Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that
contribute to overall sensory properties. Large variations in preparation and measurement …

Coffee brews are one of the most popular drinks. They are consumed for caffeine and its
stimulant properties. The study aimed to summarize data on the influence of various factors …

The role of roasting in cold brew coffee chemistry is poorly understood. The brewing
temperature influences extraction processes and may have varying effects across the roast …

Coffea arabica (Rubiaceae) is a basic drink for all Gulf societies, especially Saudi Arabia, it
is the main part of the Saudi tradition. This investigation was carried out to track the chemical …

The aim of this study was to investigate the effect of the coffee roasting process on both toxic
and some beneficial antioxidant compounds, applying a systematic and broad approach …

Phenolic compounds present in coffee beans could generate flavor and bring benefits to
health. This study aimed to evaluate the impacts of commercial roasting levels (light …

Acidity is an important parameter in coffee, contributing to aroma and flavor, imparting fruity
notes, and improving the gloss of the coffee, making the beverage more interesting. In this …

The study is aimed at evaluating bioactive compounds, volatile compounds, and cup quality
of Excelsa coffee (Coffea liberica var. dewevrei) from different postharvest processing …

In this work, non-targeted approaches relying on HPLC-UV chromatographic fingerprints
were evaluated to address coffee characterization, classification, and authentication by …

Silver nanoparticles (AgNPs) were extensively used in different fields worldwide. There is a
continued increase in their productions to fulfill various uses. Biological and chemical AgNP …