TY - STD TI - Fisk ID, Massey AT: Composition for preparing a beverage or food product comprising a plurality of insoluble material bodies. WO2011153064 20110526. ID - ref1 ER - TY - JOUR AU - Steinhart, H. AU - Denker, M. AU - Parat-Wilhelms, M. AU - Drichelt, G. AU - Paucke, J. AU - Luger, A. AU - Borcherding, K. AU - Hoffmann, W. PY - 2006 DA - 2006// TI - Investigation of the retronasal flavour release during the consumption of coffee with additions of milk constituents by ‘oral breath sampling’ JO - Food Chem VL - 98 UR - https://doi.org/10.1016/j.foodchem.2005.03.034 DO - 10.1016/j.foodchem.2005.03.034 ID - Steinhart2006 ER - TY - JOUR AU - Yeretzian, C. AU - Pollien, P. AU - Jordan, A. AU - Lindinger, W. PY - 2003 DA - 2003// TI - Liquid-air partitioning of volatile compounds in coffee: dynamic measurements using proton-transfer-reaction mass spectrometry JO - Int J Mass Spectrom VL - 228 UR - https://doi.org/10.1016/S1387-3806(03)00197-0 DO - 10.1016/S1387-3806(03)00197-0 ID - Yeretzian2003 ER - TY - JOUR AU - Semmelroch, P. AU - Grosch, W. PY - 1996 DA - 1996// TI - Studies on character impact odorants of coffee brews JO - J Agric Food Chem VL - 44 UR - https://doi.org/10.1021/jf9505988 DO - 10.1021/jf9505988 ID - Semmelroch1996 ER - TY - JOUR AU - Mancha Agresti, P. D. C. AU - Franca, A. S. AU - Oliveira, L. S. AU - Augusti, R. PY - 2008 DA - 2008// TI - Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile JO - Food Chem VL - 106 UR - https://doi.org/10.1016/j.foodchem.2007.06.019 DO - 10.1016/j.foodchem.2007.06.019 ID - Mancha Agresti2008 ER - TY - JOUR AU - Da Silva, E. A. AU - Mazzafera, P. AU - Brunini, O. AU - Sakai, E. AU - Arruda, F. B. AU - Mattoso, L. H. C. AU - Carvalho, C. R. L. AU - Pires, R. C. M. PY - 2005 DA - 2005// TI - The influence of water management and environmental conditions on the chemical composition and beverage quality of coffee beans JO - Braz J Plant Phys VL - 17 UR - https://doi.org/10.1590/S1677-04202005000200006 DO - 10.1590/S1677-04202005000200006 ID - Da Silva2005 ER - TY - JOUR AU - Pawliszyn, J. AU - Risticevic, S. AU - Carasek, E. PY - 2008 DA - 2008// TI - Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee JO - Anal Chim Acta VL - 617 UR - https://doi.org/10.1016/j.aca.2008.04.009 DO - 10.1016/j.aca.2008.04.009 ID - Pawliszyn2008 ER - TY - JOUR AU - Franca, A. S. AU - Oliveira, L. S. AU - Oliveira, R. C. S. AU - Agresti, P. C. M. AU - Augusti, R. PY - 2009 DA - 2009// TI - A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment JO - J Food Eng VL - 92 UR - https://doi.org/10.1016/j.jfoodeng.2008.12.012 DO - 10.1016/j.jfoodeng.2008.12.012 ID - Franca2009 ER - TY - JOUR AU - Bhumiratana, N. AU - Adhikari, K. AU - Chambers Iv, E. PY - 2011 DA - 2011// TI - Evolution of sensory aroma attributes from coffee beans to brewed coffee JO - LWT Food Sci Technol VL - 44 UR - https://doi.org/10.1016/j.lwt.2011.07.001 DO - 10.1016/j.lwt.2011.07.001 ID - Bhumiratana2011 ER - TY - JOUR AU - Gonzalez-Rios, O. AU - Suarez-Quiroz, M. L. AU - Boulanger, R. AU - Barel, M. AU - Guyot, B. AU - Guiraud, J. -. P. AU - Schorr-Galindo, S. PY - 2007 DA - 2007// TI - Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee JO - J Food Compos Anal VL - 20 UR - https://doi.org/10.1016/j.jfca.2006.12.004 DO - 10.1016/j.jfca.2006.12.004 ID - Gonzalez-Rios2007 ER - TY - JOUR AU - Bröhan, M. AU - Huybrighs, T. AU - Wouters, C. AU - Van der Bruggen, B. PY - 2009 DA - 2009// TI - Influence of storage conditions on aroma compounds in coffee pads using static headspace GC–MS JO - Food Chem VL - 116 UR - https://doi.org/10.1016/j.foodchem.2009.02.072 DO - 10.1016/j.foodchem.2009.02.072 ID - Bröhan2009 ER - TY - JOUR AU - Fisk, I. D. AU - Gkatzionis, K. AU - Lad, M. AU - Dodd, C. E. R. AU - Gray, D. A. PY - 2009 DA - 2009// TI - Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus JO - Eur Food Res Technol VL - 228 UR - https://doi.org/10.1007/s00217-008-0970-3 DO - 10.1007/s00217-008-0970-3 ID - Fisk2009 ER - TY - JOUR AU - Budryn, G. AU - Nebesny, E. AU - Kula, J. AU - Majda, T. AU - Krysiak, W. PY - 2011 DA - 2011// TI - HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews JO - Czech J Food Sci VL - 29 ID - Budryn2011 ER - TY - JOUR AU - Cantergiani, E. AU - Brevard, H. AU - Krebs, Y. AU - Feria-Morales, A. AU - Amado, R. AU - Yeretzian, C. PY - 2001 DA - 2001// TI - Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect JO - Eur Food Res Technol VL - 212 UR - https://doi.org/10.1007/s002170100305 DO - 10.1007/s002170100305 ID - Cantergiani2001 ER - TY - CHAP AU - Holscher, W. AU - Steinhart, H. ED - George, C. PY - 1995 DA - 1995// TI - Aroma compounds in green coffee BT - Developments in Food Science. Volume 37 PB - Elsevier CY - London ID - Holscher1995 ER - TY - CHAP AU - Grosch, W. ED - Clarke, R. J. ED - Vitzthum, O. Z. PY - 2001 DA - 2001// TI - Coffee: Recent developments BT - Chemistry III: Volatile Compounds PB - Blackwell Science CY - Oxford ID - Grosch2001 ER - TY - JOUR AU - Yeretzian, C. AU - Jordan, A. AU - Lindinger, W. PY - 2003 DA - 2003// TI - Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry JO - Int J Mass Spectrom VL - 223–224 UR - https://doi.org/10.1016/S1387-3806(02)00785-6 DO - 10.1016/S1387-3806(02)00785-6 ID - Yeretzian2003 ER - TY - JOUR AU - Costa Freitas, A. M. AU - Mosca, A. I. PY - 1999 DA - 1999// TI - Coffee geographic origin—an aid to coffee differentiation JO - Food Res Int VL - 32 UR - https://doi.org/10.1016/S0963-9969(99)00132-5 DO - 10.1016/S0963-9969(99)00132-5 ID - Costa Freitas1999 ER - TY - CHAP AU - Fisk, I. D. AU - Virdie, A. AU - Kenny, J. AU - Ullrich, F. PY - 2010 DA - 2010// TI - Soluble coffee classification through rapid scanning methodologies BT - ASIC 2010; Bali PB - Association for Science and Information on Coffee CY - Bussigny ID - Fisk2010 ER - TY - JOUR AU - Risticevic, S. AU - Carasek, E. AU - Pawliszyn, J. PY - 2008 DA - 2008// TI - Headspace solid-phase microextraction–gas chromatographic–time-of-flight mass spectrometric methodology for geographical origin verification of coffee JO - Anal Chim Acta VL - 617 UR - https://doi.org/10.1016/j.aca.2008.04.009 DO - 10.1016/j.aca.2008.04.009 ID - Risticevic2008 ER - TY - JOUR AU - Zambonin, C. G. AU - Balest, L. AU - De Benedetto, G. E. AU - Palmisano, F. PY - 2005 DA - 2005// TI - Solid-phase microextraction–gas chromatography mass spectrometry and multivariate analysis for the characterization of roasted coffees JO - Talanta VL - 66 UR - https://doi.org/10.1016/j.talanta.2004.11.023 DO - 10.1016/j.talanta.2004.11.023 ID - Zambonin2005 ER - TY - JOUR AU - Korhoňová, M. AU - Hron, K. AU - Klimčíková, D. AU - Müller, L. AU - Bednář, P. AU - Barták, P. PY - 2009 DA - 2009// TI - Coffee aroma: Statistical analysis of compositional data JO - Talanta VL - 80 UR - https://doi.org/10.1016/j.talanta.2009.07.054 DO - 10.1016/j.talanta.2009.07.054 ID - Korhoňová2009 ER - TY - BOOK AU - Flament, I. PY - 2002 DA - 2002// TI - Coffee Flavour Chemistry PB - John Wiley and Sons LTD CY - Chichester ID - Flament2002 ER - TY - JOUR AU - Buttery, R. G. AU - Ling, L. C. PY - 1995 DA - 1995// TI - Volatile flavor components of corn tortillas and related products JO - J Agric Food Chem VL - 43 UR - https://doi.org/10.1021/jf00055a023 DO - 10.1021/jf00055a023 ID - Buttery1995 ER - TY - JOUR AU - Schieberle, P. AU - Hofmann, T. PY - 1997 DA - 1997// TI - Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures JO - J Agric Food Chem VL - 45 UR - https://doi.org/10.1021/jf960366o DO - 10.1021/jf960366o ID - Schieberle1997 ER - TY - JOUR AU - Semmelroch, P. AU - Grosch, W. PY - 1995 DA - 1995// TI - Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples JO - LWT Food Sci Technol VL - 28 UR - https://doi.org/10.1016/S0023-6438(95)94411-7 DO - 10.1016/S0023-6438(95)94411-7 ID - Semmelroch1995 ER - TY - JOUR AU - Mayer, F. AU - Czerny, M. AU - Grosch, W. PY - 2000 DA - 2000// TI - Sensory study of the character impact aroma compounds of a coffee beverage JO - Eur Food Res Technol VL - 211 UR - https://doi.org/10.1007/s002170000169 DO - 10.1007/s002170000169 ID - Mayer2000 ER - TY - JOUR AU - Wang, N. AU - Fu, Y. AU - Lin, L. PY - 2011 DA - 2011// TI - Feasibility study on chemometric discrimination of roasted arabica coffees by solvent extraction and fourier transform infrared spectroscopy JO - J Agric Food Chem VL - 59 UR - https://doi.org/10.1021/jf104980d DO - 10.1021/jf104980d ID - Wang2011 ER - TY - JOUR AU - Ullrich, F. AU - Grosch, W. PY - 1987 DA - 1987// TI - Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid JO - Z Lebensm Forschung A VL - 184 UR - https://doi.org/10.1007/BF01027663 DO - 10.1007/BF01027663 ID - Ullrich1987 ER - TY - CHAP AU - Fisk, I. D. PY - 2011 DA - 2011// TI - Roast and ground coffee descrimination by aroma profiling BT - 2nd European GCxGC symposium PB - Leco CY - Regensburg ID - Fisk2011 ER - TY - JOUR AU - Fisk, I. D. AU - Linforth, R. AU - Taylor, A. AU - Gray, D. PY - 2011 DA - 2011// TI - Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus) JO - Eur Food Res Technol VL - 232 UR - https://doi.org/10.1007/s00217-011-1459-z DO - 10.1007/s00217-011-1459-z ID - Fisk2011 ER -