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Processing effects on acrylamide content in roasted coffee production.
Food Chem. 2020 Jul 30;319:126550. doi: 10.1016/j.foodchem.2020.126550. Epub 2020 Mar 2.
Food Chem. 2020.
PMID: 32169765
Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile.
De Vivo A, Tricarico MC, Sarghini F.
De Vivo A, et al.
Food Res Int. 2019 Sep;123:650-661. doi: 10.1016/j.foodres.2019.05.027. Epub 2019 May 22.
Food Res Int. 2019.
PMID: 31285015
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Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee.
Genovese A, De Vivo A, Aprea A, Cristina Tricarico M, Sacchi R, Sarghini F.
Genovese A, et al. Among authors: de vivo a.
Food Chem. 2021 Nov 1;361:130037. doi: 10.1016/j.foodchem.2021.130037. Epub 2021 May 9.
Food Chem. 2021.
PMID: 34029909
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