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PublikácieFatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods

Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods

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Bibliografické údaje

Rok vydania
2024
Kategória
V3 — Vedecký výstup publikačnej činnosti z časopisu
CREPČ / EPCA ID
0044725
Typ dokumentu
Článok z periodika
Zdroj
Applied food research
ISSN (Zdroj)
2772-5022
Zväzok
Vol. 4, no. 2 (2024), art. no. 100512, p. [1-8]
Typ výstupu
článok
Jazyk
anglický
Študijný odbor
veterinárske lekárstvoSkupina odborov: Poľnohospodárske a veterinárske vedy
Oblasti výskumu
200 — Veterinárske vedy
Odkazy
Zdroj

Bibliografický zápis

VÁRADY, Matúš - GRAJZER, Magdalena - ZALEWSKI, Iwan - TAUCHEN, Jan - FRAŇKOVÁ, Adéla - KLOUČEK, Pavel - POPELKA, Peter. Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods. In: Applied food research. 2024. ISSN 2772-5022, Vol. 4, no. 2 (2024), art. no. 100512, p. [1-8]. (2024: 6.2 - IF, 27 - H-index, 6 - IF 5y, 1.073 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.746 - ABDC).

Autori publikácie

AutorRolaPodiel
Matúš VáradyAutor45.000 %
Magdalena GrajzerAutor5.000 %
Iwan ZalewskiAutor5.000 %
Jan TauchenAutor5.000 %
Adéla FraňkováAutor0.000 %
Pavel KloučekAutor5.000 %
Peter PopelkaAutor30.000 %

Metriky

IF 6.2IF5 6SJR Q 1JCR Q 1SJR 1.073H-index 27ABDC 0.746Rok scientometrie 2024

Ohlasy (5)

Rok ohlasu / KategóriaOhlasyZdroj
2026
1

FEBRIANTO, Noor Ariefandie - ZHU, Fan. Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation. In COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. Vol. 25, no. 3 (2026), pp. Dostupné na: https://doi.org/10.1111/1541-4337.70503. ISSN 1541-4337.

 WOS
2026
1

LO VECCHIO, Giovanna - COSTA, Rosaria - VADALA, Rossella - DE MARIA, Laura - DE PASQUALE, Rita - TARDIOLO, Giuseppe - CICERO, Nicola. Chemical and Sensory Differences Among Coffee Beverages Brewed by Traditional Moka, Espresso, and Kamira, a Novel Italian Brewing Device. In SEPARATIONS, 2026, vol. 13, no. 6, pp. Dostupné na: https://doi.org/10.3390/separations13060166.

 Scopus
2026
1

MUSTAFA, Arnida - SALENGKE, Salengke - LAGA, Amran - BASTIAN, Februadi - HASIZAH, Andi - MURSALIM, Mursalim - DIRPAN, Andi - ILHAM, Andi - RETA, Reta. Profile of chemical compounds, aroma, and cup quality of arabica coffee from ohmic-heated carbonic maceration. In AIMS AGRICULTURE AND FOOD. Vol. 11, no. 1 (2026), pp. 153-176. Dostupné na: https://doi.org/10.3934/agrfood.2026009. ISSN 2471-2086.

 WOS
2026
1

NINCEVIC GRASSINO, Antonela - KOVAC, Veronika - PEDISIC, Sandra - PETROVIC, Marinko - ZORIC, Zoran. Microwave-Assisted Extraction of Bioactive Compounds and Chemical Characterisation of Coffee By-Products and Coffee. In APPLIED SCIENCES-BASEL. Vol. 16, no. 4 (2026), pp. Dostupné na: https://doi.org/10.3390/app16041794.

 WOS
2025
1

MONCAYO-PALACIOS, Mario Fernando - MUÑOZ-CARVAJAL, Víctor Hugo - LARGO-AVILA, Esteban - SUÁREZ-RODRÍGUEZ, Carlos Hernán - GARZÓN-GARCÍA, Alba Mery. Impact of Coffee Cherry Fermentation Methods on the Quality Attributes of Dry-Processed Coffee. In Scientific World Journal, 2025-01-01, 2025, 1, pp. ISSN 23566140. Dostupné na: https://doi.org/10.1155/tswj/4278424.

 SCOPUS