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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 8
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Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans

Natalina Cavaco BichoCentro de Ecofisiologia, Bioquímica e Biotecnologia Vegetal/Instituto de Investigação Científica Tropical, I.P., Quinta do Marquês, 2784-505 Oeiras, Portugal
,
Antóanto Eduardo LeitãoCentro de Ecofisiologia, Bioquímica e Biotecnologia Vegetal/Instituto de Investigação Científica Tropical, I.P., Quinta do Marquês, 2784-505 Oeiras, Portugal
,
José Cochicho RamalhoCentro de Ecofisiologia, Bioquímica e Biotecnologia Vegetal/Instituto de Investigação Científica Tropical, I.P., Quinta do Marquês, 2784-505 Oeiras, Portugal
,
Nuno Bartolomeu De AlvarengaDepartamento de Tecnologias e Ciências Aplicadas, Instituto Politécnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal
&
Fernando Cebola LidonDepartamento de Ciências e Tecnologia da Biomassa, Faculdade de Ciências e Tecnologia/Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, PortugalCorrespondence[email protected]
Pages 865-871 | Published online: 27 Oct 2011

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Natalina Cavaco Bicho, António Eduardo Leitão, José Cochicho Ramalho & Fernando Cebola Lidon. (2012) Chemical descriptors for sensory and parental origin of commercial Coffea genotypes. International Journal of Food Sciences and Nutrition 63:7, pages 835-842.
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Articles from other publishers (12)

Nadiia Vakaryk, Anastasiia Sachko, Anastasiia Sachko, Oksana Sema, Igor Kobasa & Sergey Gubsky. (2023) Roasting conditions and quality coffee: the empirically optimised process. Acta Innovations:49, pages 31-38.
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Alica Bobková, Silvia Jakabová, Ľubomír Belej, Lukáš Jurčaga, Jozef Čapla, Marek Bobko & Alžbeta Demianová. (2021) Analysis of caffeine and chlorogenic acids content regarding the preparation method of coffee beverage. International Journal of Food Engineering 17:5, pages 403-410.
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İlkay Gök. (2021) Effect of roasting, brewing/cooking techniques on the bioactive compounds of coffee: Benefits on human health as a functional food. Food and Health 7:4, pages 311-328.
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Kyung-Taek Rim. (2019) Coffee Roasters and Their Occupational Lung Disease: A Literature Review. Toxicology and Environmental Health Sciences 11:3, pages 175-184.
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Danielly Dubberstein, Weverton P. Rodrigues, José N. Semedo, Ana P. Rodrigues, Isabel P. Pais, António E. Leitão, Fábio L. Partelli, Eliemar Campostrini, Fernando Reboredo, Paula Scotti-Campos, Fernando C. Lidon, Ana I. Ribeiro-Barros, Fábio M. DaMatta & José C. Ramalho. 2018. Climate Resilient Agriculture - Strategies and Perspectives. Climate Resilient Agriculture - Strategies and Perspectives.
Paulina Wołowiec, Katarzyna Chojnacka, Bartłomiej W. Loster & Marcin Mikulewicz. (2017) Do Dietary Habits Influence Trace Elements Release from Fixed Orthodontic Appliances?. Biological Trace Element Research 180:2, pages 214-222.
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Jeong-Seok Cho, Hyung-Jin Bae, Byoung-Kwan Cho & Kwang-Deog Moon. (2017) Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology. Food Chemistry 220, pages 505-509.
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C. Alejandra Salamanca, Núria Fiol, Carlos González, Marc Saez & Isabel Villaescusa. (2017) Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso. Food Chemistry 214, pages 622-630.
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Simona Belviso, Daniela Ghirardello, Kalliopi Rantsiou, Manuela Giordano, Marta Bertolino, Denise Borgogna, Maria Chiara Cavallero, Barbara Dal Bello, Clara Cena, Luca Rolle, Giuseppe Zeppa & Vincenzo Gerbi. (2014) Phytochemical and microbiological stability of spent espresso coffee grounds in capsules. Food Research International 61, pages 93-99.
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T. K. LimT. K. Lim. 2013. Edible Medicinal And Non-Medicinal Plants. Edible Medicinal And Non-Medicinal Plants 680 709 .
T. K. LimT. K. Lim. 2013. Edible Medicinal And Non-Medicinal Plants. Edible Medicinal And Non-Medicinal Plants 614 679 .
Natalina Cavaco Bicho, António Eduardo Leitão, José Cochicho Ramalho & Fernando Cebola Lidon. (2012) Use of colour parameters for roasted coffee assessment. Food Science and Technology 32:3, pages 436-442.
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