Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods.
About the publication
Record:
VÁRADY, Matúš - GRAJZER, Magdalena - ZALEWSKI, Iwan - TAUCHEN, Jan - FRAŇKOVÁ, Adéla - KLOUČEK, Pavel - POPELKA, Peter. Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods. In: Applied food research. 2024. ISSN 2772-5022, Vol. 4, no. 2 (2024), art. no. 100512, p. [1-8]
(2024: 6.200 - IF, 27 - H-index, 6.000 - IF 5y, 1.073 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
(2024: 6.200 - IF, 27 - H-index, 6.000 - IF 5y, 1.073 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
Year:
2024
Category:
V3 - Scientific output of publication activity from the journal
Output type:
CLA - article
Authors:
45 %
GRAJZER Magdalena
5 %
ZALEWSKI Iwan
5 %
TAUCHEN Jan
5 %
FRAŇKOVÁ Adéla
0 %
KLOUČEK Pavel
5 %
30 %
UVMP share:
75 %
Edition:
Applied food research
Vol. 4, no. 2 (2024), art. no. 100512, p. [1-8]
Country of issue:
Netherlands
ISSN:
2772-5022
Research area:
200 - Veterinary Sciences
Field:
Group of study fields: Agricultural and veterinary sciences
Name of the field of study: veterinary medicine
Scientometrics:
2024: 6.200 - IF, 27 - H-index, 6.000 - IF 5y, 1.073 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q
Language:
english
Citations:
1. 2026: [1] FEBRIANTO, Noor Ariefandie - ZHU, Fan. Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation. In COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. Vol. 25, no. 3 (2026), pp. Dostupné na: https://doi.org/10.1111/1541-4337.70503. ISSN 1541-4337.
2. 2026: [1] LO VECCHIO, Giovanna - COSTA, Rosaria - VADALA, Rossella - DE MARIA, Laura - DE PASQUALE, Rita - TARDIOLO, Giuseppe - CICERO, Nicola. Chemical and Sensory Differences Among Coffee Beverages Brewed by Traditional Moka, Espresso, and Kamira, a Novel Italian Brewing Device. In SEPARATIONS, 2026, vol. 13, no. 6, pp. Dostupné na: https://doi.org/10.3390/separations13060166. [Scopus]
3. 2026: [1] MUSTAFA, Arnida - SALENGKE, Salengke - LAGA, Amran - BASTIAN, Februadi - HASIZAH, Andi - MURSALIM, Mursalim - DIRPAN, Andi - ILHAM, Andi - RETA, Reta. Profile of chemical compounds, aroma, and cup quality of arabica coffee from ohmic-heated carbonic maceration. In AIMS AGRICULTURE AND FOOD. Vol. 11, no. 1 (2026), pp. 153-176. Dostupné na: https://doi.org/10.3934/agrfood.2026009. ISSN 2471-2086.
4. 2026: [1] NINCEVIC GRASSINO, Antonela - KOVAC, Veronika - PEDISIC, Sandra - PETROVIC, Marinko - ZORIC, Zoran. Microwave-Assisted Extraction of Bioactive Compounds and Chemical Characterisation of Coffee By-Products and Coffee. In APPLIED SCIENCES-BASEL. Vol. 16, no. 4 (2026), pp. Dostupné na: https://doi.org/10.3390/app16041794.
5. 2025: [1] MONCAYO-PALACIOS, Mario Fernando - MUÑOZ-CARVAJAL, Víctor Hugo - LARGO-AVILA, Esteban - SUÁREZ-RODRÍGUEZ, Carlos Hernán - GARZÓN-GARCÍA, Alba Mery. Impact of Coffee Cherry Fermentation Methods on the Quality Attributes of Dry-Processed Coffee. In Scientific World Journal, 2025-01-01, 2025, 1, pp. ISSN 23566140. Dostupné na: https://doi.org/10.1155/tswj/4278424.
6. 2025: [1] MONCAYO-PALACIOS, Mario Fernando - MUÑOZ-CARVAJAL, Víctor Hugo - LARGO-AVILA, Esteban - SUÁREZ-RODRÍGUEZ, Carlos Hernán - GARZÓN-GARCÍA, Alba Mery. Impact of Coffee Cherry Fermentation Methods on the Quality Attributes of Dry-Processed Coffee. In Scientific World Journal, 2025-01-01, 2025, 1, pp. ISSN 23566140. Dostupné na: https://doi.org/10.1155/tswj/4278424.