ReviewFoods (Basel, Switzerland)2021
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 43 papers, 1 of them a synthesis that pooled it.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
43 citing papers in PubMed, 1 synthesis or guideline pooled it, 146 citations in OpenAlex.
- Caffeine intake enhances bowel recovery after colorectal surgery: a meta-analysis of randomized and non-randomized studies.Updates in surgery · 2024Pooled it
- Effect of Dewaxed Coffee on Gastroesophageal Symptoms in Patients with GERD: A Randomized Pilot Study.Nutrients · 2022Trial
- Impact of Coffee Consumption on Fructose-Related Metabolic Alterations: Potential Mechanisms and Implications for Metabolic Diseases.Diseases (Basel, Switzerland) · 2026Review
- Unlocking the physicochemical, bioactive, and antioxidant potential of Indonesian Liberica coffee: roles of geographical origin and processing.Food chemistry: X · 2026Article
- Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation.Comprehensive reviews in food science and food safety · 2026Review
- Coffee Consumption and Its Potential Implications for Digestive Tract Carcinogenesis.Current nutrition reports · 2026Review
- Comparative Microbiota and Metabolite Profiles of Undried and Dried Typica Luwak (Civet) Coffee Beans.Foods (Basel, Switzerland) · 2026Article
- Improving Mechanical Coffee Drying with Recycled Insulating Materials: A Thermal Efficiency and Economic Feasibility Analysis.Foods (Basel, Switzerland) · 2026Article
- Morpho-Physicochemical, Bioactive, and Antioxidant Profiling of PeruvianPlants (Basel, Switzerland) · 2025Article
- Analysis of changes and biosynthesis mechanism of flavonoids in Peel of Coffea Arabica L. during ripening based on metabolome and transcriptome.BMC genomics · 2025Article
- Influence of Coffee Roasting Degree from Four Mexican Regions on In Vitro Antioxidant Activity and Digestive Enzyme Inhibition and Its In Vivo Effects on Carbohydrate and Lipid Absorption.International journal of molecular sciences · 2025Article
- Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder.NPJ science of food · 2025Article
- Application of Microbial Fermentation in Caffeine Degradation and Flavor Modulation of Coffee Beans.Foods (Basel, Switzerland) · 2025Review
- Multivariate analysis of FT-IR, bioactive compounds, and antioxidant activity in coffee pulp (Food chemistry: X · 2025Article
- Coffee and chicory blend: properties, nutrition, and health implications.Journal of food science and technology · 2025Review
- Dietary supplementation of coffee pulp extract enhances growth performance and intestinal morphology in broiler chicken.Poultry science · 2025Article
- Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties.Foods (Basel, Switzerland) · 2025Article
- Chemical insight into pros and cons of coffees from different regions.Scientific reports · 2025Article
- Metabolomic profiling of indigenous lactic acid bacteria reveals functional traits shaping the flavor and bioactivity of Ecuadorian coffee.Frontiers in microbiology · 2025Article
- Microstructural Modification and Sorption Capacity of Green Coffee Beans.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.