Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages.
About the publication
Record:
VÁRADY, Matúš - HRUŠKOVÁ, Tatiana - POPELKA, Peter. Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages. In: Czech Journal of Food Sciences. 2020. ISSN 1212-1800, Vol. 38, no. 6 (2020), p. 417-421.
(2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
(2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
Year:
2020
Category:
ADC - Scientific papers in foreign journals
Authors:
UVMP share:
100 %
Edition:
Czech Journal of Food Sciences
Vol. 38, no. 6 (2020), p. 417-421
Country of issue:
Czech Republic
ISSN:
1212-1800
Research area:
200 - Veterinary Sciences
Scientometrics:
2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q
Language:
english
Citations:
2024-2024: [1] AAMIR, Muhammad - ABID, Ahtesham - AZAM, Iqra - IKRAM, Ali - SAEED, Farhan - AFZAAL, Muhammad - ATEEQ, Huda - AKRAM, Noor - HUSSAIN, Shahzad - KHAN, Mahbubur Rahman. Characterization of carbonated beverage fortified with chamomile herbal extract. In Food Science and Nutrition, 2024-06-01, 12, 6, pp. 4353-4361. Dostupné na: https://doi.org/10.1002/fsn3.4101.
2024-2024: [1] TERAN, Emiliano. Enhancement of Coffee Quality Attributes by Combining Processing Methods and Varieties. In Beverages, 2024-03-01, 10, 1, pp. Dostupné na: https://doi.org/10.3390/beverages10010010.
2023-2023: [1] D’AGOSTINO, Cristine - CHILLOCCI, Claudia - POLLI, Francesca - SURACE, Luca - SIMONETTI, Federica - AGOSTINI, Marco - BRUTTI, Sergio - MAZZEI, Franco - FAVERO, Gabriele - ZUMPANO, Rosaceleste. Smartphone-Based Electrochemical Biosensor for On-Site Nutritional Quality Assessment of Coffee Blends. In Molecules, 2023-07-01, 28, 14, pp. Dostupné na: https://doi.org/10.3390/molecules28145425.
2023-2023: [1] JURIĆ, S. - VINCEKOVIĆ, M. - MARIJAN, M. - VLAHOVIČEK-KAHLINA, K. - GALEŠIĆ, M. A. - OREŠKOVIĆ, M. - LEMIC, D. - ČIRJAK, D. - PAJAČ ŽIVKOVIĆ, I. EFFECTIVENESS OF AQUEOUS COFFEE EXTRACT AND CAFFEINE IN CONTROLLING PHYTOPHAGOUS HETEROPTERAN SPECIES. In Applied Ecology and Environmental Research, 2023-01-01, 21, 2, pp. 1499-1513. ISSN 15891623. Dostupné na: https://doi.org/10.15666/aeer/2102_14991513.
2023-2023: [1] MESFIN, Korsa - GEMECHU, Feyera Gobena - BELAYNEH, Tilahun - TESSEMA, Habtamu Admassu. Coffee Fruit Roasting: An Approach To Enhance Yield and Bioactivities of Ethanol Extracts from Coffee Husk. In ACS Food Science and Technology, 2023-01-01, pp. Dostupné na: https://doi.org/10.1021/acsfoodscitech.3c00064.
2023-2023: [1] MUROKORE, Biryomumaisho Justus - CALIFORNIA, Peter Vuzi - WACOO, Alex Paul - WANGALWA, Rapheal - AJAYI, Clement Olusoji - GUMISIRIZA, Hannington - MASAWI, Agnes Nandutu. Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan Camellia sinensis (L) Kuntze, Black Primary Grades and Green Tea. In Journal of Food Quality, 2023-01-01, 2023, pp. ISSN 01469428. Dostupné na: https://doi.org/10.1155/2023/3504280.
2023-2023: [1] WOŁOSIAK, Rafał - PAKOSZ, Paulina - DRUŻYŃSKA, Beata - JANOWICZ, Monika. Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method. In Applied Sciences (Switzerland), 2023-02-01, 13, 4, pp. Dostupné na: https://doi.org/10.3390/app13042057.
2022-2022: [1] LE-THI ANH-DAO - LE NHON-DUC - NGUYEN CONG-HAU - NGUYEN THANH-NHO. Variability of Total Polyphenol Contents in Ground Coffee Products and Their Antioxidant Capacities through Different Reaction Mechanisms. In BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY. ISSN 2069-5837, 2022, vol. 12, no. 4, pp. 4857-4870. Dostupné na: https://doi.org/10.33263/BRIAC124.48574870. [WoS]
2022-2022: [1] LE-THI ANH-DAO - LE NHON-DUC - NGUYEN CONG-HAU - NGUYEN THANH-NHO. Variability of Total Polyphenol Contents in Ground Coffee Products and Their Antioxidant Capacities through Different Reaction Mechanisms. In BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY. ISSN 2069-5837, 2022, vol. 12, no. 4, pp. 4857-4870. Dostupné na: https://doi.org/10.33263/BRIAC124.48574870. [WoS]