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在“Elsevier电子期刊”中，命中：3,184条，耗时：0.0279576 秒

1.Examining emotions and comparing the EsSense Profile® and the Coffee Drinking Experience in coffee drinkers in the natural environment

作者：Alisa Kanjanakorn ^{Alisa.kanjanakorn@gmail.com} ; Jeehyun Lee ; ^{jeehyunlee@pusan.ac.kr}

关键词：Emotions ; Coffee ; Gender ; EsSense Profile® ; Coffee Drinking Experience

刊名：Food Quality and Preference

出版年：2017

2.Optimization of QuEChERS sample preparation method for acrylamide level determination in coffee and coffee substitutes

作者：Magdalena Surma ; ^{m.surma@ur.krakow.pl} ; Anna Sadowska-Rociek ; Ewa Cieślik ; Katarzyna Sznajder-Katarzyńska

关键词：Acrylamide ; Coffee ; Coffee substitutes ; N ; O-bis(trimethylsilyl)acrylamide ; d-SPE ; QuEChERS method ; BSTFA ; GC-SIM-MS

刊名：Microchemical Journal

出版年：2017

3.Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions

作者：Liang Wei Lee^a ; Xuesi Liu^a ; Wai San Elsa Wong^b ; Shao Quan Liu^a ; ^c ; ^{chmLsq@nus.edu.sg}

关键词：Instant coffee ; Modified starch ; Sucrose monopalmitate ; Tween 80 ; Controlled aroma release ; Coffee oil

刊名：Food Hydrocolloids

出版年：2017

4.Coffee Certification and Forest Quality: Evidence from a Wild Coffee Forest in Ethiopia

作者：Ryo Takahashi ; Yasuyuki Todo

关键词：shade coffee ; coffee certification ; impact evaluation ; remote sensing ; Ethiopia ; Africa

刊名：World Development

出版年：2017

5.Discriminant analysis for unveiling the origin of roasted coffee samples: A tool for quality control of coffee related products

作者：Paulo R.A.B. de Toledo^a ; Marcelo M.R. de Melo^b ; Helena R. Pezza^a ; Aline T. Toci^c ; Leonardo Pezza^a ; Carlos M. Silva^b ; ^{carlos.manuel@ua.pt}

关键词：Chemical markers ; Coffee quality ; Discriminant analysis ; Geographic origin ; Volatiles composition

刊名：Food Control

出版年：2017

6.Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee

作者：Liang Wei Lee^a ; Geng Yu Tay^a ; Mun Wai Cheong^b ; Philip Curran^c ; Bin Yu^d ; Shao Quan Liu^a ; ^e ; ^{chmLsq@nus.edu.sg}

关键词：Green coffee beans ; Solid-state fermentation ; Yarrowia lipolytica ; Aroma precursors ; Volatile compounds

刊名：LWT - Food Science and Technology

出版年：2017

7.Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage

作者：Luciana Silva Ribeiro^a ; ^{luciana.ufla@gmail.com} ; Maria Gabriela da Cruz Pedrozo Miguel^a ; ^{mgcpmiguel@gmail.com} ; Suzana Reis Evangelista^a ; ^{suzanareise@gmail.com} ; Pamela Mynsen Machado Martins^a ; ^{pmynsen@gmail.com} ; Joshua van Mullem^a ; ^{josvanmullen@gmail.com} ; Maisa Honorio Belizario^b ; ^{maisa.belizario@daterracoffee.com.br} ; Rosane Freitas Schwan^a ; ^{rschwan@dbi.ufla.br}

关键词：Coffee cupping ; Coffee fermentation ; qPCR ; Saccharomyces cerevisiae ; Starter culture

刊名：Food Research International

出版年：2017

8.Experimental study of dynamic porosity and its effects on simulation of the coffee beans roasting

作者：Nadia O. Oliveros^a ; J.A. Herná ; ndez^b ; F.Z. Sierra-Espinosa^b ; ^fse@uaem.mx ; R. Guardiá ; n-Tapia^b ; R. Pliego-Soló ; rzano^a

关键词：Coffee beans roasting ; Dynamic model coffee porosity ; Heat transfer ; Numerical prediction

刊名：Journal of Food Engineering

出版年：2017

9.Authenticity of roasted coffee using¹H NMR spectroscopy

作者：Marcos Viní ; cius de Moura Ribeiro^a ; Nivaldo Boralle^a ; Helena Redigolo Pezza^a ; Leonardo Pezza^a ; Aline Theodoro Toci^b ; ^{aline.toci@unila.edu.br} ; ^{alinettoci@iq.unesp.br}

关键词：Adulteration ; Authenticity ; Roasted coffee ; Coffee quality ; Control quality ; 1H NMR ; Food analysis ; Food composition

刊名：Journal of Food Composition and Analysis

出版年：2017

10.Elemental composition of green coffee and its contribution to dietary intake

作者：Sevcan Şemen ; ^{sevcansemen@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Selda Mercan ; ^{mercans@istanbul.edu.tr" class="auth_mail" title="E-mail the corresponding author} ; Murat Yayla ; Mü ; nevver Aç ; ıkkol

关键词：Green coffee ; Coffee infusion ; Dietary element intake ; Leachability ; Inductively coupled plasma mass-spectrometry (ICP-MS)

刊名：Food Chemistry

出版年：2017

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