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Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS. Author(s): ROSA, J. S. da; FREITAS-SILVA, O.; ROUWS, J. R. C.; MOREIRA, I. G. da S.; NOVAES, F. J. M.; AZEVEDO, D. de A.; SCHWAB, N.; GODOY, R. L. de O.; EBERLIN, M. N.; REZENDE, C. M. de Coffee roasting needs precise control and innovative techniques that are economically viable to monitor and improve its consistency. In this study, mass spectrometry was used as a tool to screen chemi... ... Repository: BDPA Publication year: 2016
Screening for emerging metabolites by ESI-QTOF in arabica coffee under different roasting levels. Author(s): ROSA, J. S. da; GODOY, R. L. de O.; CASTRO, I. M. de; FREITAS-SILVA, O.; REZENDE, C. M. Repository: BDPA Publication year: 2015
Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction. Author(s): FRANCISCO, V. C.; ALMEIDA, L. C.; BOGUSZ JUNIOR, S.; OIANO NETO, J.; NASSU, R. T. Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the f... ... Repository: BDPA Publication year: 2020
Optimization of the roasting conditions of arabica coffee cultivated in the cerrado area of Brazil. Author(s): MALAQUIAS, J. V.; CELESTINO, S. M. C.; XAVIER, M. F. F. RESUMO: O objetivo deste trabalho foi otimizar, por meio do planejamento DCCR (Delineamento Composto Central Rotacional), as condições tempo e temperatura de torração para três genótipos Coffea arabic... ... Repository: BDPA Publication year: 2018
Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses. Author(s): SOARES, A.; BARROS, N. M.; COSTA, L.; SAINT'PIERRE, T. D.; DONANGELO, C.; DELIZA, R.; FARAH, A. Repository: BDPA Publication year: 2020
Effect of coffee extracts submitted at different roasting levels on human prostate cancer cell line(DU-145). Author(s): GUIMARAES, D. de A. B.; SILVA, N. J. de A.; BOQUIMPANI, B.; FREITAS-SILVA, O.; TEODORO, A. J. Coffee is an important source of compounds that may play bioactive functions in human body. However, these compounds can be transformed and degraded into other harmful substances, especially when expo... ... Repository: BDPA Publication year: 2017
Analysis of Diterpens in Green and Roasted Coffee of Coffea arabica Cultivars Growing in the Same Edapho-Climatic Conditions. Author(s): KITZBERGER, C. S. G.; SCHOLZ, M. B. S.; PEREIRA, L. F. P.; SERA, T.; SILVA, J. B. G. D.; BENASSI, M. T. Lipids are important components of coffee beverage flavor and aroma. Coffee oil is rich in diterpens of the kaurane family, mainly cafestol (C20H28O3) and kahweol (C20H26O3), which have increasingly r... ... Repository: BDPA Publication year: 2011
Ruminal metabolic parameters and milk fatty acid profile of cows grazing Marandu grass supplemented with roasted soybeans. Author(s): MOURTHÉ, M. H. F.; LOPES, F. C. F.; REIS, R. B.; GAMA, M. A. S. da; MORENZ, M. J. F.; SALOMÃO, B. M. Abstract The goal of this study was to evaluate the ruminal metabolic parameters and milk fatty acid composition of cows managed under continuous grazing on Marandu grass. Four rumen-cannulated Holste... ... Repository: BDPA Publication year: 2019
Do roasting conditions affect consumer liking for coffee beverages? Author(s): DELIZA, R.; FERREIRA, J. C. S.; MATTOS, C. T. G. B.; ARES, G.; FARAH, A. Repository: BDPA Publication year: 2012
Effect of roasting conditions on sensory response to coffee brew: exploring consumer perception. Author(s): DELIZA, R.; FERREIRA, J. C. S.; MATTOS, C. T. G. B.; ARES, G.; FARAH, A. Repository: BDPA Publication year: 2012

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