Publikačný výstup

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages.

Informácie o publikácii

Zápis:

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)

Rok vydania:

2020

Kategória:

ADC - Vedecké práce v zahraničných karentovaných časopisoch

Autori:

VÁRADY Matúš

20 %

HRUŠKOVÁ Tatiana

40 %

POPELKA Peter

40 %

Podiel UVLF:

100 %

Vydanie:

Czech Journal of Food Sciences

Vol. 38, no. 6 (2020), p. 417-421

Krajina vydania:

Česká republika

ISSN:

1212-1800

Oblasť výskumu:

200 - Veterinárske vedy

Scientometria:

2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q

Jazyk:

anglický

URL:

https://www.agriculturejournals.cz/publicFiles/122_2020-CJFS.pdf

Ohlasy:

2025-2025: [1] BARRERA LÓPEZ, Jenny A. - HERNÁNDEZ CARRIÓN, María. Functional properties and sensory profile of coffee prepared by different brewing methods. In Food Science and Technology International, 2025-04-01, 31, 3, pp. 248-260. ISSN 10820132. Dostupné na: https://doi.org/10.1177/10820132231205625.

2025-2025: [1] PARK, Ernest - YOUNG, Margot - MATHIJSSEN, Arnold J.T.M. Pour-over coffee: Mixing by a water jet impinging on a granular bed with avalanche dynamics. In Physics of Fluids, 2025-04-01, 37, 4, pp. ISSN 10706631. Dostupné na: https://doi.org/10.1063/5.0257924.

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] HAMITRI-GUERFI, Fatiha - BACHIR-BEY, Mostapha. Emerging trends in coffee consumption among university students in Béjaïa, Algeria. In North African Journal of Food and Nutrition Research, 2024-07-01, 8, 18, pp. 176-183. Dostupné na: https://doi.org/10.51745/najfnr.8.18.176-183.

2024-2024: [1] SUSILAWATI, I. Dewa Ayu - AJUNDA, Ferina - DEWANTI, I. Dewa Ayu Ratna. The Phytochemicals and the Antibacterial Activity of Roasted Robusta Coffee Extract Against Streptococcus mutans. In Journal of International Dental and Medical Research, 2024-01-01, 17, 3, pp. 948-954. ISSN 1309100X.

2024-2024: [1] SWASTI, Yuliana Reni - LEONG, Lai Peng - PURWIJANTININGSIH, Ekawati - PRANATA, Franciscus Sinung. The effects of Lactobacillus plantarum addition to robusta coffee (Coffea canephora) during wet fermentation. In Biodiversitas, 2024-09-01, 25, 9, pp. 3132-3140. ISSN 1412033X. Dostupné na: https://doi.org/10.13057/biodiv/d250935.

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]