Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jesper Alstrup"'
Publikováno v:
Beverages, Vol 6, Iss 4, p 70 (2020)
The specialty coffee industry is growing and, as a result, there is an accelerated interest in modulating roast profiles to present customers with new and diverse sensory experiences. The present study investigates the chemical and sensory effects of
Externí odkaz:
https://doaj.org/article/97e6aef3fc3f4cd8856e40a469ee6726
Publikováno v:
Beverages, Vol 6, Iss 2, p 29 (2020)
This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysis with t
Externí odkaz:
https://doaj.org/article/fe314248928443f28ea6cca098809e91
Publikováno v:
Giacalone, D, Steen, I, Alstrup, J & Münchow, M 2020, ' Inter-rater reliability of “clean cup” scores by coffee experts ', Journal of Sensory Studies, vol. 35, no. 5, e12596 . https://doi.org/10.1111/joss.12596
Cupping scores from experts are extensively used in the coffee industry for a variety of applications, from quality control to judging coffee competitions. In this paper, we examined inter-rater reliability (IRR) of “clean cup” ratings by coffee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce7746eb7c87cb9be250634de6830d1b
https://findresearcher.sdu.dk:8443/ws/files/172427721/joss.12596.pdf
https://findresearcher.sdu.dk:8443/ws/files/172427721/joss.12596.pdf
Publikováno v:
Beverages
Volume 6
Issue 2
Münchow, M, Alstrup, J, Steen, I & Giacalone, D 2020, ' Roasting conditions and coffee flavor : A multi-study empirical investigation ', Beverages, vol. 6, no. 2, 29 . https://doi.org/10.3390/beverages6020029
Beverages, Vol 6, Iss 29, p 29 (2020)
Volume 6
Issue 2
Münchow, M, Alstrup, J, Steen, I & Giacalone, D 2020, ' Roasting conditions and coffee flavor : A multi-study empirical investigation ', Beverages, vol. 6, no. 2, 29 . https://doi.org/10.3390/beverages6020029
Beverages, Vol 6, Iss 29, p 29 (2020)
This research investigates the relative importance of two roasting parameters&mdash
colour (i.e., roast degree) and time&mdash
on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descripti
colour (i.e., roast degree) and time&mdash
on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descripti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c194e9464f1dbcf095d76a8ac4eefc8
Publikováno v:
University of Southern Denmark
Giacalone, D, Steen, I, Alstrup, J & Münchow, M 2020, ' How reliable are ‘cupping’ scores by coffee experts? ', Eurosense 2020: A sense of Innovation, 13/12/2020-16/12/2020 .
Giacalone, D, Steen, I, Alstrup, J & Münchow, M 2020, ' How reliable are ‘cupping’ scores by coffee experts? ', Eurosense 2020: A sense of Innovation, 13/12/2020-16/12/2020 .
Cupping scores from experts are extensively used in the coffee industry for a variety of applications, from quality control to judging coffee competitions. In this research, we examined inter-rater reliability (IRR) of ‘clean cup’ ratings by coff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::af1824c02e3a5ab6887a9285a4c67a76
https://portal.findresearcher.sdu.dk/en/publications/04645d98-f363-4e8d-bbbf-cbd2ec63de09
https://portal.findresearcher.sdu.dk/en/publications/04645d98-f363-4e8d-bbbf-cbd2ec63de09
Publikováno v:
University of Southern Denmark
Münchow, M, Alstrup, J, Steen, I & Giacalone, D 2020, ' How roasting conditions modulate coffee flavor: A meta-analysis ', Eurosense 2020: A sense of Innovation, 13/12/2020-16/12/2020 .
Münchow, M, Alstrup, J, Steen, I & Giacalone, D 2020, ' How roasting conditions modulate coffee flavor: A meta-analysis ', Eurosense 2020: A sense of Innovation, 13/12/2020-16/12/2020 .
This research aimed at assessing the relative importance of two roasting parameters – color (i.e. roast degree) and time – on the sensory properties of coffee. We draw on data from eight studies conducted using sensory descriptive analysis with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bb4ee5f8d2cb5ecc77bb25d34fc19f84
https://portal.findresearcher.sdu.dk/en/publications/d5d209f5-0282-46b0-8ec1-3098214c0d61
https://portal.findresearcher.sdu.dk/en/publications/d5d209f5-0282-46b0-8ec1-3098214c0d61