Role | Share |
|---|---|---|
| Matúš Várady | Author | 45.000 % |
| Jan Tauchen | Author | 5.000 % |
| Pavel Klouček | Author | 5.000 % |
| Peter Popelka | Author | 45.000 % |
Metrics
Citations (22)
| Citation year / Category | Citations | Source |
|---|---|---|
| 2023 1 |
SANTANATOGLIA, Agnese - ANGELONI, Simone - BARTOLUCCI, Davide - FIORETTI, Lauro - SAGRATINI, Gianni - VITTORI, Sauro - CAPRIOLI, Giovanni. Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations. In Antioxidants, 2023-10-01, 12, 10, pp. Dostupné na: https://doi.org/10.3390/antiox12101888. |
WOS |
| 2023 1 |
VERNI, Michela - RIZZELLO, Carlo Giuseppe. The Antioxidant Potential of Fermented Foods: Challenges and Future Trends. In Fermentation, 2023-09-01, 9, 9, pp. Dostupné na: https://doi.org/10.3390/fermentation9090790. |
WOS |