Coffee, one of the most popular beverages in the world, attracts consumers by its rich aroma
and the stimulating effect of caffeine. Increasing consumers prefer decaffeinated coffee to …

Lipids are major coffee components, and changes in their composition during storage may
contribute to loss of sensorial quality. In this study, changes in the triacylglycerols (TAG) and …

In this work, a real-time and in-situ analytical tool based on near infrared spectroscopy is
proposed to predict two of the most relevant coffee parameters during the roasting process …

ABSTRACT Β N-alkanoyl-5-hydroxytryptamines (Cn-5HTs) are serotonin amides that
contain saturated or unsaturated alkyl long chains. They can be found in the waxy layer that …

Ripening cycles of the coffee are important for planning the harvest and post-harvest
processing of the fruit and influence the sensory quality of the coffee beverage. In the Coffea …

In this work, the potential of mid‐infrared diffuse reflectance spectroscopy with Fourier
transform for discrimination of 29 commercial Brazilian coffee samples with different …

Abstract About 80–90% of the adults are regular consumers of coffee brews. Its consumption
has positive effect on energy expenditure, power of muscle, while over consumption has …

A micro-probe (μ-probe) gas sampling device for on-line analysis of gases evolving in
confined, small objects by single-photon ionisation time-of-flight mass spectrometry (SPI …

Coffee is an important agricultural product grown worldwide and one of the most consumed
beverages in the world. However, its consumption produces a large amount of waste that …

The role of green coffee bean (GCB) in human health is of emerging interest to the
nutraceutical field, especially given its role in improving metabolic syndrome, including …