サインイン 購読する

参考文献

このサイトの記事が立っている土台の一覧です。査読論文・規格・学位論文などを収録し、本文がそのまま読めるもの（オープンアクセス）には掲載ページへの導線を付けています。

コーヒー論文データベース / 資料

参考文献

このサイトの記事が立っている土台の一覧です。

最終更新: 2026-11-07 ／ 毎週の更新で再生成します
誌名・DOI は Crossref、オープンアクセスの判定は Unpaywall で機械照合しています。
記事で引用したもの363
登録済みで未引用550
オープンアクセス（本文が読める）255

オープンアクセスの内訳: ゴールドOA 156 ／ ハイブリッドOA 39 ／ ブロンズOA 20 ／ グリーンOA 40。ゴールド=掲載誌全体がOA、ハイブリッド=購読誌のうちこの論文だけがOA、ブロンズ=出版社が無料公開しているが再利用の許諾表示がないもの、グリーン=著者版がリポジトリで読めるもの。

論点から探す

文献のキーではなく、知りたいことから入るための索引です。論点を開くと、その論点を扱った記事と、記事が根拠に引いた文献が出ます。文献名を押すと下の一覧の該当行へ飛びます。

よくある問いには、解説つきのよくあるご質問があります。

焙煎の化学 — メイラード反応・褐変・甘さと苦味　記事 5本 ／ 文献 77件（うちOA 24件）
この論点でよく使われる言葉: メイラード反応 ／ 140℃ ／ 褐変 ／ メラノイジン ／ 焙煎色 ／ 甘さ ／ 苦味 ／ クロロゲン酸 ／ 収斂味 ／ 深煎り
文献: Ali2025 Alimentarium-TheMaillard Alstrup2020 Baggenstoss2008 Batali2022 Bekedam2006 Bekedam2008a Bichlmaier2024 Blumberg2010 Bohm2023 Borrelli2002 Calvino1990 Calvino1993 Casal2000 Choo2017 Clarke1985 CoffeeScienceFoundation-SweetnessCoffee Cordoba-HowSweet Cordoba2021 Czerny1999 Czerny2008 Daglia2007 DeMarco2011 Delompre2019 Delompre2022 Dorfner2003 Farah2005 Farah2006a Foods2025-Maillard Frank2006 Frank2006a Frank2007 Fujimoto2020 Gao2021 Ginz2000 Giuliano2026 Gniechwitz2008a Iswaldi2026 Junge2022 Kaur2026 Kraehenbuehl2016 Kwon2021 Labuza1977 Lang2008 Lawless1979 Liguori2024 Linne2023 Linne2025 Naish1993 Nakabayashi1977 Nunes2007 OSU-FREC2026 Opitz2017 Pangborn1961 Poisson2009 Poisson2018 Poisson2019 Prescott2001 RayoMendez2025 Ripper2020 Rune2023 SCA-SensoryCuppingHandbook SCA103-2024 SCA104-2024 SCAA-CuppingProtocols2015 Sacchetti2015 Shi2024 Sittipod2019 Smrke2013 Stark2005 Stark2006 Taguchi1985 Trugo1984 Wang2024 Wei2025 Yaylayan1999 Yeager2021
熱の入り方と焙煎プロファイル — RoR・DTR・豆温度　記事 4本 ／ 文献 76件（うちOA 29件）
この論点でよく使われる言葉: RoR ／ DTR ／ 焙煎プロファイル ／ 豆温度 ／ プローブ ／ 蓄熱 ／ 予熱 ／ 活性化エネルギー ／ 焙煎モデル
文献: Agtron-E20CPIII Agtron-MBasicII AillioDocs-Glossary AlShemmeri2024 AlShemmeri2024a AlonsoTorres2013 Alstrup2020 AnokyeBempah2024 Awwad2021 Baggenstoss2008 Baggenstoss2008a BaristaHustle-HTRTemperature BaristaHustle-RS103 Basile2009 Bolka2020 Bruno2026 BustosVanegas2025 Chindapan2021 Cremer2000 Fabbri2011 Fadai2017 Fadai2018 Fadhil2023 Fadhil2025 Frisullo2012b Geiger2005 Giacalone2019 Hecimovic2011 Hernandez2007 Hong2024 Hoos2019 Huang1989 Huang2017 Jorge2003 Kelly2014 Kelly2017 Kornman-RateRise Kornman2021 Liang2014 Liang2016 Linne2025 Ludwig2014 Luther2023 Machado2026 Machanik2012 Mehaya2020 Munchow2020 Munchow2023 Oliveros2017 Perrone2010 Pittia2011 Puntuwanit2025 Raemy1981 Raemy1982 Rahayuningtyas2023 Rao2005 Rao2014 Rao2016 SCAA-RoastLevelCupping2015 Sacchetti2015 Sarnes2007 Schenker2000 Schwartzberg2002 Schwartzberg2013 Schwartzberg2020-Slides Siebald2024 Singh1997 Smrke2018 Splichal2024 Strezov2005 Susilawati2023 Wang2014 Wang2014a Wang2014b Wilson2016 Yu2020
生豆と欠点 — 水分・密度・精製・欠点豆・焙煎欠陥　記事 3本 ／ 文献 64件（うちOA 27件）
この論点でよく使われる言葉: 生豆 ／ 水分値 ／ 密度 ／ 精製 ／ 欠点豆 ／ ゼロトレランス ／ クエーカー ／ ベイクド ／ スコーチ
文献: AlShemmeri2024a Alstrup2020 Anastacio2023 AnokyeBempah2024 AnokyeBempah2025 Antezana2023 Avallone2001 Baggenstoss2007 Baggenstoss2008 BaristaHustle-Conductionand Batali2020 Bruyn2016 Campos2022 Caporaso2018 Carvalho2023 CoffeeScienceFoundation2025 Czerny2008 Deliza2006 Fadai2017 Foods2024-454 Franca2005 Frisullo2012 Frost2020 Giacalone2019 Gloss2014 Goncalves2006 Gonzalez2021 GreenCoffeeCollective-Scorchingand Hernandez2007 ITC2021 Iaccheri2015 KeffaCoffee-DensityScreen Leffingwell1991 Liang2021 Loring-AvoidingCoffee MTPakCoffee-WhatAre MTPakCoffee2021a MTPakCoffee2026 Molecules2022-RoastDefects Montavon2003 Moon2024 Nagaraju2010 Nakabayashi1986 Nedomova2013 PerfectDailyGrind-RoastDefects PerfectDailyGrind2017 Pittia2001 Pittia2007 Polakova2022 Rabelo2021 Rao2014 Rao2018 Rao2021 Rao2024 Saath2010 Semmelroch1996 Sualeh2014 Sudaryanto2020 Tarzia2010b Varady2026 Vasileiou2026 Widyotomo2006 Xu2023 Yang2016
焙煎の全体像 — 何が確かで、何が争点か　記事 1本 ／ 文献 34件（うちOA 10件）
この論点でよく使われる言葉: 焙煎 科学 ／ 焙煎 論文 ／ 焙煎 根拠 ／ 焙煎 まとめ
濃度と収率 — TDS・抽出収率・ブリューイングコントロールチャート　記事 1本 ／ 文献 18件（うちOA 5件）
記事: 濃度と収率抽出
この論点でよく使われる言葉: TDS ／ 抽出収率 ／ 収率 ／ 濃度 ／ ブリューイングコントロールチャート ／ BCC ／ 屈折計
粒度・微粉・器具 — 挽き目が動かしているもの　記事 2本 ／ 文献 43件（うちOA 10件）
この論点でよく使われる言葉: 粒度 ／ 挽き目 ／ 微粉 ／ 粒度分布 ／ グラインダー ／ ミル ／ ドリッパー ／ エスプレッソ
湯温・攪拌・方式 — 透過式と浸漬式、不均一な流れ　記事 4本 ／ 文献 70件（うちOA 28件）
この論点でよく使われる言葉: 湯温 ／ 93℃ ／ 攪拌 ／ かき混ぜ ／ 浸漬式 ／ 透過式 ／ チャネリング ／ 不均一抽出 ／ 接触時間
文献: Albanese2009 Andueza2003 Astill2001 BaristaHustle-SteepAndRelease BaristaHustleJapan-Switch Batali2020 Batali2020a Batali2021 Batali2022 Cameron2020 CastanedaRodriguez2020 CliveCoffee-PuckScreens Cordoba2019 Cordoba2021 Corrochano2015 Corrochano2015b Ellero2019 Fasano1992 Fasano2000 Foster2025 Frost2020 Fuller2017 Gagne2019 Gagne2020b Gagne2021 Gagne2021a Joshi2015 Kuhn2017 Lee1992 Lee2023 Liang2021 Liang2023 Liang2023a Liang2024 Liu2024 Maille2024 McKeonAloe2023 Mestdagh2014 Mo2021 Mo2022 Mo2023 Moroney2015 Moroney2019 Park2025 PennToday2025 Pereira2019 PocketScience2024 Portela2020 Price1985 Rao2020 SCA-BrewingHandbook SCA102-2024 Salamanca2017 Santanatoglia2024 Schmieder2023 Seninde2020 Severini2016 Spiro1984 Splichal2024 SquareMile-RedBrick Vezzulli2022 Wadsworth2026 Wang2019 Wang2023 Wang2025a Waszkiewicz2026 Wensma2026 Yao2017 Yeager2022 Zhai2022
水とミネラル — 硬度・アルカリ度・SCA の水質規格　記事 2本 ／ 文献 29件（うちOA 10件）
この論点でよく使われる言葉: 硬度 ／ 軟水 ／ 水質 ／ ミネラル ／ カルシウム ／ マグネシウム ／ 重炭酸 ／ アルカリ度 ／ SCA 水
味の感じ方 — 濃度と知覚のあいだ　記事 2本 ／ 文献 38件（うちOA 19件）
この論点でよく使われる言葉: 苦味 ／ 渋み ／ 収斂味 ／ カフェイン 苦味 ／ 官能評価 ／ マトリックス効果
抽出の全体像 — 何が確かで、何を取り下げたか　記事 1本 ／ 文献 32件（うちOA 17件）
この論点でよく使われる言葉: 抽出 科学 ／ 抽出 論文 ／ コーヒー 抽出 根拠 ／ 抽出 まとめ

まだ記事にしていないトピックの文献は、この索引には出てきません。

チェックを入れると、本文が読めるものだけに絞り込めます。
「引用記事」に付いている焙煎抽出 は、その記事が有料プランであることを示します。

A. 記事で引用した文献（363件）（うちオープンアクセス 127件）

公開中の記事25本が実際に根拠として引いたものです。どの記事が引いたかを各行に添えました。

  1. Linne2023　Linne, B.M.; Tello, E.; Simons, C.T.; Peterson, D.G. (2023)「Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation」 Food Research International 172, 113167. doi:10.1016/j.foodres.2023.113167
    一次論文
  2. Schwartzberg2020-Slides　Schwartzberg, H. (2020)「Roasting Chemistry and Profile Roasting」
    専門家発信
  3. Chindapan2021　Chindapan, N.; Puangngoen, C.; Devahastin, S. (2021)「Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam」 International Journal of Food Science & Technology 56(8), 3814-3825. doi:10.1111/ijfs.14997
    一次論文
  4. Anastacio2023　Anastácio et al. (2023)「Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage」 European Food Research and Technology 249(2), 327-339. doi:10.1007/s00217-022-04118-4
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎
  5. Schwartzberg2002　Schwartzberg, H.G. (2002)「Modeling Bean Heating during Batch Roasting of Coffee Beans (Chapter 52 in: Engineering and Food for the 21st Century, CRC Press)」 Engineering and Food for the 21st Century（CRC Press）. doi:10.1201/9781420010169.ch52
    書籍
  6. Cordoba-HowSweet　Cordoba, N.; Peterson, D.; Giuliano, P.「How Sweet Coffee Tastes! Towards an Understanding of Coffee Sweetness」
    業界団体
  7. Bekedam2006　Bekedam, E.K.; Schols, H.A.; van Boekel, M.A.J.S.; Smit, G. (2006)「High Molecular Weight Melanoidins from Coffee Brew」 Journal of Agricultural and Food Chemistry 54(20), 7658-7666. doi:10.1021/jf0615449 グリーンOA 本文
    一次論文
    引用記事: 焙煎色とメラノイジン焙煎
  8. Rao2021　Scott Rao (2021)「The Flick updated for 2021」
    専門家発信
    引用記事: 焙煎欠陥をどう測るか焙煎
  9. Liang2021　Liang, J., Chan, K.C., Ristenpart, W.D. (2021)「An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee (Sci. Rep. 11, 6904)」 Scientific Reports 11(1). doi:10.1038/s41598-021-85787-1 ゴールドOA・cc-by 本文
    一次論文
  10. Liang2014　Liang, N.; Kitts, D.D. (2014)「Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action」 Molecules 19(11), 19180-19208. doi:10.3390/molecules191119180 ゴールドOA・cc-by 本文
    レビュー
  11. Raemy1982　Raemy, A. & Lambelet, P. (1982)「A Calorimetric Study of Self-Heating in Coffee and Chicory」 International Journal of Food Science and Technology 17(4), 451-460. doi:10.1111/j.1365-2621.1982.tb00200.x
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  12. Rabelo2021　Rabelo, M. H. S.; Borém, F. M. et al. (2021)「Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees」 Food Chemistry 342, 128304. doi:10.1016/j.foodchem.2020.128304 ブロンズOA 本文
    一次論文
  13. AlShemmeri2025　Al-Shemmeri, M.; Fryer, P. J.; Farr, R.; Lopez-Quiroga, E. (2025)「Batch-Scale Simulation of Heat and Mass Transfer of Coffee Roasting in Spouted Bed Roasters.」 Beverages 11(6), 162. doi:10.3390/beverages11060162 ゴールドOA・cc-by 本文
    一次論文
  14. Choo2017　Choo, E.; Picket, B.; Dando, R. (2017)「Caffeine May Reduce Perceived Sweet Taste in Humans, Supporting Evidence That Adenosine Receptors Modulate Taste」 Journal of Food Science 82(9), 2177-2182. doi:10.1111/1750-3841.13836
    一次論文
  15. Hernandez2007　Hernández, J.A.; Heyd, B.; Irles, C.; Valdovinos, B.; Trystram, G. (2007)「Analysis of the heat and mass transfer during coffee batch roasting.」 Journal of Food Engineering 78(4), 1141-1148. doi:10.1016/j.jfoodeng.2005.12.041
    一次論文
  16. Linne2025　Linne, B.M., Tello, E., Simons, C.T., Peterson, D.G. (2025)「Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency」 Food & Function 16(7), 2870-2880. doi:10.1039/d4fo04934a ハイブリッドOA・cc-by-nc 本文
    一次論文
  17. Geiger2005　Geiger, R.; Perren, R.; Kuenzli, R.; Escher, F. (2005)「Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans」 Journal of Food Science 70(2). doi:10.1111/j.1365-2621.2005.tb07084.x
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  18. Huang1989　Huang, T.-C.; Bruechert, L.J.; Ho, C.-T. (1989)「Kinetics of Pyrazine Formation in Amino Acid-Glucose Systems」 Journal of Food Science 54(6), 1611-1614. doi:10.1111/j.1365-2621.1989.tb05172.x
    一次論文
  19. MTPakCoffee-WhatAre　MTPak Coffee (2021)「What Are Coffee Roast Defects」
    その他二次
    引用記事: 焙煎欠陥をどう測るか焙煎
  20. Liang2016　Liang, N.; Kitts, D.D. (2016)「Role of Chlorogenic Acids in Controlling Oxidative and Inflammatory Stress Conditions」 Nutrients 8(1), 16. doi:10.3390/nu8010016 ゴールドOA・cc-by 本文
    レビュー
  21. Nedomova2013　Nedomová, Š.; Trnka, J.; Stoklasová, P.; Buchar, J. (2013)「Strength of coffee beans under static and dynamic loading」 Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 61(3), 743-749. doi:10.11118/actaun201361030743 ゴールドOA・cc-by-nc-nd 本文
    一次論文
    引用記事: 生豆が決めていること焙煎
  22. Frank2006　Frank, O.; Zehentbauer, G.; Hofmann, T. (2006)「Screening and Identification of Bitter Compounds in Roasted Coffee Brew by Taste Dilution Analysis」 Developments in Food Science 165-168. doi:10.1016/S0167-4501(06)80039-7
    書籍
    引用記事: 苦味と収斂味の化学焙煎
  23. Bolka2020　Bolka, M.; Emire, S. (2020)「Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans」 Food Science & Nutrition 8(11), 6120-6130. doi:10.1002/fsn3.1904 ハイブリッドOA・cc-by 本文
    一次論文
  24. Caporaso2018　Caporaso et al. (2018)「Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS」 Food Research International 108, 628-640. doi:10.1016/j.foodres.2018.03.077 ハイブリッドOA・cc-by 本文
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎
  25. KeffaCoffee-DensityScreen　Keffa Coffee「Density & Screen Size」
    専門家発信
    引用記事: 生豆が決めていること焙煎
  26. Huang2017　Huang, Y.; Tippmann, J.; Becker, T. (2017)「A Kinetic Study on the Formation of 2- and 3-Methylbutanal」 Journal of Food Process Engineering 40(2). doi:10.1111/jfpe.12375
    一次論文
  27. AillioDocs-Glossary　Aillio「Roasting Glossary」 Aillio Docs.
    メーカー
    引用記事: 豆に熱はどう入るか焙煎
  28. AlonsoTorres2013　Alonso-Torres, B.; Hernández-Pérez, J.A.; Sierra-Espinoza, F.; Schenker, S.; Yeretzian, C. (2013)「Modeling and Validation of Heat and Mass Transfer in Individual Coffee Beans during the Coffee Roasting Process Using Computational Fluid Dynamics (CFD).」 CHIMIA 67(4), 291. doi:10.2533/chimia.2013.291 ゴールドOA・cc-by-nc 本文
    一次論文
    引用記事: 焙煎を式で読む焙煎
  29. Basile2009　Basile, M. & Kikic, I. (2009) (2009)「A Lumped Specific Heat Capacity Approach for Predicting the Non-stationary Thermal Profile of Coffee During Roasting.」 Chemical and Biochemical Engineering Quarterly.
    一次論文
  30. Leffingwell1991　Leffingwell & Leffingwell (1991)「GRAS Flavor Chemicals — Detection Thresholds」
    業界団体
    引用記事: 焙煎欠陥をどう測るか焙煎
  31. Sudaryanto2020　Sudaryanto, A.; Hidayat, D. D.; Indriati, A.; Intan K, S.; Karim, M. A. (2020)「Changes of Mechanical Properties and Color from Arabica Coffee Cherry to Green Bean」 International Journal of Emerging Trends in Engineering Research 8(7), 4840-4844. doi:10.30534/ijeter/2020/123882020 ブロンズOA
    一次論文
    引用記事: 生豆が決めていること焙煎
  32. Naish1993　Naish, M.; Clifford, M.N.; Birch, G.G. (1993)「Sensory astringency of 5-O-caffeoylquinic acid, tannic acid and grape-seed tannin by a time-intensity procedure」 Journal of the Science of Food and Agriculture 61(1), 57-64. doi:10.1002/jsfa.2740610110
    一次論文
    引用記事: 苦味と収斂味の化学焙煎
  33. Blumberg2010　Blumberg, S.; Frank, O.; Hofmann, T. (2010)「Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee Brew.」 Journal of Agricultural and Food Chemistry 58(6), 3720-3728. doi:10.1021/jf9044606
    一次論文
  34. BaristaHustle-Conductionand　Barista Hustle「Conduction and Convection in Roasting」
    専門家発信
    引用記事: 焙煎欠陥をどう測るか焙煎
  35. Franca2005　Franca, A.S.; Oliveira, L.S.; Mendonça, J.C.F. & Silva, X.A. (2005)「Physical and chemical attributes of defective crude and roasted coffee beans」 Food Chemistry 90(1-2), 89-94. doi:10.1016/j.foodchem.2004.03.028
    一次論文
  36. Rao2018　Scott Rao (2018)「What is Baked Coffee? (MOST PROS DON'T KNOW!)」
    専門家発信
    引用記事: 焙煎欠陥をどう測るか焙煎
  37. Foods2024-454　Rocha, R. A. R., da Cruz, M. A. D., Silva, L. C. F., Costa, G. X. R., Amaral, L. R., Bertarini, P. L. L., et al. (2024)「Foods 2024, 13(3), 454」 Foods 13(3), 454. doi:10.3390/foods13030454 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 生豆が決めていること焙煎
  38. Frank2007　Frank, O.; Blumberg, S.; Kunert, C.; Zehentbauer, G.; Hofmann, T. (2007)「Structure Determination and Sensory Analysis of Bitter-Tasting 4-Vinylcatechol Oligomers and Their Identification in Roasted Coffee by Means of LC-MS/MS」 Journal of Agricultural and Food Chemistry 55(5), 1945-1954. doi:10.1021/jf0632280
    一次論文
  39. Strezov2005　Strezov, V.; Evans, T.J. (2005)「Thermal Analysis of the Reactions and Kinetics of Green Coffee During Roasting.」 International Journal of Food Properties 8(1), 101-111. doi:10.1081/JFP-200048060 ブロンズOA 本文
    一次論文
  40. Moon2024　Aung Moon et al. (2024)「Influence of Post-Harvest Processing and Drying Techniques on Physicochemical Properties of Thai Arabica Coffee」 AgriEngineering 6(3), 2198-2213. doi:10.3390/agriengineering6030129 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 生豆が決めていること焙煎
  41. AnokyeBempah2025　Anokye-Bempah, L. et al. (2025)「A universal color curve for roasted arabica coffee」 Scientific Reports 15(1). doi:10.1038/s41598-025-06601-w ゴールドOA・cc-by 本文
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎
  42. AlShemmeri2024a　Al-Shemmeri, M. (2024)「A data driven approach to process & product simulations of coffee roasting」 EngD thesis, University of Birmingham.
    学位論文
  43. Fadai2017　Fadai, N.T.; Melrose, J.; Please, C.P.; Schulman, A.; Van Gorder, R.A. (2017)「A heat and mass transfer study of coffee bean roasting.」 International Journal of Heat and Mass Transfer 104, 787-799. doi:10.1016/j.ijheatmasstransfer.2016.08.083 グリーンOA・cc-by 本文
    一次論文
  44. Rao2014　Scott Rao (2014)「The Coffee Roaster's Companion.」 The Coffee Roaster's Companion（単行本）.
    書籍
  45. Labuza1977　Labuza, T.P. (1977)「The Physical Aspects with Respect to Water and Non-Enzymatic Browning」 Advances in Experimental Medicine and Biology 379-418. doi:10.1007/978-1-4757-9113-6_25
    レビュー
    引用記事: 反応はいつ始まるのか焙煎
  46. Frost2020　Frost, S.C.; Ristenpart, W.D.; Guinard, J.-X. (2020)「Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee.」 Journal of Food Science 85(8), 2530-2543. doi:10.1111/1750-3841.15326
    一次論文
  47. Pittia2007　Pittia, P.; Nicoli, M.C. & Sacchetti, G. (2007)「Effect of moisture and water activity on textural properties of raw and roasted coffee beans」 Journal of Texture Studies 38(1), 116-134. doi:10.1111/j.1745-4603.2007.00089.x
    一次論文
  48. Avallone2001　Avallone, S. et al. (2001)「Fate of Mucilage Cell Wall Polysaccharides during Coffee Fermentation」 Journal of Agricultural and Food Chemistry 49(11), 5556-5559. doi:10.1021/jf010510s
    一次論文
    引用記事: 生豆が決めていること焙煎
  49. Schenker2000　Schenker, S.; Handschin, S.; Frey, B.; Perren, R.; Escher, F. (2000)「Pore Structure of Coffee Beans Affected by Roasting Conditions.」 Journal of Food Science 65(3), 452-457. doi:10.1111/j.1365-2621.2000.tb16026.x
    一次論文
  50. Loring-AvoidingCoffee　Loring (2021)「Avoiding Coffee Roast Defects」
    その他二次
    引用記事: 焙煎欠陥をどう測るか焙煎
  51. Mo2023　Mo, C.; Johnston, R.; Navarini, L.; Suggi Liverani, F.; Ellero, M. (2023)「Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations」 Scientific Reports 13(1). doi:10.1038/s41598-023-42380-y ゴールドOA・cc-by 本文
    一次論文
  52. Demirel2026　Boğa Demirel T, Topaloğlu Günan K, Çakmak Kavsara S, Yabancı AF (2026)「Kahve Demlemede Suyun Kimyasal Bileşiminin Ekstraksiyon ve Duyusal Profil Üzerindeki Etkisi」 Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi 40(1), 63-75. doi:10.20479/bursauludagziraat.1725604 ゴールドOA 本文
    一次論文
  53. GuevaraBarreto2005　Guevara-Barreto, R. A.; Castaño-Castrillón, J. J. (2005)「Caracterización granulométrica del café colombiano tostado y molido」 Cenicafé 56(1), 5-18.
    一次論文
  54. Joshi2015　Joshi, B. S.; Farakte, R. A.; Yadav, G. U.; Patwardhan, A. W.; Singh, G. (2015)「Swelling kinetics of tea in hot water」 Journal of Food Science and Technology 53(1), 315-325. doi:10.1007/s13197-015-2023-9
    一次論文
  55. Lawless1979　Lawless, H. T. (1979)「Evidence for neural inhibition in bittersweet taste mixtures」 Journal of Comparative and Physiological Psychology 93(3), 538-547. doi:10.1037/h0077582
    一次論文
  56. Calvino1993　Calviño, A. M.; García-Medina, M. R.; Cometto-Muñiz, J. E.; Rodríguez, M. B. (1993)「Perception of sweetness and bitterness in different vehicles」 Perception & Psychophysics 54(6), 751-758. doi:10.3758/BF03211799
    一次論文
  57. RayoMendez2025　Rayo-Mendez LM, Kinzer C, McMahon J, Nguyen M, Harris GK (2025)「Coffee Roast Level, Timing, and Carbohydrate Source Affect Peak Blood Glucose and AUC Values in a Randomized Pilot Clinical Trial」 Journal of Nutrition and Metabolism 2025, Article ID 4174563, 17 pages. doi:10.1155/jnme/4174563
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  58. Gloess2013　Gloess, A. N., Schönbächler, B., Klopprogge, B., D'Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., Yeretzian, C. (2013)「Comparison of nine common coffee extraction methods: instrumental and sensory analysis」 European Food Research and Technology 236, 607-627. doi:10.1007/s00217-013-1917-x グリーンOA
    一次論文
  59. SCAA-RoastLevelCupping2015　SCAA Standards Committee (2015)「Roast Level for Cupping (SCAA Standard, Category: Cupping, v.07_13_2015)」 規格(販売店 Essential Utensil のサイトに置かれた複製で閲覧).
    規格
    引用記事: RoR と DTR焙煎
  60. Wang2025a　Wang, Z.; Zhou, Y.; Zong, Y.; Wu, J.; Lao, F. (2025)「Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew」 Foods 14(16), 2840. doi:10.3390/foods14162840
    一次論文
    引用記事: 透過式と浸漬式抽出
  61. Giuliano2026　Peter Giuliano(SCA "Coffee Decoded") (2026)「Coffee Decoded: Can We Smell Sweetness?」
    業界団体
  62. Luther2023　Luther, M. et al. (2023)「Understanding Roast Color」
    メーカー
    引用記事: RoR と DTR焙煎
  63. Ludwig2014　Ludwig, I.A.; Mena, P.; Calani, L.; Cid, C.; Del Rio, D.; Lean, M.E.J.; Crozier, A. (2014)「Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?」 Food & Function 5(8), 1718-1726. doi:10.1039/c4fo00290c ハイブリッドOA・cc-by 本文
    一次論文
  64. Kornman-RateRise　Chris Kornman (Royal Coffee / The Crown) (2023)「Rate of Rise – Where Do You Stand?」
    専門家発信
    引用記事: RoR と DTR焙煎
  65. Raemy1981　Raemy, A. (1981)「Differential Thermal Analysis and Heat Flow Calorimetry of Coffee and Chicory Products」 Thermochimica Acta 43(2), 229-236. doi:10.1016/0040-6031(81)80013-5
    一次論文
  66. AnokyeBempah2024　Anokye-Bempah, L. et al. (2024)「The effect of roast profiles on the dynamics of titratable acidity during coffee roasting」 Scientific Reports 14(1). doi:10.1038/s41598-024-57256-y ゴールドOA・cc-by 本文
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎 ／ RoR と DTR焙煎
  67. Foods2025-Maillard　Foods (MDPI) 2025, 14(11), 1881 (2025)「Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications」 Foods 14(11), 1881. doi:10.3390/foods14111881 ゴールドOA・cc-by 本文
    レビュー
  68. Schwartzberg2013　Schwartzberg, H.G. (2013)「Batch Coffee Roasting; Roasting Energy Use; Reducing That Use (In: Advances in Food Process Engineering Research and Applications, Springer)」 Advances in Food Process Engineering Research and Applications（Springer）.
    書籍
    引用記事: 豆に熱はどう入るか焙煎
  69. Yu2020　Yu, H., Zhong, Q., Xie, Y., Guo, Y., Cheng, Y., Yao, W. (2020)「Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine」 Food Chemistry 317, 126458. doi:10.1016/j.foodchem.2020.126458
    一次論文
  70. Fabbri2011　Fabbri, A.; Cevoli, C.; Alessandrini, L.; Romani, S. (2011)「Numerical modeling of heat and mass transfer during coffee roasting process.」 Journal of Food Engineering 105(2), 264-269. doi:10.1016/j.jfoodeng.2011.02.030
    一次論文
    引用記事: 焙煎を式で読む焙煎
  71. Wilson2016　Wilson, N. (2016)「Development Time Ratio Considered Harmful」
    専門家発信
    引用記事: RoR と DTR焙煎
  72. Oliveros2017　Oliveros, N.O.; Hernández, J.A.; Sierra-Espinosa, F.Z.; Guardián-Tapia, R.; Pliego-Solórzano, R. (2017)「Experimental study of dynamic porosity and its effects on simulation of the coffee beans roasting.」 Journal of Food Engineering 199, 100-112. doi:10.1016/j.jfoodeng.2016.12.012
    一次論文
    引用記事: 焙煎を式で読む焙煎
  73. Alimentarium-TheMaillard　Alimentarium「The Maillard reaction」
    その他二次
    引用記事: 反応はいつ始まるのか焙煎
  74. Yang2016　Yang et al. (2016)「Determination of volatile marker compounds of common coffee roast defects」 Food Chemistry 211, 206-214. doi:10.1016/j.foodchem.2016.04.124 ハイブリッドOA・cc-by 本文
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎
  75. Cremer2000　Cremer, D.R.; Eichner, K. (2000)「The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders」 Food Chemistry 71(1), 37-43. doi:10.1016/S0308-8146(00)00122-9
    一次論文
  76. Baggenstoss2008　Baggenstoss, J. (2008)「Coffee Roasting and Quenching Technology — Formation and Stability of Aroma Compounds(Diss. ETH No. 17696, ETH Zürich)」 doi:10.3929/ethz-a-005666902
    学位論文
  77. Junge2022　Junge, J.Y.; Mielby, L.A.; Kidmose, U. (2022)「Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water」 Beverages 8(2), 32. doi:10.3390/beverages8020032 ゴールドOA・cc-by 本文
    一次論文
  78. Czerny2008　Czerny et al. (2008)「Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions」 European Food Research and Technology 228(2), 265-273. doi:10.1007/s00217-008-0931-x
    一次論文
  79. Molecules2022-RoastDefects　Rusinek, R., Dobrzański, B., Oniszczuk, A., Gawrysiak-Witulska, M., Siger, A., Karami, H., et al. (2022)「How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile」 Molecules 27(23), 8530. doi:10.3390/molecules27238530 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎
  80. Wang2024　Wang, S.; Smyth, H.E.; Olarte Mantilla, S.M.; Stokes, J.R.; Smith, P.A. (2024)「Astringency and its sub-qualities — a review of astringency mechanisms and methods for measuring saliva lubrication」 Chemical Senses 49. doi:10.1093/chemse/bjae016
    レビュー
    引用記事: 苦味と収斂味の化学焙煎
  81. Kwon2021　Kwon, J.; Ahn, H.; Lee, K.-G. (2021)「Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods」 Food Chemistry 343, 128525. doi:10.1016/j.foodchem.2020.128525
    一次論文
  82. PerfectDailyGrind-RoastDefects　Perfect Daily Grind (2020)「Roast Defects in Coffee」
    その他二次
    引用記事: 焙煎欠陥をどう測るか焙煎
  83. Calvino1990　Calviño, A.M.; García-Medina, M.R.; Cometto-Muñiz, J.E. (1990)「Interactions in caffeine–sucrose and coffee–sucrose mixtures: evidence of taste and flavor suppression」 Chemical Senses 15(5), 505-519. doi:10.1093/chemse/15.5.505
    一次論文
  84. AlShemmeri2024　Al-Shemmeri, M.; Fryer, P.; Farr, R.; Lopez-Quiroga, E. (2024)「Development of coffee bean porosity and thermophysical properties during roasting.」 Journal of Food Engineering 378, 112096. doi:10.1016/j.jfoodeng.2024.112096 ハイブリッドOA・cc-by 本文
    一次論文
  85. Rune2023　Rune, C. J. B.; Giacalone, D.; Steen, I.; Münchow, M.; Duelund, L.; Clausen, M. P. (2023)「Acids in brewed coffees: Chemical composition and sensory threshold」 Current Research in Food Science 6, 100485. doi:10.1016/j.crfs.2023.100485 ゴールドOA・cc-by 本文
    一次論文
  86. CoffeeScienceFoundation2025　Coffee Science Foundation / SCA (2025)「Grounding Green Grading」
    業界団体
  87. Frisullo2012　Frisullo, P.; Laverse, J.; Barnabà, M.; Navarini, L.; Del Nobile, M.A. (2012)「Coffee beans microstructural changes induced by cultivation processing: An X-ray microtomographic investigation.」 Journal of Food Engineering 109(1), 175-181. doi:10.1016/j.jfoodeng.2011.09.015
    一次論文
    引用記事: 生豆が決めていること焙煎
  88. Munchow2023　Münchow, M.(CoffeeMind) (2023)「Why Rate of Rise is a Bad Reference Point」
    専門家発信
    引用記事: RoR と DTR焙煎
  89. PerfectDailyGrind2017　Perfect Daily Grind (2017)「Why Is Green Bean Moisture Content Important?」
    ニュース
    引用記事: 生豆が決めていること焙煎
  90. Rao2016　Scott Rao (2016)「Development Time Ratio」
    専門家発信
    引用記事: RoR と DTR焙煎
  91. BustosVanegas2025　Bustos-Vanegas, J.D.; Martins, M.A.; Corrêa, P.C.; Baptestini, F.M.; de Oliveira, G.H.H. (2025)「Modeling and simulation of coffee bean heating during roasting: effect of heat generation」 Frontiers in Food Science and Technology 5. doi:10.3389/frfst.2025.1603783 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 焙煎を式で読む焙煎
  92. GreenCoffeeCollective-Scorchingand　Green Coffee Collective (2026)「Scorching and Tipping」
    その他二次
    引用記事: 焙煎欠陥をどう測るか焙煎
  93. BaristaHustle-HTRTemperature　Barista Hustle「HTR 1.06 Temperature Probes」
    専門家発信
    引用記事: 豆に熱はどう入るか焙煎
  94. Alstrup2020　Alstrup, J.; Petersen, M.A.; Larsen, F.H.; Münchow, M. (2020)「The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC–MS」 Beverages 6(4), 70. doi:10.3390/beverages6040070 ゴールドOA・cc-by 本文
    一次論文
  95. Nunes2007　Nunes, F.M.; Coimbra, M.A. (2007)「Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast」 Journal of Agricultural and Food Chemistry 55(10), 3967-3977. doi:10.1021/jf063735h
    一次論文
  96. MTPakCoffee2021a　MTPak Coffee (2021)「Controlling charge temperature」
    専門家発信
    引用記事: 生豆が決めていること焙煎
  97. Antezana2023　Antezana et al. (2023)「Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality」 Coffee Science 18, 1-10. doi:10.25186/.v18i.2111 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 生豆が決めていること焙煎
  98. Batali2020a　Batali, M.E.; Frost, S.C.; Lebrilla, C.B.; Ristenpart, W.D.; Guinard, J.-X. (2020)「Sensory and Monosaccharide Analysis of Drip Brew Coffee Fractions versus Brewing Time」 Journal of the Science of Food and Agriculture 100(7), 2953-2962. doi:10.1002/jsfa.10323
    一次論文
  99. Gonzalez2021　Juárez González, T.; Maldonado Astudillo, Y. I.; González Mateos, R.; Ramírez Sucre, M. O.; Álvarez Fitz, P.; Salazar, R. (2021)「Caracterización fisicoquímica y sensorial de café de la montaña de Guerrero」 Revista Mexicana de Ciencias Agrícolas 12(6), 1057-1069. doi:10.29312/remexca.v12i6.2773 ゴールドOA・cc-by-nc
    一次論文
    引用記事: 生豆が決めていること焙煎
  100. Munchow2020　Münchow, M.; Alstrup, J.; Steen, I.; Giacalone, D. (2020)「Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation」 Beverages 6(2), 29. doi:10.3390/beverages6020029 ゴールドOA・cc-by 本文
    一次論文
    引用記事: RoR と DTR焙煎
  101. Puntuwanit2025　Puntuwanit, K.; Maneechot, P.; Suriwong, T. et al. (2025)「Evaluation of far infrared technology in coffee roasting for improved heat dynamics energy efficiency and sensory assessment」 Journal of Food Measurement and Characterization 19(7), 5103-5116. doi:10.1007/s11694-025-03321-7
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  102. Clarke1985　Clarke, R.J.; Macrae, R. (eds.) (1985)「Coffee: Volume 1, Chemistry」 doi:10.1007/978-94-009-4948-5
    書籍
  103. Mehaya2020　Mehaya, F.M.; Mohammad, A.A. (2020)「Thermostability of bioactive compounds during roasting process of coffee beans.」 Heliyon 6(11), e05508. doi:10.1016/j.heliyon.2020.e05508 ゴールドOA・cc-by-nc-nd 本文
    一次論文
  104. Wei2025　Wei, L.; Yao, S.; Kuang, C.; Wang, L.; Liang, S. et al. (2025)「Chlorogenic acids, sensory quality and their relationship in global Geisha coffees」 doi:10.21203/rs.3.rs-7404158/v1 グリーンOA・CC BY 本文
    一次論文
    引用記事: 苦味と収斂味の化学焙煎
  105. CoffeeReview-CoffeeReview　Coffee Review「Coffee Review - The World's Leading Coffee Guide」
    その他二次
  106. CoffeeScienceFoundation-SweetnessCoffee　Coffee Science Foundation「Sweetness in Coffee: Sensory Analysis and Identification of Key Compounds」
    業界団体
  107. WorldCoffeeResearch2017　World Coffee Research (2017)「Sensory Lexicon — Unabridged Definition and References, Version 2.0」
    業界団体
  108. Rao2024　Scott Rao (2024)「Optical Sorting」
    専門家発信
  109. Rahayuningtyas2023　Rahayuningtyas, A.; Ardiasnyah, C.E.; Setiyoningrum, F.; Sagita, D.; Sudaryanto, A.; Furqon, M.; Nurwidha, F.; Arief, D.Z.; Hidayat, D. (2023)「Evaluation of Fluidized-Bed and Drum Roaster Performance in Roasting of Robusta Green Bean」 BIO Web of Conferences 69, 03006. doi:10.1051/bioconf/20236903006 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  110. Uman2016　Uman, E.; Colonna-Dashwood, M.; Colonna-Dashwood, L.; Perger, M.; Klatt, C.; Leighton, S.; Miller, B.; Butler, K. T.; Melot, B. C.; Speirs, R. W.; Hendon, C. H. (2016)「The effect of bean origin and temperature on grinding roasted coffee」 Scientific Reports 6(1). doi:10.1038/srep24483 ゴールドOA・cc-by 本文
    一次論文
  111. Farah2005　Farah, A.; de Paulis, T.; Trugo, L.C.; Martin, P.R. (2005)「Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee.」 Journal of Agricultural and Food Chemistry 53(5), 1505-1513. doi:10.1021/jf048701t
    一次論文
    引用記事: 苦味と収斂味の化学焙煎
  112. Daglia2007　Daglia, M., Papetti, A., Aceti, C., Sordelli, B., Spini, V., Gazzani, G. (2007)「Isolation and Determination of α-Dicarbonyl Compounds by RP-HPLC-DAD in Green and Roasted Coffee」 Journal of Agricultural and Food Chemistry 55(22), 8877-8882. doi:10.1021/jf071917l
    一次論文
  113. Kornman2021　Kornman, C.; Becker, E.（contributions: Loofbourow, S.E.） (2021)「Grinder Alignment: An Evaluation of Consistency, Cupping Settings, and the Impact of Roast Degree」
    ニュース
    引用記事: RoR と DTR焙煎
  114. Giacalone2019　Giacalone, D.; Degn, T.K.; Yang, N.; Liu, C.; Fisk, I.; Münchow, M. (2019)「Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception.」 Food Quality and Preference 71, 463-474. doi:10.1016/j.foodqual.2018.03.009 グリーンOA・cc-by-nc-nd 本文
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎 ／ RoR と DTR焙煎
  115. Splichal2024　Lindsey, Z. R., Williams, J. R., Burgess, J. S., Moore, N. T., Splichal, P. M. (2024)「Caffeine content in filter coffee brews as a function of degree of roast and extraction yield」 Scientific Reports 14, 29126. doi:10.1038/s41598-024-80385-3 ゴールドOA・cc-by 本文
    一次論文
  116. Batali2020　Batali, M. E.; Ristenpart, W. D.; Guinard, J.-X. (2020)「Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee」 Scientific Reports 10(1). doi:10.1038/s41598-020-73341-4 ゴールドOA・cc-by 本文
    一次論文
  117. Iaccheri2015　Iaccheri, E. et al. (2015)「Different analytical approaches for the study of water features in green and roasted coffee beans」 Journal of Food Engineering 146, 28-35. doi:10.1016/j.jfoodeng.2014.08.016
    一次論文
    引用記事: 生豆が決めていること焙煎
  118. PocketScience2024　Pocket Science Coffee (2024)「Espresso Water Flow Part 1: Dispersion, Puck Screens and Baskets」
    専門家発信
  119. Lee1992　Lee, T. A., Kempthorne, R., Hardy, J. K. (1992)「Compositional Changes in Brewed Coffee as a Function of Brewing Time」 Journal of Food Science 57(6), 1417-1419. doi:10.1111/j.1365-2621.1992.tb06872.x
    一次論文
  120. Liguori2024　Liguori, C.; Giriwono, P. E.; Herawati, D. (2024)「Kadar Bioaktif dan Aktivitas Antioksidan Seduhan Kopi Arabika dengan Variasi Metode Penyeduhan」 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 11(1), 11-18. doi:10.29244/jmpi.2024.11.1.11 ゴールドOA・cc-by-sa 本文
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  121. Moreira2012　Moreira, A. S. P., Nunes, F. M., Domingues, M. R., Coimbra, M. A. (2012)「Coffee melanoidins: structures, mechanisms of formation and potential health impacts」 Food & Function 3(9), 903. doi:10.1039/c2fo30048f
    一次論文
  122. Gigl2021　Gigl, M. et al. (2021)「NMR-Based Studies on Odorant–Melanoidin Interactions in Coffee Beverages」 Journal of Agricultural and Food Chemistry 69(50), 15334-15344. doi:10.1021/acs.jafc.1c06163 グリーンOA・cc-by 本文
    一次論文
    引用記事: 濃度と知覚のあいだ抽出
  123. Lockhart1955　Lockhart, E. E., Tucker, C. L., Merritt, M. C. (1955)「The Effect of Water Impurities on the Flavor of Brewed Coffee」 Journal of Food Science（当時の誌名は Food Research） 20(6), 598-605. doi:10.1111/j.1365-2621.1955.tb16874.x
    一次論文
  124. Salamanca2017　Salamanca, C. A., Fiol, N., González, C., Saez, M., Villaescusa, I. (2017)「Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso」 Food Chemistry 214, 622-630. doi:10.1016/j.foodchem.2016.07.120
    一次論文
  125. Fogliano2011　Fogliano, V., Morales, F. J. (2011)「Estimation of dietary intake of melanoidins from coffee and bread」 Food & Function 2(2), 117. doi:10.1039/c0fo00156b グリーンOA 本文
    一次論文
  126. Borrelli2002　Borrelli, R. C. et al. (2002)「Chemical Characterization and Antioxidant Properties of Coffee Melanoidins」 Journal of Agricultural and Food Chemistry 50(22), 6527-6533. doi:10.1021/jf025686o グリーンOA 本文
    一次論文
  127. SCA-CVA2024　Specialty Coffee Association (2024)「SCA adopts new Coffee Value Assessment cupping standards (SCA-102 / 103 / 104)」
    業界団体
  128. Liang2024　Liang, Batali, Routt, Ristenpart & Guinard (2024)「Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time」 Scientific Reports 14(1). doi:10.1038/s41598-024-69867-6 ゴールドOA・cc-by 本文
    一次論文
  129. Gagne2021　Gagné, Jonathan (2021)「A Study of Espresso Puck Resistance and How Puck Preparation Affects It (Coffee ad Astra, 2021-01-16)」
    専門家発信
  130. Mestdagh2014　Mestdagh, F., Davidek, T., Chaumonteuil, M., Folmer, B., Blank, I. (2014)「The kinetics of coffee aroma extraction」 Food Research International 63, 271-274. doi:10.1016/j.foodres.2014.03.011
    一次論文
  131. Ripper2020　Ripper, B., Kaiser, C. R., Perrone, D. (2020)「Use of NMR techniques to investigate the changes on the chemical composition of coffee melanoidins」 Journal of Food Composition and Analysis 87, 103399. doi:10.1016/j.jfca.2019.103399 ブロンズOA 本文
    一次論文
  132. Iswaldi2026　Iswaldi, I. et al. (2026)「Chemical, antioxidant, and sensory profiles of Indonesian single-origin Arabica coffee with different roast levels and brewing methods」 Brazilian Journal of Food Technology 29. doi:10.1590/1981-6723.1062025 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  133. Gagne2019　Gagné, Jonathan (2019)「The Dynamics of Coffee Extraction (Coffee ad Astra)」
    専門家発信
    引用記事: 透過式と浸漬式抽出
  134. Gao2023　Gao, C., Tello, E., Peterson, D. G. (2023)「Identification of compounds that enhance bitterness of coffee brew」 Food Chemistry 415, 135674. doi:10.1016/j.foodchem.2023.135674
    一次論文
  135. Bratthall2021　Bratthäll, T. (2021)「Influence of divalent cations on extraction of organic acids in coffee」
    学位論文
  136. Wang2023　Wang, X. et al. (2023)「Effects of Grind Size, Temperature, and Brewing Ratio on Immersion Cold Brewed and French Press Hot Brewed Coffees」 Applied Food Research 3(2), 100334. doi:10.1016/j.afres.2023.100334 ゴールドOA・cc-by-nc-nd 本文
    一次論文
  137. Knight1993　Knight, J. B., Jaeger, H. M., Nagel, S. R. (1993)「Vibration-Induced Size Separation in Granular Media: The Convection Connection」 Physical Review Letters 70(24), 3728-3731. doi:10.1103/PhysRevLett.70.3728
    一次論文
    引用記事: 微粉の移動抽出
  138. Liang2023　Liang, J. (2023)「The Extraction Dynamics and Sensory Quality of Full Immersion Brewed Coffee」
    学位論文
  139. Kuhn2017　Kuhn, M., Lang, S., Bezold, F., Minceva, M., Briesen, H. (2017)「Time-resolved extraction of caffeine and trigonelline from finely-ground espresso coffee with varying particle sizes and tamping pressures」 Journal of Food Engineering 206, 37-47. doi:10.1016/j.jfoodeng.2017.03.002
    一次論文
  140. Schmieder2023　Schmieder, B. K. L., Pannusch, V. B., Vannieuwenhuyse, L., Briesen, H., Minceva, M. (2023)「Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics」 Foods 12(15), 2871. doi:10.3390/foods12152871 ゴールドOA・cc-by 本文
    一次論文
  141. Liang2023a　Liang, J., Brown, H. G., Dunkin, M. M., Ristenpart, W. D. (2023)「Concentration gradient inversion via sedimentation of coffee grounds in full immersion brewing」 Journal of Food Engineering 357, 111619. doi:10.1016/j.jfoodeng.2023.111619
    一次論文
  142. Lee2023　Lee, W. T., Smith, A. & Arshad, A. (2023)「Uneven Extraction in Coffee Brewing (Physics of Fluids, doi 10.1063/5.0138998)」 Physics of Fluids 35(5). doi:10.1063/5.0138998 グリーンOA・other-oa 本文
    一次論文
  143. McKeonAloe2021　McKeon Aloe, R. (2021)「The Death Knell to Fines Migration」
    専門家発信
    引用記事: 微粉の移動抽出
  144. PennToday2025　University of Pennsylvania (Penn Today) (2025)「Physics behind a better cup of coffee」
    ニュース
  145. Gagne2020　Gagné, J. (2020)「The Physics of Fines Migration」
    専門家発信
    引用記事: 微粉の移動抽出
  146. Bekedam2008a　Bekedam, E. K., Loots, M. J., Schols, H. A., Van Boekel, M. A. J. S., Smit, G. (2008)「Roasting effects on formation mechanisms of coffee brew melanoidins」 Journal of Agricultural and Food Chemistry 56(16), 7138-7145. doi:10.1021/jf800999a グリーンOA 本文
    一次論文
  147. Bartel2014　Bartel, C., Mesías, M., Morales, F. J. (2015)「Investigation on the extractability of melanoidins in portioned espresso coffee」 Food Research International 67, 356-365. doi:10.1016/j.foodres.2014.11.053 グリーンOA・other-oa
    一次論文
  148. Gigl2022　Gigl, M., Frank, O., Gabler, A., Koch, T., Briesen, H., Hofmann, T. (2022)「Key odorant melanoidin interactions in aroma staling of coffee beverages」 Food Chemistry 392, 133291. doi:10.1016/j.foodchem.2022.133291
    一次論文
    引用記事: 濃度と知覚のあいだ抽出
  149. Bekedam2008　Bekedam, E. K., Schols, H. A., van Boekel, M. A. J. S., Smit, G. (2008)「Incorporation of Chlorogenic Acids in Coffee Brew Melanoidins」 Journal of Agricultural and Food Chemistry 56(6), 2055-2063. doi:10.1021/jf073157k グリーンOA 本文
    一次論文
    引用記事: 濃度と知覚のあいだ抽出
  150. Horman1972　Horman, I., Viani, R. (1972)「The Nature and Conformation of the Caffeine-Chlorogenate Complex of Coffee」 Journal of Food Science 37(6), 925-927. doi:10.1111/j.1365-2621.1972.tb03705.x
    一次論文
  151. SCA2021　Specialty Coffee Association (2021)「SCA Standard 310-2021 (Home Coffee Brewers)」
    規格
  152. Casal2000　Casal, S. et al. (2000)「HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee」 Food Chemistry 68(4), 481-485. doi:10.1016/S0308-8146(99)00228-9
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  153. Andueza2003　Andueza, S., Maeztu, L., Pascual, L., Ibáñez, C., de Peña, M. P., Cid, C. (2003)「Influence of extraction temperature on the final quality of espresso coffee」 Journal of the Science of Food and Agriculture 83(3), 240-248. doi:10.1002/jsfa.1304
    一次論文
  154. Liu2025　Liu, Y., Lin, J., Hu, S., Wang, G., Yang, C., Zhang, Z., Ren, D., Yi, L., Li, S. (2025)「Exploring the impacts and mechanisms of water on the taste extractions and perceptions of coffee brews: A case study in filter brewing」 Journal of Food Composition and Analysis 146, 107987. doi:10.1016/j.jfca.2025.107987
    一次論文
  155. Frost-NewBrewingChart　Frost, S., Batali, M., Guinard, J-X., Ristenpart, W. D. (2020)「Towards a New Brewing Chart」
    業界団体
    引用記事: 濃度と収率抽出
  156. Gao2021　Gao, C., Tello, E., Peterson, D. G. (2021)「Identification of coffee compounds that suppress bitterness of brew」 Food Chemistry 350, 129225. doi:10.1016/j.foodchem.2021.129225
    一次論文
  157. Albanese2009　Albanese, D., Di Matteo, M., Poiana, M., Spagnamusso, S. (2009)「Espresso coffee (EC) by POD: Study of thermal profile during extraction process and influence of water temperature on chemical–physical and sensorial properties」 Food Research International 42(5-6), 727-732. doi:10.1016/j.foodres.2009.02.027
    一次論文
  158. SCA-BrewingHandbook　Specialty Coffee Association (2021)「SCA Coffee Brewing Handbook / SCA Standard 310-2021」
    業界団体
  159. Imamura2024　Imamura, K. (2024)「The clean taste of coffee depends on the sodium content of its extraction water」 Food Science and Technology Research 30(2), 213-221. doi:10.3136/fstr.FSTR-D-23-00129 ハイブリッドOA・cc-by-nc-sa 本文
    一次論文
  160. BaristaHustle-FinesMigration　Barista Hustle「Fines Migration」
    業界団体
    引用記事: 微粉の移動抽出
  161. SCA-StandardsPage　Specialty Coffee Association「SCA Standards」
    業界団体
  162. Sacchetti2015　Sacchetti, G. et al. (2015)「Non enzymatic browning during cocoa roasting as affected by processing time and temperature」 Journal of Food Engineering 169, 44-52. doi:10.1016/j.jfoodeng.2015.08.018
    一次論文
  163. Cordoba2021　Cordoba, N. et al. (2021)「Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods」 Food Research International 141, 110141. doi:10.1016/j.foodres.2021.110141 グリーンOA・cc-by-nc-nd 本文
    一次論文
  164. McKeonAloe-Unimodal　McKeon Aloe, R. (2022)「How Unimodal is a Flat Burr Coffee Grinder?」
    専門家発信
  165. Frost2019　Frost, S. C., Ristenpart, W. D., Guinard, J-X. (2019)「Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee」 Journal of Food Science 84(8), 2297-2312. doi:10.1111/1750-3841.14696
    一次論文
  166. Sittipod2019　Sittipod, S., Schwartz, E., Paravisini, L., Peterson, D. G. (2019)「Identification of flavor modulating compounds that positively impact coffee quality」 Food Chemistry 301, 125250. doi:10.1016/j.foodchem.2019.125250
    一次論文
  167. Bratthall2024　Bratthäll, T., Figueira, J., Nording, M. L. (2024)「Influence of divalent cations on the extraction of organic acids in coffee determined by GC-MS and NMR」 Heliyon 10(5), e26625. doi:10.1016/j.heliyon.2024.e26625 ゴールドOA・cc-by-nc-nd 本文
    一次論文
  168. Chambers2016　Chambers, E., Sanchez, K., Phan, U. X. T., Miller, R., Civille, G. V., Di Donfrancesco, B. (2016)「Development of a "living" lexicon for descriptive sensory analysis of brewed coffee」 Journal of Sensory Studies 31(6), 465-480. doi:10.1111/joss.12237 ハイブリッドOA・cc-by-nc 本文
    一次論文
  169. Liu2025a　Liu, Y. et al. (2025)「Impacts and Mechanisms of Brewing Water on the Taste Extractions and Perceptions of Coffee Brews: Influences of Water Properties and Coffee Roasting Degrees」 SSRN Preprint. doi:10.2139/ssrn.5181791 グリーンOA
    一次論文
  170. Rao2017　Rao, S. (2017)「Fines: Fine for Espresso, Not So Fine For Filter」
    専門家発信
    引用記事: 濃度と収率抽出
  171. Fasano2000　Fasano, A., Talamucci, F., Petracco, M. (2000)「The Espresso Coffee Problem」 Modeling and Simulation in Science, Engineering and Technology 241-280. doi:10.1007/978-1-4612-1348-2_8
    一次論文
    引用記事: 微粉の移動抽出 ／ 透過式の不均一な流れ抽出
  172. Gagne2023　Gagné, J. (2023)「What I learned from analyzing 300 particle size distributions for 24 espresso grinders」
    専門家発信
  173. Gagne2020b　Gagné, J. (2020)「The Physics of Kettle Streams」 Coffee ad Astra.
    専門家発信
  174. Taguchi1985　Taguchi, H. et al. (1985)「Trigonelline Content in Coffee Beans and the Thermal Conversion of Trigonelline into Nicotinic Acid during the Roasting of Coffee Beans」 Agricultural and Biological Chemistry 49(12), 3467-3471. doi:10.1080/00021369.1985.10867295
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  175. Pittia2001　Pittia, P.; Dalla Rosa, M.; Lerici, C.R. (2001)「Textural Changes of Coffee Beans as Affected by Roasting Conditions」 LWT - Food Science and Technology 34(3), 168-175. doi:10.1006/fstl.2000.0749
    一次論文
  176. Pangborn1971　Pangborn, R. M., Trabue, I. M., Little, A. C. (1971)「Analysis of coffee, tea and artificially flavored drinks prepared from mineralized waters」 Journal of Food Science 36(2), 355-362. doi:10.1111/j.1365-2621.1971.tb04061.x
    一次論文
  177. Gardner1958　Gardner, D. G. (1958)「Effect of certain ion combinations commonly found in potable water on rate of filtration through roasted and ground coffee」 Journal of Food Science（当時の誌名は Food Research） 23(1), 76-84. doi:10.1111/j.1365-2621.1958.tb17541.x
    一次論文
  178. Gigl2026　Gigl, M., Kreissl, J., Frank, O. (2026)「Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages」 Journal of Agricultural and Food Chemistry 74(23), 18243-18252. doi:10.1021/acs.jafc.5c17022 ハイブリッドOA・cc-by 本文
    一次論文
  179. Bichlmaier2024　Bichlmaier, C., Fröhlich, S. M., Brychcy, V., Grassl, A., Behrens, M., Lang, R. (2025)「Contribution of mozambioside roasting products to coffee's bitter taste」 Food Chemistry 469, 142547. doi:10.1016/j.foodchem.2024.142547 ハイブリッドOA・cc-by 本文
    一次論文
  180. Wensma2026　Wensma(Perfect Daily Grind) (2026)「Why hybrid coffee brewers are making a comeback」
    ニュース
  181. Perrone2012　Perrone, D., Farah, A., Donangelo, C. M. (2012)「Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew」 Journal of Agricultural and Food Chemistry 60(17), 4265-4275. doi:10.1021/jf205388x
    一次論文
  182. McKeonAloe2023　McKeon Aloe, R. (2023)「Puck Mesh Screens for Espresso」
    その他二次
  183. Perrone2010　Perrone, D.; Donangelo, R.; Donangelo, C.M.; Farah, A. (2010)「Modeling weight loss and chlorogenic acids content in coffee during roasting」 Journal of Agricultural and Food Chemistry 58(23), 12238-12243. doi:10.1021/jf102110u
    一次論文
  184. RufianHenares2009　Rufián-Henares, J. A., de la Cueva, S. P. (2009)「Antimicrobial Activity of Coffee Melanoidins—A Study of Their Metal-Chelating Properties」 Journal of Agricultural and Food Chemistry 57(2), 432-438. doi:10.1021/jf8027842
    一次論文
  185. CliveCoffee-PuckScreens　Clive Coffee「Puck Screens: How Much Do They Really Impact Extraction」
    メーカー
  186. Ali2025　Ali, M., Yousef, M., Khalil, M., Ruan, Z., Salama, M. A., Rizk, A., Kamel, R. M., Alquh, H., Abdelkarim, D. O., Younis, M. (2025)「Modulating bioactive compounds and antioxidant potential in coffee beans: impact of roasting on amino acids, phenolics, proteins, and caffeine」 International Journal of Food Science and Technology 60(2), vvaf189. doi:10.1093/ijfood/vvaf189 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  187. Batali2022　Batali, M. E., Lim, L. X., Liang, J., Yeager, S. E., Thompson, A. N., Han, J., Ristenpart, W. D., Guinard, J-X. (2022)「Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew」 Foods 11(16), 2440. doi:10.3390/foods11162440 ゴールドOA・cc-by 本文
    一次論文
  188. SijkoSzpanska2025　Sijko-Szpańska, M., Mystkowska, I., Dmitrowicz, A. (2025)「Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages」 Molecules 30(20), 4080. doi:10.3390/molecules30204080 ゴールドOA・cc-by 本文
    一次論文
  189. Gagne2020a　Gagné, J. (2020)「Why Can't we Grind Coffee Finer for Pour Over?」
    専門家発信
    引用記事: 濃度と収率抽出
  190. Carvalho2025　Carvalho, F. M.; Alves, E. A.; Artêncio, M. M.; Cassago, A. L. L.; Pereira, L. L. (2025)「Development of a flavour wheel for Coffea canephora using rate-all-that-apply」 Scientific Reports 15(1), 16643. doi:10.1038/s41598-025-99921-w ゴールドOA・cc-by-nc-nd 本文
    一次論文
  191. Navarini2010　Navarini, L., Rivetti, D. (2010)「Water quality for Espresso coffee」 Food Chemistry 122(2), 424-428. doi:10.1016/j.foodchem.2009.04.019
    一次論文
  192. SCA2018　A Specialty Coffee Association Resource (2018)「Coffee Standards (Revised 2018)」
    規格
  193. Berbert1995　Berbert, P. A.; Queiroz, D. M.; Silva, J. S.; Pinheiro Filho, J. B. (1995)「Simulation of Coffee Drying in a Fixed Bed with Periodic Airflow Reversal」 Journal of Agricultural Engineering Research 60(3), 167-173. doi:10.1006/jaer.1995.1010
    一次論文
  194. BaristaHustle-SteepAndRelease　Barista Hustle「Immersion course IM 5.01-5.04 / IM 7.05 (Steep-and-Release)」
    専門家発信
  195. Bohm2023　Böhm, W., Zinke, L., Rehle, A.-K., Henle, T. (2023)「Role of Proteins in the Formation of Melanoidins during Coffee Roasting」 Journal of Agricultural and Food Chemistry 71(47), 18499-18509. doi:10.1021/acs.jafc.3c05425
    一次論文
  196. IriondoDeHond2021　Iriondo-DeHond, A., Iriondo-DeHond, M., del Castillo, M. D. (2021)「Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients」 Frontiers in Nutrition 8. doi:10.3389/fnut.2021.730343 ゴールドOA・cc-by 本文
    レビュー
  197. Ciaramelli2019　Ciaramelli, C., Palmioli, A., Airoldi, C. (2019)「Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health」 Food Chemistry 278, 47-55. doi:10.1016/j.foodchem.2018.11.063 グリーンOA・cc-by-nc-nd 本文
    一次論文
  198. Ristenpart2017　Ristenpart, W. D., Kuhl, K. (2017)「The Design of Coffee: An Engineering Approach」
    書籍
    引用記事: 濃度と収率抽出
  199. Singh1997　Singh, P. C.; Singh, R. K.; Bhamidipati, S.; Singh, S. N.; Barone, P. (1997)「Thermophysical Properties of Fresh and Roasted Coffee Powders」 Journal of Food Process Engineering 20(1), 31-50. doi:10.1111/j.1745-4530.1997.tb00409.x
    一次論文
  200. Fujimoto2020　Fujimoto, H. et al. (2020)「Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system」 Food Chemistry 342, 128228. doi:10.1016/j.foodchem.2020.128228
    一次論文
  201. SocraticCoffee2015　Socratic Coffee (2015)「Looking at Burr Sharpness and TDS in Espresso」
    専門家発信
  202. Trugo1984　Trugo, L., Macrae, R. (1984)「A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC」 Food Chemistry 15(3), 219-227. doi:10.1016/0308-8146(84)90006-2
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  203. Cameron2020　Cameron, Morisco, Hofstetter, Uman, Wilkinson, Kennedy, Fontenot, Lee, Hendon & Foster (2020)「Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment (Matter 2, 631–648)」 Matter 2(3), 631-648. doi:10.1016/j.matt.2019.12.019 ブロンズOA 本文
    一次論文
  204. Guinard2023　Guinard, J-X. et al. (2023)「A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio」 Journal of Food Science 88(5), 2168-2177. doi:10.1111/1750-3841.16531 ハイブリッドOA・cc-by-nc-nd 本文
    一次論文
  205. Gao2025　Gao, X. et al. (2025)「The Contribution of Melanoidins to Soy Sauce Antioxidant Activities and Their Structure Characteristics」 Foods 14(16), 2787. doi:10.3390/foods14162787 ゴールドOA・cc-by 本文
    一次論文
  206. Smrke2013　Smrke, S. et al. (2013)「How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography」 Food & Function 4(7), 1082. doi:10.1039/c3fo30377b グリーンOA・cc-by-nc-nd 本文
    一次論文
  207. SocraticCoffee2016　Socratic Coffee (2016)「Exploring the Impact of Particles on Espresso Extraction」
    専門家発信
    引用記事: 微粉の移動抽出
  208. Kaur2026　Kaur, S. et al. (2026)「LC-HRMS-based identification and quantification of novel 2,5-diketopiperazines in roasted coffee」 Food Research International 223, 117871. doi:10.1016/j.foodres.2025.117871 ハイブリッドOA・cc-by 本文
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  209. McKeonAloe-ZernoBurrs　McKeon Aloe, R. (2023)「Zerno Coffee Grinder Across Burrs」
    専門家発信
  210. Kraehenbuehl2016　Kraehenbuehl, Page-Zoerkler, Mauroux, Gartenmann, Blank & Bel-Rhlid (2016)「Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness (Food Chemistry 218, 9–14)」 Food Chemistry 218, 9-14. doi:10.1016/j.foodchem.2016.09.055
    一次論文
    引用記事: 苦味と収斂味の化学焙煎
  211. Gagne2021a　Gagné, Jonathan (2021)「Reaching Fuller Flavor Profiles with the AeroPress (Coffee ad Astra, 2021-09-07)」
    専門家発信
  212. SCAA2009　Specialty Coffee Association of America (2009)「Water for Brewing Specialty Coffee (Standard, VERSION 21NOV2009A)」
    規格
  213. Hendon2014　Hendon, C., Colonna-Dashwood, L., Colonna-Dashwood, M. (2014)「The Role of Dissolved Cations in Coffee Extraction」 Journal of Agricultural and Food Chemistry 62(21), 4947-4950. doi:10.1021/jf501687c ハイブリッドOA・other-oa 本文
    一次論文
  214. Park2025　Park, E., Young, M., Mathijssen, A. J. T. M. (2025)「Pour-over coffee: Mixing by a water jet impinging on a granular bed with avalanche dynamics」 Physics of Fluids 37(4). doi:10.1063/5.0257924
    一次論文
  215. Lockhart1957　Lockhart, E. E. (1957)「The Soluble Solids in Beverage Coffee as an Index to Cup Quality」
    一次論文
    引用記事: 濃度と収率抽出
  216. Yeager2021　Yeager, S. E.; Batali, M. E.; Guinard, J.-X.; Ristenpart, W. D. (2021)「Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition」 Critical Reviews in Food Science and Nutrition 63(8), 1010-1036. doi:10.1080/10408398.2021.1957767 ハイブリッドOA・cc-by-nc-nd 本文
    レビュー
    引用記事: 深煎りはなぜ苦いのか抽出
  217. Moroney2019　Moroney, O'Connell, Meikle-Janney, O'Brien, Walker & Lee (2019)「Analysing extraction uniformity from porous coffee beds using mathematical modelling and computational fluid dynamics approaches (PLoS ONE 14(7): e0219906)」 PLOS ONE 14(7), e0219906. doi:10.1371/journal.pone.0219906 ゴールドOA・cc-by 本文
    一次論文
  218. Yao2017　Yao, T. (2017)「Brew Methods Effect on Coffee Flavor and Aroma」 Master's thesis, Texas A&M University.
    学位論文
    引用記事: 透過式と浸漬式抽出
  219. Wellinger-SCAEWaterChart　Wellinger, M., Smrke, S., Yeretzian, C.「The SCAE Water Chart: Measure / Aim / Treat」 Speciality Coffee Association of Europe.
    業界団体
  220. Lang2008　Lang, R. et al. (2008)「Quantitative investigation of trigonelline, nicotinic acid, and nicotinamide in foods, urine, and plasma by means of LC-MS/MS and stable isotope dilution analysis」 Journal of Agricultural and Food Chemistry 56(23), 11114-11121. doi:10.1021/jf802838s
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  221. Ellero2019　Ellero, M., Navarini, L. (2019)「Mesoscopic modelling and simulation of espresso coffee extraction」 Journal of Food Engineering 263, 181-194. doi:10.1016/j.jfoodeng.2019.05.038 グリーンOA・cc-by-nc-sa
    一次論文
  222. Angeloni2023　Angeloni, G., Masella, P., Spadi, A., Guerrini, L., Corti, F., Bellumori, M., Calamai, L., Innocenti, M., Parenti, A. (2023)「Using ground coffee particle size and distribution to remodel beverage properties」 European Food Research and Technology 249(5), 1247-1256. doi:10.1007/s00217-023-04210-3 ハイブリッドOA・cc-by 本文
    一次論文
  223. Montavon2003　Montavon, P.; Mauron, A.-F.; Duruz, E. (2003)「Changes in Green Coffee Protein Profiles during Roasting」 Journal of Agricultural and Food Chemistry 51(8), 2335-2343. doi:10.1021/jf020832b
    一次論文
    引用記事: 生豆が決めていること焙煎
  224. Gniechwitz2008a　Gniechwitz, D.; Reichardt, N.; Ralph, J.; Blaut, M.; Steinhart, H.; Bunzel, M. (2008)「Isolation and characterisation of a coffee melanoidin fraction」 Journal of the Science of Food and Agriculture 88(12), 2153-2160. doi:10.1002/jsfa.3327
    一次論文
    引用記事: 焙煎色とメラノイジン焙煎
  225. Moroney2015　Moroney, K. M., Lee, W. T., O'Brien, S. B. G., Suijver, F. & Marra, J. (2015)「Modelling of coffee extraction during brewing using multiscale methods: An experimentally validated model」 Chemical Engineering Science 137, 216-234. doi:10.1016/j.ces.2015.06.003
    一次論文
    引用記事: 透過式の不均一な流れ抽出
  226. Bruyn2016　De Bruyn, F. et al. (2017)「Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production」 Applied and Environmental Microbiology 83(1). doi:10.1128/AEM.02398-16 ブロンズOA 本文
    一次論文
    引用記事: 生豆が決めていること焙煎
  227. Mo2021　Mo, Johnston, Navarini & Ellero (2021)「Modeling the effect of flow-induced mechanical erosion during coffee filtration (Physics of Fluids 33(9), 093101)」 Physics of Fluids 33(9). doi:10.1063/5.0059707 ブロンズOA 本文
    一次論文
    引用記事: 透過式の不均一な流れ抽出
  228. Chen2024　Chen, C.-Y.; Lin, S.-F.; Tseng, Y.-W.; Dong, Z.-W.; Cai, C.-H. (2024)「A Remote Access Server with Chatbot User Interface for Coffee Grinder Burr Wear Level Assessment Based on Imaging Granule Analysis and Deep Learning Techniques (Applied Sciences 14, 1315)」 Applied Sciences 14(3), 1315. doi:10.3390/app14031315 ゴールドOA・cc-by 本文
    一次論文
  229. Delompre2019　Delompre, T.; Guichard, E.; Briand, L.; Salles, C. (2019)「Taste Perception of Nutrients Found in Nutritional Supplements: A Review」 Nutrients 11(9), 2050. doi:10.3390/nu11092050 ゴールドOA・cc-by 本文
    レビュー
    引用記事: 深煎りはなぜ苦いのか抽出
  230. Campos2022　Figueroa Campos, G. A. et al. (2022)「Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds」 Foods 11(2), 159. doi:10.3390/foods11020159 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 生豆が決めていること焙煎
  231. Shi2024　Shi, Q.; Xiao, Y.; Zhou, Y.; Tang, W.; Jiang, F.; Zhou, X.; Lu, H. (2024)「Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees」 Foods 13(19), 3119. doi:10.3390/foods13193119 ゴールドOA・cc-by 本文
    一次論文
  232. Bruno2026　Bruno, M. J.; Egidi, N.; Fatone, L.; Giacomini, J.; Maponi, P.; Sagratini, G.; Santanatoglia, A.; Trebovic, E. (2026)「A preliminary model to establish a digital twin for coffee roasting」 Scientific Reports 16(1). doi:10.1038/s41598-026-43923-9 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 焙煎を式で読む焙煎
  233. Bora2026　Bora, M.; Briesen, H. (2026)「Characterization of Bimodal Particle Size Distribution of Ground Coffee Powder (J. Food Process Eng. 49, e70645)」 Journal of Food Process Engineering 49(6). doi:10.1111/jfpe.70645 ハイブリッドOA・cc-by 本文
    一次論文
  234. Fasano1992　Fasano, A., Primicerio, M. & Baldini, G. (1992)「Mathematical Models for Espresso Coffee Preparation」 European Consortium for Mathematics in Industry 137-140. doi:10.1007/978-3-663-09834-8_24
    一次論文
    引用記事: 透過式の不均一な流れ抽出
  235. Wadsworth2026　Wadsworth, F. B.; Vasseur, J.; Zhang, J.; Dobson, K. J.; Gagne, J.; Buckland, H. M.; Coumans, J. P.; Heap, M. J.; Theurel, A.; Kendrick, J. E.; Lavallee, Y.; Hendon, C. H. (2026)「A model for the permeability of coffee pucks validated using X-ray computed micro-tomography」 Royal Society Open Science 13(4). doi:10.1098/rsos.252031 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 透過式の不均一な流れ抽出
  236. Gniechwitz2008b　Gniechwitz, D.; Reichardt, N.; Meiss, E.; Ralph, J.; Steinhart, H.; Blaut, M.; Bunzel, M. (2008)「Characterization and fermentability of an ethanol soluble high molecular weight coffee fraction」 Journal of Agricultural and Food Chemistry 56(14), 5960-5969. doi:10.1021/jf800231q
    一次論文
  237. Foster2025　Foster, N.; Lee, W. T.; Moroney, K. et al. (2025)「Dynamics of liquid infiltration into an espresso bed using time-resolved micro-computed tomography」 Physics of Fluids 37(1). doi:10.1063/5.0245167 ハイブリッドOA・cc-by-nc 本文
    一次論文
    引用記事: 透過式の不均一な流れ抽出
  238. Corrochano2015　Corrochano, B. R., Melrose, J. R., Bentley, A. C., Fryer, P. & Bakalis, S. (2015)「A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds (J. Food Eng. 150, 106-116)」 Journal of Food Engineering 150, 106-116. doi:10.1016/j.jfoodeng.2014.11.006 ハイブリッドOA・cc-by 本文
    一次論文
    引用記事: 透過式の不均一な流れ抽出
  239. Waszkiewicz2026　Waszkiewicz, Myck, Bialas, Puciata-Mroczynska, Dzikowski, Szymczak, Lisicki (2026)「Under pressure: Poroelastic regulation of flow in espresso brewing」 Physics of Fluids 38(6). doi:10.1063/5.0319611
    一次論文
    引用記事: 透過式の不均一な流れ抽出
  240. Mo2022　Mo, Navarini, Suggi Liverani & Ellero (2022)「Modeling swelling effects during coffee extraction with smoothed particle hydrodynamics (Physics of Fluids 34(4), 043104)」 Physics of Fluids 34(4). doi:10.1063/5.0086897 ブロンズOA 本文
    一次論文
    引用記事: 透過式の不均一な流れ抽出
  241. Pittia2011　Pittia, P.; Sacchetti, G.; Mancini, L.; Voltolini, M.; Sodini, N.; Tromba, G.; Zanini, F. (2011)「Evaluation of Microstructural Properties of Coffee Beans by Synchrotron X-Ray Microtomography: A Methodological Approach」 Journal of Food Science 76(2). doi:10.1111/j.1750-3841.2010.02009.x
    一次論文
    引用記事: 焙煎を式で読む焙煎
  242. Wang2014　Wang, X.; Lim, L.-T. (2014)「A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions」 Food and Bioprocess Technology 7(3), 621-632. doi:10.1007/s11947-013-1159-8
    一次論文
  243. Hoos2019　Hoos, R. (2019)「Our World Through a Keyhole: Understanding the Limitations of Thermocouple Readings」 Daily Coffee News.
    専門家発信
    引用記事: 豆に熱はどう入るか焙煎
  244. Sarnes2007　Sarnes, B.; Schrufer, E. (2007)「Determination of the time behaviour of thermocouples for sensor speedup and medium supervision」 Proceedings of the Estonian Academy of Sciences. Engineering 13(4), 295-309. ブロンズOA 本文
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  245. BaristaHustleJapan-Switch　Barista Hustle Japan (2026)「検証 Vol.12 ハリオ・スイッチの検証」
    専門家発信
    引用記事: 透過式と浸漬式抽出
  246. Ren2024　Ren, Z., Zeng, J., Yang, Z., Tang, H., Wang, J., Jiang, L., Feng, W. (2024)「Digital image analysis for contact and shape recognition of coffee particles in grinding」 Powder Technology 440, 119717. doi:10.1016/j.powtec.2024.119717
    一次論文
  247. Kelly2014　Kelly, C.; Scott, J. (2014)「Online Thermal Analysis of Batch Roasted Coffee Beans」
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  248. Delompre2022　Delompré, T.; Belloir, C.; Martin, C.; Salles, C.; Briand, L. (2022)「Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors」 Nutrients 14(19), 4141. doi:10.3390/nu14194141 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  249. SCAA-CuppingProtocols2015　Specialty Coffee Association of America (2015)「Cupping Protocols — Version: 16DEC2015」
    規格
  250. Frisullo2012b　Frisullo, P.; Barnabà, M.; Navarini, L.; Del Nobile, M.A. (2012)「Coffea arabica beans microstructural changes induced by roasting: An X-ray microtomographic investigation」 Journal of Food Engineering 108(1), 232-237. doi:10.1016/j.jfoodeng.2011.07.036
    一次論文
    引用記事: 焙煎を式で読む焙煎
  251. Dold2011　Dold, S., Lindinger, C., Kolodziejczyk, E., Pollien, P., Ali, S., Germain, J. C., Perin, S. G., Pineau, N., Folmer, B., Engel, K.-H., Barron, D., Hartmann, C. (2011)「Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption」 Journal of Agricultural and Food Chemistry 59(20), 11196-11203. doi:10.1021/jf201758h
    一次論文
  252. SCA-SensoryCuppingHandbook　Fernandez-Alduenda, M. R.; Giuliano, P. (Specialty Coffee Association) (2021)「Coffee Sensory and Cupping Handbook (Edition No. 01)」
    業界団体
  253. SCA103-2024　Specialty Coffee Association (2024)「SCA Standard 103-2024 Coffee Value Assessment: Descriptive Assessment (Version 2, June 2024; published Sept 2024)」
    規格
  254. SCA104-2024　Specialty Coffee Association (2024)「SCA Standard 104-2024 Coffee Value Assessment: Affective Assessment (Version 2, June 2024; published Sept 2024)」
    規格
  255. Rune2026　Rune, C. J. B.; Steen, I.; Kjærgaard, E. R.; Maroun, Z.; Bredie, W. L. P.; Kjaergaard, H. G. (2026)「Impact of Water Composition on Coffee Sensory Properties: A Comprehensive Analysis」 Journal of Food Science 91(9), e71434. doi:10.1111/1750-3841.71434 ハイブリッドOA・cc-by-nc-nd 本文
    一次論文
  256. DiazRubio2007　Díaz-Rubio, M. E.; Saura-Calixto, F. (2007)「Dietary fiber in brewed coffee」 Journal of Agricultural and Food Chemistry 55(5), 1999-2003. doi:10.1021/jf062839p
    一次論文
  257. MTPakCoffee2026　MTPak Coffee (2026)「Should you roast differently depending on how long a coffee is fermented? A roaster’s guide to fermentation-driven profiling」
    メーカー
    引用記事: 生豆が決めていること焙煎
  258. ITC2021　International Trade Centre(主筆 von der Goltz, P.; 共著 Charles, S.; Manson, H.; Bozzola, M.; Ferretti, T.; Gerakari, E.; Rosser, N. ほか) (2021)「The Coffee Guide, Fourth Edition」
    業界団体
  259. Rao2005　Rao, M. A.; Rizvi, S. S. H.; Datta, A. K. (Eds.) (2005)「Engineering Properties of Foods, 3rd ed.」 CRC Press(Taylor & Francis) ISBN 0-8247-5328-3、全761頁・全16章.
    書籍
    引用記事: 豆に熱はどう入るか焙煎
  260. Passos2021　Passos, C.P., Costa, R.M., Ferreira, S.S., Lopes, G.R., Cruz, M.T., Coimbra, M.A. (2021)「Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects」 Foods 10(2), 378. doi:10.3390/foods10020378 ゴールドOA・cc-by
    一次論文
  261. Gagne2019a　Gagné, Jonathan (2019)「What Affects Brew Time (Coffee ad Astra, 2019-10-20)」
    専門家発信
  262. Wang2019　Wang, X.; Lim, L.-T.; Tan, S.; Fu, Y. (2019)「Investigation of the factors that affect the volume and stability of espresso crema」 Food Research International 116, 668-675. doi:10.1016/j.foodres.2018.08.095
    一次論文
  263. LopezGalilea2008　López-Galilea, I.; Andriot, I.; de Peña, M. P.; Cid, C.; Guichard, E. (2008)「How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract?」 Journal of Food Science 73(3), S165-S171. doi:10.1111/j.1750-3841.2008.00672.x
    一次論文
  264. OSU-FREC2026　Ohio State University Food Flavor Research(FREC) (2026)「FREC news: Characterization of Sweetness Perception in Coffee」
    業界団体
  265. BaristaHustle-BloomingClogging　Barista Hustle(Challender) (2021)「Blooming and Clogging」 Barista Hustle.
    専門家発信
    引用記事: 微粉の移動抽出
  266. Zhao2024　Zhao, L., Yang, Y., Wang, Y., Yan, Z., Zhang, R. (2024)「Preparation of Double-Layer Composite Coffee Filtration Nonwovens」 Polymers 16(16), 2275. doi:10.3390/polym16162275 ゴールドOA・cc-by 本文
    一次論文
    引用記事: 微粉の移動抽出
  267. Seninde2020　Seninde, D. R.; Chambers, E.; Chambers, D. (2020)「Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee」 Food Research International 137, 109667. doi:10.1016/j.foodres.2020.109667 ブロンズOA
    一次論文
    引用記事: 透過式と浸漬式抽出
  268. Fuller2017　Fuller, M.; Rao, N. Z. (2017)「The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee」 Scientific Reports 7, 17979. doi:10.1038/s41598-017-18247-4 ゴールドOA・cc-by
    一次論文
    引用記事: 透過式と浸漬式抽出
  269. Severini2016　Severini, C.; Derossi, A.; Fiore, A. G.; De Pilli, T.; Alessandrino, O.; Del Mastro, A. (2016)「How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops」 Journal of the Science of Food and Agriculture 96(9), 3023-3031. doi:10.1002/jsfa.7472
    一次論文
  270. Spiro1984　Spiro, M.; Selwood, R. M. (1984)「The kinetics and mechanism of caffeine infusion from coffee: the effect of particle size」 Journal of the Science of Food and Agriculture 35, 915-924. doi:10.1002/jsfa.2740350817
    一次論文
  271. Zanoni1992　Zanoni, B.; Pagliarini, E.; Peri, C. (1992)「Modelling the aqueous extraction of soluble substances from ground roasted coffee」 Journal of the Science of Food and Agriculture 58, 275-279. doi:10.1002/jsfa.2740580217
    一次論文
  272. Pereira2019　Pereira, L. L.; Guarçoni, R. C.; Moreira, T. R.; de Sousa, L. H. B. P.; Cardoso, W. S.; Moreli, A. P.; da Silva, S. F.; ten Caten, C. S. (2019)「Very beyond subjectivity: The limit of accuracy of Q-Graders」 Journal of Texture Studies 50(2), 172-184. doi:10.1111/jtxs.12390
    一次論文
  273. SCA102-2024　Specialty Coffee Association (2024)「SCA Standard 102-2024 Coffee Value Assessment: Sample Preparation and Cupping Mechanics」
    規格
  274. Masi2015　Masi, C.; Dinnella, C.; Monteleone, E.; Prescott, J. (2015)「The impact of individual variations in taste sensitivity on coffee perceptions and preferences」 Physiology & Behavior 138, 219-226. doi:10.1016/j.physbeh.2014.10.031
    一次論文
    引用記事: 濃度と知覚のあいだ抽出
  275. Barron2012　Barron, D.; Pineau, N.; Matthey-Doret, W.; Ali, S.; Sudre, J.; Germain, J. C.; Kolodziejczyk, E.; Pollien, P.; Labbe, D.; Jarisch, C.; Dugas, V.; Hartmann, C.; Folmer, B. (2012)「Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee」 Food & Function 3(9), 923-930. doi:10.1039/c2fo30046j
    一次論文
  276. DeMarco2011　De Marco, L. M.; Fischer, S.; Henle, T. (2011)「High molecular weight coffee melanoidins are inhibitors for matrix metalloproteases」 Journal of Agricultural and Food Chemistry 59(21), 11417-11423. doi:10.1021/jf202778w
    一次論文
  277. Hayes2011　Hayes, J. E.; Wallace, M. R.; Knopik, V. S.; Herbstman, D. M.; Bartoshuk, L. M.; Duffy, V. B. (2011)「Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults」 Chemical Senses 36(3), 311-319. doi:10.1093/chemse/bjq132 グリーンOA 本文
    一次論文
    引用記事: 濃度と知覚のあいだ抽出
  278. Opitz2017　Opitz, S. E. W.; Goodman, B. A.; Keller, M.; Smrke, S.; Wellinger, M.; Schenker, S.; Yeretzian, C. (2017)「Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-line ABTS Assay to High Performance Size Exclusion Chromatography」 Phytochemical Analysis 28(2), 106-114. doi:10.1002/pca.2661 ハイブリッドOA・cc-by-nc-nd 本文
    一次論文
    引用記事: 焙煎色とメラノイジン焙煎
  279. Stark2006　Stark, T.; Bareuther, S.; Hofmann, T. (2006)「Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments」 Journal of Agricultural and Food Chemistry 54(15), 5530-5539. doi:10.1021/jf0608726
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  280. Ginz2000　Ginz, M.; Engelhardt, U. H. (2000)「Identification of proline-based diketopiperazines in roasted coffee」 Journal of Agricultural and Food Chemistry 48(8), 3528-3532. doi:10.1021/jf991256v
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  281. Stark2005　Stark, T.; Hofmann, T. (2005)「Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao)」 Journal of Agricultural and Food Chemistry 53(18), 7222-7231. doi:10.1021/jf051313m
    一次論文
    引用記事: 深煎りはなぜ苦いのか抽出
  282. Nagaraju2010　Nagaraju, V. D.; Bhattacharya, S. (2010)「Roasting green coffee beans using spouted bed roaster: changes in physical characteristics」 Journal of Food Science and Technology 47(6), 674-677. doi:10.1007/s13197-010-0088-z ブロンズOA
    一次論文
    引用記事: 生豆が決めていること焙煎
  283. Cordoba2019　Cordoba N, Pataquiva L, Osorio C, Moreno FLM, Ruiz RY (2019)「Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee」 Scientific Reports 9(1), 8440. doi:10.1038/s41598-019-44886-w ゴールドOA・cc-by 本文
    一次論文
    引用記事: 透過式と浸漬式抽出
  284. Santanatoglia2024　Santanatoglia A, Angeloni S, Caprioli G, Fioretti L, Ricciutelli M, Vittori S, Alessandroni L (2024)「Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration」 Food Chemistry 454, 139717. doi:10.1016/j.foodchem.2024.139717 ハイブリッドOA・cc-by
    一次論文
    引用記事: 透過式と浸漬式抽出
  285. Rao2020　Rao NZ, Fuller M, Grim MD (2020)「Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction」 Foods 9(7), 902. doi:10.3390/foods9070902 ゴールドOA・CC BY 4.0 本文
    一次論文
    引用記事: 透過式と浸漬式抽出
  286. Semmelroch1996　Semmelroch P, Grosch W (1996)「Studies on character impact odorants of coffee brews」 Journal of Agricultural and Food Chemistry 44(2), 537-543. doi:10.1021/jf9505988
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎
  287. Baggenstoss2008a　Baggenstoss J, Poisson L, Kaegi R, Perren R, Escher F (2008)「Coffee roasting and aroma formation: application of different time-temperature conditions」 Journal of Agricultural and Food Chemistry 56(14), 5836-5846. doi:10.1021/jf800327j
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  288. Vezzulli2022　Vezzulli F, Rocchetti G, Lambri M, Lucini L (2022)「Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta」 Foods 11(6), 807. doi:10.3390/foods11060807 ゴールドOA・cc-by
    一次論文
    引用記事: 透過式と浸漬式抽出
  289. Machado2026　Machado F, Del Castillo MD, Coimbra MA, Coreta-Gomes F (2026)「Impact of roasting and grinding on coffee polysaccharide structure and derived melanoidins: Influence on cholesterol solubilization by bile salt micelles」 International Journal of Biological Macromolecules 382(Pt 1), 154039. doi:10.1016/j.ijbiomac.2026.154039 ハイブリッドOA・cc-by 本文
    一次論文
  290. Portela2020　Portela CS (2020)「Impacto da espécie de café e condições de preparo na composição e características sensoriais de bebidas extraídas a frio (cold brew)」 修士論文、Universidade Estadual de Londrina(食品科学。指導 Benassi MT) 92 f.. グリーンOA 本文
    学位論文
  291. DAmelio2015　D'Amelio N, Papamokos G, Dreyer J, Carloni P, Navarini L (2015)「NMR Studies of Hetero-Association of Caffeine with di-O-Caffeoylquinic Acid Isomers in Aqueous Solution」 Food Biophysics 10(3), 235-243. doi:10.1007/s11483-014-9368-x グリーンOA・cc-by 本文
    一次論文
    引用記事: 濃度と知覚のあいだ抽出
  292. Siebald2024　Siebald H, Möller M, Lenz F, Kirchner S, Hensel O (2024)「Acoustic condition monitoring of coffee beans, during the roasting process」 LWT 199, 116119. doi:10.1016/j.lwt.2024.116119 ゴールドOA・cc-by-nc
    一次論文
    引用記事: 豆に熱はどう入るか焙煎 ／ RoR と DTR焙煎
  293. Poisson2009　Poisson L, Schmalzried F, Davidek T, Blank I, Kerler J (2009)「Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments」 Journal of Agricultural and Food Chemistry 57(21), 9923–9931. doi:10.1021/jf901683v
    一次論文
  294. Oec2026　Oec N (2026)「An area-weighted particle-size peak from image analysis predicts total dissolved solids across grinder types」 engrXiv(プレプリント v1). doi:10.31224/7507
    一次論文
  295. Poisson2019　Poisson L, Schaerer A, Spreng S, Mestdagh F, Blank I, Davidek T (2019)「Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone upon Coffee Roasting—Impact of Roast Degree on Reaction Pathways」 Journal of Agricultural and Food Chemistry 67(50), 13829-13839. doi:10.1021/acs.jafc.9b00770
    一次論文
  296. Liu2024　Liu H, Liu D, Wang W, Zhang X, Tuly J, Li H, Ma H (2024)「Dual-frequency countercurrent ultrasonic-assisted extraction of the cold brew coffee and in situ real-time monitoring of extraction process」 Ultrasonics Sonochemistry 111, 107118. doi:10.1016/j.ultsonch.2024.107118
    一次論文
  297. Oka2019　Oka N, Katsura S (2019)「Development of Coffee Grinder with Servo Mechanism and Relationship Analysis between Processing Conditions and Particle Size」 2019 IEEE 28th International Symposium on Industrial Electronics (ISIE)(会議名は PDF 本文に印字が無く、ファイル名による) pp. 2309–2314. doi:10.1109/isie.2019.8781266
    一次論文
  298. Baggenstoss2007　Baggenstoss J, Poisson L, Luethi R, Perren R, Escher F (2007)「Influence of Water Quench Cooling on Degassing and Aroma Stability of Roasted Coffee」 Journal of Agricultural and Food Chemistry 55(16), 6685–6691. doi:10.1021/jf070338d
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎
  299. Fadai2018　Fadai NT, Akram Z, Guilmineau F, Melrose J, Please CP, Van Gorder RA (2018)「The influence of distributed chemical reaction groups in a multiphase coffee bean roasting model」 IMA Journal of Applied Mathematics 83(5), 821–848. doi:10.1093/imamat/hxy023
    一次論文
    引用記事: 焙煎を式で読む焙煎
  300. Salvatori2023　Salvatori D (2023)「Wear of grinder-burrs for roasted-coffee beans grinding process: material selection and online monitoring techniques」 博士論文、Università degli Studi di Modena e Reggio Emilia(Ingegneria Industriale e del Territorio) 約 70 ページ.
    学位論文
  301. DAmelio2009　D'Amelio N, Fontanive L, Uggeri F, Suggi-Liverani F, Navarini L (2009)「NMR Reinvestigation of the Caffeine–Chlorogenate Complex in Aqueous Solution and in Coffee Brews」 Food Biophysics 4(4), 321-330. doi:10.1007/s11483-009-9130-y
    一次論文
  302. Kelly2017　Kelly C, Scott JB (2017)「The Coffee Roaster's Paradox」 ENZCon 2017, Christchurch, New Zealand.
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  303. Poisson2018　Poisson L, Auzanneau N, Mestdagh F, Blank I, Davidek T (2018)「New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting」 Journal of Agricultural and Food Chemistry 66(10), 2422-2431. doi:10.1021/acs.jafc.6b04849
    一次論文
  304. Saath2010　Saath R, Borém FM, Alves E, Taveira JHS, Medice R, Coradi PC (2010)「Microscopia eletrônica de varredura do endosperma de café (Coffea arabica L.) durante o processo de secagem」 Ciência e Agrotecnologia 34(1), 196–203. doi:10.1590/S1413-70542010000100025 ゴールドOA・cc-by
    一次論文
    引用記事: 生豆が決めていること焙煎
  305. Vasileiou2026　Vasileiou E, Varka E-M, Nenadis N, Pavlidou E, Paraskevopoulou A (2026)「Influence of post-harvest treatments on chemical composition, physicochemical, microstructural, and thermal properties of green specialty coffee beans」 Food Chemistry 510, 148665. doi:10.1016/j.foodchem.2026.148665 ハイブリッドOA・cc-by
    一次論文
    引用記事: 生豆が決めていること焙煎
  306. Yaylayan1999　Yaylayan VA, Keyhani A (1999)「Origin of 2,3-Pentanedione and 2,3-Butanedione in D-Glucose/L-Alanine Maillard Model Systems」 Journal of Agricultural and Food Chemistry 47(8), 3280–3284. doi:10.1021/jf9902292
    一次論文
  307. Khamitova2020b　Khamitova G, Angeloni S, Fioretti L, Ricciutelli M, Sagratini G, Torregiani E, Vittori S, Caprioli G (2020)「The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffee」 Food Research International 133, 109220. doi:10.1016/j.foodres.2020.109220
    一次論文
  308. Smrke2024a　Smrke S, Eiermann A, Yeretzian C (2024)「The role of fines in espresso extraction dynamics」 Scientific Reports 14, 5612. doi:10.1038/s41598-024-55831-x ゴールドOA・CC BY 4.0 本文
    一次論文
  309. Xu2023　Xu S, Liu Y, Sun Z, Chen G, Ma F, Yang N, de Melo Virginio Filho E, Fisk ID (2023)「Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans」 Frontiers in Nutrition 10, 1198802. doi:10.3389/fnut.2023.1198802 ゴールドOA・cc-by
    一次論文
    引用記事: 生豆が決めていること焙煎
  310. Jorge2003　Jorge LMM, de Oliveira GP, Jorge RMM, Giudici R (2003)「Determinação e análise das constantes de tempo de um sensor anelar de temperatura em leito fixo」 Acta Scientiarum. Technology 25(1), 9-15. doi:10.4025/actascitechnol.v25i1.2225 ゴールドOA・cc-by
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  311. Tarzia2010b　Tarzia, A.(指導 C. L. de O. Petkowicz) (2010)「Efeito do processamento pós-colheita sobre as frações polissacarídicas dos grãos de café (Coffea arabica) e suas bebidas」 博士論文, Universidade Federal do Paraná(Pós-Graduação em Ciências-Bioquímica).
    学位論文
    引用記事: 生豆が決めていること焙煎
  312. Goncalves2006　Gonçalves (2006)「Influência dos Defeitos dos Grãos de Café na Percepção das Características Sensoriais da Bebida Pelo Consumidor」 修士論文(食品科学技術、UFRRJ).
    学位論文
  313. Carvalho2023　de Melo Carvalho C; Moreira; Zuim; de Paula; Lima Filho; Della Lucia (2023)「Does the presence of defective beans in Arabica healthy coffee beans affect the sensory perception and acceptance of coffee beverages?」 Journal of Sensory Studies. doi:10.1111/joss.12873
    一次論文
  314. Maille2024　Maille, Matthew James (2024)「Measuring Coffee Extraction Kinetics at Early Time Scales」 University of Sheffield 博士論文(White Rose eTheses). グリーンOA・CC BY-NC-ND 4.0
    学位論文
  315. Machanik2012　Machanik, Warren(Quaffee) (2012)「Notes about heat and roasting」
    専門家発信
    引用記事: 豆に熱はどう入るか焙煎
  316. Widyotomo2006　Widyotomo, S.; Sri-Mulato; Suharyanto, E. (2006)「Optimation of a Table Conveyor Type Grading Machine to Increase the Performance of Green Coffee Manual Sortation」 Pelita Perkebunan 22(1), 57-75. doi:10.22302/iccri.jur.pelitaperkebunan.v22i1.28 ゴールドOA・cc-by-nc
    一次論文
  317. CoffeeReview-FrenchPresses2017　Coffee Review (2017)「Product Report: Five French Presses Tested and Rated」
    専門家発信
  318. VST-LabCoffeeIIIManual　VST, Inc.「VST LAB Coffee III Digital Refractometer User Manual」
    メーカー
  319. Andytown-V60Materials　Andytown Coffee Roasters(著者名の記載なし)「Glass, Ceramic or Plastic: How Do Different V60 Drippers Affect Coffee Flavor?」
    専門家発信
  320. Tan2015　Tan et al. (2015)「Dependence of Refractive Index on Concentration and Temperature in Electrolyte Solution, Polar Solution, Nonpolar Solution, and Protein Solution」 Journal of Chemical & Engineering Data 60(10), 2827-2833. doi:10.1021/acs.jced.5b00018
    一次論文
  321. Polakova2022　Poláková K, Bobková A ほか (2022)「Changes in textural properties and color due to the processing method of green Coffea arabica」 Journal of Microbiology, Biotechnology and Food Sciences 12(特別号), e9458. doi:10.55251/jmbfs.9458 ゴールドOA・CC BY 4.0(誌の表示) 本文
    一次論文
    引用記事: 生豆が決めていること焙煎
  322. Deliza2006　Deliza, R.; Gonçalves, A.M.O.; Farah, A.; Teixeira, A.A.; Barros, P.R.S. (2006)「Estimando o threshold de detecção para defeitos da bebida de café」 Embrapa Agroindústria de Alimentos, Comunicado Técnico(ISSN 0103-5231) Comunicado Técnico 102(2006年12月). ゴールドOA
    一次論文
  323. Yeager2022　Yeager, S. E.; Batali, M. E.; Lim, L. X.; Liang, J.; Han, J.; Thompson, A. N.; Guinard, J.-X.; Ristenpart, W. D. (2022)「Roast level and brew temperature significantly affect the color of brewed coffee」 Journal of Food Science 87(4), 1837-1850. doi:10.1111/1750-3841.16089 ハイブリッドOA・cc-by-nc-nd 本文
    一次論文
  324. Lopes2019　Lopes GR, Passos CP, Rodrigues C, Teixeira JA, Coimbra MA (2019)「Modulation of infusion processes to obtain coffee-derived food ingredients with distinct composition」 European Food Research and Technology 245, 2133-2146. doi:10.1007/s00217-019-03318-9
    一次論文
  325. Pangborn1961　Pangborn, R. M. (1961)「Taste Interrelationships. II. Suprathreshold Solutions of Sucrose and Citric Acid」 Journal of Food Science pp. 648-655(本文の柱で確認。巻号は未確認). doi:10.1111/j.1365-2621.1961.tb00811.x
    一次論文
  326. Nakabayashi1977　中林敏郎; 渡辺千賀子 (1977)「コーヒーの品質に関する化学的研究(第4報)焙煎によるクロロゲン酸より褐色色素の形成」 日本食品工業学会誌(Nippon Shokuhin Kogyo Gakkaishi) 24(3), 124-129. doi:10.3136/nskkk1962.24.124 ゴールドOA・CC BY-NC-SA 4.0 本文
    一次論文
    引用記事: 焙煎色とメラノイジン焙煎
  327. Prescott2001　Prescott, J.; Ripandelli, N.; Wakeling, I. (2001)「Binary taste mixture interactions in PROP non-tasters, medium-tasters and super-tasters」 Chemical Senses 26(8), 993-1003. doi:10.1093/chemse/26.8.993
    一次論文
  328. Nakabayashi1986　中林敏郎; 鈴木邦男 (1986)「焙煎によるコーヒー豆組織の変化」 日本食品工業学会誌(Nippon Shokuhin Kogyo Gakkaishi) 33(11), 779-782. doi:10.3136/nskkk1962.33.11_779 ゴールドOA・CC BY-NC-SA 4.0 本文
    一次論文
    引用記事: 生豆が決めていること焙煎
  329. Farah2006a　Farah, A.; de Paulis, T.; Moreira, D. P.; Trugo, L. C.; Martin, P. R. (2006)「Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees」 Journal of Agricultural and Food Chemistry 54(2), 374-381. doi:10.1021/jf0518305
    一次論文
    引用記事: 苦味と収斂味の化学焙煎
  330. Frank2006a　Frank, O.; Zehentbauer, G.; Hofmann, T. (2006)「Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds」 European Food Research and Technology 222(5-6), 492-508. doi:10.1007/s00217-005-0143-6
    一次論文
    引用記事: 苦味と収斂味の化学焙煎
  331. Batali2021　Batali, M. E.; Cotter, A. R.; Frost, S. C.; Ristenpart, W. D.; Guinard, J.-X. (2021)「Titratable acidity, perceived sourness, and liking of acidity in drip brewed coffee」 ACS Food Science & Technology 1(4), 559-569. doi:10.1021/acsfoodscitech.0c00078
    一次論文
  332. Smrke2018　Smrke S, Wellinger M, Suzuki T, Balsiger F, Opitz SEW, Yeretzian C (2018)「Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee」 Journal of Agricultural and Food Chemistry 66(21), 5293-5300. doi:10.1021/acs.jafc.7b03310 グリーンOA
    一次論文
    引用記事: RoR と DTR焙煎
  333. Andueza2003a　Andueza, S., de Peña, M. P., Cid, C. (2003)「Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast」 Journal of Agricultural and Food Chemistry 51(24), 7034-7039. doi:10.1021/jf034628f
    一次論文
  334. SquareMile-RedBrick　Square Mile Coffee Roasters(著者名なし) (2020)「Red Brick and freshness」 Square Mile Coffee Roasters ブログ.
    メーカー
  335. Rendon2018　Rendón, M. Y., Dos Santos Scholz, M. B., Bragagnolo, N. (2018)「Physical characteristics of the paper filter and low cafestol content filter coffee brews」 Food Research International 108, 280-285. doi:10.1016/j.foodres.2018.03.041
    一次論文
  336. Gloss2014　Glöss, A. N.; Schönbächler, B.; Rast, M.; Deuber, L.; Yeretzian, C. (2014)「Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging」 Chimia 68(3), 179-182. doi:10.2533/chimia.2014.179
    一次論文
    引用記事: 焙煎欠陥をどう測るか焙煎
  337. Wang2014a　Wang, X.; Lim, L.-T. (2014)「Effect of roasting conditions on carbon dioxide degassing behavior in coffee」 Food Research International 61, 144-151. doi:10.1016/j.foodres.2014.01.027
    一次論文
    引用記事: RoR と DTR焙煎
  338. Chen2022　Chen, C.-L.; Kuo, Y.-H.; Fang, M. (2022)「Study on coffee flavour of various pour-over brews」 Flavour and Fragrance Journal Flavour Fragr J 2022; 00: 1-10(早期公開版。受理 2022-10-10). doi:10.1002/ffj.3723
    一次論文
  339. Wang2014b　Wang X(指導 Lim L-T) (2014)「Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee」 PhD thesis, University of Guelph(Food Science). グリーンOA・CC BY-NC-ND 2.5 Canada
    学位論文
  340. Albright1987　Albright JG, Mathew R, Miller DG (1987)「Measurement of binary and ternary mutual diffusion coefficients of aqueous sodium and potassium bicarbonate solutions at 25 °C」 Journal of Physical Chemistry 91, 210-215. doi:10.1021/j100285a044
    一次論文
  341. Olechno2021　Olechno, E., Puścion-Jakubik, A., Socha, K., Zujko, M. E. (2021)「Coffee Brews: Are They a Source of Macroelements in Human Nutrition?」 Foods 10(6), 1328. doi:10.3390/foods10061328 ゴールドOA 本文
    レビュー
  342. CastanedaRodriguez2020　Castañeda-Rodríguez, R., Mulík, S. & Ozuna, C. (2020)「Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties」 Journal of Culinary Science & Technology 2020-11-20 オンライン(PDF に巻号の記載なし). doi:10.1080/15428052.2020.1848683
    一次論文
  343. Awwad2021　Awwad, S., Issa, R., Alnsour, L., Albals, D., Al-Momani, I. (2021)「Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels」 Molecules 26(24), 7502. doi:10.3390/molecules26247502 ゴールドOA 本文
    一次論文
  344. Hecimovic2011　Hečimović, I., Belščak-Cvitanović, A., Horžić, D., Komes, D. (2011)「Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting」 Food Chemistry 129(3), 991-1000. doi:10.1016/j.foodchem.2011.05.059
    一次論文
  345. Dorfner2003　Dorfner, R., Ferge, T., Kettrup, A., Zimmermann, R., Yeretzian, C. (2003)「Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry」 Journal of Agricultural and Food Chemistry 51(19), 5768-5773. doi:10.1021/jf0341767
    一次論文
    引用記事: 焙煎色とメラノイジン焙煎
  346. Fadhil2025　Fadhil, R., Adam, F., Subekti, P., Agustina, R. (2025)「Multi-Sensory Evaluation of Gayo Arabica Coffee with Various Roasting Times During the Development Phase」 Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology 49(1), 159-176. ゴールドOA
    一次論文
    引用記事: RoR と DTR焙煎
  347. Maeztu2001　Maeztu, L. ほか (2001)「Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel」 Journal of Agricultural and Food Chemistry 49(10), 4743-4747. doi:10.1021/jf010314l
    一次論文
  348. Corrochano2015b　Roman Corrochano, B. (2015)「Advancing the Engineering Understanding of Coffee Extraction」 EngD thesis, School of Chemical Engineering, University of Birmingham.
    学位論文
  349. BaristaHustle-RS103　Barista Hustle「RS 1.03 Pros and Cons of Directly Heating the Roasting Drum」 Barista Hustle (Roasting Science).
    専門家発信
    引用記事: 豆に熱はどう入るか焙煎
  350. Susilawati2023　Buchori, A. S.; Susilawati; Ferdian, N. R.; Umarramdani, D. R.; Hidayat, D.; Yudiyanto, O.; Rachelia, F. C. (2023)「The Analysis of Heat Transfer on Hot Air Coffee Roasters at the Appropriate Technology Research Centre, National Research and Innovation Agency in Subang」 Jurnal VANOS 8(2) 8(2), 121–135(公開 2023-11-28). doi:10.30870/vanos.v8i2.22210 ゴールドOA・cc-by
    一次論文
    引用記事: 豆に熱はどう入るか焙煎
  351. Fadhil2023　Fadhil, R., Safrizal, S., Rizal, K., Putra, B. S., Firmansyah, J. (2023)「Study of variations in the roasting time of gayo arabica coffee in the drying phase」 Coffee Science 18, e182085. doi:10.25186/.v18i.2085 ゴールドOA
    一次論文
    引用記事: RoR と DTR焙煎
  352. Astill2001　Astill, C.; Birch, M. R.; Dacombe, C.; Humphrey, P. G.; Martin, P. T. (2001)「Factors affecting the caffeine and polyphenol contents of black and green tea infusions」 Journal of Agricultural and Food Chemistry 49(11), 5340-5347. doi:10.1021/jf010759+
    一次論文
  353. Zhai2022　Zhai X, Yang M, Zhang J, Zhang L, Tian Y, Li C, Bao L, Ma C, Abd El-Aty AM (2022)「Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods」 Frontiers in Nutrition 9, 849811. doi:10.3389/fnut.2022.849811 ゴールドOA 本文
    一次論文
    引用記事: 透過式と浸漬式抽出
  354. Hong2024　Hong SJ, Boo CG, Yoon S, Jeong H, Jo SM, Youn MY, Kim JK, Kim YJ, Shin EC (2024)「Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC-MS-O using a multivariate approach」 Food Chemistry: X 21, 101119. doi:10.1016/j.fochx.2024.101119 ゴールドOA 本文
    一次論文
  355. GuevaraBarreto2004　Guevara-Barreto, R. A.; Castaño-Castrillón, J. J. (2004)「Medición del tamaño de partícula de café tostado y molido mediante difracción de rayos laser」 Cenicafé 55(2), 150-160.
    一次論文
    引用記事: 濃度と収率抽出
  356. Cusielo2026　Cusielo, K.V.C., Medeiros, A.C., Hiramatsu, E.Y., Bolini, H.M.A. (2026)「Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee」 Journal of Food Science 91(6), e71157. doi:10.1111/1750-3841.71157
    一次論文
  357. Ratnayake1993　Ratnayake, W. M.; Hollywood, R.; O'Grady, E.; Stavric, B. (1993)「Lipid content and composition of coffee brews prepared by different methods」 Food and Chemical Toxicology 31(4), 263-269. doi:10.1016/0278-6915(93)90076-b
    一次論文
  358. Sualeh2014　Sualeh A, Mohammed A, Endris S (2014)「Processing method, variety and roasting duration effect on physical quality attributes of roasted Arabica coffee beans」 Sky Journal of Agricultural Research 3(5), 053-061.
    一次論文
    引用記事: 生豆が決めていること焙煎
  359. Varady2026　Várady M, Tauchen J, Fraňková A, Klouček P, Vlčáková M, Reitznerová A, Marcinčák S, Popelka P (2026)「Impact of processing and roasting on quality parameters of Guatemalan, Peruvian, Rwandan, and Javanese specialty coffees」 Journal of Food Composition and Analysis 150, 108912. doi:10.1016/j.jfca.2026.108912
    一次論文
    引用記事: 生豆が決めていること焙煎
  360. Agtron-MBasicII　Agtron Inc. (2018)「AGTRON M-BASIC/II Coffee Roast Analyzer Operation Manual」 メーカー取扱説明書.
    メーカー
    引用記事: RoR と DTR焙煎
  361. Czerny1999　Czerny, M.; Mayer, F.; Grosch, W. (1999)「Sensory study on the character impact odorants of roasted arabica coffee」 Journal of Agricultural and Food Chemistry 47(2), 695-699. doi:10.1021/jf980759i
    一次論文
  362. Agtron-E20CPIII　Agtron Inc. (2020)「AGTRON E20CP-III Operation Manual」 メーカー取扱説明書(manualslib の転載で閲覧).
    メーカー
    引用記事: RoR と DTR焙煎
  363. Price1985　Price, W. E.; Spiro, M. (1985)「Kinetics and equilibria of tea infusion: rates of extraction of theaflavin, caffeine and theobromine from several whole teas and sieved fractions」 Journal of the Science of Food and Agriculture 36(12), 1309-1314. doi:10.1002/jsfa.2740361216
    一次論文

B. 登録済みで、まだ記事で引いていない文献（550件）（うちオープンアクセス 128件）

読んで登録はしたものの、まだどの記事の根拠にもなっていないものです。今後の記事の材料であり、このサイトがどこまで目を通しているかの記録でもあります。

  1. Nebesny2006　Nebesny, E.; Budryn, G. (2006)「Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions」 European Food Research and Technology 224(2), 159-165. doi:10.1007/s00217-006-0308-y
    一次論文
  2. Barchart2026　Barchart (2026)「Arabica Coffee Prices Rise as Colombian Earthquake Disrupts Supplies」
    ニュース
  3. Toci2020　Toci, A.T., Azevedo, D.A., Farah, A. (2020)「Effect of roasting speed on the volatile composition of coffees with different cup quality」 Food Research International 137, 109546. doi:10.1016/j.foodres.2020.109546
    一次論文
  4. BaristaMagazine-Highlightsfrom　Barista Magazine (2026)「Highlights from World of Coffee Brussels 2026」
    ニュース
  5. HomeBaristaCom-Highcharge　home-barista.com「High charge temperatures DONT cause scorching」
    その他二次
  6. Cropster-MasterGreen　Cropster (2022)「Master Green Grading」
    メーカー
  7. ForestCoffee-SpecialtyCoffee　Forest Coffee (2026)「Specialty Coffee Trends 2026」
    メーカー
  8. PerfectDailyGrind2019　Perfect Daily Grind (2019)「A guide to different heat types in roasting equipment」
    ニュース
  9. Lingle1984　Lingle, T. (1984)「The Coffee Cupper's Handbook」
    書籍
  10. Keidar-WhatScott　ECRE Academy Coffee Podcast インタビュー要約(Tuli Keidar) (2021)「What is Scott Rao's Production Function?」
    その他二次
  11. Cropster-AvoidingThe　Cropster「Avoiding The Flick」
    メーカー
  12. MTPakCoffee2022a　MTPak Coffee (2022)「Density of green coffee beans」
    メーカー
  13. Fadai-SingleBean　Fadai, N.「The Roasting of a Single Coffee Bean.」
    専門家発信
  14. Roastopedia-CaramelizationCoffee　Roastopedia (2026)「Caramelization in Coffee Roasting」
    その他二次
  15. MTPakCoffee2022　MTPak Coffee (2022)「Moisture content of green coffee」
    メーカー
  16. USPTO10849352　Chen, C.-C., Yu, M.-F. (2020)「Coffee bean roasting-degree distribution measuring device and method」
    その他二次
  17. ScienceDaily2007　ScienceDaily / ACS (2007)「Battling Bitter Coffee — Chemists Identify Roasting As The Main Culprit」
    ニュース
  18. BaristaHustle-TheRoles　Barista Hustle「RS 3.10 The Roles of Exothermy and Endothermy in Roasting」
    専門家発信
  19. Mecmar-Fluidbed　Mecmar「Fluid bed roaster vs drum roaster」
    メーカー
  20. HeadcountCoffee-TheMaillard　Headcount Coffee (2025)「The Maillard Reaction in Coffee Roasting」
    その他二次
  21. CoffeeReview-RoastDefinitions　Coffee Review「Roast Definitions」
    その他二次
  22. MTPakCoffee2021　MTPak Coffee (2021)「Coffee roasting: conduction vs convection」
    ニュース
  23. Cardoso2018　Cardoso, D.B.; de Andrade, E.T.; Aragón Calderón, R.A.; Rabelo, M.H.S.; Dias, C.A.; Lemos, I.Á. (2018)「Determination of thermal properties of coffee beans at different degrees of roasting」 Coffee Science 13(4), 498. doi:10.25186/cs.v13i4.1491 ゴールドOA・cc-by 本文
    一次論文
  24. CafeNatureve-RoRthe　Café Naturêve (2026)「RoR in the Aillio Bullet R1 / R2」
    専門家発信
  25. HomeBarista-Roastingstrategies　Home-Barista「Roasting strategies for Diedrich IR-2.5」
    その他二次
  26. PerfectDailyGrind2025　Perfect Daily Grind (2025)「Analysing coffee colour — What roasters need to know」
    その他二次
  27. Femobook-TheUltimate　Femobook (2025)「The Ultimate Guide to Coffee Roasting」
    その他二次
  28. ACSFST2026-ThinLayerCocoa　Rojas, M., Ruano, D., Chejne, F., Vallejo, H., Ortega, J., Hinojosa, N. (2026)「Thin-Layer, Kinetically Controlled Roasting with Aroma Tracking: Modeling Pyrazine/TMP Formation and Volatilisation in Cocoa」 ACS Food Science & Technology 6(3), 701-710. doi:10.1021/acsfoodscitech.5c00984
    一次論文
  29. PerfectDailyGrind-Howroast　Perfect Daily Grind (2024)「How to roast anaerobic fermented coffee」
    ニュース
  30. Lund2017　Lund, M.N.; Ray, C.A. (2017)「Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms」 Journal of Agricultural and Food Chemistry 65(23), 4537-4552. doi:10.1021/acs.jafc.7b00882 ハイブリッドOA・other-oa 本文
    レビュー
  31. Diedrich2013-Taipei　咖啡大叔 (2013)「Stephen Diedrich，遠紅外線烘豆機設計概念與如何建構咖啡烘焙曲線」
    その他二次
  32. AnokyeBempah2024a　Anokye-Bempah, L.; Donis-González, I.R.; Ristenpart, W.D. (2024)「What Color Is Your Coffee?」
    専門家発信
  33. Stachura2010　Stachura, T. (2010)「Agtron Numerology」
    その他二次
  34. MTPakCoffee2023　MTPak Coffee (2023)「Fluid bed roasters」
    ニュース
  35. PerfectDailyGrind2026　Carvalho, J. (2026)「Coffee News Recap, 3 Jul: New World Coffee Champs crowned in Brussels, arabica prices see largest gains in four years & other stories」 Perfect Daily Grind.
    ニュース
  36. McKeonAloe-Modifyingthe　McKeon Aloe, R. (2025)「Modifying the Turning Point in Coffee Roasting」
    その他二次
  37. Mengistu2020　Mengistu, Melese Wale; Workie, Melkamu Alemayehu; Mohammed, Abrar Sualeh (2020)「Physical and Cup Quality Attributes of Arabica Coffee (Coffea arabica L.) Varieties Grown in Highlands of Amhara Region, Northwestern Ethiopia」 International Journal of Agronomy 2020, 6420363. doi:10.1155/2020/6420363 ゴールドOA 本文
    一次論文
  38. McCusker2006　McCusker, R.R.; Fuehrlein, B.; Goldberger, B.A.; Gold, M.S.; Cone, E.J. (2006)「Caffeine content of decaffeinated coffee」 Journal of Analytical Toxicology 30(8), 611-613. doi:10.1093/jat/30.8.611
    一次論文
  39. Chen2024a　Chen S, Xiao Y, Jiang F, Jiang T, He X, Zhu J, Tang W, Zhou Y(陈诗宇・肖瀛・姜峰ほか) (2024)「Effects of Water Quality Factors on the Main Components and Flavor of Cold Brew Coffee(水质因子对冷萃咖啡主要成分及风味的影响)」 Science and Technology of Food Industry(食品工业科技) 45(5), 70-80. doi:10.13386/j.issn1002-0306.2023050076
    一次論文
  40. Cuisinart-SlurpColumn　コンエアージャパン(クイジナート) (2021)「クイジナート × スラープ コーヒー定期便 焙煎家インタビュー連載(井田浩司・近藤啓・阪田正邦・河合佑哉・岩崎裕也の各氏。2021-06-29〜2022-01-25)」 cuisinart.jp(メーカー公式サイトのコラム).
    ニュース
  41. Desbrow2012　Desbrow, B.; Henry, M.; Scheelings, P. (2012)「An examination of consumer exposure to caffeine from commercial coffee and coffee-flavoured milk」 Journal of Food Composition and Analysis 28(2). doi:10.1016/j.jfca.2012.09.001
    一次論文
  42. VanSchoor2025　van Schoor H, Moelich E, von Pressentin du Preez B, Human C, de Beer D, Joubert E (2025)「The Sensory and Physicochemical Properties of Honeybush Tea Depend on the Brewing Water: A Preliminary Study」 Journal of Food Science 90(12), e70720. doi:10.1111/1750-3841.70720
    一次論文
  43. Patwardhan2024　Patwardhan, A. W.; Dhekne, P. P.(著者の順は SciSpace の書誌による。未確認) (2024)「Predictions of transient flow fields around tea bags during tea infusion process」 Authorea(プレプリント). doi:10.22541/au.170665044.43702685/v1
    その他二次
  44. McCusker2003　McCusker, R.R.; Goldberger, B.A.; Cone, E.J. (2003)「Caffeine content of specialty coffees」 Journal of Analytical Toxicology 27(7), 520-522. doi:10.1093/jat/27.7.520
    一次論文
  45. Rahayuningtyas2024　Rahayuningtyas, A.; Sagita, D.; Karim, M.A.; Yulianti, L.E.; Putri, D.P.; Azizah, I.F.; Siregar, Y.H.; Kuala, S.I.; Hidayat, D.D.; Darmawan, A.; Hariadi, H. (2024)「Unraveling the Performance of Fluidized Coffee Roasters Under Slow and Fast Roasting Processes: Energy, Quality, and Economic Analysis」 Journal of Biosystems Engineering 49(3), 240–251. doi:10.1007/s42853-024-00230-3
    一次論文
  46. Kanaloco-Kondo2016　神奈川新聞(カナロコ) (2016)「いつか珈琲屋(平塚市)の焙煎士・近藤啓さんがジャパンコーヒーロースティングチャンピオンシップで優勝(2016-12-26 掲載)」 神奈川新聞 カナロコ.
    ニュース
  47. Tolessa2017　Tolessa, Kassaye (2017)「Biophysical control of coffee quality: the case of southwestern Ethiopia」 PhD thesis, Ghent University. グリーンOA
    学位論文
  48. Mintesnot2015　Mintesnot, Adugnaw; Dechassa, Nigussie; Mohammed, Ali (2015)「Bean Quality Attributes of Arabica Coffees Grown in Ethiopia and the Potential for Discovering New Specialty Coffees」 East African Journal of Sciences 9(2), 121-130.
    一次論文
  49. CoffeeForumsUK-RefractometerThread　Coffee Forums UK の利用者(匿名。投稿者名・日付はページのテキストに無い)「Measuring coffee with a refractometer for beginners(スレッド 26450、9 ページ目 = 投稿 161〜166)」 Coffee Forums UK(掲示板).
    その他二次
  50. Veldhuizen2006　Veldhuizen, M. G.; van Rooden, A. P.; Kroeze, J. H. A. (2006)「Dissociating pleasantness and intensity with quinine sulfate/sucrose mixtures in taste」 Chemical Senses 31(7), 649-653. doi:10.1093/chemse/bjl005
    一次論文
  51. Chen2023a　Chen, H.; Shen, Y. (2023)「Investigation of Water Distribution and Mobility Dynamics in Recalcitrant Quercus acutissima Seeds during Desiccation Using Magnetic Resonance Methods」 Forests 14(4), 738. doi:10.3390/f14040738 ゴールドOA
    一次論文
  52. Davison2019　Davison, J. (2019)「Baked Beans: Observations on Water Content During Roasting」 Roast Magazine (2019年1/2月号)。序文は Daily Coffee News 2019-02-13 に掲載.
    専門家発信
  53. Moon2004　Moon, J. S.; Liu, R.; Chae, K.; Kim, J.(Hearthware Home Products) (2004)「Coffee roaster having multiple roasting stages (US 6,770,315 B2)」 米国特許 US 6,770,315 B2(2004-08-03 登録。出願 10/137,671、2002-05-02。公開 US 2003/0207010 A1).
    メーカー
  54. Bevilacqua2024　Bevilacqua E, Rose'Meyer R, Singh I, Grice D, Mouatt P, Brown L, Cruzat V (2024)「Bioactive compounds of spent coffee grounds and their potential use as functional food」 Proceedings of the Nutrition Society 83(OCE1), E57. doi:10.1017/s0029665124000752
    一次論文
  55. Ma2024　Ma YY, Wang JQ, Gao Y, Cao QQ, Wang F, Chen JX, Feng ZH, Yin JF, Xu YQ (2024)「Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas」 Food Chemistry: X 21, 101099. doi:10.1016/j.fochx.2023.101099 ゴールドOA
    一次論文
  56. ICO-CMR2026-09　International Coffee Organization (2026)「Coffee Market Report, September 2026」
    業界団体
  57. Murugesh2017　Murugesh CS, Manoj JB, Haware DJ, Ravi R, Subramanian R (2017)「Influence of water quality on nutritional and sensory characteristics of green tea infusion」 Journal of Food Process Engineering 40, e12532. doi:10.1111/jfpe.12532
    一次論文
  58. SweetMarias-iRoast2TipSheet　Sweet Maria's「iRoast2 Tip Sheet (old version)」 販売店の手引き.
    その他二次
  59. SweetMarias-iRoast2Details　Sweet Maria's(Tom) (2018)「Fresh Look at the i-Roast 2 (Now Discontinued)」 販売店の製品紹介.
    その他二次
  60. SCAJ-PR2026-10-17　SCAJ(日本スペシャルティコーヒー協会) (2026)「「スペシャルティコーヒーの祭典 SCAJ 2026」速報 コーヒー界トップの技の競演、5つの競技会の頂点が決定」
    業界団体
  61. Mossion2008　Mossion A, Potin-Gautier M, Delerue S, Le Hécho I, Behra P (2008)「Effect of water composition on aluminium, calcium and organic carbon extraction in tea infusions」 Food Chemistry 106(4), 1467-1475. doi:10.1016/j.foodchem.2007.05.098
    一次論文
  62. Moreyra1981　Moreyra, R.; Peleg, M. (1981)「Effect of Equilibrium Water Activity on the Bulk Properties of Selected Food Powders」 Journal of Food Science 46, 1918-1922.
    一次論文
  63. Seco2020　Seco, A.; Espuelas, S.; Marcelino, S.; Echeverría, A.M.; Prieto, E. (2020)「Characterization of Biomass Briquettes from Spent Coffee Grounds and Xanthan Gum Using Low Pressure and Temperature」 BioEnergy Research 13(1), 369-377. doi:10.1007/s12155-019-10069-8 グリーンOA 本文
    一次論文
  64. Everette2010　Everette JD, Bryant QM, Green AM, Abbey YA, Wangila GW, Walker RB (2010)「Thorough study of reactivity of various compound classes toward the Folin-Ciocalteu reagent」 J Agric Food Chem 58(14), 8139-8144. doi:10.1021/jf1005935
    一次論文
  65. IKAWA-HumidityData　IKAWA(社のブログ)「Utilising the IKAWA Humidity Data」
    メーカー
  66. Hwang2013　Hwang, S.-H.; Kim, K.-S.; Kang, H.-J. (2013)「Phenolic Compound Contents and Antioxidative Effects on Dutch Coffee by Extraction Time」 Korean Public Health Research(SciSpace の表記は Public Health Research) 39(2). doi:10.22900/KPHR.2013.39.2.003
    一次論文
  67. Lighttells-CM100Spec　Bombora Supplies(販売店。メーカー名の記載なし)「Lighttells CM-100 Plus Black Edition 仕様書」 販売店の資料(Essential Utensil のサイトに置かれた PDF).
    その他二次
  68. Wyrostek2021　Wyrostek J, Kowalski R (2021)「The Effect of Water Mineralization on the Extraction of Active Compounds from Selected Herbs and on the Antioxidant Properties of the Obtained Brews」 Foods 10(6), 1227. doi:10.3390/foods10061227 ゴールドOA 本文
    一次論文
  69. Gutierrez1993　Gutiérrez, C.; Ortolá, M.D.; Chiralt, A.; Fito, P. (1993)「Análisis por MEB de la porosidad del café tostado」 15th ASIC Colloquium(Proceedings, Paris) 661-671.
    一次論文
  70. Im2026　Im H-S ほか (2026)「Effect of Water TDS Control on the Sensory Consistency of Coffee: A Comparative Analysis of Relative Influence of Mineral Composition Differences across Water Sources」 Culinary Science & Hospitality Research.
    一次論文
  71. Varela2014　Varela, P.; Beltrán, J.; Fiszman, S. (2014)「An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers' preference ranking and open comments」 Food Quality and Preference 32, 152-159. doi:10.1016/j.foodqual.2013.03.004
    一次論文
  72. Cao2022　Cao QQ; Fu YQ; Zhang CB; Zhu Y; Yin JF; Granato D; Putnik P; Xu YQ (2022)「Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay」 Journal of Chemistry 2022, 7736117. doi:10.1155/2022/7736117
    一次論文
  73. DiFluid-OmniSpec　Central Coast Coffee(販売店)「DiFluid Omni 製品ページの仕様(Specifications)」 販売店の製品ページ.
    その他二次
  74. Radtke1975　Radtke, R. (1975)「Das Problem der CO2-Desorption von Röstkaffee unter dem Gesichtspunkt einer neuen Packstoffentwicklung」 7th ASIC Colloquium(Proceedings, Paris) 323-333.
    一次論文
  75. Schwartzberg2007a　Schwartzberg, H. (2007)「Improving industrial measurement of the temperature of roasting coffee beans」 21st International Conference on Coffee Science (ASIC), Montpellier, 11–15 Sept 2006(会議録).
    一次論文
  76. Lisowski2019　Lisowski, A.; Olendzki, D.; Świętochowski, A.; Dąbrowska, M.; Mieszkalski, L.; Ostrowska-Ligęza, E.; Stasiak, M.; Klonowski, J.; Piątek, M. (2019)「Spent coffee grounds compaction process: Its effects on the strength properties of biofuel pellets」 Renewable Energy 142, 173-183. doi:10.1016/j.renene.2019.04.114
    一次論文
  77. Perdana2018　Perdana BM, Manihuruk R, Ashyar R, Heriyanti, Sutrisno (2018)「Evaluation of the effect of roasting process on the energy transition and the crystalline structures of Arabica, Robusta, and Liberica coffee from Jambi Indonesia」 IOP Conference Series: Materials Science and Engineering 345, 012021. doi:10.1088/1757-899X/345/1/012021
    一次論文
  78. Liu2020　Liu ら (2020)「The level variation of N-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions」 Food Chemistry 343, 128458. doi:10.1016/j.foodchem.2020.128458
    一次論文
  79. Navarro2011　Navarro ほか(共著者は未照合) (2011)「Effect of ultrasonic frequency on the mechanism of formic acid sonolysis」 Journal of Physical Chemistry B 115(9), 2024-2029. doi:10.1021/jp109444h
    一次論文
  80. Sukmawati2025　Sukmawati ほか(共著者は未照合) (2025)「Optimizing Coffee Flavor Through Roasting and Manual Brewing Using Chemical and Sensory Approach」 Jurnal Keteknikan Pertanian 13(3), 402-417. doi:10.19028/jtep.013.3.402-417
    一次論文
  81. AiF-15752N　FEI / AiF 15752 N(TUM Hofmann 研ほか) (2011)「Einfluss der Vorbehandlung und der Röstung auf Bitterstoffe in Kaffeegetränken(AiF 15752 N 報告書、2008–2011)」 FEI 研究プロジェクト報告.
    業界団体
  82. Gagne2025　Gagné, J. (2025)「The Pulsar Mini and the Importance of Bed Depth」 Coffee ad Astra(個人ブログ).
    専門家発信
  83. Angelino2018　Angelino, D. ら (2018)「Niacin, alkaloids and (poly)phenolic compounds in the most widespread Italian capsule-brewed coffees」 Scientific Reports 8, 17874. doi:10.1038/s41598-018-36291-6 ゴールドOA 本文
    一次論文
  84. DeRosso2018　De Rosso, M. ら (2018)「UHPLC-ESI-QqTOF-MS/MS characterization of minor chlorogenic acids in roasted Coffea arabica from different geographical origin」 Journal of Mass Spectrometry 53, 763-771. doi:10.1002/jms.4263
    一次論文
  85. Nilova2024　Nilova, L. ほか(共著者は未照合) (2024)「Coffee: caffeine content and antioxidant activity at different stages of extraction」 Vestnik KrasGAU(Bulletin of KrasSAU) 2024(10), 192-199. doi:10.36718/1819-4036-2024-10-192-199
    一次論文
  86. CoffeeSapiens-MaillardReaction　Coffee Sapiens (2026)「Maillard Reaction vs Caramelization」
    その他二次
  87. Bork2024　Bork, L. V., Proksch, N., Stobernack, T., Rohn, S., Kanzler, C. (2024)「Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping」 Journal of Agricultural and Food Chemistry 72(28), 15933-15947. doi:10.1021/acs.jafc.4c02959 ハイブリッドOA・cc-by 本文
    一次論文
  88. Kaleido-TheScience　Kaleido (2025)「The Science of ROR」
    メーカー
  89. RuizPalomino2019　Ruiz-Palomino et al. (2019)「Empirical model of the chlorogenic acid degradation kinetics during coffee roasting in a spouted bed」 Revista Mexicana de Ingeniería Química 18(2), 387-396. ハイブリッドOA・cc-by-nc-nd 本文
    一次論文
  90. Nakabayashi1987　中林敏郎; 山田恭史 (1987)「焙煎によるコーヒー褐色色素の形成順序」 NIPPON SHOKUHIN KOGYO GAKKAISHI 34(4), 211-215. doi:10.3136/nskkk1962.34.4_211 ブロンズOA 本文
    一次論文
  91. FreshCup-The2026　Fresh Cup (2026)「The 2026 World Brewers Cup, Coffee in Good Spirits, and Roasters Champions」
    ニュース
  92. SweetMariaS2020　Sweet Maria's (2020)「Quakers and Taste – 2020 Sensory Summit」
    その他二次
  93. AlShemmeri2022　Al-Shemmeri, M.; Lopez-Quiroga, E.; Fryer, P. (2022)「Simulation of coffee roasting time-temperature profiles(FOODSIM'2022 Proceedings, EUROSIS, pp.114-119. ISBN 978-949285920-4)」
    一次論文
  94. PerfectDailyGrind2021　Perfect Daily Grind (2021)「A guide to fluid bed coffee roasters」
    ニュース
  95. BeanScene-MortenMunchow　BeanScene「Morten Münchow opens minds to roasting potential」
    ニュース
  96. Jiang2009　Jiang, D., Chiaro, C., Maddali, P., Prabhu, K. S., Peterson, D. G. (2009)「Identification of Hydroxycinnamic Acid-Maillard Reaction Products in Low-Moisture Baking Model Systems」 Journal of Agricultural and Food Chemistry 57(21), 9932-9943. doi:10.1021/jf900932h
    一次論文
  97. SpecialtyCoffeeAssociation2025　Specialty Coffee Association (2025)「Developing Roast Color Standards for the Specialty Coffee Industry: A New Roast Color Measurement Approach」
    業界団体
  98. BaristaMagazine-HotAir　Barista Magazine (2025)「Hot Air Roasters Part One」
    ニュース
  99. Bicho2012　Bicho, N.C.; Leitão, A.E.; Ramalho, J.C.; Lidon, F.C. (2012)「Use of colour parameters for roasted coffee assessment.」 Food Science and Technology 32(3), 436-442. doi:10.1590/S0101-20612012005000068 ハイブリッドOA・cc-by-nc 本文
    一次論文
  100. Davids2013　Davids, K. (2013)「Agtron Numbers: A Sweet Spot?」
    その他二次
  101. BrownJenkins-TheStages　Brown & Jenkins (2024)「The 5 Stages of Coffee Roasting」
    その他二次
  102. Lee2020　Lee, S. M., Zheng, L. W., Jung, Y., Hwang, G. S., Kim, Y. S. (2020)「Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds」 Food Chemistry 312, 126085. doi:10.1016/j.foodchem.2019.126085
    一次論文
  103. LebrewTech-TheScience　Lebrew Tech (2025)「The Science Behind Agtron Roast Analyzer and Coffee Roasting Control」
    メーカー
  104. Toper-HeatTransfer　Toper (2021)「Heat Transfer Methods for Coffee Roasting」
    メーカー
  105. 787Coffee-WorldCoffee　787 Coffee (2026)「World of Coffee Bangkok 2026 Trends」
    メーカー
  106. CornellUniversity2017　Cornell University (2017)「Caffeine tempers taste, triggering temptation for sweets」
    ニュース
  107. Comunicaffe2026　Comunicaffe (2026)「Coffee markets: shipments from the port of Buenaventura in Colombia have partially resumed, but the situation remains complex through the whole supply chain」
    ニュース
  108. Li2021　Li et al. (2021)「Coffee cell walls—composition, influence on cup quality and opportunities for coffee improvements」 Food Quality and Safety 5. doi:10.1093/fqsafe/fyab012 ゴールドOA・cc-by-nc 本文
    レビュー
  109. PerfectDailyGrind2026a　Carvalho, J. (2026)「Coffee News Recap, 7 Aug: PRF to take place in Mexico for first time on 18 & 19 March 2027, Best of Panama 2026 results announced & other stories」 Perfect Daily Grind.
    ニュース
  110. GreenCoffeeCollective-Masteringthe　Green Coffee Collective (2026)「Mastering the Rate of Rise」
    その他二次
  111. MTPakCoffee-WhatThe　MTPak Coffee (2021)「What Is The Maillard Reaction?」
    その他二次
  112. IARC-Methylglyoxal　IARC Working Group on the Evaluation of Carcinogenic Risks to Humans (1991)「Methylglyoxal」 IARC Monographs on the Evaluation of Carcinogenic Risks to Humans 51.
    業界団体
  113. Hammerschmidt2016　Hammerschmidt, U.; Abid, M. (2016)「Thermophysical properties of a single coffee bean, a single peanut and an IC-Package」 International Journal of Thermal Sciences 99, 228-237. doi:10.1016/j.ijthermalsci.2015.09.005
    一次論文
  114. DeFreitas2017　de Freitas, R.G.; Rosa, S.D.V.F. da; Clemente, A.C.S.; Pereira, C.C. (2017)「Relevance of endo-β-mannanase enzyme in coffee seed deterioration process」 African Journal of Agricultural Research 12(15), 1253-1258. doi:10.5897/ajar2016.10949 ゴールドOA・CC BY 本文
    一次論文
  115. Bicho2013　Bicho, N.C.; Leitão, A.E.; Ramalho, J.C.; de Alvarenga, N.B.; Lidon, F.C. (2013)「Impact of roasting time on the sensory profile of arabica and robusta coffee」 Ecology of Food and Nutrition 52(2), 163-177. doi:10.1080/03670244.2012.706061 グリーンOA・cc-by-nc-nd
    一次論文
  116. Comunicaffe-WorldCoffee　Comunicaffe (2026)「World of Coffee Brussels 2026」
    ニュース
  117. Brewminate-CuppingGlossary　Brewminate (2017)「A Coffee Cupping Glossary」
    その他二次
  118. DailyCoffeeNews2025　Daily Coffee News (2025)「2025 Year in Review: New Professional Coffee Grinders」
    ニュース
  119. Severini-viaSecondary　Severini, C., Ricci, I., Marone, M., Derossi, A., De Pilli, T. (2015)「Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system」 Journal of Agricultural and Food Chemistry 63(8), 2321-2327. doi:10.1021/jf505691u
    一次論文
  120. Ban2025　Ban, Y. et al. (2025)「Sensomics and chemometrics approaches of differential brewed and roasted coffee (Coffea arabica) from Ethiopia using biomimetic sensory-based machine perception techniques」 Food Chemistry 476, 143407. doi:10.1016/j.foodchem.2025.143407
    一次論文
  121. Masella-viaSecondary　Masella, P.; Guerrini, L.; Spinelli, S.; Calamai, L.; Spugnoli, P.; Illy, F.; Parenti, A. (2015)「A new espresso brewing method」 Journal of Food Engineering 146, 204-208. doi:10.1016/j.jfoodeng.2014.09.001
    一次論文
  122. Bloom2026　Bloom, J. (2026)「Coffee Doesn't Taste Like Caffeine. Here's Why」 American Council on Science and Health.
    ニュース
  123. UCDavis2025　UC Davis College of Engineering (2025)「UC Davis Coffee Center contributes research to new Brewing Control Chart」
    ニュース
  124. Hu2025　Hu, G.-L., Alafifi, J. H., Quan, C.-X., Al-Romaima, A., Qiu, M.-H. (2025)「Exploring the complexities of bitterness: a comprehensive review of methodologies, bitterants, and influencing factors centered around coffee beverage」 Critical Reviews in Food Science and Nutrition 65(34), 8860-8876. doi:10.1080/10408398.2025.2512220
    レビュー
  125. Ludwig2012　Ludwig, I. et al. (2012)「Extraction of coffee antioxidants: impact of brewing time and method」 Food Research International 48(1), 57-64. doi:10.1016/j.foodres.2012.02.023 グリーンOA・other-oa 本文
    一次論文
  126. Rao1994　Rao, M. A.; Rizvi, S. S. H.; Datta, A. K. (Eds.) (1994)「Engineering Properties of Foods」
    書籍
  127. WCC-Championships　World Coffee Championships / World of Coffee「World Barista Championship | World Of Coffee 2026」
    業界団体
  128. Reco-Symposium　Re:co Symposium (SCA)「Re:co Symposium」
    業界団体
  129. Maiyah2026　Maiyah, N., Kerdpiboon, S., Kerr, W. L., Klaypradit, W., Smithisukul, C., Supapvanich, S. (2026)「Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds」 Food Chemistry: X 34, 103661. doi:10.1016/j.fochx.2026.103661 ゴールドOA・cc-by-nc-nd 本文
    一次論文
  130. Eggers2004　Eggers, R.; von Blittersdorf, M.; Fischer, C.; Cammenga, H.K. (2004)「Temperature Field During Roasting and Cooling of Coffee Beans」 Proceedings of the 20th ASIC Colloquium (Bangalore, 2004) pp. 471–476(Basile2009 の参考文献14 による。未照合).
    一次論文
  131. Chen2025　Chen et al. (2025)「Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA」 Foods 14(18), 3192. doi:10.3390/foods14183192 ゴールドOA・cc-by 本文
    一次論文
  132. OhioState-BitternessDrivers　Ohio State University CFAES Graduate Education「Identification of the Chemical Drivers of Coffee Bitterness Using Flavoromics」
    その他二次
  133. Roastopedia2026　Roastopedia (2026)「2026 World Brewers Cup, Brussels: Nas Jaafar Crowned Champion」
    ニュース
  134. Mills2013　Mills, C. et al. (2013)「The effect of processing on chlorogenic acid content of commercially available coffee」 Food Chemistry 141(4), 3335-3340. doi:10.1016/j.foodchem.2013.06.014
    一次論文
  135. Eiermann2020　Eiermann, A., Smrke, S., Guélat, L.-M., Wellinger, M., Rahn, A., Yeretzian, C. (2020)「Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup quality」 Scientific Reports 10(1). doi:10.1038/s41598-020-74138-1 ゴールドOA・cc-by 本文
    一次論文
  136. Burmester2010　Burmester, K.; Eggers, R. (2010)「Heat and mass transfer during the coffee drying process」 Journal of Food Engineering 99(4), 430-436. doi:10.1016/j.jfoodeng.2009.12.021
    一次論文
  137. Catao2022　Catão, A.A., Mateus, N.S., Garcia, C.C., da Silva, M.C., Novaes, F.J.M., Alves, S., Marriott, P.J., da Silva Jr., A.I. (2022)「Coffee-roasting variables associated with volatile organic profiles and sensory evaluation」 Applied Food Research 2(2), 100223. doi:10.1016/j.afres.2022.100223 ゴールドOA・cc-by-nc-nd 本文
    一次論文
  138. Fond1995　Fond, O. (1995)「Effect of water and coffee acidity on extraction. Dynamics of coffee bed compaction in espresso type extraction」
    一次論文
  139. Kang2022　Kang, G. W., Piao, Z., Ko, J. Y. (2022)「Effects of water types and roasting points on consumer liking and emotional responses toward coffee」 Food Quality and Preference 101, 104631. doi:10.1016/j.foodqual.2022.104631
    一次論文
  140. Eggers2001　Eggers, R.; Pietsch, A. (2001)「Technology I: Roasting」 Coffee: Recent Developments (Wiley) 90-107. doi:10.1002/9780470690499.ch4
    書籍
  141. Hawksworth2025　Hawksworth, A. (2025)「The Coffee Brewing Control Chart 2.0」
    ニュース
  142. Farah2012　Farah, A. (2012)「Coffee Constituents (Chapter 2, in Coffee: Emerging Health Effects and Disease Prevention, ed. Yi-Fang Chu, Wiley-Blackwell)」 Coffee (Wiley) 21-58. doi:10.1002/9781119949893.ch2
    書籍
  143. Small1993　Small, L. E.; Horrel, R. S. (1993)「High yield coffee technology」 15th International Scientific Colloquium on Coffee (ASIC), Montpellier 719-726.
    一次論文
  144. Braga2023　Braga et al. (2023)「Study on coffee quality improvement by self-induced anaerobic fermentation: Microbial diversity and enzymatic activity」 Food Research International 165, 112528. doi:10.1016/j.foodres.2023.112528
    一次論文
  145. Putri2023　Putri, D.P.; Andriansyah, R.C.E.; Setiyoningrum, F.; Yulianti, L.E.; Hidayat, D.D. (2023)「Physicochemical properties of Robusta coffee at various roasting levels using different roaster types」 BIO Web of Conferences 69, 03016. doi:10.1051/bioconf/20236903016 ゴールドOA・cc-by 本文
    一次論文
  146. Pieniazek2025　Pieniazek, J. (2025)「Thermocouple Sensor Response in Hot Airstream」 Sensors 25(15), 4634. doi:10.3390/s25154634 ゴールドOA・cc-by 本文
    一次論文
  147. Jaremkiewicz2011　Jaremkiewicz, M. (2011)「Reduction of dynamic error in measurements of transient fluid temperature」 Archives of Thermodynamics 32(4), 55-66. doi:10.2478/v10173-011-0031-3 ゴールドOA 本文
    一次論文
  148. AnokyeBempah2025b　Anokye-Bempah, L. (2025)「The Dynamics of Coffee Roasting」
    学位論文
  149. Song2018　Song, J.L.; Asare, T.S.; Kang, M.Y.; Lee, S.C. (2018)「Changes in Bioactive Compounds and Antioxidant Capacity of Coffee under Different Roasting Conditions」 Korean Journal of Plant Resources 31(6), 704-713. doi:10.7732/kjpr.2018.31.6.704
    一次論文
  150. Argirova2013　Argirova, M. D., Stefanova, I. D., Krustev, A. D. (2013)「New biological properties of coffee melanoidins」 Food & Function 4(8), 1204. doi:10.1039/c3fo60025d
    一次論文
  151. Sen2022　Sen, D.; Gokmen, V. (2022)「Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds」 Food Chemistry 395, 133583. doi:10.1016/j.foodchem.2022.133583
    一次論文
  152. Fischer2001　Fischer, M.; Reimann, S.; Trovato, V.; Redgwell, R.J. (2001)「Polysaccharides of green Arabica and Robusta coffee beans」 Carbohydrate Research 330(1), 93-101. doi:10.1016/S0008-6215(00)00272-X
    一次論文
  153. Redgwell2003　Redgwell, R.J.; Curti, D.; Rogers, J.; Nicolas, P.; Fischer, M. (2003)「Changes to the galactose/mannose ratio in galactomannans during coffee bean (Coffea arabica L.) development」 Planta 217(2), 316-326. doi:10.1007/s00425-003-1003-x
    一次論文
  154. Stanek2021　Stanek, N.; Zarebska, M.; Bilos, L.; Barabosz, K.; Nowakowska-Bogdan, E.; Semeniuk, I.; Blaszkiewicz, J.; Kulesza, R.; Matejuk, R.; Szkutnik, K. (2021)「Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties」 Scientific Reports 11(1). doi:10.1038/s41598-021-01001-2 ゴールドOA・cc-by 本文
    一次論文
  155. Redgwell2002　Redgwell, R. J. et al. (2002)「Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans」 Carbohydrate Research 337(5), 421-431. doi:10.1016/S0008-6215(02)00010-1
    一次論文
  156. Schiffman1975　Schiffman, S.S.; Dackis, C. (1975)「Taste of nutrients: Amino acids, vitamins, and fatty acids」 Perception & Psychophysics 17(2), 140-146. doi:10.3758/BF03203878 ブロンズOA 本文
    一次論文
  157. Zhu2024　Zhu, R.-G.; Xiao, H.-Y.; Zhou, Z.; Yin, M.; Xiao, H.; Hu, C.; Wei, G.; Liu, C. (2024)「Thermal degradation of 18 amino acids during pyrolytic processes」 Scientific Reports 14(1). doi:10.1038/s41598-024-79032-8 ゴールドOA・cc-by-nc-nd 本文
    一次論文
  158. Gigl2021a　Gigl, M.; Frank, O.; Barz, J.; Gabler, A.; Hegmanns, C.; Hofmann, T. (2021)「Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee」 Journal of Agricultural and Food Chemistry 69(3), 1027-1038. doi:10.1021/acs.jafc.0c06887
    一次論文
  159. Redgwell2002b　Redgwell, R.J.; Curti, D.; Fischer, M.; Nicolas, P.; Fay, L.B. (2002)「Coffee bean arabinogalactans: acidic polymers covalently linked to protein」 Carbohydrate Research 337(3), 239-253. doi:10.1016/S0008-6215(01)00316-0
    一次論文
  160. Stefanova2007　Stefanova, I. D., Argirova, M. D., Krustev, A. D. (2007)「Influence of model melanoidins on calcium-dependent transport mechanisms in smooth muscle tissue」 Molecular Nutrition & Food Research 51(4), 468-472. doi:10.1002/mnfr.200600110
    一次論文
  161. Vale2022　da Silva Vale, A. et al. (2022)「Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality」 Foods 12(1), 37. doi:10.3390/foods12010037 ゴールドOA・cc-by 本文
    一次論文
  162. Kreuml2013　Kreuml, M.; Majchrzak, D.; Ploederl, B.; Koenig, J. (2013)「Changes in sensory quality characteristics of coffee during storage」 Food Science & Nutrition 1(4), 267-272. doi:10.1002/fsn3.35 ハイブリッドOA・cc-by 本文
    一次論文
  163. Montavon2003b　Montavon, P.; Duruz, E.; Rumo, G.; Pratz, G. (2003)「Evolution of Green Coffee Protein Profiles with Maturation and Relationship to Coffee Cup Quality」 Journal of Agricultural and Food Chemistry 51(8), 2328-2334. doi:10.1021/jf020831j
    一次論文
  164. Rendleman1987　Rendleman, J. A. (1987)「Complexation of Calcium by Melanoidin and Its Role in Determining Bioavailability」 Journal of Food Science 52(6), 1699-1705. doi:10.1111/j.1365-2621.1987.tb05909.x
    一次論文
  165. Kasai2006　Kasai, N.; Konishi, A.; Iwai, K.; Maeda, G. (2006)「Efficient digestion and structural characteristics of cell walls of coffee beans」 Journal of Agricultural and Food Chemistry 54(17), 6336-6342. doi:10.1021/jf0609072
    一次論文
  166. Nunes2001　Nunes, F.M.; Coimbra, M.A. (2001)「Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee」 Journal of Agricultural and Food Chemistry 49(4), 1773-1782. doi:10.1021/jf0012953
    一次論文
  167. Linne2021　Linne, B. M. (2021)「Identification and Characterization of Chemical Compounds Contributing to Coffee Body」
    学位論文
  168. Reuters2026-ElNinoColombia　Reuters(WHBL 転載) (2026)「El Nino, not quake, to hit Colombian coffee harvest, sector leader says」
    ニュース
  169. ICO-CMR2026-08　International Coffee Organization (2026)「Coffee Market Report, August 2026」
    業界団体
  170. PerezMartinez2010　Pérez-Martínez, M., Caemmerer, B., De Peña, M.P., Cid, C., Kroh, L.W. (2010)「Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews」 Journal of Agricultural and Food Chemistry 58(5), 2958-2965. doi:10.1021/jf9037375 グリーンOA・other-oa
    一次論文
  171. SCA-WoCTokyo2027　Specialty Coffee Association (2025)「Announcing World of Coffee Tokyo 2027 and the 2027 World Barista Championship Tokyo」
    業界団体
  172. WCC-WBrCRules2026　World Coffee Championships (2026)「2026 World Brewers Cup Rules and Regulations」
    業界団体
  173. Farah2006　Farah, A.; Monteiro, M. C.; Calado, V.; Franca, A. S.; Trugo, L. C. (2006)「Correlation between cup quality and chemical attributes of Brazilian coffee」 Food Chemistry 98, 373-380. doi:10.1016/j.foodchem.2005.07.032
    一次論文
  174. MalayMail2026　Malay Mail (2026)「From outsider to world champion: The story behind Malaysian Nas Jaafar's historic World Brewers Cup victory」
    ニュース
  175. WCC-WBrC2026Winners　World Coffee Championships (2026)「Introducing the 2026 World Brewers Cup Champion, Nas Jaafar!」
    業界団体
  176. Ky2001　Ky, C.-L.; Louarn, J.; Dussert, S.; Guyot, B.; Hamon, S.; Noirot, M. (2001)「Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions」 Food Chemistry 75, 223-230. doi:10.1016/S0308-8146(01)00204-7
    一次論文
  177. Comunicaffe2026a　Comunicaffe (2026)「Coffee markets open the month on a weaker note as certified stocks hit new lows and Brazil's harvest wraps up」
    ニュース
  178. Hohl2015　Höhl, K.; Busch-Stockfisch, M. (2015)「The influence of sensory training on taste sensitivity. Effects on sweet and bitter perception over a half-year period」 Ernährungs Umschau international 62(12), 208-215. doi:10.4455/eu.2015.035
    一次論文
  179. DailyCoffeeNews-WBC2025Champion　Daily Coffee News (2025)「Jack Simpson of Australia is the 2025 World Barista Champion」
    ニュース
  180. Illy2011　Illy, E., Navarini, L. (2011)「Neglected Food Bubbles: The Espresso Coffee Foam」 Food Biophysics 6(3), 335-348. doi:10.1007/s11483-011-9220-5 ハイブリッドOA・cc-by-nc
    レビュー
  181. SCA-WoCBogota2027　Specialty Coffee Association (2025)「World of Coffee and the World Brewers Cup Head to Bogotá, Colombia in 2027」
    業界団体
  182. Comunicaffe2026b　Comunicaffe (2026)「New Orleans to host the 2027 World Coffee Roasting Championship」
    ニュース
  183. Giuliano2026a　Peter Giuliano(SCA "Coffee Decoded") (2026)「Coffee Decoded: Flavor from the Fires – Why Roast Color Matters」
    業界団体
  184. Jaiswal2014　Jaiswal, R., Matei, M.F., Subedi, P., Kuhnert, N. (2014)「Does roasted coffee contain chlorogenic acid lactones or/and cinnamoylshikimate esters?」 Food Research International 61, 214-227. doi:10.1016/j.foodres.2013.09.040
    一次論文
  185. Jaiswal2011　Jaiswal, R., Matei, M.F., Ullrich, F., Kuhnert, N. (2011)「How to distinguish between cinnamoylshikimate esters and chlorogenic acid lactones by liquid chromatography-tandem mass spectrometry」 Journal of Mass Spectrometry 46(9), 933-942. doi:10.1002/jms.1972
    一次論文
  186. Muriqi2025　Muriqi, S., Červenka, L., Česlová, L., Kašpar, M., Řezková, S., Husáková, L., Patočka, J., Česla, P., Velichová, H. (2025)「Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing」 Food Technology and Biotechnology 63(1), 46-56. doi:10.17113/ftb.63.01.25.8605 ゴールドOA・cc-by
    一次論文
  187. Moon2009　Moon, J.-K., Yoo, H.S., Shibamoto, T. (2009)「Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity」 Journal of Agricultural and Food Chemistry 57(12), 5365-5369. doi:10.1021/jf900012b
    一次論文
  188. OestreichJanzen2013　Oestreich-Janzen, S.(CAFEA GmbH, Hamburg) (2013)「Chemistry of Coffee」 Reference Module in Chemistry, Molecular Sciences and Chemical Engineering(Elsevier). doi:10.1016/B978-0-12-409547-2.02786-4
    レビュー
  189. Harper2024　Harper, J. M., Bumbaugh, R. E., Hendon, C. H. (2024)「Strategies to mitigate electrostatic charging during coffee grinding」 iScience 27(9), 110639. doi:10.1016/j.isci.2024.110639 ゴールドOA・cc-by-nc-nd 本文
    一次論文
  190. Angeloni2019　Angeloni, G., Guerrini, L., Masella, P. ほか (2019)「What kind of coffee do you drink? An investigation on effects of eight different extraction methods」 Food Research International 116, 1327-1335. doi:10.1016/j.foodres.2018.10.022 グリーンOA
    一次論文
  191. BaristaHustle-RDTAutoComb　Barista Hustle (2024)「RDT vs The AutoComb」 Barista Hustle(ウェブ記事).
    専門家発信
  192. Lang2013　Lang, R.; Yagar, E. F.; Wahl, A.; Beusch, A.; Dunkel, A.; Dieminger, N.; Eggers, R.; Bytof, G.; Stiebitz, H.; Lantz, I.; Hofmann, T. (2013)「Quantitative studies on roast kinetics for bioactives in coffee」 Journal of Agricultural and Food Chemistry 61(49), 12123-12128. doi:10.1021/jf403846g
    一次論文
  193. Gagne2019b　Gagné, Jonathan (2019)「An In-Depth Analysis of Coffee Filters (Coffee ad Astra, 2019-08-04)」
    専門家発信
  194. Garcia2018　Garcia, C. da C.; Pereira Netto, A. D.; da Silva, M. C.; Catão, A. A.; de Souza, I. A.; Farias, L. S.; de Paula, T. N. E.; de Paula, M. N. E.; dos Reis, S. C.; da Silva Junior, A. I. (2018)「Relative importance and interaction of roasting variables in coffee roasting process」 Coffee Science 13(3), 379-388. doi:10.25186/cs.v13i3.1483 ゴールドOA・cc-by
    一次論文
  195. Harper2024a　Méndez Harper J, McDonald CS, Rheingold EJ, Wehn LC, Bumbaugh RE, Cope EJ, Lindberg LE, Pham J, Kim Y-H, Dufek J, Hendon CH (2024)「Moisture-controlled triboelectrification during coffee grinding」 Matter 7, 266-283. doi:10.1016/j.matt.2023.11.005 ハイブリッドOA・CC BY-NC-ND
    一次論文
  196. CliveCoffee-RDTTest　Clive Coffee「Clive Coffee's Analysis of James Hoffmann's RDT Experiment」 Clive Coffee(販売店のブログ).
    専門家発信
  197. Wang2016　Wang X, William J, Fu Y, Lim L-T (2016)「Effects of capsule parameters on coffee extraction in single-serve brewer」 Food Research International 89, 797-805. doi:10.1016/j.foodres.2016.09.031
    一次論文
  198. Rheingold2024　Rheingold, E. J. (2024)「Moisture Controlled Triboelectrification During Coffee Grinding」 University of Oregon, Clark Honors College 卒業論文(指導 C. H. Hendon).
    学位論文
  199. PerfectDailyGrind-Extraction　Boydell, H.(Perfect Daily Grind) (2018)「Understanding Coffee Extraction For Your Perfect Cup」
    業界団体
  200. Zakaria2023　Zakaria ほか(共著者は未転記) (2023)「Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee」 Foods 12(12), 2412. doi:10.3390/foods12122412 ゴールドOA・cc-by
    一次論文
  201. BaristaHustle-ExtractionTaste　Perger, M.(Barista Hustle) (2015)「Coffee Extraction and How to Taste It」
    業界団体
  202. Roest-P3000Specs　ROEST「Installation and technical specifications P3000」 ROEST Support.
    メーカー
  203. Diedrich-IRManual2017　Diedrich Roasters (2017)「IR Series Installation & Operation Manual」
    メーカー
  204. EstevezSanchez2025　Estévez-Sánchez KH, Ramos-Morales M, Ruiz-Espinosa H, Cortés-Zavaleta O, García-Alvarado MA, Ochoa-Velasco CE, Ruiz-López II (2025)「Effect of particle size distribution on mass transfer during solid-fluid extraction and its application to coffee brewing」 Journal of Food Engineering 394, 112511. doi:10.1016/j.jfoodeng.2025.112511 ハイブリッドOA・cc-by-nc-nd
    一次論文
  205. PerfectDailyGrind-Recap2026-09-25　Perfect Daily Grind (2026)「Coffee News Recap, 25 Sep 2026」
    ニュース
  206. SCAJ-Conference2026　SCAJ (2026)「SCAJ ワールド スペシャルティコーヒー カンファレンス アンド エキシビション 2026 開催概要」
    業界団体
  207. PerfectDailyGrind-Recap2026-10-02　Perfect Daily Grind (2026)「Coffee News Recap, 2 Oct 2026」
    ニュース
  208. PolygonOne-EUDR　Polygon One (2026)「EUDR current status」
    その他二次
  209. Becchi2026　Becchi, P.P.; Triachini, S.; Franchina, F.A.; Vezzulli, F.; Bertuzzi, T.; De Poli, M.; Di Stefano, R.; Gabrielli, M.; Capri, E.; Lucini, L. (2026)「The impact of different energy-saving roasting curves on the metabolomics and sensory profile of Robusta coffee: A multi-omics data fusion approach」 Food Chemistry 524, 150220. doi:10.1016/j.foodchem.2026.150220
    一次論文
  210. Lopes2021　Lopes, G. R.; Passos, C. P.; Petronilho, S.; Rodrigues, C.; Teixeira, J. A.; Coimbra, M. A. (2021)「Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach」 Food Chemistry 344, 128613. doi:10.1016/j.foodchem.2020.128613 ブロンズOA
    一次論文
  211. PerfectDailyGrind-Noticias2026-10-02　Perfect Daily Grind 西語版 (2026)「Noticias de café, 2 Oct 2026」
    ニュース
  212. Claramunt2022　Claramunt, A.V.; Sadaunykas, A.; Knašienė, B.; Naujalis, E. (2022)「Determination of pyridine and furfuryl alcohol in breath after coffee consumption」 Chemija 33(3), 87–96. doi:10.6001/chemija.v33i3.4751 ゴールドOA
    一次論文
  213. BaristaHustle-BrewGradient　Barista Hustle「Separating the Beverage from the Grinds」
    専門家発信
  214. Adhikari2018　Adhikari, J.; Chambers, E.; Koppel, K. (2019)「Impact of consumption temperature on sensory properties of hot brewed coffee」 Food Research International 115, 95-104. doi:10.1016/j.foodres.2018.08.014
    一次論文
  215. AlShemmeri2023　Al-Shemmeri, M.; Windows-Yule, K.; Lopez-Quiroga, E.; Fryer, P. J. (2023)「Coffee bean particle motion in a rotating drum measured using Positron Emission Particle Tracking (PEPT)」 Food Research International 163, 112253. doi:10.1016/j.foodres.2022.112253 ハイブリッドOA・cc-by
    一次論文
  216. Chapko2019　Chapko, M. J.; Seo, H.-S. (2019)「Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis」 Food Research International 121, 612-621. doi:10.1016/j.foodres.2018.12.026 ブロンズOA
    一次論文
  217. Steen2017　Steen, I.; Waehrens, S. S.; Petersen, M. A.; Münchow, M.; Bredie, W. L. P. (2017)「Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee」 Food Chemistry 219, 61-68. doi:10.1016/j.foodchem.2016.09.113
    一次論文
  218. Pramudya2018　Pramudya, R. C.; Seo, H.-S. (2018)「Influences of Product Temperature on Emotional Responses to, and Sensory Attributes of, Coffee and Green Tea Beverages」 Frontiers in Psychology 8, 2264. doi:10.3389/fpsyg.2017.02264 ゴールドOA・cc-by 本文
    一次論文
  219. Little1959　Little AC, Chichester CO, Mackinney G (1959)「On the color of coffee. III. Effect of roasting conditions on flavor development for a given color. Role of initial moisture level on roasting characteristics of green coffee beans」 Food Technology 13(12), 684-688.
    一次論文
  220. Lee2007　Lee, S. Y.; Hwang, I. K.; Park, M. H.; Seo, H. S. (2007)「Sensory Characteristics of Diluted Espresso (Americano) in Relation to Dilution Rates」 Korean Journal of Food and Cookery Science 23(6), 839-847.
    一次論文
  221. Nedomova2010　Nedomová Š (2010)「Crushing of roasted Arabica coffee beans」 Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58(4), 177–182. doi:10.11118/actaun201058040177 ゴールドOA・cc-by-nc-nd
    一次論文
  222. Bottazzi2012　Bottazzi D, Farina S, Milani M, Montorsi L (2012)「A numerical approach for the analysis of the coffee roasting process」 Journal of Food Engineering 112(3), 243-252. doi:10.1016/j.jfoodeng.2012.04.009 グリーンOA・cc-by
    一次論文
  223. Rao2018a　Rao NZ, Fuller M (2018)「Acidity and Antioxidant Activity of Cold Brew Coffee」 Scientific Reports 8, 16030. doi:10.1038/s41598-018-34392-w ゴールドOA・cc-by
    一次論文
  224. Claassen2021　Claassen L, Rinderknecht M, Porth T, Röhnisch J, Seren HY, Scharinger A, Gottstein V, Noack D, Schwarz S, Winkler G, Lachenmeier DW (2021)「Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards」 Foods 10(4), 865. doi:10.3390/foods10040865 ゴールドOA・cc-by
    一次論文
  225. Yergenson2019　Yergenson N(Nathan Yergenson) (2019)「Coffee Roasting Process Monitoring with In Situ NIR Spectroscopy」 University of Idaho(修士論文).
    学位論文
  226. Kung2024　Kung HC, Huang BW, Kiprotich Cheruiyot N, Lee KL, Chang-Chien GP (2024)「Insights into acrylamide and furanic compounds in coffee with a focus on roasting methods and additives」 Food Research International 192, 114800. doi:10.1016/j.foodres.2024.114800
    一次論文
  227. Jimenez2024　Jimenez EJM, Martins PMM, de Assis JGR, Batista NN, Vilela ALO, da Rosa SDVF, Dias DR, Schwan RF (2024)「Self-induced anaerobiosis fermentation in coffees inoculated with yeast: Effect on key enzymes of the germination process and its relationship with the decrease in seed germination」 Food Research International 199, 115376. doi:10.1016/j.foodres.2024.115376
    一次論文
  228. BarreraLopez2023　Barrera López JA, Hernández Carrión M (2023)「Functional properties and sensory profile of coffee prepared by different brewing methods」 Food Science and Technology International 31(3), 248-260. doi:10.1177/10820132231205625
    一次論文
  229. Koyner2025　Koyner V, Fryer J, Tello-Camacho E, Peterson D, Tomasino E (2025)「Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methods」 Journal of the Science of Food and Agriculture 105(13), 6993-7003. doi:10.1002/jsfa.14410
    一次論文
  230. Carvalho2014　Carvalho, D. O., Correia, E., Lopes, L., Guido, L. F. (2014)「Further insights into the role of melanoidins on the antioxidant potential of barley malt」 Food Chemistry 160, 127-133. doi:10.1016/j.foodchem.2014.03.074
    一次論文
  231. Bork2022　Bork, L. V., Rohn, S., Kanzler, C. (2022)「Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives」 Molecules 27(21), 7564. doi:10.3390/molecules27217564 ゴールドOA・cc-by
    一次論文
  232. Maier1985　Maier HG (1985)「Zur Zusammensetzung kurzzeitgerösteter Kaffees」 Lebensmittelchemie und gerichtliche Chemie 35, 25-33 または 39, 25-29(2説。未確定).
    一次論文
  233. Rocculi2011　Rocculi P, Sacchetti G, Venturi L, Cremonini M, Dalla Rosa M, Pittia P (2011)「Role of Water State and Mobility on the Antiplasticization of Green and Roasted Coffee Beans」 Journal of Agricultural and Food Chemistry 59, 8265–8271. doi:10.1021/jf201333a
    一次論文
  234. Candido2023　Cândido (2023)「Avaliação do efeito da temperatura e do tempo de extração a frio do café arábica」 学部の卒業論文、Instituto Federal de Brasília(Gama 校). グリーンOA 本文
    学位論文
  235. Chindapan2019　Chindapan N, Soydok S, Devahastin S (2019)「Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting」 Journal of Food Science 84(2), 292-302. doi:10.1111/1750-3841.14422
    一次論文
  236. Rattanarat2021　Rattanarat P, Chindapan N, Devahastin S (2021)「Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam」 Food Chemistry 341(Pt 1), 128266. doi:10.1016/j.foodchem.2020.128266
    一次論文
  237. Williamson2019　Williamson K, Hatzakis E (2019)「Evaluating the effect of roasting on coffee lipids using a hybrid targeted-untargeted NMR approach in combination with MRI」 Food Chemistry 299, 125039. doi:10.1016/j.foodchem.2019.125039 ブロンズOA
    一次論文
  238. Khongphinitbunjong2025　Khongphinitbunjong K, Wongsakul S, Mookum T (2025)「Particle Size Distribution Model for Optimizing Coffee Grind Consistency」 Journal of Food Process Engineering 48(5), e70129. doi:10.1111/jfpe.70129
    一次論文
  239. Gouws2021　Gouws, C. A. et al. (2021)「Cold Brew Coffee Extract, A Cradle to Grave Approach」 Research Square(査読前のプレプリント). doi:10.21203/rs.3.rs-799040/v1 グリーンOA 本文
    その他二次
  240. Smith2014　Smith AL, Barringer SA (2014)「Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies」 Journal of Food Science 79(10), C1895–C1906. doi:10.1111/1750-3841.12588
    一次論文
  241. Fadai2018a　Fadai NT, Please CP, Van Gorder RA (2018)「Asymptotic Analysis of a Multiphase Drying Model Motivated by Coffee Bean Roasting」 SIAM Journal on Applied Mathematics 78(1), 418–436. doi:10.1137/16M1095500 グリーンOA・cc-by
    一次論文
  242. Wilson2014　Wilson PS (2014)「Coffee roasting acoustics」 The Journal of the Acoustical Society of America 135(6), EL265–EL269. doi:10.1121/1.4874355 ブロンズOA
    一次論文
  243. Santos2022　Santos WWV, Couto EL, da Silva FM, Rocha MEM, Silva MSL, Alves RO, Silva SP (2022)「Efeito do tempo de extração de café a frio nas características físico-químicas da bebida cold brew」 Research, Society and Development 11(15), e335111536948. doi:10.33448/rsd-v11i15.36948 ゴールドOA・cc-by 本文
    一次論文
  244. He2025　He W, Chen X, Sun J, Chen H, Sun B (2025)「Unveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches」 Food Chemistry 494, 145853. doi:10.1016/j.foodchem.2025.145853
    一次論文
  245. Caporaso2022　Caporaso N, Whitworth MB, Fisk ID (2022)「Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging」 Food Chemistry 371, 131159. doi:10.1016/j.foodchem.2021.131159 ハイブリッドOA・cc-by
    一次論文
  246. Nemzer2022　Nemzer B, Edwards J, Kalita D (2022)「Matrix-Specific Effects on Caffeine and Chlorogenic Acid Complexation in a Novel Extract of Whole Coffea arabica Coffee Cherry by NMR Spectroscopy」 Molecules 27(22), 7803. doi:10.3390/molecules27227803
    一次論文
  247. Smrke2024　Smrke, S.(ZHAW) (2024)「The role of fines in espresso extraction dynamics」 World of Coffee Copenhagen の講演スライド(2024-06-27).
    専門家発信
  248. Wang2012　Wang N, Lim L-T (2012)「Fourier Transform Infrared and Physicochemical Analyses of Roasted Coffee」 Journal of Agricultural and Food Chemistry 60, 5446–5453. doi:10.1021/jf300348e
    一次論文
  249. Santos2016　Santos JR, Viegas O, Páscoa RNMJ, Ferreira IMPLVO, Rangel AOSS, Lopes JA (2016)「In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour」 Food Chemistry 208, 103-110. doi:10.1016/j.foodchem.2016.03.114
    一次論文
  250. Khamitova2020a　Khamitova G, Angeloni S, Borsetta G, Xiao J, Maggi F, Sagratini G, Vittori S, Caprioli G (2020)「Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used」 Food Chemistry 314, 126220. doi:10.1016/j.foodchem.2020.126220
    一次論文
  251. Pires2024　de Carvalho Pires F, da Silva Mutz Y, de Carvalho TCL, Lorenzo ND, Pereira RGFA, da Rocha RA, Nunes CA (2024)「Feasibility of using colorimetric devices for whole and ground coffee roasting degrees prediction」 Journal of the Science of Food and Agriculture 104(9), 5435-5441. doi:10.1002/jsfa.13376
    一次論文
  252. Song2025　Song Y, Liang Y, Zhang Z, Su G, Su M (2025)「In Situ Response Time Measurement of RTD Based on LCSR Method」 Sensors (Basel) 25(15), 4826. doi:10.3390/s25154826 ゴールドOA・cc-by
    一次論文
  253. Hashemian2013　Hashemian HM (2013)「Response time testing of temperature sensors using loop current step response method」 International Journal of Nuclear Energy Science and Technology 7(3), 209-230.
    一次論文
  254. ISO-6669　ISO (1995)「Green and roasted coffee — Determination of free-flow bulk density of whole beans (Routine method)」 ISO 6669:1995.
    規格
  255. VacaGuerra2023　Vaca Guerra, M.; Harshe, Y. M.; Fries, L.; Rothberg, S.; Palzer, S.; Heinrich, S. (2023)「Influence of particle size distribution on espresso extraction via packed bed compression」 Journal of Food Engineering 340, 111301. doi:10.1016/j.jfoodeng.2022.111301
    一次論文
  256. Conab2026-Safra3　Conab (2026)「Boletim de Safras — Café, 3º levantamento, safra 2026」
    業界団体
  257. WCC-2027WCRC　World Coffee Championships (2026)「New Orleans to Host the 2027 World Coffee Roasting Championship」
    業界団体
  258. ForbesColombia2026-10-09　Forbes Colombia (EFE) (2026)「Producción anual de café cayó 15% y cerró en 12,65 millones de sacos」
    ニュース
  259. WorldCoffeeIndex2026-10-10　World Coffee Index (2026)「Coffee this week (2026-10-10)」
    ニュース
  260. Angeloni2017　Angeloni, S.; Caprioli, G.; Cortese, M. ほか (2017)「Influence of espresso machine parameters on coffee extraction」 CoCoTea 2017(Torino)学会ポスター.
    その他二次
  261. StoneX2026-09-30　StoneX (2026)「Daily Coffee Report 9-30-26」
    ニュース
  262. GreenCoffeeBeansNews2025　Kaffee Research Ico(筆名) (2025)「Managing Heat Transfer in Drum Roasting: What Roasters Miss」
    その他二次
  263. HelenaCoffee2022　Helena Coffee Vietnam (2022)「Heat Transfer In Coffee Roasting」
    その他二次
  264. Lualhati2022　Lualhati, A.J.N.; Mariano, J.B.; Torres, A.L.E.; Fenol, S.D. (2022)「Development and Testing of Green Coffee Bean Quality Sorter using Image Processing and Artificial Neural Network」 Mindanao Journal of Science and Technology 20(1), 101-124. doi:10.61310/mndjsteect.1048.22 ブロンズOA
    一次論文
  265. Tarzia2010　Tarzia A, et al. (2010)「Influence of the postharvest processing method on polysaccharides and coffee beverages」 International Journal of Food Science and Technology 45(10), 2167-2175. doi:10.1111/j.1365-2621.2010.02388.x
    一次論文
  266. Novakowski2019　Novakowski(Eight Ounce Coffee のブログ。著者名は取得時の表示による) (2019)「Hario V60 Material and Temperature Comparison」
    専門家発信
  267. Knopp2006　Knopp S, Bytof G, Selmar D (2006)「Influence of processing on the content of sugars in green Arabica coffee beans」 European Food Research and Technology 223: 195–201. doi:10.1007/s00217-005-0172-1
    一次論文
  268. Cassimiro2022　Cassimiro DMJ, Batista NN, Fonseca HC, Naves JAO, Dias DR, Schwan RF (2022)「Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee」 International Journal of Food Microbiology 369, 109627. doi:10.1016/j.ijfoodmicro.2022.109627
    一次論文
  269. Davis2009　Davis, Terry (2009)「The Heat Is On, A Roaster's Guide To Heat Transfer」 Roast Magazine 2009年5/6月号.
    専門家発信
  270. Hashemian1990　Hashemian HM, Petersen KM, Mitchell DW, Hashemian M, Beverly DD (1990)「In situ response time testing of thermocouples」 ISA Transactions 29(4), 97-104. doi:10.1016/0019-0578(90)90046-N
    一次論文
  271. Pakosz2026　Pakosz P, Bzducha-Wróbel A, Drużyńska B, Wołosiak R (2026)「The Modification of Coffee Beans Through a Combination of Microbial and Enzymatic Processes」 Foods 15(5), 859. doi:10.3390/foods15050859 ゴールドOA・cc-by 本文
    一次論文
  272. Huang2024　Huang Qing-yuan ほか (2024)「A correlation to calculate time constant of thermocouples」 Applied Thermal Engineering.
    一次論文
  273. Ganju2023　Ganju E ほか (2023)「Time-resolved roasting-induced microstructural evolution of Arabica coffee beans from Brazil, Colombia, and Ethiopia captured using x-ray computed micro-tomography」 Journal of Food Engineering. doi:10.1016/j.jfoodeng.2023.111733
    一次論文
  274. Yang2021　Yang et al. (2021)「Influence of salt ions on the refractive index of seawater solution under different temperature」
    一次論文
  275. Cho2017　Cho JS, Bae HJ, Cho BK, Moon KD (2017)「Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology」 Food Chemistry 220, 505-509. doi:10.1016/j.foodchem.2016.09.189
    一次論文
  276. Zulkifli2026　Zulkifli NS, Azhar NA, Abdullah N, Romli SR, Seow LJ, Nizori A, Hermanto FE, Seow EK (2026)「Impact of brewing water type on the physicochemical, antioxidant, and sensory quality of cold brew coffee」 Canrea Journal: Food Technology, Nutritions, and Culinary Journal 9(2), 256-273. doi:10.20956/canrea.v9i2.2240 ゴールドOA・cc-by 本文
    一次論文
  277. Zhao2014　Zhao et al. (2014)「Influence of Inorganic Salts on the Refraction Index of Water」 Applied Mechanics and Materials.
    一次論文
  278. Babin2010　Babin, B. A.; Gilzow, G.; Guerrero-Gonzalez, L.; Fan, X. (2010)「Multiple heat transfer processes of a tea brewing system: theoretical and experimental investigations」 Proceedings of the 2010 ASEE Gulf-Southwest Annual Conference (McNeese State University), Session UG-05.
    一次論文
  279. Yusibani2023　Yusibani E, Woodfield PL, Rahwanto A, Surbakti MS, Rajibussalim, Rahmi (2023)「Physical and Chemical Properties of Indonesian Coffee Beans for Different Postharvest Processing Methods」 Journal of Engineering and Technological Sciences 55(1): 1–11. doi:10.5614/j.eng.technol.sci.2023.55.1.1 ゴールドOA・cc-by-nd
    一次論文
  280. Yust2022　Yust, B.G.; Rao, N.Z.; Schwarzmann, E.T.; Peoples, M.H. (2022)「Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles」 Molecules 27(16), 5124. doi:10.3390/molecules27165124 ゴールドOA 本文
    一次論文
  281. Latteine1217-PouroverPhysics　latteine1217(GitHub) (2026)「pourover-physics: a reduced-order physical model of V60 pour-over brewing」 GitHub リポジトリ.
    専門家発信
  282. Ramalakshmi2007　Ramalakshmi K, Kubra IR, Rao LJM (2007)「Physicochemical characteristics of green coffee: comparison of graded and defective beans」 Journal of Food Science 72(5), S333-337. doi:10.1111/j.1750-3841.2007.00379.x
    一次論文
  283. Demianova2023　Demianová A, Bobková A, Poláková K, Jurčaga L, Bobko M, Lidiková J, Mesárošová A, Belej Ľ, Bučko O (2023)「Moisture content and its possible effect on textural properties and color of green Coffea arabica」 Journal of Microbiology, Biotechnology and Food Sciences 12(5), e9491. doi:10.55251/jmbfs.9491 ゴールドOA
    一次論文
  284. Franca2015　Franca AS, Oliveira LS (2015)「Spectroscopic Methods for Chemometric Identification of Defective and Nondefective Coffees」 Coffee in Health and Disease Prevention(書籍章、Academic Press) Chapter 104, pp.943-951. doi:10.1016/B978-0-12-409517-5.00104-2
    レビュー
  285. Greenplantation-V60Materials　GreenplantationCom s.r.o. (2026)「V60 in plastic, porcelain or steel. Which is the best?」 Greenplantation(販売店のブログ).
    その他二次
  286. Sutanto2026　Sutanto R, Susana IGB (2026)「Analysis of Physical Characteristics of Coffee Beans Due to Variations in Drying Temperature and Cylinder Rotation Speed in A Rotary Dryer」 Engineering and Technology Journal 11(03): 9242–9246. doi:10.47191/etj/v11i03.17 ゴールドOA・cc-by
    一次論文
  287. Kalschne2018　Kalschne, D.L.; Viegas, M.C.; De Conti, A.J.; Corso, M.P.; Benassi, M.T. (2018)「Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends」 Food Research International 105, 393-402. doi:10.1016/j.foodres.2017.11.017
    一次論文
  288. Yoo2020　Yoo, I. K.; Jang, D. H.; Kwon, W. J.; Lee, K. H.; Lim, J. (2020)「Effect of water hardness on coffee composition and coffee preference by university students」 Korean Journal of Food Science and Technology 52(5), 435-440. doi:10.9721/KJFST.2020.52.5.435
    一次論文
  289. Carvalho2018　Carvalho, C. de M.(指導 Della Lucia, S.M.、共同指導 Lima Filho, T.) (2018)「Limiares sensoriais para concentração de grãos defeituosos no preparo de bebidas de café arábica (Coffea arabica) e perfil sensorial」 修士論文(UFES、Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) 2018年2月.
    学位論文
  290. Fibrianto2018　Fibrianto, K.; Ardianti, A. D.; Pradipta, K.; Sunarharum, W. B. (2018)「The influence of brewing water characteristic on sensory perception of pour-over local coffee」 IOP Conference Series: Earth and Environmental Science 102, 012095. doi:10.1088/1755-1315/102/1/012095 ゴールドOA
    一次論文
  291. Dadali2021　Dadalı, C.; Elmacı, Y. (2021)「The Effect of Water Hardness on Volatile Compounds and Flavour of Filter Coffee」 Turkish Journal of Agriculture - Food Science and Technology 9(2), 312-320. doi:10.24925/turjaf.v9i2.312-320.3885 ゴールドOA 本文
    一次論文
  292. Oliveira2026　de Lacerda de Oliveira, L.; Bahiense, D.G.F.; Filete, C.A.; de Oliveira, N.L.; Moreira, M.F.; da Silva Oliveira, E.C. (2026)「From SCA cupping to Coffee Value Assessment: non-interchangeable scores, multidimensional sensory profiling and sensory-volatile links in Brazilian Federal District coffees」 Food Research International 243(Pt 1), 120356. doi:10.1016/j.foodres.2026.120356
    一次論文
  293. Gniechwitz2007　Gniechwitz D, Brueckel B, Reichardt N, Blaut M, Steinhart H, Bunzel M (2007)「Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures」 Journal of Agricultural and Food Chemistry 55(26), 11027-11034. doi:10.1021/jf072389g
    一次論文
  294. Deliza2007　Deliza, R.; Marques, R.L.; Santos, J.G.; Farah, A. (2007)「A influência dos defeitos dos grãos de café na preferência da bebida」 不明(SBICafé 収録。会議録と推定、未確認).
    一次論文
  295. Gulshan2026　Gulshan, A.; Yiasmin, M. N.; Zeb, M.; Mushtaq, A.; Cao, W.; Lu, R.; Li, X.; Hua, X. (2026)「Influence of brewing method on the nutritional composition and sensory attributes of coffee by Arabica beans of different roasting degrees」 Food Chemistry 507, 147716. doi:10.1016/j.foodchem.2025.147716
    一次論文
  296. Park2023　Park, H.; Noh, E.; Kim, M.; Lee, K.-G. (2023)「Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions」 Food Chemistry 435, 137543. doi:10.1016/j.foodchem.2023.137543
    一次論文
  297. SCA-BoardNominations2026　Specialty Coffee Association (2026)「Now Accepting Nominations for the 2027-2029 SCA Board of Directors」
    業界団体
  298. HarioUK-Meteor　Hario UK(個人名なし) (2026)「Precision Speed: Introducing the Hario V60 Meteor Paper Filter」 Hario UK のブログ(2026-01-28).
    メーカー
  299. So2025　So YH, Lin PY, Ho LA, Lee KT, Lin CH, Wang LF, Liou BK, Ho JA (2025)「Interaction Statistical Analysis of Instrumental and Sensory Data for Ethiopian Yirgacheffe Coffee: Unveiling Quality Control Metrics and Optimal Storage Conditions」 Journal of Food Science 90(6), e70275. doi:10.1111/1750-3841.70275
    一次論文
  300. Wang2017　Wang, X.; Lim, L.-T. (2017)「Investigation of CO2 precursors in roasted coffee」 Food Chemistry 219, 185-192. doi:10.1016/j.foodchem.2016.09.095
    一次論文
  301. SCA-BoardMembers2027　Specialty Coffee Association (2026)「Meet the Members of the 2027 SCA Board of Directors」
    業界団体
  302. SCA-BoardSlate2026　Specialty Coffee Association (2026)「Presenting the Slate of Candidates for the 2027-2029 SCA Board of Directors Election and the Appointment of the Second Vice President」
    業界団体
  303. Pan2023　Pan, L.; Xiao, Y.; Jiang, F.; Jiang, T.; Zhu, J.; Tang, W.; Liu, X.; Zhou, Y.; Yu, L. (2023)「Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees」 Journal of Food Processing and Preservation 2023, 3175570. doi:10.1155/2023/3175570 ゴールドOA
    一次論文
  304. Nakabayashi1984　中林敏郎 (1984)「改良モデル焙煎法によるコーヒー褐色色素形成の初期段階の検討」 日本食品工業学会誌(Nippon Shokuhin Kogyo Gakkaishi) 31(6), 421-422. doi:10.3136/nskkk1962.31.6_421 ゴールドOA・CC BY-NC-SA 4.0 本文
    一次論文
  305. SCA-EvolvingCuppingPilot　Mario R. Fernández-Alduenda (Specialty Coffee Association)「Evolving the SCA Cupping Protocol and Form: An Overview of the Pilot Testing Process」
    業界団体
  306. Rosso-PaperFilters　Rosso Coffee Roasters(個人名なし)「Comparing Paper Filters: A Case Study」 Rosso Journal(焙煎所のブログ).
    専門家発信
  307. Lima2025　Lima, A. L., Lima, K. S. C., Lima, D. L. S. C., de Souza, F. G. (2025)「Control of coffee (Coffea arabica L.) espresso process variables by multivariate statistical analysis: concentration, time and pressure」 Brazilian Journal of Experimental Design, Data Analysis and Inferential Statistics 4(1). doi:10.55747/bjedis.v4i1.65539 ゴールドOA 本文
    一次論文
  308. Birri2021　Birri, O.(指導 Addisu Bekele) (2021)「Numerical and experimental investigation of the performance of an improved conical spouted bed coffee roaster」 学位論文, Adama Science and Technology University.
    学位論文
  309. Asiah2019　Asiah N, Aqil M, Dwiranti NS, David W, Ardiansyah A (2019)「Sensory and Chemical Changes of Cold and Hot Brew Arabica Coffee at Various Resting Time」 Asia Pacific Journal of Sustainable Agriculture, Food and Energy 7(2), 23-26. doi:10.36782/apjsafe.v7i2.1948 ゴールドOA 本文
    一次論文
  310. Bruchmuller2011　Bruchmüller, J. (2012)「Modelling the degradation of particles in fluidised beds」 博士論文, University of Southampton. グリーンOA
    学位論文
  311. GCR-NewChart2024　Global Coffee Report (2024)「Researchers design new coffee brewing chart」
    ニュース
  312. Tomoda1980　友田五郎, 松山惇, 長野明子, 生田目光子, 守田勝昭 (1980)「生豆への60Co-γ線の照射ならびに焙煎豆の貯蔵によるコーヒー酸味の変化とカルボン酸組成」 日本食品工業学会誌 27(2), 68-74. doi:10.3136/nskkk1962.27.68 ゴールドOA
    一次論文
  313. Lin2025　Lin, X.; Li, Q.; Li, W.; Zhang, B.; He, F.; Cesarino, I.; Zeng, W.; Li, Z. (2025)「Polysaccharides of coffee: dynamic changes during processing, effects on quality, and implications for by-product utilization」 Food Research International 220, 117116. doi:10.1016/j.foodres.2025.117116
    一次論文
  314. Andueza2007　Andueza, S., Vila, M. A., de Peña, M. P., Cid, C. (2007)「Influence of coffee/water ratio on the final quality of espresso coffee」 Journal of the Science of Food and Agriculture 87(4), 586-592. doi:10.1002/jsfa.2720 グリーンOA 本文
    一次論文
  315. VacaGuerra2024　Vaca Guerra, M.; Harshe, Y. M.; Fries, L.; Payan Lozada, J.; Atxutegi, A.; Palzer, S.; Heinrich, S. (2024)「Modeling the extraction of espresso components as dispersed flow through a packed bed」 Journal of Food Engineering 368, 111913. doi:10.1016/j.jfoodeng.2023.111913 グリーンOA・CC BY-NC-ND 4.0 本文
    一次論文
  316. Nunes2002　Nunes, F.M.; Coimbra, M.A. (2002)「Chemical characterization of galactomannans and arabinogalactans from two arabica coffee infusions as affected by the degree of roast」 Journal of Agricultural and Food Chemistry 50(6), 1429-1434. doi:10.1021/jf0109625
    一次論文
  317. SCA-EspressoChartGrant　Specialty Coffee Association (2020)「University of Oregon in Eugene Awarded Grant for New Espresso Brewing Control Chart」
    業界団体
  318. Schwartzberg2007　Schwartzberg, H. G. (2007)「Modeling exothermic heat generation during the roasting of coffee」
    一次論文
  319. Chongsrimsirisakhol2022　Chongsrimsirisakhol, O.; Pirak, T. (2022)「Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage」 International Journal of Food Properties 25(1), 813-826. doi:10.1080/10942912.2022.2056197 ゴールドOA・CC BY
    一次論文
  320. Eggers2004a　Eggers, R. (2004)「Zum Wärme- und Stofftransport bei der Röstung von Kaffeebohnen」 FEI (Forschungsvereinigung der Ernährungsindustrie) Jahresbericht 2004, Bonn pp. 11–28.
    その他二次
  321. Pannusch2024　Pannusch VB, Schmieder BKL, Vannieuwenhuyse L, Minceva M, Briesen H (2024)「Model-based kinetic espresso brewing control chart for representative taste components」 Journal of Food Engineering 367, 111887. doi:10.1016/j.jfoodeng.2023.111887
    一次論文
  322. Kurasu-OrigamiV60vsWave　Fukuda, Hitomi(Kurasu) (2021)「ORIGAMI dripper: V60 filter vs Wave filter(Kurasu Journal)」
    専門家発信
  323. Shin2011　Shin, W.-R., Choi, Y.-M., Yoon, H.-H. (2011)「The Sensory Characteristics of Espresso according to Grinding Grades of Coffee Beans」 Korean Journal of Food and Cookery Science 27(1), 85-99.
    一次論文
  324. Hubert2015　Hubert E, Wolkersdorfer C (2015)「Establishing a conversion factor between electrical conductivity and total dissolved solids in South African mine waters」 Water SA 41(4), 490-498. doi:10.4314/wsa.v41i4.08 ゴールドOA
    一次論文
  325. Siebert2019　Siebert, M.; Detering, T.; Berger, R. G. (2019)「An immobilized fungal chlorogenase rapidly degrades chlorogenic acid in a coffee beverage without altering its sensory properties」 LWT 115, 108426. doi:10.1016/j.lwt.2019.108426
    一次論文
  326. Shimoni2000　Shimoni E, Labuza TP (2000)「Degassing kinetics and sorption equilibrium of carbon dioxide in fresh roasted and ground coffee」 Journal of Food Process Engineering 23(6), 419-436. doi:10.1111/j.1745-4530.2000.tb00524.x
    一次論文
  327. WoC-EvolvedCuppingWorkshop　World of Coffee / Specialty Coffee Association「Understanding and Applying the Evolved Cupping Protocol: the SCA's Coffee Value Assessment」
    業界団体
  328. Severini2018　Severini, C.; Derossi, A.; Ricci, I.; Caporizzi, R.; Fiore, A.G. (2018)「Roasting Conditions, Grinding Level and Brewing Method Highly Affect the Healthy Benefits of A Coffee Cup」 International Journal of Clinical Nutrition & Dietetics 4, 127. doi:10.15344/2456-8171/2018/127 ゴールドOA
    一次論文
  329. HomeBarista-TasteImpactFines　Navigate(Home-Barista.com の投稿者)ほか「Taste impact of fines」 Home-Barista.com フォーラム.
    専門家発信
  330. Barroso2022　Barroso, L.A.; Macedo, A.S.; Lemos, I.L.; Neves, N.A.; Schmiele, M.; Silveira, J.V.W.; Amaral, T.N.; Fonte, P. (2022)「Optimization of the brewing parameters on coffee extraction using a central composite rotatable design」 JSFA Reports 2(3), 107-115. doi:10.1002/jsf2.33
    一次論文
  331. Karakawa2025　辛川 友紀, 荒平 高章 (2025)「円錐型コーヒードリッパーの形状による味わいの変化の調査(An Examinations of flavor profile alterations influenced by the conical coffee drippers)」 電気関係学会九州支部連合大会講演論文集 2025, 203-204. doi:10.11527/jceeek.2025.0_203
    一次論文
  332. Gregson1963　Gregson, R. A. M.; McCowen, P. J. (1963)「The Relative Perception of Weak Sucrose-Citric Acid Mixtures」 Journal of Food Science pp. 371-378(PDF の頁。巻号は未確認). doi:10.1111/j.1365-2621.1963.tb00213.x
    一次論文
  333. Eltri2022　Eltri, A.P.; Simanjuntak, E.A.; Saputra, M.G.; Haviz, M.; Akbar, M.R.; Nandini, N.P.A.; Darni, Y. (2022)「Pengaruh Waktu Blooming Dan Massa Air Terhadap pH, TDS, Dan EC Pada Kopi Robusta Liwa Lampung dengan Metode Aeropress」 Jurnal Teknologi dan Inovasi Industri 3(1), 16-22. doi:10.23960/jtii.v3i1.39
    一次論文
  334. Peterson2025　Peterson, D., Sittipod, S., Schwartz, E., Paravisini, L.(Ohio State Innovation Foundation) (2025)「Method of enhancing flavor qualities of coffee using novel small molecules (US 12,213,502 B2)」 米国特許 US 12,213,502 B2(2025-02-04 登録。出願 18/512,661、公開 US 2024/0090549 A1).
    その他二次
  335. Cotter2018　Cotter, A. R.; Hopfer, H. (2018)「The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS」 Beverages 4(3), 68. doi:10.3390/beverages4030068 ゴールドOA 本文
    一次論文
  336. SCA-CSPBrewing　Specialty Coffee Association「Coffee Skills Program: Brewing(Foundation / Intermediate / Professional)」
    業界団体
  337. Ozone-SCABrewingPro　Ozone Coffee「SCA Brewing Professional」
    その他二次
  338. Spiro1997　Spiro, M.; Chong, Y. Y. (1997)「The kinetics and mechanism of caffeine infusion from coffee: the temperature variation of the hindrance factor」 Journal of the Science of Food and Agriculture 74(3), 416-420. doi:10.1002/(SICI)1097-0010(199707)74:3<416::AID-JSFA868>3.0.CO;2-0
    一次論文
  339. Ristenpart2024　Ristenpart, W. D.(序文 Giuliano, P.) (2024)「Worth the Wait: How Cold Brew Differs from Chilled Hot Brew」 25 Magazine(SCA) Issue 22.
    業界団体
  340. Gantner2024　Gantner, M.; Kostyra, E.; Górska-Horczyczak, E.; Piotrowska, A. (2024)「Effect of Temperature and Storage on Coffee's Volatile Compound Profile and Sensory Characteristics」 Foods 13(24), 3995. doi:10.3390/foods13243995 ゴールドOA 本文
    一次論文
  341. Chongsrimsirisakhol2025　Chongsrimsirisakhol, O.; Jangchud, K.; Wilde, P. J.; Pirak, T. (2025)「The Impact of Thermal Treatment and In Vitro Digestion on Antioxidant Activity and Anti-Glycation Properties of Antioxidant Crude Extract From Hot and Cold Brew Spent Coffee Ground」 Food Science & Nutrition 13(5), e70131. doi:10.1002/fsn3.70131 ゴールドOA 本文
    一次論文
  342. DeMaria1994　De Maria, C. A. B.; Trugo, L. C.; Moreira, R. F. A.; Werneck, C. C. (1994)「Composition of green coffee fractions and their contribution to the volatile profile formed during roasting」 Food Chemistry 50(2), 141-145. doi:10.1016/0308-8146(94)90111-2
    一次論文
  343. SCA-DialingInDecoded　Laurel Carmichael (Specialty Coffee Association) (2026)「Dialing In, Decoded: How Electrochemistry Helps Us Understand Espresso Extraction」 25 Magazine Issue 25.
    業界団体
  344. SCA-CoffeeDecoded14　Specialty Coffee Association(Laurel Carmichael) (2026)「Coffee Decoded: The Science of “Dialing-In”」
    業界団体
  345. AlShemmeri2021　Al-Shemmeri, M.; Windows-Yule, K.; Lopez-Quiroga, E.; Fryer, P. J. (2021)「Coffee bean particle motion in a spouted bed measured using Positron Emission Particle Tracking (PEPT)」 Journal of Food Engineering 311, 110709. doi:10.1016/j.jfoodeng.2021.110709 グリーンOA・cc-by-nc-nd
    一次論文
  346. Hendon-AmpedUp　Christopher H. Hendon「Amped Up: Using Electricity to Detect and Quantify Molecules in Brewed Coffee」 25 Magazine Issue 18.
    専門家発信
  347. Ross2006　Ross CF, Pecka K, Weller K (2006)「Effect of storage conditions on the sensory quality of ground arabica coffee」 Journal of Food Quality 29(6), 596-606. doi:10.1111/j.1745-4557.2006.00093.x
    一次論文
  348. Yamanashi1992　山梨浩利・水野知恵子・吉田勝行(名古屋製酪) (1992)「コーヒー挽き豆の煎りたて風味の変化と滴定酸度の関係(Relationship between Change of Fresh-roasted Flavor and Titratable Acidity of Stored Ground Coffee)」 日本食品工業学会誌 39(7), 615–619. doi:10.3136/nskkk1962.39.615 ブロンズOA
    一次論文
  349. Lopane2024　Lopane SN, McGregor JU, Rieck JR (2024)「An investigation of the shelf life of cold brew coffee and the influence of extraction temperature using chemical, microbial, and sensory analysis」 Food Science & Nutrition 12(2), 985-996. doi:10.1002/fsn3.3812 ゴールドOA
    一次論文
  350. Rugolo-ValuingCoffee　Jenn Rugolo (Specialty Coffee Association)「Valuing Coffee: Evolving the SCA's Cupping Protocol into a Coffee Value Assessment System」 25 Magazine Issue 18.
    業界団体
  351. Sittipod2020　Sittipod, S., Schwartz, E., Paravisini, L., Tello, E., Peterson, D. G. (2020)「Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis」 Journal of Agricultural and Food Chemistry 68(38), 10424-10431. doi:10.1021/acs.jafc.0c01479
    一次論文
  352. Krisdiyanto2026　Krisdiyanto; Himarosa, R. A.; Kristianto, D.; Jieshu, Z. (2026)「Optimasi Desain Mesin Sangrai Kopi Kapasitas 1 kg Menggunakan Simulasi Numerik pada Variasi Material Drum, Ketebalan Dinding, dan Bilah Pengaduk」 Journal of Economic, Business and Engineering (JEBE) 7(2). ゴールドOA 本文
    一次論文
  353. Kim2025　Kim SC, Kim GR, Lee DS, Woo JH, An DS (2025)「Storage Temperature Effect on Shelf Life Characteristics of Roasted Coffee Beans Packaged in Metalized Bag With a Pressure Releasing Valve」 Journal of Food Process Engineering 48(12)?, e70288(巻 48。号は本文に無い). doi:10.1111/jfpe.70288 ハイブリッドOA・CC BY-NC-ND 4.0
    一次論文
  354. FreshCup-NewChart2024　Fionn Pooler (2024)「Why the New Coffee Brewing Control Chart is a Big Deal」
    ニュース
  355. Spiro1993　Spiro, M. (1993)「Modelling the aqueous extraction of soluble substances from ground roast coffee」 Journal of the Science of Food and Agriculture 61, 371-373. doi:10.1002/jsfa.2740610314
    一次論文
  356. Greenplantation-V60Filters　Greenplantation(販売店。個人名なし)「Paper coffee filters Hario V60. How are they different?」 Greenplantation のブログ.
    専門家発信
  357. Oshita1994　Oshita, S.; Hashimoto, A.; Miyata, T.; Okado, T. (1994)「Extraction Rate for Soluble Solids During Coffee Brewing」 Developments in Food Engineering(書籍の章) Yano, T. ほか (eds.) Developments in Food Engineering, Springer 1994, pp.361-363. doi:10.1007/978-1-4615-2674-2_113
    一次論文
  358. UOregon-DrCoffee2022　University of Oregon (Around the O) (2022)「UO's 'Dr. Coffee' leads effort to extract the essence of espresso」
    ニュース
  359. Blaszkiewicz2023　Błaszkiewicz, J.; Nowakowska-Bogdan, E.; Barabosz, K.; Kulesza, R.; Dresler, E.; Woszczyński, P.; Biłos, Ł.; Matuszek, D. B.; Szkutnik, K. (2023)「Effect of green and roasted coffee storage conditions on selected characteristic quality parameters」 Scientific Reports 13, 6447. doi:10.1038/s41598-023-33609-x ゴールドOA 本文
    一次論文
  360. Siebert2018　Siebert, M.; Berger, R. G.; Nieter, A. (2018)「Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee」 Food Chemistry 258, 124-128. doi:10.1016/j.foodchem.2018.03.061
    一次論文
  361. Lin2024　Lin, Y.-W.; Lu, W.-C.; Liao, C.-H.; Huang, P.-H. (2024)「Innovative coffee filter cups enhance pour-over coffee quality while providing bioactive benefits - Challenges and opportunities」 Journal of Agriculture and Food Research 15, 101024. doi:10.1016/j.jafr.2024.101024 ゴールドOA
    一次論文
  362. Iwasa2015　Iwasa, K., Setoyama, D., Shimizu, H., Seta, H., Fujimura, Y., Miura, D., Wariishi, H., Nagai, C., Nakahara, K. (2015)「Identification of 3-methylbutanoyl glycosides in green Coffea arabica beans as causative determinants for the quality of coffee flavors」 Journal of Agricultural and Food Chemistry 63(14), 3742-3751. doi:10.1021/jf5054047
    一次論文
  363. Sharma2002　Sharma, R.K.; Fisher, T.S.; Hajaligol, M.R. (2002)「Effect of reaction conditions on pyrolysis of chlorogenic acid」 Journal of Analytical and Applied Pyrolysis 62, 281-296.
    一次論文
  364. Kam2026　Kam YF, Noor Hasnan NZ, Abd Ghani @ Hashim NH, Jahari M, Mohd Basri MS, Kamarudin K (2026)「Analysis of Quality Loss in The Roasted Coffee Bean Storage and Improvement Based on Internet of Things (IoT)」 Advances in Agricultural and Food Research Journal 7(1), a0000547. doi:10.36877/aafrj.a0000547 ゴールドOA 本文
    一次論文
  365. RoyalCoffee-ASIC2018　Royal Coffee(業界の記事) (2018)「More from ASIC Portland on the cutting edge of coffee science」 Royal Coffee ウェブサイト.
    その他二次
  366. Bumbaugh2026　Bumbaugh RE, Pennington DL, Wehn LC, Rheingold EJ, Williams JR, Alemán BJ, Hendon CH (2026)「Direct electrochemical appraisal of black coffee quality using cyclic voltammetry」 Nature Communications 17. doi:10.1038/s41467-026-71526-5 ゴールドOA 本文
    一次論文
  367. Nicoli1987　Nicoli, M. C.; Dalla Rosa, M.; Lerici, C. R.; Severini, C. (1987)「Chemical properties of expresso coffee brew: first note. Kinetics of caffeine diffusion and solids extraction」 Industrie Alimentari 26, 467-471.
    一次論文
  368. Anese2006　Anese, M.; Manzocco, L.; Nicoli, M. C. (2006)「Modeling the secondary shelf life of ground roasted coffee」 Journal of Agricultural and Food Chemistry 54(15), 5571-5576. doi:10.1021/jf060204k
    一次論文
  369. Voilley1981　Voilley A, Sauvageot F, Simatos D, Wojcik G (1981)「Influence of some processing conditions on the quality of coffee brew」 Journal of Food Processing and Preservation 5, 135-143. doi:10.1111/j.1745-4549.1981.tb00629.x
    一次論文
  370. VacaGuerra2025　Vaca Guerra, Mauricio (2025)「Enhancing experimentation and modeling of the impact of coffee particle size on the dynamic process of espresso extraction」 SPE-Schriftenreihe 31(Cuvillier Verlag) 156 pp. ISBN 978-3-68952-688-7.
    学位論文
  371. Takaya2009　高屋 むつ子; 和泉 眞喜子; 鎌田 久仁子 (2009)「コーヒーの保存が成分, 色, 泡立ちに及ぼす影響(Effects of Coffee Storage on Ingredients, Color and Foaming)」 日本食生活学会誌 19(4), 356-362. doi:10.2740/jisdh.19.356 ブロンズOA
    一次論文
  372. Nakabayashi1975　中林敏郎 (1975)「コーヒーの品質に関する化学的研究(第1報)焙煎による褐色色素の生成と変化」 日本食品工業学会誌(Nippon Shokuhin Kogyo Gakkaishi) 22(10), 507-512. doi:10.3136/nskkk1962.22.507 ゴールドOA・CC BY-NC-SA 4.0 本文
    一次論文
  373. VacaGuerra2023a　Vaca Guerra, M.; Harshe, Y. M.; Fries, L.; Pietsch-Braune, S.; Palzer, S.; Heinrich, S. (2023)「Tuning the packed bed configuration for selective extraction of espresso non-volatiles based on polarity」 Journal of Food Engineering 354, 111554. doi:10.1016/j.jfoodeng.2023.111554
    一次論文
  374. Kotianova2024　Kotianová, D.; Pencák, T.; Slámová, D.; Dordević, D.; Tremlová, B. (2024)「The Influence of Different Coffee Preparation Methods on the Antioxidant Properties of Spent Coffee Grounds」 Mendel University Press の会議録(巻名は未確認。ISBN 978-80-7509-996-9) 180-186. doi:10.11118/978-80-7509-996-9-0180
    一次論文
  375. Zapata2019　Ormaza Zapata, A. M.; Díaz Arango, F. O.; Rojano, B. A. (2019)「The effect of gravity-drip filtration methods on the chemical and sensorial properties of coffee (Coffea arabica L. var. Castillo)」 Coffee Science 14(3), 415-426. doi:10.25186/CS.V14I3.1603 ゴールドOA
    一次論文
  376. FNC-InformeMensual2026-07　Federación Nacional de Cafeteros de Colombia, Dirección de Investigaciones Económicas (2026)「Informe Mensual, Julio 2026」
    業界団体
  377. FreshCup-NewQ2025　Fionn Pooler (Fresh Cup) (2025)「After Two Decades with CQI, New Q Grader Program is Finally Here」
    ニュース
  378. BaristaHustle-Cooling　Barista Hustle「Roasting Science — RS 4.13 Cooling」 Barista Hustle(オンライン講座).
    その他二次
  379. Bruchmuller2010　Bruchmüller, J.; Gu, S.; Luo, K. H.; van Wachem, B. G. M. (2010)「Discrete element method for multiscale modelling」 Journal of Multiscale Modelling 2(1-2), 147-162. doi:10.1142/S1756973710000254
    一次論文
  380. Che2023　Che, H.; Al-Shemmeri, M.; Fryer, P. J.; Lopez-Quiroga, E.; Kokalova, T.; Windows-Yule, K. (2023)「PEPT validated CFD-DEM model of aspherical particle motion in a spouted bed」 Chemical Engineering Journal 453, 139689. doi:10.1016/j.cej.2022.139689
    一次論文
  381. SCA-BrewingResearch　Specialty Coffee Association / Coffee Science Foundation「Towards a Greater Understanding of Coffee Brewing Fundamentals」
    業界団体
  382. Seo2025　Seo DH, Kang JU, So YS, Yoo SH (2025)「Coffee beverage sedimentation: From roasting effects to storage stability」 Food Chemistry 499, 147387. doi:10.1016/j.foodchem.2025.147387
    一次論文
  383. Shire2016　Shire, T.; O'Sullivan, C.; Hanley, K. J. (2016)「The influence of fines content and size-ratio on the micro-scale properties of dense bimodal materials」 Granular Matter 18, 52. doi:10.1007/s10035-016-0654-9 ハイブリッドOA
    一次論文
  384. Rard2021　Rard JA, Miller DG, Albright JG, Zeidler ME, Annunziata O (2021)「Mutual Diffusion Coefficients and Refractive Index Increments of K2SO4(aq) at 298.15 K from Rayleigh Interferometry」 Journal of Solution Chemistry 50, 1315-1334. doi:10.1007/s10953-021-01118-y グリーンOA
    一次論文
  385. Natarajan1954　Natarajan, C. P., Nagarathnamma, M., Bhatia, D. S. (1954)「Calcium uptake by coffee powder」 Current Science 23, 157.
    一次論文
  386. Derossi2018　Derossi, A.; Ricci, I.; Caporizzi, R.; Fiore, A.; Severini, C. (2018)「How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup」 Journal of the Science of Food and Agriculture 98(8), 3198-3207. doi:10.1002/jsfa.8826
    一次論文
  387. ElHusseiny2021　El-Husseiny, A. (2021)「Unified Packing Model for Improved Prediction of Porosity and Hydraulic Conductivity of Binary Mixed Soils」 Water 13(4), 455. doi:10.3390/w13040455 ゴールドOA
    一次論文
  388. Stelmach2013　Stelmach, E., Pohl, P., Szymczycha-Madeja, A. (2013)「The suitability of the simplified method of the analysis of coffee infusions on the content of Ca, Cu, Fe, Mg, Mn and Zn and the study of the effect of preparation conditions on the leachability of elements into the coffee brew」 Food Chemistry 141(3), 1956-1961. doi:10.1016/j.foodchem.2013.05.011
    一次論文
  389. Masimov2012　Masimov EA, Abbasov HF (2012)「Refractometry determination of the hydration number of ions in diluted aqueous solutions of magnesium sulfate」 Russian Journal of Physical Chemistry A 86(3), 399-401. doi:10.1134/S003602441203020X
    一次論文
  390. ThiesWeesie1994　Thies-Weesie, D. M. E.; Philipse, A. P. (1994)「Liquid Permeation of Bidisperse Colloidal Hard-Sphere Packings and the Kozeny-Carman Scaling Relation」 Journal of Colloid and Interface Science 162, 470-480. doi:10.1006/jcis.1994.1062
    一次論文
  391. Cardelli2001　Cardelli, C.; Labuza, T. P. (2001)「Application of Weibull hazard analysis to the determination of the shelf-life of roasted and ground coffee」 Lebensmittel-Wissenschaft und -Technologie 34(5), 273-278. doi:10.1006/fstl.2000.0732
    一次論文
  392. Yu2022　Yu D, Wang X, Lim LT (2022)「Investigation of the factors affecting foamability and foam stability of cold brew coffee」 Journal of the Science of Food and Agriculture 102(13), 5875-5882. doi:10.1002/jsfa.11937
    一次論文
  393. Frank2008　Frank, O.; Blumberg, S.; Krümpel, G.; Hofmann, T. (2008)「Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee」 Journal of Agricultural and Food Chemistry 56(20), 9581-9585. doi:10.1021/jf802210a
    一次論文
  394. Anderson2003　Anderson, B. A.; Shimoni, E.; Liardon, R.; Labuza, T. P. (2003)「The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee」 Journal of Food Engineering 59(1), 71-78. doi:10.1016/S0260-8774(02)00432-6
    一次論文
  395. Jaganyi2000　Jaganyi, D.; Madlala, S. P. (2000)「Kinetics of coffee infusion: a comparative study on the extraction kinetics of mineral ions and caffeine from several types of medium roasted coffees」 Journal of the Science of Food and Agriculture 80(1), 85-90.
    一次論文
  396. Belkhatir2014　Belkhatir, M.; Schanz, T.; Arab, A. (2014)「Effect of fines content and void ratio on the saturated hydraulic conductivity and undrained shear strength of sand–silt mixtures」 Environmental Earth Sciences. doi:10.1007/s12665-013-2289-z
    一次論文
  397. Rard1979　Rard JA, Miller DG (1979)「The mutual diffusion coefficients of Na2SO4-H2O and MgSO4-H2O at 25°C from Rayleigh interferometry」 Journal of Solution Chemistry 8(10), 755-766. doi:10.1007/BF00648779
    一次論文
  398. Oliveira2014　Oliveira, G.H.H.; Corrêa, P.C.; Santos, F.L.; Vasconcelos, W.L.; Calil Júnior, C.; Baptestini, F.M.; Vargas-Elías, G.A. (2014)「Caracterização física de café após torrefação e moagem (Physical characterization of coffee after roasting and grinding)」 Semina: Ciências Agrárias 35(4), 1813-1828. doi:10.5433/1679-0359.2014v35n4p1813 ゴールドOA・CC BY-NC 4.0 本文
    一次論文
  399. Eggers2005　Eggers, R.; von Blittersdorff, M.; Fischer, C.; Cammenga, H. K. (2005)「Temperature Field during Roasting and Cooling of Coffee Beans」 Eurotherm Seminar 77 Conference Proceedings.
    一次論文
  400. Chen2023　Chen, S.; Xiao, Y.; Tang, W.; Jiang, F.; Zhu, J.; Zhou, Y.; Ye, L. (2023)「Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions」 Foods 12(20), 3857. doi:10.3390/foods12203857 ゴールドOA 本文
    一次論文
  401. Orrje2025　Orrje, E.; Fristedt, R.; Rosqvist, F.; Landberg, R.; Iggman, D. (2025)「Cafestol and kahweol concentrations in workplace machine coffee compared with conventional brewing methods」 Nutrition, Metabolism and Cardiovascular Diseases 35(8), 103933. doi:10.1016/j.numecd.2025.103933 ハイブリッドOA・CC BY 4.0
    一次論文
  402. Blittersdorff2006　von Blittersdorff, M.; Eggers, R. (2006)「Heat Transfer Effects in Roast and Quench Processing of Coffee Beans」 21st ASIC Conference Proceedings (2006).
    一次論文
  403. Rendon2017　Rendón, M. Y.; Dos Santos Scholz, M. B.; Bragagnolo, N. (2017)「Is cafestol retained on the paper filter in the preparation of filter coffee?」 Food Research International 100(Pt 1), 798-803. doi:10.1016/j.foodres.2017.08.013
    一次論文
  404. Angeloni2018　Angeloni, G.; Guerrini, L.; Masella, P.; Innocenti, M.; Bellumori, M.; Parenti, A. (2018)「Characterization and comparison of cold brew and cold drip coffee extraction methods」 Journal of the Science of Food and Agriculture 99(1), 391-399. doi:10.1002/jsfa.9200
    一次論文
  405. Spiro1985　Spiro, M.; Hunter, J. E. (1985)「The kinetics and mechanism of caffeine infusion from coffee: the effect of roasting」 Journal of the Science of Food and Agriculture 36(9), 871-876. doi:10.1002/jsfa.2740360917
    一次論文
  406. Spiro1989　Spiro, M.; Toumi, R.; Kandiah, M. (1989)「The kinetics and mechanism of caffeine infusion from coffee: the hindrance factor in intra-bean diffusion」 Journal of the Science of Food and Agriculture 46(3), 349-356. doi:10.1002/jsfa.2740460313
    一次論文
  407. Latimore2019　Latimore, Zach(Perfect Daily Grind) (2019)「A Guide to Different Heat Types in Roasting Equipment」 Perfect Daily Grind.
    専門家発信
  408. Demirer2026　Demirer, B. ほか (2026)「A comprehensive review of coffee melanoidins: from structural characterization to biological activity」 Critical Reviews in Food Science and Nutrition 66(32), 7180-7203. doi:10.1080/10408398.2026.2707865
    レビュー
  409. Bicho2011　Bicho, N. C., Leitão, A. E., Ramalho, J. C., de Alvarenga, N. B., Lidon, F. C. (2011)「Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans」 International Journal of Food Sciences and Nutrition 62(8), 865-871. doi:10.3109/09637486.2011.588594
    一次論文
  410. Hargarten2020　Hargarten, V.B.; Kuhn, M.; Briesen, H. (2020)「Swelling properties of roasted coffee particles」 Journal of the Science of Food and Agriculture 100(10), 3960-3970. doi:10.1002/jsfa.10440 ハイブリッドOA・CC BY-NC
    一次論文
  411. Ahmed2018　Ahmed, M.; Jiang, G.-H.; Park, J.S.; Lee, K.-C.; Seok, Y.Y.; Eun, J.B. (2018)「Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health-promoting phytochemicals and structure of cold-brewed coffee」 Journal of the Science of Food and Agriculture 99(1), 290-301. doi:10.1002/jsfa.9186
    一次論文
  412. Cerca2023　Cerca, N.F.; DePaula, J.; Calado, V.M.A.; Miguel, M.A.L.; Farah, A. (2023)「Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews)」 Food Research International 174(Pt 2), 113667. doi:10.1016/j.foodres.2023.113667
    一次論文
  413. Antonietti2022　Antonietti, S. ほか (2022)「Chemical Composition and Potential Biological Activity of Melanoidins From Instant Soluble Coffee and Instant Soluble Barley」 Frontiers in Nutrition 9, 825584. doi:10.3389/fnut.2022.825584 ゴールドOA 本文
    一次論文
  414. Lu2026　Lu, W., Chen, Y., Niu, Y., Yu, L. L. (2026)「Roast-Driven Coffee Proteome Changes Characterized by Bradford Assay, SDS-PAGE, and LC-MS」 Foods 15(3), 538. doi:10.3390/foods15030538 ゴールドOA 本文
    一次論文
  415. US9427104　未確認「米国特許 9,427,104(コーヒーの濃度を電導度で読む計の明細書。正式な題は未確認)」 米国特許明細書.
    その他二次
  416. Santanatoglia2023　Santanatoglia, A. ほか (2023)「Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits」 Foods 12(17), 3199. doi:10.3390/foods12173199 ゴールドOA 本文
    一次論文
  417. Chu2012　Chu ほか (2012)「Flaking process increases the NF-κB inhibition activity and melanoidin extractability of coffee」 Food Science & Nutrition 1(5), 363-368. doi:10.1002/fsn3.19 ゴールドOA 本文
    一次論文
  418. Nunes2012　Nunes, F. M., Cruz, A. C. S., Coimbra, M. A. (2012)「Insight into the mechanism of coffee melanoidin formation using modified "in bean" models」 Journal of Agricultural and Food Chemistry. doi:10.1021/jf301527e
    一次論文
  419. Bonnans1995　Bonnans, S. R.; Noble, A. C. (1995)「Interaction of salivary flow with temporal perception of sweetness, sourness, and fruitiness」 Physiology & Behavior 57(3), 569-574. doi:10.1016/0031-9384(94)00367-e
    一次論文
  420. Zheng2015　Zheng, L. W., Chung, H., Kim, Y.-S. (2015)「Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems」 Food Research International 75, 328-336. doi:10.1016/j.foodres.2015.06.023
    一次論文
  421. Masuda2019　Masuda, T.; Fukuyama, Y.; Doi, S.; Masuda, A.; Kurosawa, S.; Fujii, S. (2019)「Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting Products」 Journal of Agricultural and Food Chemistry 67(32), 8977-8985. doi:10.1021/acs.jafc.9b03633
    一次論文
  422. Schenker2002　Schenker S, Heinemann C, Huber M, Pompizzi R, Perren R, Escher F (2002)「Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans」 Journal of Food Science 67(1), 60-66. doi:10.1111/j.1365-2621.2002.tb11359.x
    一次論文
  423. McKeonAloe-DiminishingTamping　McKeon Aloe, R.「The Diminishing Returns of Tamping for Espresso」 Towards Data Science(Medium).
    専門家発信
  424. WCC-WBrCRules2019　World Coffee Events (2019)「2019 World Brewers Cup Rules and Regulations」
    規格
  425. Yadav2017　Yadav, G. U.; Joshi, B. S.; Patwardhan, A. W.; Singh, G. (2017)「Swelling and infusion of tea in tea bags」 Journal of Food Science and Technology 54(8), 2474-2484. doi:10.1007/s13197-017-2690-9
    一次論文
  426. WCC-WBC2025InNumbers　World Coffee Championships (2025)「WBC 2025 in Numbers: Exploring Live Espresso Data from Milan's World Stage」
    業界団体
  427. Tang2023　Tang, L., Shao, J., Miller Naranjo, B., Zhu, Y., Lieleg, O., Song, J. (2023)「Sugar or milk: Tribological study on the sensation of coffee beverages」 Journal of Food Engineering 111876. doi:10.1016/j.jfoodeng.2023.111876
    一次論文
  428. Wang2025　Wang, B., Verhoeven, M. J., Fogliano, V., Oliviero, T. (2025)「Generation of Maillard reaction-derived flavour compounds in coffee analogues by an extrusion-based solid model system」 Food Chemistry 492(Pt 3), 145552. doi:10.1016/j.foodchem.2025.145552
    一次論文
  429. Takaki1980　Takaki, M.; Dietrich, S.M.C. (1980)「Effect of GA3 and light on polysaccharide levels and metabolism in germinating coffee seeds」 Journal of Experimental Botany 31(6), 1643-1649. doi:10.1093/jxb/31.6.1643
    一次論文
  430. Heyd2007　Heyd, B.; Broyart, B.; Hernandez, J.; Valdovinos-Tijerino, B.; Trystram, G. (2007)「Physical model of heat and mass transfer in a spouted bed coffee roaster」 Drying Technology 25(7-8), 1243–1248. doi:10.1080/07373930701438683
    一次論文
  431. Vosloo2017　Vosloo, J. (2017)「Heat and mass transfer model for a coffee roasting process」 North-West University(修士論文).
    学位論文
  432. Makri2011　Makri E, Tsimogiannis D, Dermesonluoglou EK, Taoukis PS (2011)「Modeling of Greek coffee aroma loss during storage at different temperatures and water activities」 Procedia Food Science 1, 1111-1117. doi:10.1016/j.profoo.2011.09.166
    一次論文
  433. Hasni2023　Hasni, D., Muzaifa, M., Widayat, H. P., Ariska, N., Maulidar, Rahmad, D. (2023)「Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques」 International Journal on Advanced Science, Engineering and Information Technology 13(4), 1378–1386. doi:10.18517/ijaseit.13.4.18514 ゴールドOA
    一次論文
  434. SNU-WaterChemLecture04　Seoul National University(OCW 講義資料)「L04 Chemical characteristics of water I」 SNU OpenCourseWare.
    その他二次
  435. Jeon2025　Jeon, Park, Lee ほか (2025)「Analysis of physicochemical properties of cold brew Robusta and decaffeinated coffee prepared via ultrasound-assisted soaking and extraction」 Food Chemistry 500, 147509. doi:10.1016/j.foodchem.2025.147509
    一次論文
  436. Cheng2019　Cheng, N.; Barbano, D. M.; Drake, M. A. (2019)「Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity」 Journal of Dairy Science 102(3), 2022-2043. doi:10.3168/jds.2018-15739
    一次論文
  437. Kappes2006　Kappes, S. M., Schmidt, S. J., Lee, S.-Y. (2006)「Mouthfeel Detection Threshold and Instrumental Viscosity of Sucrose and High Fructose Corn Syrup Solutions」 Journal of Food Science 71(9), S597-S602. doi:10.1111/j.1750-3841.2006.00174.x
    一次論文
  438. Maia2024　Maia DLH, Rodrigues S, Fernandes FAN (2024)「Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice」 ACS Food Science & Technology 4: 1560-1569. doi:10.1021/acsfoodscitech.4c00152 ゴールドOA
    一次論文
  439. Wei2011　Wei F, Furihata K, Hu F, Miyakawa T, Tanokura M (2011)「Two-dimensional 1H-13C nuclear magnetic resonance (NMR)-based comprehensive analysis of roasted coffee bean extract」 Journal of Agricultural and Food Chemistry 59(17), 9065-9073. doi:10.1021/jf201716w
    一次論文
  440. Wierzejska2024　Wierzejska, R.E.; Gielecińska, I.; Hallmann, E.; Wojda, B. (2024)「Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body」 Molecules 29(10), 2231. doi:10.3390/molecules29102231
    一次論文
  441. NakilciogluTas2019　Nakilcioğlu-Taş, E.; Ötleş, S. (2019)「Physical characterization of Arabica ground coffee with different roasting degrees」 Anais da Academia Brasileira de Ciências 91(2), e20180191. doi:10.1590/0001-3765201920180191 ゴールドOA 本文
    一次論文
  442. DAgostina2004　D'Agostina, A., Boschin, G., Bacchini, F., Arnoldi, A. (2004)「Investigations on the high molecular weight foaming fractions of espresso coffee」 Journal of Agricultural and Food Chemistry 52(23), 7118-7125. doi:10.1021/jf049013c
    一次論文
  443. Gao2026　Gao, G., Rao, P., Han, C., Wang, H., Shan, Y. (2026)「Effect of brewing methods on colloidal particle properties and antioxidant characteristics of coffee」 Food & Machinery(中国語誌). doi:10.13652/j.spjx.1003.5788.2025.81202
    一次論文
  444. FernandezRosillo2025　Fernandez-Rosillo F, Cabrejos-Barrios EM, Chávez-Quintana SG, Quiñones-Huatangari L (2025)「Polyphenol Degradation Kinetics of Specialty Coffee in Different Presentations」 Foods 14(21), 3600. doi:10.3390/foods14213600 ゴールドOA 本文
    一次論文
  445. Santos2020　Santos, C. M.; de Oliveira, L. S.; Alves Rocha, E. P.; Franca, A. S. (2020)「Thermal conversion of defective coffee beans for energy purposes: Characterization and kinetic modeling」 Renewable Energy 147(Pt 1), 1275–1291. doi:10.1016/j.renene.2019.09.052
    一次論文
  446. Rojas2022　Rojas, M.; Osorio, J.; Heeres, H. J.; Chejne, F. (2022)「Kinetic Studies on Cocoa Roasting Including Volatile Characterization」 ACS Food Science & Technology 2, 1224–1236. doi:10.1021/acsfoodscitech.1c00481
    一次論文
  447. Mao2022　Mao, Y.; Tian, S.; Qin, Y.; Chen, S. (2022)「Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism」 npj Science of Food 6(1), 33. doi:10.1038/s41538-022-00148-0 ゴールドOA 本文
    一次論文
  448. McBride1990　McBride, R. L.; Finlay, D. C. (1990)「Perceptual integration of tertiary taste mixtures」 Perception & Psychophysics 48(4), 326-330. doi:10.3758/bf03206683
    一次論文
  449. Otsubo2022　Otsubo, Y.; Miyagi, M.; Sekiya, H.; Kano, O.; Ebihara, S. (2022)「Improving taste sensitivity in healthy adults using taste recall training: a randomized controlled trial」 Scientific Reports 12, 13849. doi:10.1038/s41598-022-18255-z ゴールドOA 本文
    一次論文
  450. Pajarwati2023　Pajarwati, P.; Wijaya, A.; Santoso, B. (2023)「The characteristic and sensory evaluation of arabica Semendo coffee in high-speed stirring cold brew and common brew」 World Journal of Advanced Research and Reviews 18(3), 308-314. doi:10.30574/wjarr.2023.18.3.1061
    一次論文
  451. Deblais2021　Deblais, A., den Hollander, E., Boucon, C., Blok, A. E., Veltkamp, B., Voudouris, P., Versluis, P., Kim, H.-J., Mellema, M., Stieger, M., Bonn, D., Velikov, K. P. (2021)「Predicting thickness perception of liquid food products from their non-Newtonian rheology」 Nature Communications 12. doi:10.1038/s41467-021-26687-w ゴールドOA 本文
    一次論文
  452. RianoLuna2013　Riaño-Luna, C.E. (2013)「Efecto de la humedad del café crudo en las propiedades del café tostado」 Entramado 9(2), 214-222. ゴールドOA
    一次論文
  453. Bertsch2025　Bertsch, P., Subramaniyan, A., Yeretzian, C., Salentinig, S. (2025)「The Nano World of Espresso: Oil Droplets and Rigid Polymer Structures Shape the Shot」 ChemRxiv(プレプリント). doi:10.26434/chemrxiv-2025-r0nrj グリーンOA
    一次論文
  454. Mao2025　Mao, Y.; Zhang, Z.; Liu, L.; Qin, Y.; Qin, Z.; Cao, Y.; Zou, X.; Shi, J.; Tian, S.; Jiang, G. (2025)「Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid」 npj Science of Food 9(1), 152. doi:10.1038/s41538-025-00507-7 ゴールドOA 本文
    一次論文
  455. Numann1936　Nümann W (1936)「Die Leitfähigkeit des Calciumbikarbonates und die Bestimmung der Sulfate und Gesamthärte in natürlichen Gewässern mit Hilfe der elektrischen Leitfähigkeit」 Naturwissenschaften 24(44), 693-696. doi:10.1007/BF01491539
    一次論文
  456. Blok2020　Blok, A.E., Bolhuis, D.P., Stieger, M. (2020)「Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees」 Food & Function 11(7), 6446-6457. doi:10.1039/d0fo01109f ハイブリッドOA・CC BY-NC 3.0 Unported
    一次論文
  457. Hu2026　Hu J, Zhang L, Jiao R, Li X, Bai W (2026)「Divergent Modulation of Blueberry Vinegar Volatile Flavor Profile by Ultrasound and Ultra-High Pressure Processing」 Journal of Food Process Engineering. doi:10.1111/jfpe.70337
    一次論文
  458. Zanoni1992a　Zanoni B, Pagliarini E (1992)「Coffee ultrafiltration: composition and shelf-life of the permeate」 Lebensmittel-Wissenschaft und -Technologie(LWT) 巻号未確認.
    一次論文
  459. Mo2023a　Mo, C.; Navarini, L.; Suggi Liverani, F.; Ellero, M. (2023)「Modelling swelling effects in real espresso extraction using a 1-dimensional coarse-grained model」 Journal of Food Engineering 111843. doi:10.1016/j.jfoodeng.2023.111843
    一次論文
  460. Chiu2024　Chiu SH, Naliyadhara N, Bucknall MP, Thomas DS, Smyth HE, Nadolny JM, Kalantar-Zadeh K, Trujillo FJ (2024)「Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes」 Ultrasonics Sonochemistry 106, 106885. doi:10.1016/j.ultsonch.2024.106885 ゴールドOA 本文
    一次論文
  461. Junge2023　Junge, J. Y.; Andersen, G. H.; Kidmose, U. (2023)「Suppression of sweetness: evidence for central mechanism for suppression of sweetness from sucrose by citric acid」 Chemical Senses 48, bjad036. doi:10.1093/chemse/bjad036
    一次論文
  462. Croijmans2016　Croijmans, I.; Majid, A. (2016)「Not all flavor expertise is equal: the language of wine and coffee experts」 PLoS ONE 11(6), e0155845. doi:10.1371/journal.pone.0155845 ゴールドOA 本文
    一次論文
  463. Rivera2011　Rivera, W.; Velasco, X.; Gálvez, C.; Rincón, C. A.; Rosales, A.; Arango, P. J. (2011)「Effect of the roasting process on glass transition and phase transition of Colombian Arabic coffee beans」 Procedia Food Science 1, 385-390. doi:10.1016/j.profoo.2011.09.059 ゴールドOA
    一次論文
  464. Wise2013　Wise, P. M.; Breslin, P. A. S. (2013)「Individual differences in sour and salt sensitivity: detection and quality recognition thresholds for citric acid and sodium chloride」 Chemical Senses 38(4), 333–342。PMID 23413310. doi:10.1093/chemse/bjt003
    一次論文
  465. Tfouni2014　Tfouni SAV, Carreiro LB, Teles CRA, Furlani RPZ, Cipolli KMVAB, Camargo MCR (2014)「Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure」 International Journal of Food Science and Technology 49, 747-752. doi:10.1111/ijfs.12361
    一次論文
  466. Zahn2013　Zahn, S., Hoppert, K., Ullrich, F., Rohm, H. (2013)「Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception」 Foods 2(4), 521-533. doi:10.3390/foods2040521 ゴールドOA 本文
    一次論文
  467. DiazSantanilla1981　Diaz Santanilla, J.; Fritsch, G.; Müller-Warmuth, W. (1981)「NMR-Untersuchungen über innere Bewegungen und über den Einbau von Wasser in Roh- und Röstkaffee」 Zeitschrift für Lebensmittel-Untersuchung und -Forschung(現 European Food Research and Technology) 172, 173-177. doi:10.1007/BF01330932
    一次論文
  468. Schifferstein1996　Schifferstein, H. N.; Kleykers, R. W. (1996)「An empirical test of Olsson's interaction model using mixtures of tastants」 Chemical Senses 21(3), 283-291. doi:10.1093/chemse/21.3.283
    一次論文
  469. Tsurumaki1973　Tsurumaki M (1973)「Estimation of total dissolved salts in natural water by conductivity and its application to hydrogeological study」 地下水学会誌(J. Jpn. Assoc. Groundwater Hydrol.) 15(1), 9. doi:10.5917/jagh1959.15.9
    一次論文
  470. Vyazovkin2020　Vyazovkin, S. (2020)「Kissinger Method in Kinetics of Materials: Things to Beware and Be Aware of」 Molecules 25(12), 2813. doi:10.3390/molecules25122813 ゴールドOA
    一次論文
  471. Cuba2023　Cuba, L.; Guevara, J.; Guzmán, O.; Hoyos, M. (2023)「Análisis sensorial de una bebida a base de café molido previamente congelado」 Journal of Neuroscience and Public Health 3(12). doi:10.46363/jnph.v3i12.3
    一次論文
  472. Nam2015　Nam, S.; Kang, S. (2015)「Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions」 Korean Journal of Food Preservation 22(2), 182. doi:10.11002/kjfp.2015.22.2.182
    一次論文
  473. PerfectDailyGrind-Freeze2015　Perfect Daily Grind (2015)「To Freeze or Not to Freeze: That Is the Coffee Question」 Perfect Daily Grind.
    その他二次
  474. Batali2023　Batali, M. E.; Cotter, A. R.; Lim, L. X.; Ristenpart, W. D.; Guinard, J.-X. (2023)「The effect of post-brew holding time and carafe type on the sensory properties of drip brew coffee」 Journal of the Science of Food and Agriculture 103(8), 4095-4106. doi:10.1002/jsfa.12390
    一次論文
  475. Iaccheri2019　Iaccheri E, Ragni L, Cevoli C, Romani S, Dalla Rosa M, Rocculi P (2019)「Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques」 Food Chemistry 301, 125187. doi:10.1016/j.foodchem.2019.125187
    一次論文
  476. Elmaci2022　Elmaci, I., Gok, I., Tokusoglu, O. (2022)「Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists」 Journal of Food Processing and Preservation. doi:10.1111/jfpp.17201
    一次論文
  477. Navarini2005　Navarini, L., Cappuccio, R., Suggi Liverani, F. (2005)「The body of the espresso coffee: the elusive importance」 ASIC(国際コーヒー科学会議)会議録.
    一次論文
  478. Venditti2011　Venditti, G.; Schievano, E.; Navarini, L.; Mammi, S. (2011)「Water Mobility and Distribution in Green Coffee Probed by Time-Domain Nuclear Magnetic Resonance」 Food Biophysics 6, 321–326(2011。オンライン公開 2010-12-23). doi:10.1007/s11483-010-9194-8
    一次論文
  479. Rusydi2018　Rusydi AF (2018)「Correlation between conductivity and total dissolved solid in various type of water: A review」 IOP Conference Series: Earth and Environmental Science 118, 012019. doi:10.1088/1755-1315/118/1/012019 ゴールドOA
    レビュー
  480. Crozier2011　Crozier, T.W.M.; Stalmach, A.; Lean, M.E.J.; Crozier, A. (2011)「Espresso coffees, caffeine and chlorogenic acid intake: potential health implications」 Food & Function 3(1), 30-33. doi:10.1039/c1fo10240k
    一次論文
  481. Li2024　Li, J.; Wang, W.; Xu, W.; Deng, Y.; Lv, R.; Zhou, J.; Liu, D. (2024)「Evaluation of multiscale mechanisms of ultrasound-assisted extraction from porous plant materials: Experiment and modeling on this intensified process」 Food Research International 182, 114034. doi:10.1016/j.foodres.2024.114034
    一次論文
  482. McBride1987　McBride, R. L.; Johnson, R. L. (1987)「Perception of sugar-acid mixtures in lemon juice drink」 International Journal of Food Science and Technology 22, 399–408. doi:10.1111/j.1365-2621.1987.tb00503.x
    一次論文
  483. Maille2021　Maille, M. J.; Sala, K.; Scott, D. M.; Zukswert, H. (2021)「Critical examination of particle swelling during wetting of ground coffee」 Journal of Food Engineering 295, 110420. doi:10.1016/j.jfoodeng.2020.110420
    一次論文
  484. Cutler1983　Cutler, A. N.; Morris, E. R.; Taylor, L. J. (1983)「Oral perception of viscosity in fluid foods and model systems」 Journal of Texture Studies 14, 377-395. doi:10.1111/j.1745-4603.1983.tb00357.x
    一次論文
  485. HomeBarista-DrumRatio　Home-Barista.com の投稿者「Ratio drum-volume/bean-volume - Page 2(Home-Barista.com Roasting フォーラム)」 Home-Barista.com.
    その他二次
  486. Einstman1975　Einstman, W. J.; Rehman, W. C.; Plant, F. M.(General Foods Corp.) (1975)「Coffee brewing bag and method (US Patent 3,879,565)」 US Patent 3,879,565.
    その他二次
  487. Nadaleti2019　Nadaleti, D. H. S.; Rocha, H. A.; Mendonça, L. M. V. L.; Mendonça, J. M. A.; Reis, I. B.; Evaristo, C. H.; Terra, S. D. V. (2019)「Sensory quality of roasted coffee beans under different storage conditions」 Coffee Science 14(4), 509-517. doi:10.25186/CS.V14I4.1627
    一次論文
  488. Munari1997　Munari M, Mastrocola D, Nicoli MC, Severini C (1997)「Cinetiche di formazione delle sostanze volatili durante la tostatura del caffè」 Industrie Alimentari.
    一次論文
  489. Wei2012　Wei F, Furihata K, Koda M, Hu F, Miyakawa T, Tanokura M (2012)「Roasting process of coffee beans as studied by nuclear magnetic resonance: time course of changes in composition」 Journal of Agricultural and Food Chemistry 60(4), 1005-1012. doi:10.1021/jf205315r
    一次論文
  490. BarriosRodriguez2023　Barrios-Rodríguez, Y. F.; Gutiérrez-Guzmán, N.; Amorocho-Cruz, C. M.; Pedreschi, F.; Mariotti-Celis, M. S. (2023)「Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica)」 Food Research International 164, 112380. doi:10.1016/j.foodres.2022.112380
    一次論文
  491. Wen2005　Wen, X., Enokizo, A., Hattori, H., Kobayashi, S., Murata, M., Homma, S. (2005)「Effect of roasting on properties of the zinc-chelating substance in coffee brews」 Journal of Agricultural and Food Chemistry 53(7), 2684-2689. doi:10.1021/jf048304i
    一次論文
  492. Lee2025　Lee Y, Lee KG (2025)「Effects of ultrasound treatment on physicochemical, sensory, and structural properties of cold brew coffee」 Ultrasonics Sonochemistry 119, 107401. doi:10.1016/j.ultsonch.2025.107401 ゴールドOA 本文
    一次論文
  493. Contador2019　Contador, M. R.; Schmidt, F. L.; Braga, A. L. M. (2019)「Otimização do processo de extração de café a frio (cold brew coffee), caracterização físico-química e sensorial」 Revista dos Trabalhos de Iniciação Científica da UNICAMP (PIBIC). doi:10.20396/revpibic2720192446
    その他二次
  494. DelFresno2018　Del Fresno JM, Loira I, Morata A, González C, Suárez-Lepe JA, Cuerda R (2018)「Application of ultrasound to improve lees ageing processes in red wines」 Food Chemistry 261: 157-163. doi:10.1016/j.foodchem.2018.04.041
    一次論文
  495. Scholz2018　Scholz MBS, Kitzberger CSG, Prudencio SH, Silva RSSF (2018)「The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis」 Food Research International 114, 72-80. doi:10.1016/j.foodres.2018.07.058
    一次論文
  496. Ameyu2016　Ameyu, M. A. (2016)「Physical Quality Analysis of Roasted Arabica Coffee Beans Subjected to Different Harvesting and Postharvest Processing Methods in Eastern Ethiopia」 Food Science and Quality Management (IISTE) 57.
    一次論文
  497. Ristenpart2022　Ristenpart, W. D. ほか(共著者は未確認) (2022)「Impact of beverage temperature on consumer preferences for black coffee」 Scientific Reports 12(論文番号は未確認). doi:10.1038/s41598-022-23904-4 ゴールドOA 本文
    一次論文
  498. DeAgostini2025　De Agostini F, Alamprese C, Grassi S, Buratti S, Benedetti S, Gobbi S, Bassi V, Margarone C, Cusanno G, Gagliardi D, Limbo S (2025)「Accelerated storage of ground coffee: Merging of analytical techniques to assess sensitivity to oxygen and moisture exposure」 Food Research International 225, 118025(2026 年の巻。2025-12-17 オンライン). doi:10.1016/j.foodres.2025.118025
    一次論文
  499. Hinman1991　Hinman DC (1991)「Rates of oxidation of roast and ground coffee and the effect on shelf-life」 (会議録の見込み。誌名は検索結果に無い).
    一次論文
  500. Marraccini2001　Marraccini, P.; Rogers, W.J.; Allard, C.; André, M.L.; Caillet, V.; Lacoste, N.; Lausanne, F.; Michaux, S. (2001)「Molecular and biochemical characterization of endo-beta-mannanases from germinating coffee (Coffea arabica) grains」 Planta 213(2), 296-308. doi:10.1007/s004250100541
    一次論文
  501. Poisson2019a　Poisson L, Pittet J, Schaerer A, Mestdagh F, Davidek T (2019)「Quantitative Validation of the In-Bean Approach in Coffee Roasting」 Journal of Agricultural and Food Chemistry 68(17), 4732-4742. doi:10.1021/acs.jafc.9b05436
    一次論文
  502. Brzezinska2021　Brzezińska, R.; Górska, A.; Wirkowska-Wojdyła, M.; Ostrowska-Ligęza, E.; Bryś, J. (2021)「Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans」 Applied Sciences 11(14), 6324. doi:10.3390/app11146324 ゴールドOA
    一次論文
  503. Jha2020　Jha, D. K.; Dhekne, P. P.; Patwardhan, A. W. (2020)「Characterization and evaluation of tea bag papers」 Journal of Food Science and Technology 57(8), 3060-3070. doi:10.1007/s13197-020-04339-z
    一次論文
  504. Lv2017　Lv, Z., Chen, J., Holmes, M. (2017)「Human capability in the perception of extensional and shear viscosity」 Journal of Texture Studies 48(5), 463-469. doi:10.1111/jtxs.12255
    一次論文
  505. Camacho2015　Camacho, S., Dop, M., de Graaf, C., Stieger, M. (2015)「Just Noticeable Differences and Weber Fraction of Oral Thickness Perception of Model Beverages」 Journal of Food Science 80(7), S1583-S1588. doi:10.1111/1750-3841.12922
    一次論文
  506. Delgado2008　Delgado PA, Vignoli JA, Siika-Aho M, Franco TT (2008)「Sediments in coffee extracts: Composition and control by enzymatic hydrolysis」 Food Chemistry 110(1), 168-176. doi:10.1016/j.foodchem.2008.01.029
    一次論文
  507. Orfanou2019　Orfanou F, Dermesonlouoglou EK, Taoukis PS (2019)「Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity」 Journal of Food Science 84(10), 2983-2992. doi:10.1111/1750-3841.14756
    一次論文
  508. SpecialtyKava-StateOfEspresso　Specialty Kava Slovenia / ZSKS(実施 Lev Volodarsky) (2026)「State of Espresso in Slovenia(Ljubljana・Maribor の店のエスプレッソの報告群。2025 年 7〜8 月、11〜12 月、2026 年 2〜3 月、年のまとめ)」 specialtykava.si.
    業界団体
  509. Molina1990　Molina, M.; Nussinovitch, A.; Normand, M. D.; Peleg, M. (1990)「Selected physical characteristics of ground roasted coffees」 Journal of Food Processing and Preservation 14(4), 325-333.
    一次論文
  510. Cao2025　Zhou, Y.; Cao, L.; He, Z.; Zhao, L.; Li, X.; Xie, J.; Tan, C. (2025)「Effect of Ultra-Low Temperature on Non-Volatile Flavor Quality and Ultrastructure of Coffee Beans」 食品科学技術学報(Journal of Food Science and Technology、中国) 43(3), 89-101. doi:10.12301/spxb202400309
    一次論文
  511. Miller1988　Miller RL, Bradford WL, Peters NE (1988)「Specific conductance: theoretical considerations and application to analytical quality control」 U.S. Geological Survey Water-Supply Paper 2311. ゴールドOA
    その他二次
  512. BaristaHustle-BatchBrewForum　Barista Hustle コミュニティ(投稿者未確認)「Batch Brew - how can we make it better?」 Barista Hustle Community(フォーラム).
    専門家発信
  513. Kowalski2025　Kowalski, R.; Belniak, K.; Kowalska, G.; Włodarczyk-Stasiak, M.; Mazurek, A.; Baj, T. (2025)「Hardtank technology in extraction of caffeine and chlorogenic acid from coffee: analysis of chemical composition and antioxidant properties of coffee beverages」 Frontiers in Chemistry 13, 1681137. doi:10.3389/fchem.2025.1681137 ゴールドOA
    一次論文
  514. Bodor2020　Bodor K, Bodor Z, Szép A, Szép R (2020)「Characterization of some bottled Romanian mineral waters on the basis of the total mineral content」 Acta Universitatis Sapientiae, Alimentaria 13, 85-98. doi:10.2478/ausal-2020-0005 ゴールドOA
    一次論文
  515. Tucker2013　Tucker, R. M.; Mattes, R. D. (2013)「Influences of repeated testing on nonesterified fatty acid taste」 Chemical Senses 38(4), 325–332. doi:10.1093/chemse/bjt002
    一次論文
  516. Engelen2003　Engelen, L.; de Wijk, R. A.; Prinz, J. F.; Janssen, A. M.; Weenen, H.; Bosman, F. (2003)「The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids」 Appetite 41(3), 273-281. doi:10.1016/s0195-6663(03)00105-3
    一次論文
  517. Yu2026　Yu, X.; Su, Z.; Xia, G.; Zhang, D.; Li, H.; Dong, W. (2026)「Elucidating the interaction between pyrazine flavor compounds and coffee proteins: Insights from multiscale structural and molecular dynamics simulations」 Current Research in Food Science 13, 101478. doi:10.1016/j.crfs.2026.101478
    一次論文
  518. Walston2022　Walston, J. D.; Short, D. L.; Badar, M. (2022)「An Experimental Design on Coffee Extraction Factors Impacting the Measurable Percent of Total Dissolved Solids in Solution」 Asia-Pacific Journal of Management Research and Innovation. doi:10.1177/2319510X221136690
    一次論文
  519. Muniz2023　Muniz, R. O.; Gonzalez, J. L.; Toci, A. T.; Freitas, J. C. C. (2023)「Using 1H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends」 Food Research International 174(Pt 1), 113610. doi:10.1016/j.foodres.2023.113610
    一次論文
  520. Wang2013　Wang, Y., Ho, C.-T. (2013)「Effects of Naturally Occurring Phenolic Compounds in Coffee on the Formation of Maillard Aromas」 Royal Society of Chemistry の書籍の章(書名未確認) pp. 98-. doi:10.1039/9781849737685-00098
    書籍
  521. ItsJustCoffee2026-Brassart　Bicknell, B.; Cooke, R.(ホスト)/ 出演 Benjamin Brassart (2026)「IT'S JUST COFFEE! 2026 World Coffee Roasting Champion Benjamin Brassart の回(2026-07-13 公開、約45分)」 IT'S JUST COFFEE!(ポッドキャスト).
    専門家発信
  522. Nuebel1994　Nuebel, C.; Peleg, M. (1994)「A research note: compressive stress-strain relationships of agglomerated instant coffee」 Journal of Food Process Engineering 17, 383-400. doi:10.1111/j.1745-4530.1994.tb00345.x
    一次論文
  523. Nugroho2009　Nugroho, J.; Lumbanbantu, J.; Rahayoe, S. (2009)「Pengaruh suhu dan lama penyangraian terhadap sifat fisik-mekanis biji kopi robusta」
    一次論文
  524. Guyot1998　Guyot, B., Christophe, T., Gueule, D. (1998)「Effet inhibiteur de l'acide caféyl 5-quinique sur la formation de pyrazines dans les réactions de Maillard」 未確認(CIRAD の機関リポジトリ agritrop 465137).
    一次論文
  525. Moreyra1980　Moreyra, R.; Peleg, M. (1980)「Compressive deformation patterns of selected food powders」 Journal of Food Science 45(4), 864-868. doi:10.1111/j.1365-2621.1980.tb07467.x
    一次論文
  526. Steele2014　Steele, C. M., James, D. F., Hori, S., Polacco, R. C., Yee, C. (2014)「Oral perceptual discrimination of viscosity differences for non-newtonian liquids in the nectar- and honey-thick ranges」 Dysphagia 29(3), 355-364. doi:10.1007/s00455-014-9518-9
    一次論文
  527. Wieland2011　Wieland F, Gloess AN, Keller M, Wetzel A, Schenker S, Yeretzian C (2011)「Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS): towards a real-time process control for a consistent roast profile」 Analytical and Bioanalytical Chemistry 402(8), 2531-2543. doi:10.1007/s00216-011-5401-9
    一次論文
  528. Zwicker2023　Zwicker, M.; Lim, L.-T. (2023)「Investigation of extraction phenomena in continuous circulation coffee brewing and comparison with other brewing methods」 Journal of Food Process Engineering. doi:10.1111/jfpe.14509
    一次論文
  529. Belay2016　Belay, A.; Kim, H. K.; Hwang, Y.-H. (2016)「Binding of caffeine with caffeic acid and chlorogenic acid using fluorescence quenching, UV/vis and FTIR spectroscopic techniques」 Luminescence 31(2), 565-572. doi:10.1002/bio.2996
    一次論文
  530. Sprudge-WCC2021CovidRules　Sprudge (2021)「New COVID Rules Have Been Announced For The 2021 World Coffee Championships」
    ニュース
  531. Tiest2013　Bergmann Tiest, W. M., Vrijling, A. C. L., Kappers, A. M. L. (2013)「Haptic Discrimination and Matching of Viscosity」 IEEE Transactions on Haptics 6(1), 24-34. doi:10.1109/TOH.2012.17 グリーンOA
    一次論文
  532. Takenaka2005　Takenaka, M.; Sato, N.; Asakawa, H.; Wen, X.; Murata, M.; Homma, S. (2005)「Characterization of a metal-chelating substance in coffee」 Bioscience, Biotechnology, and Biochemistry 69(1), 26-30. doi:10.1271/bbb.69.26
    一次論文
  533. Mateus2007　Mateus, M.-L.; Rouvet, M.; Gumy, J.-C.; Liardon, R. (2007)「Interactions of water with roasted and ground coffee in the wetting process investigated by a combination of physical determinations」 Journal of Agricultural and Food Chemistry 55(8), 2979-2984. doi:10.1021/jf062841g
    一次論文
  534. Zhang2026　Zhang Y, Hou H, Wang S, Chen Y (2026)「Effects of Ultrasound Treatment on the Physicochemical Properties, Organic Acids, and Electronic Nose and Electronic Tongue Responses of Daixian Huangjiu」 Journal of Food Science 91(10): e71512. doi:10.1111/1750-3841.71512
    一次論文
  535. Song2019　Song YJ, Hwang HJ, Lee SJ (2019)「Physicochemical and sensory characteristics of commercial RTD cold brew coffees」 Korean Journal of Food Science and Technology 51(1), 35–(終頁未確認). doi:10.9721/KJFST.2019.51.1.35
    一次論文
  536. Ferreira2018　Ferreira, V.F.; Ricaldoni, M.A.; Rosa, S.D.V.F. da; Figueiredo, M.A. de; Coelho, S.V.B.; Fantazzini, T.B. (2018)「Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying」 Ciência Rural 48(12), e20170839. doi:10.1590/0103-8478CR20170839 ゴールドOA
    一次論文
  537. Osorio2022　Osorio Pérez, V.; Pabón Usaquén, J. (2022)「Efecto de las temperaturas y tiempos de tueste en la calidad sensorial del café」 Cenicafé(Revista Cenicafé) 73(1), e73102(PDF の誌面 p.24〜). doi:10.38141/10778/73102
    一次論文
  538. WalkerPlus-KOTO　ウォーカープラス(KOTO COFFEE ROASTERS 阪田正邦氏の取材記事) (2022)「コーヒーで旅する日本/関西編 生産国が豊かになるためにロースターとしてできること。KOTO COFFEE ROASTERS がコーヒーを通してつなぐ“幸せの連鎖”」 ウォーカープラス.
    ニュース
  539. Chiang2018　Chiang, D.; Lin, C.-Y.; Hu, C.-T.; Lee, S. (2018)「Caffeine Extraction from Raw and Roasted Coffee Beans」 Journal of Food Science 83(4), 975-983. doi:10.1111/1750-3841.14060
    一次論文
  540. Ganju2024　Ganju, E.; Chawla, N. (2024)「Microstructural evolution of Ethiopian coffee beans by time-resolved X-ray microcomputed tomography」 MRS Advances 巻号・ページ未確認(公開 2024-06-25). doi:10.1557/s43580-024-00900-6
    一次論文
  541. CafeSnap-IdaVol2　cafesnap(井田浩司氏の取材記事とみられる) (2019)「焙煎日本一への道のりと、スペシャルティコーヒーで作る“幸せの輪”(Vol.2)」 cafesnap.
    ニュース
  542. Cwikova2022　Cwiková, O. et al. (2022)「Effects of Different Processing Methods of Coffee on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content」 Foods 11(20), 3295. doi:10.3390/foods11203295 ゴールドOA
    一次論文
  543. Ribeiro2017　Ribeiro LS, Miguel MGCP, Evangelista SR, Martins PMM, van Mullem J, Belizario MH, Schwan RF (2017)「Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage」 Food Research International 92, 26-32. doi:10.1016/j.foodres.2016.12.011
    一次論文
  544. Ortola1998　Ortolá, M. D.; Londoño, L.; Gutiérrez, C. L.; Chiralt, A. (1998)「Influence of roasting temperature on physicochemical properties of different coffees」 Food Science and Technology International 4(1), 59-66. doi:10.1177/108201329800400108
    一次論文
  545. Sunarharum2022　Sunarharum, W. B. et al. (2022)「Sensory and Physicochemical Characteristics of Two Common Roast Defects in Robusta Coffee」 International Journal on Advanced Science, Engineering and Information Technology 12(1). doi:10.18517/ijaseit.12.1.13805
    一次論文
  546. Wang2018　Wang C, Sun J, Lassabliere B, Yu B, Zhao F, Zhao F, Chen Y, Liu SQ (2018)「Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation」 Journal of the Science of Food and Agriculture 99(1), 409-420. doi:10.1002/jsfa.9202
    一次論文
  547. Cruz2012　Cruz, R.; Cardoso, M. M.; Fernandes, L.; Oliveira, M.; Mendes, E.; Baptista, P.; Morais, S.; Casal, S. (2012)「Espresso coffee residues: a valuable source of unextracted compounds」 Journal of Agricultural and Food Chemistry 60(32), 7777-7784. doi:10.1021/jf3018854
    一次論文
  548. Tfouni2012　Tfouni SAV, Serrate CS, Carreiro LB, Camargo MCR, Teles CRA, Cipolli KMVAB, Furlani RPZ (2012)「Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaí Amarelo IAC-62 and Coffea canephora cv. Apoatã IAC-2258」 International Journal of Food Science and Technology 47, 406-415. doi:10.1111/j.1365-2621.2011.02854.x
    一次論文
  549. Hidayat2023　Hidayat, D.D.; Rahayuningtyas, A.; Sagita, D.; Furqon, M.; Sudaryanto, A.; Gandara, D.; Yudhi, T.; Jaenudin, N. (2023)「Development and Performance Evaluation of a Liquefied Petroleum Gas-Powered Fluidized Coffee Roaster」 INMATEH - Agricultural Engineering 69(1), 359–368.
    一次論文
  550. Ohiokpehai1982　Ohiokpehai, O.; Brumen, G.; Clifford, M. N. (1982) Proceedings of the 10th ASIC Colloquium (Salvador, Brazil) p.177.
    一次論文