ArticleFood chemistry: X2024
Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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
10 citing papers in PubMed.
- Interaction Among Microbiota, Chemical Composition, and Quality Variations inFood science & nutrition · 2026Article
- Flavor modulation of fermented degummed coffee beans by ultrasound and ultra-high pressure: metabolomic and volatile profiles.Ultrasonics sonochemistry · 2026Article
- A preliminary study on the characterization of taste and odor attributes in commercial lager and ale beers using E-sensing techniques.Frontiers in nutrition · 2026Article
- 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
- Chemosensory and metabolite insights into roasted rice (Food science and biotechnology · 2025Article
- The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters.FEMS yeast research · 2025Review
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Coffee and Cardiovascular Health: A Review of Literature.Nutrients · 2024Review
- Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors.Food science and biotechnology · 2024Article
- Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee.Molecules (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
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of
Indexed as
Identifiers
What OpenQuestion holds
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.