A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)-Reference-Cited by-同舟云学术

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A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)

Published:2021-03 Issue: Volume:138 Page:110630
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Pua Aileen,Choo Wei Xian Desmond^ORCID,Goh Rui Min Vivian,Liu Shao Quan^ORCID,Cornuz Maurin^ORCID,Ee Kim-Huey,Sun Jingcan,Lassabliere Benjamin,Yu Bin

Funder

Mane SEA Pte Ltd

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Essential oil of coffee arabica L. husks: A brilliant source of antimicrobial and antioxidant agents;Al-Yousef;Biomedical Research,2018

2. What kind of coffee do you drink? An investigation on effects of eight different extraction methods;Angeloni;Food Research International,2019

3. Antioxidant activity of fermented and nonfermented coffee (Coffea arabica) pulp extracts;Arellano-González;Food Technology and Biotechnology,2011

4. The by-products of coffee berries;Bressani,1979

5. Volatile aroma/flavor components of raisins (dried grapes);Buttery,2010

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components;LWT;2024-05

2. The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder;Foods;2024-04-05

3. Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood;agriTECH;2024-03-18

4. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas;Foods;2024-02-02

5. Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas;Food Research International;2023-11

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