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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.