Effects of total dissolved solids, extraction yield, grinding, and method of preparation on antioxidant activity in fermented specialty coffee.
About the publication
Record:
VÁRADY, Matúš - TAUCHEN, Jan - KLOUČEK, Pavel - POPELKA, Peter. Effects of total dissolved solids, extraction yield, grinding, and method of preparation on antioxidant activity in fermented specialty coffee. In: Fermentation. 2022. ISSN 2311-5637, Vol. 8, no. 8 (2022), art. no. 375, p. [1-9]
(2022: 3.700 - IF, 43 - H-index, 4.500 - IF 5y, 0.518 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
(2022: 3.700 - IF, 43 - H-index, 4.500 - IF 5y, 0.518 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
Year:
2022
Category:
V3 - Scientific output of publication activity from the journal
Output type:
CLA - article
Authors:
UVMP share:
90 %
Edition:
Fermentation
Vol. 8, no. 8 (2022), art. no. 375, p. [1-9]
Country of issue:
Switzerland
ISSN:
2311-5637
Research area:
120 - Chemistry, chemical technology and biotechnology
Field:
Group of study fields: Agricultural and veterinary sciences
Name of the field of study: veterinary medicine
Scientometrics:
2022: 3.700 - IF, 43 - H-index, 4.500 - IF 5y, 0.518 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q
Language:
english
Citations:
2024-2024: [1] EDDIN, Abdulhakim Sharaf - YEBOAH, Philip Junior - IBRAHIM, Salam A. Evaluating acidity levels in packaged coffee to enhance product label accuracy. In Bioactive Compounds in Health and Disease, 2024-01-01, 7, 3, pp. 145-151. ISSN 27692426. Dostupné na: https://doi.org/10.31989/bchd.v7i3.1303.
2024-2024: [1] FU, Xingfei - LI, Guiping - LI, Yanan - LI, Yaqi - BI, Xiaofei - HUANG, Jiaxiong - YANG, Yang - YU, Haohao - LIU, Dexin - HU, Faguang - DONG, Wenjiang. Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries. In International Journal of Food Properties, 2024-01-01, 27, 1, pp. 657-673. ISSN 10942912. Dostupné na: https://doi.org/10.1080/10942912.2024.2339235.
2024-2024: [1] HAVIZ, Muhammad - DJANA, Miftahul - NANDINI, Ni Putu Ariessa - ELTRI, Amandha Putri - FAHRANI, Nadila Aura - RINA, Oktaf. Influence of water quality on CO2 degassing and sensory attributes in lampung robusta espresso. In Coffee Science, 2024-01-01, 19, pp. ISSN 18096875. Dostupné na: https://doi.org/10.25186/.v19i.2209.
2024-2024: [1] PURWANTO, E. H. - MAHENDRA, A. R. - SUNARDI - AUNILLAH, A. - WIBOWO, N. A. - WARDIANA, E. Effect of coffee type composition ratio and brewing temperature on the physicochemical and organoleptic properties of Arabica-Excelsa brewed filter coffee. In IOP Conference Series: Earth and Environmental Science, 2024-01-01, 1386, 1, pp. ISSN 17551307. Dostupné na: https://doi.org/10.1088/1755-1315/1386/1/012007.
2024-2024: [1] RAIHANUR AZIZAH, Dea - BEKTI SUNARHARUM, Wenny - MAHATMANTO, Tunjung - AURORA KARTIKA, Annisa - HAKIM, Luchman. Exploring the Impact of Various Manual Brewing Techniques on the Physicochemical and Sensory Characteristics of Brewed Coffee. In IOP Conference Series: Earth and Environmental Science, 2024-01-01, 1299, 1, pp. ISSN 17551307. Dostupné na: https://doi.org/10.1088/1755-1315/1299/1/012011.
2024-2024: [1] VIERNES, J. Q. - HALAPIO, M. - DONTOGAN, A. - ACOB, A. J. - CHUMMAC, P. - BAIWA, L. - NATIVIDAD, R. - LUNDAY, M. - BALOC, D. - CHANO, K. - FIESTA, L. - NGOHAYON, J. M. - DELA CRUZ, F. J. Physico-chemical characteristics and consumer preference of various brew concentrations of Coffee substitutes made from the combination of Malunggay leaves, Okra seeds, and Ipil-Ipil seeds. In International Journal of Agricultural Technology, 2024-03-01, 20, 2, pp. 857-866.
2023-2023: [1] SANTANATOGLIA, Agnese - ANGELONI, Simone - BARTOLUCCI, Davide - FIORETTI, Lauro - SAGRATINI, Gianni - VITTORI, Sauro - CAPRIOLI, Giovanni. Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations. In Antioxidants, 2023-10-01, 12, 10, pp. Dostupné na: https://doi.org/10.3390/antiox12101888.
2023-2023: [1] VERNI, Michela - RIZZELLO, Carlo Giuseppe. The Antioxidant Potential of Fermented Foods: Challenges and Future Trends. In Fermentation, 2023-09-01, 9, 9, pp. Dostupné na: https://doi.org/10.3390/fermentation9090790.