Evolution of Green Coffee Protein Profiles with Maturation and Relationship to Coffee Cup Quality

Autor: Eliane Duruz, Gilbert Rumo, Philippe Montavon, Gudrun Pratz

Publikováno v: Journal of Agricultural and Food Chemistry. 51:2328-2334

Coffee flavor is the product of a complex chain of chemical transformations. The green bean has only a faint odor that is not at all reminiscent of coffee aroma. It contains, however, all of the necessary precursors to generate the unmistakable coffe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5022580447942e82acfe12bb1579230e
https://doi.org/10.1021/jf020831j

Chemical Markers for Processed and Stored Foods

Autor: TUNG-CHING LEE, HIE-JOON KIM, Jennifer M. Ames, Richard G. Bailey, Simona M. Monti, Cheryl A. Bunn, Monika Pischetsrieder, Theodor Severin, M. S. Feather, V. Mossine, J. Hirsch, K. Eichner, I. Schräder, M. Lange, H. F. Erbersdobler, J. Hartkopf, H. Kayser, A. Ruttkat, Irwin A. Taub, Yang-Mun Choi, Anuradha Prakash, Kieran Pierce, Donald S. Mottram, Brian D. Baigrie, S. Kawakishi, S. Nasu, R. Z. Cheng, T. Osawa, H. S. Lee, S. Nagy, L. M. Ahrné, M. C. Manso, E. Shah, F. A. R. Oliveira, R. E. Öste, Fumitaka Hayase, Koichi Harayama, Hiromichi Kato, Jon W. Wong, Takayuki Shibamoto, T. Kurata, N. Miyake, E. Suzuki, Y. Otsuka, Marilyn C. Erickson, Robert L. Shewfelt, Brenda A. del Rosario, Guo-Dong Wang, Albert C. Purvis, K. H. Park, J. W. Kim, M. J. Kim, Si-Yin Chung, John R. Vercellotti, Timothy H. Sanders, Mendel Friedman, Gary M. McDonald, Raphaël Badoud, Laurent B. Fay, Fabienne Hunston, Gudrun Pratz, T. Matsuda, Y. Kato, G. Candiano, G. Pagnan, G. M. Ghiggeri, R. Gusmano, G. A. Reineccius, P. P. Ling, V. N. Ruzhitsky, A. N. Kapanidis