ArticleFood science & nutrition2022
Impact of roasting on the phenolic and volatile compounds in coffee beans.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
20 citing papers in PubMed.
- Dietary Sulfur Compounds and Halitosis: Bridging Food Science, Microbial Metabolism, and Oral Health: A Comprehensive Review.Molecular nutrition & food research · 2026Review
- In Vitro Anti-infective Efficacy of Green Coffee Bean Extract against Multidrug-resistant Bacteria and in Silico Analysis for Drug-like Properties of Bioactive Compounds.Current microbiology · 2026Article
- Phenolic Composition, Antioxidant Activity and Caffeine as Chemical Markers for Differentiating PanamanianMolecules (Basel, Switzerland) · 2026Article
- Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review.Molecules (Basel, Switzerland) · 2026Review
- Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.Molecules (Basel, Switzerland) · 2026Review
- Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds.Food chemistry: X · 2026Article
- Protective Role of Coffee in Thioacetamide-induced Nephrotoxicity: A Study in Rats.Current pharmaceutical biotechnology · 2026Article
- Morpho-Physicochemical, Bioactive, and Antioxidant Profiling of PeruvianPlants (Basel, Switzerland) · 2025Article
- Impacts of Roasting Intensity and Cultivar on Date Seed Beverage Quality Traits and Volatile Compounds Using Digital Technologies.Foods (Basel, Switzerland) · 2025Article
- Bioactive Compounds, Physical Parameters and Sensory Attributes of Purple Carrot-Enriched Maize Extrudates.Foods (Basel, Switzerland) · 2025Article
- Nutrient dynamics in the berry, bean, and husk of six Coffea canephora genotypes throughout fruit maturation.Scientific reports · 2025Article
- Metabolomic Analysis of Flavour Development in Mung Bean Foods: Impact of Thermal Processing and Storage on Precursor and Volatile Compounds.Foods (Basel, Switzerland) · 2025Article
- Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup.Foods (Basel, Switzerland) · 2024Article
- Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases.Journal of agricultural and food chemistry · 2024Article
- Utilization of Spent Coffee Grounds for Bioelectricity Generation in Sediment Microbial Fuel Cells.Microorganisms · 2024Article
- Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review.Food science & nutrition · 2024Review
- Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics.Antioxidants (Basel, Switzerland) · 2023Article
- Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries.Foods (Basel, Switzerland) · 2023Article
- A Comparative Study for Nutritional and Phytochemical Profiling ofMolecules (Basel, Switzerland) · 2022Article
- Impact of roasting on the phenolic and volatile compounds in coffee beans.Food science & nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (
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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.