The objective of this review is to evaluate the influence of six factors on coffee volatiles. At
present, the poor aroma from robusta or low‐quality arabica coffee can be significantly …

Carbon quantum dots (CQDs) offer huge potential due to their enzymatic properties as
compared to natural enzymes. Thus, discovery of CQDs-based nanozymes with low toxicity …

Context Coffee is a culture of great economic importance on the global stage. In the
international market, the term" specialty coffee" describes a beverage of exceptional quality …

This study evaluated the effects of different roasting profiles (time/temperature) and brewing
methods on the physicochemical and sensory characteristics of coffee brews. Cold brewing …

As an attempt to fulfill the massive demand for pine nuts, two grafted trees were cultivated:
grafted Pinus koraiensis on the same scions (PK) and grafted Pinus koraiensis on Pinus …

In this study, the aroma profile of 10 single origin Arabica coffees originating from eight
different growing locations, from Central America to Indonesia, was analyzed using …

The study aimed to improve the quality of dry-processed coffee grown at low altitudes
through yeast inoculation, using three species (Saccharomyces cerevisiae CCMA 0543 …

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

The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot)
on the sensory profile and physicochemical characteristics of coffee beverages was studied …

As a characteristic cash crop in Yunnan Province, China, Arabica coffee ranks first in the
country in terms of cultivation area and production, but has always suffered from poor soil …