List of Contributors

Autor: Juan Carlos Ardila, Paulo Barone, Pablo Benavides, Benoit Bertrand, Imre Blank, Carlos Brando, David Browning, Lee Byers, Michelle Deugd, Andreas Dunkel, Adriana Farah, Vincenzo Fogliano, Britta Folmer, Alvaro Gaitán, Peter Giuliano, Arne Glabasnia, Carmenza Góngora, Jeffrey Hayward, Juan Carlos Herrera, Thomas Hofmann, Jwanro Husson, Lawrence Jones, Bernard Kilian, Christian Klatt, Harriet Lamb, Charles Lambot, Ted R. Lingle, Celia Marsh, Sunalini N. Menon, Frédéric Mestdagh, Shirin Moayyad, Jonathan Morris, Eric Nadelberg, Martin R.A. Noponen, Carlos Oliveros, Juan Pablo Orjuela, Aida Peñuela, Jérôme Perez, Arne Pietsch, Luigi Poisson, Jaime R. Polit, Lawrence Pratt, Sabine Puget, Karsten Ranitzsch, Alexis Rodriguez, Trish Rothgeb, Siavosh Sadeghian, Dean Sanders, Juan R. Sanz-Uribe, Stefan Schenker, Samo Smrke, Paul Songer, Ria Stout, Edouard Thomas, Dominique Valentin, Martin von Blittersdorff, Marco Wellinger, Chris Wille, Yves Wyser, Chahan Yeretzian, null Yusianto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a0e6b06ed6e0e7e0c48fbe234a913ff1
https://doi.org/10.1016/b978-0-12-803520-7.01002-1

The effect of bean origin and temperature on grinding roasted coffee

Autor: Lesley Colonna-Dashwood, Christian Klatt, Brian S. Miller, Brent C. Melot, Christopher H. Hendon, Maxwell Colonna-Dashwood, Rory W. Speirs, Stephen Leighton, Erol Uman, Keith T. Butler, Matthew Perger

Publikováno v: Scientific Reports
Uman, E, Colonna-Dashwood, M, Colonna-Dashwood, L, Perger, M, Klatt, C, Leighton, S, Miller, B, Butler, K T, Melot, B C, Speirs, R W & Hendon, C H 2016, ' The effect of bean origin and temperature on grinding roasted coffee ', Scientific Reports, vol. 6, 24483 . https://doi.org/10.1038/srep24483
Nature Publishing Group

Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8f6b7e96adec95844f2b8caf93940aa
https://pubmed.ncbi.nlm.nih.gov/27086837