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PublicationsEffect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds

Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds

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Bibliographic information

Publication year
2022
Category
V3 — Scientific output of publication activity from the journal
CREPČ / EPCA ID
0040903
Document type
Journal article
Source
LWT - Food Science and Technology
ISSN (Source)
0023-6438
Volume
Vol. 172, no. (2022), art. no. 114245, p. [1-8]
Output type
article
Language
English
Study field
veterinary medicineField group: Agricultural and veterinary sciences
Research areas
200 — Veterinary Sciences
Links
Source

Bibliographic record

VÁRADY, Matúš - TAUCHEN, Jan - FRAŇKOVÁ, Adéla - KLOUČEK, Pavel - POPELKA, Peter. Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds. In: LWT - Food Science and Technology. 2022. ISSN 0023-6438, Vol. 172, no. (2022), art. no. 114245, p. [1-8]. (2022: 6 - IF, 158 - H-index, 6 - IF 5y, 1.173 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.736 - ABDC).

Publication authors

AuthorRoleShare
Matúš VáradyAuthor35.000 %
Jan TauchenAuthor10.000 %
Adéla FraňkováAuthor10.000 %
Pavel KloučekAuthor10.000 %
Peter PopelkaAuthor35.000 %

Metrics

IF 6IF5 6SJR Q 1JCR Q 1SJR 1.173H-index 158ABDC 0.736Metrics year 2022

Citations (70)

Citation year / CategoryCitationsSource
2024
1

WAN, Li - LI, Yan - WANG, Hong - WANG, Yueping - SONG, Lianping - LIANG, Wenjuan. Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan. In Food Chemistry, 2024-10-15, 455, pp. ISSN 03088146. Dostupné na: https://doi.org/10.1016/j.foodchem.2024.139942.

 WOS
2024
1

WAN, Li - WANG, Hong - MO, Xinyuan - WANG, Yueping - SONG, Lianping - LIU, Liangyan - LIANG, Wenjuan. Applying HS-SPME-GC-MS combined with PTR-TOF-MS to analyze the volatile compounds in coffee husks of Coffea arabica with different primary processing treatments in Yunnan. In LWT, 2024-01-01, 191, pp. ISSN 00236438. Dostupné na: https://doi.org/10.1016/j.lwt.2023.115675.

 WOS
2024
1

YEE, Jia Jun - KHONG, Sheh Ching - TEE, Kong Fah - JOLIUS, Gimbun - CHIN, Siew Choo. Spent coffee grounds enhanced compressive strength of cement mortar: an optimization study. In Discover Applied Sciences, 2024-07-01, 6, 7, pp. Dostupné na: https://doi.org/10.1007/s42452-024-06077-9.

 WoS + Scopus
2023
1

GUO, Weiling - CHEN, Minxuan - CUI, Shumao - TANG, Xin - ZHANG, Qiuxiang - ZHAO, Jianxin - MAO, Bingyong - ZHANG, Hao. Effects of Lacticaseibacillus casei fermentation on the bioactive compounds, volatile and non-volatile compounds, and physiological properties of barley beverage. In Food Bioscience, 2023-06-01, 53, pp. ISSN 22124292. Dostupné na: https://doi.org/10.1016/j.fbio.2023.102695.

 WOS
2023
1

HASNI, Dian - MUZIAFA, Murna - WIDAYAT, Heru P. - ARISKA, Nita - MAULIDAR - RAHMAD, Dedy. Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques. In International Journal on Advanced Science, Engineering and Information Technology, 2023-01-01, 13, 4, pp. 1378-1386. ISSN 20885334. Dostupné na: https://doi.org/10.18517/ijaseit.13.4.18514.

 SCOPUS
2023
1

LEE, Bao Hong - HUANG, Cheng Hao - LIU, Tsung Yu - LIOU, Jung Shiang - HOU, Chih Yao - HSU, Wei Hsuan. Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger. In Foods, 2023-08-01, 12, 15, pp. Dostupné na: https://doi.org/10.3390/foods12152967.

 WOS
2023
1

LI, Zelin - ZHAO, Chunyan - CAO, Changwei. Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review. In Molecules, 2023-04-01, 28, 8, pp. Dostupné na: https://doi.org/10.3390/molecules28083476.

 WOS
2023
1

SHEN, Xiaojing - ZI, Chengting - YANG, Yuanjun - WANG, Qi - ZHANG, Zhenlai - SHAO, Junwen - ZHAO, Pincai - LIU, Kunyi - LI, Xingyu - FAN, Jiangping. Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics. In Fermentation, 2023-08-01, 9, 8, pp. Dostupné na: https://doi.org/10.3390/fermentation9080717.

 WOS
2023
1

SYAMSIANA, Ika Noer - NAFISAH, Nihayatun - PUTRI, Ratna Ika. Coffee Bean Dryer's Water Content and Temperature Control System Based on Fuzzy Logic. In Proceedings IEIT 2023: 2023 International Conference on Electrical and Information Technology, 2023-01-01, pp. 214-222. Dostupné na: https://doi.org/10.1109/IEIT59852.2023.10335559.

 SCOPUS
2023
1

VALENZUELA ANTEZANA, Ricardo Nahuel - LUNA-MERCADO, Genny Isabel. Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Peru. In Coffee Science, 2023-02-23, 18, pp. ISSN 18096875. Dostupné na: https://doi.org/10.25186/.v18i.2111.

 SCOPUS