ArticleFood science & nutrition2020
Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed.
- Neuroprotective Effects of Ethiopian Coffee Beans against Hyperglycemia-induced Brain Injury in Rats.Food science & nutrition · 2026Article
- Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.Molecules (Basel, Switzerland) · 2026Review
- Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee.Molecules (Basel, Switzerland) · 2024Article
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- Article
- Thermal Contaminants in Coffee Induced by Roasting: A Review.International journal of environmental research and public health · 2023Review
- How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile.Molecules (Basel, Switzerland) · 2022Article
- From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing.Foods (Basel, Switzerland) · 2021Review
- Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans.Foods (Basel, Switzerland) · 2021Article
- Determination of Caffeine and Hydrogen Peroxide Antioxidant Activity of Raw and Roasted Coffee Beans Around Habru Woreda, Ethiopia Using UV-Vis Spectroscopy.Clinical pharmacology : advances and applications · 2021Article
- Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of drum, fluidized bed, and traditional type of coffee roasting technologies on the cup quality and bioactive compounds of Yirgacheffe, Harar, and Sidama variety specialty coffee beans grown in Ethiopia were investigated at light, medium, and dark degree of roast from 150°C to 200°C for 7 to 15 min. No significant differences in cup quality were detected among the roasted coffee varieties disregard of the type of roasters. Varietal difference was found to have significant (
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