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| atmospheric sciences (2) |
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| Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil | | European journal of lipid science and technology |
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| Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality | | Food chemistry |
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| earth system science (2) |
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| Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality | | Food chemistry |
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| A preliminary study of caffeine degradation by Pseudomonas sp. GSC 1182 | | International journal of food microbiology |
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| ecology (9) |
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| Carbon fixation and partitioning in coffee seedlings infested with Pratylenchus coffeae | | European journal of plant pathology |
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| Consumption of coffee is associated with reduced risk of death attributed to inflammatory and cardiovascular diseases in the Iowa Women's Health Study | | American journal of clinical nutrition |
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| Invasion of Coffea arabica (Linn.) by Cuscuta jalapensis (Schlecht): in situ activity of peroxidase | | Environmental and experimental botany |
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| Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions | | Journal of the science of food and agriculture |
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| Intakes of 4 dietary lignans and cause-specific and all-cause mortality in the Zutphen Elderly Study | | American journal of clinical nutrition |
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| Joint association of coffee consumption and other factors to the risk of type 2 diabetes: a prospective study in Finland | | International journal of obesity |
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| Demand for coffee in Sweden: The role of prices, preferences and market power | | Food policy |
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| Dietary Fiber from Coffee Beverage: Degradation by Human Fecal Microbiota | | Journal of agricultural and food chemistry |
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| Eating habits in relations to anxiety symptoms among apparently healthy adults. A pattern analysis from the ATTICA Study | | Appetite |
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| environment (5) |
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| Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality | | Food chemistry |
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| Determination of the Elemental Composition of Coffee Using Instrumental Methods | | Food analytical methods |
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| Recent advances in ochratoxin A-producing fungi detection based on PCR methods and ochratoxin A analysis in food matrices | | Food control |
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| Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions | | Journal of the science of food and agriculture |
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| Testing consumer preferences for iced-coffee: Does the drinking environment have any influence | | Food quality and preference |
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| environmental science (4) |
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| Conversion of coffee residue waste into bioethanol with using popping pretreatment | | Bioresource technology |
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| Magnetically modified spent coffee grounds for dyes removal | | European food research and technology |
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| Upgrading of Lowland coffee in Central America | | Agribusiness |
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| Natural Occurrence of Ochratoxin A and Antioxidant Activities of Green and Roasted Coffees and Corresponding Byproducts | | Journal of agricultural and food chemistry |
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| geography (3) |
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| Inter Simple Sequence Repeat (ISSR) Analysis of Diploid Coffee Species and Cultivated Coffea arabica L. from Tanzania | | Genetic resources and crop evolution |
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| Antioxidant capacity of coffees of several origins brewed following three different procedures | | Food chemistry |
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| Natural Occurrence of Ochratoxin A and Antioxidant Activities of Green and Roasted Coffees and Corresponding Byproducts | | Journal of agricultural and food chemistry |
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| geology (3) |
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| Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality | | Food chemistry |
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| A preliminary study of caffeine degradation by Pseudomonas sp. GSC 1182 | | International journal of food microbiology |
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| Upgrading of Lowland coffee in Central America | | Agribusiness |
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| hydrology (4) |
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| 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 |
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| Testing consumer preferences for iced-coffee: Does the drinking environment have any influence | | Food quality and preference |
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| Influence of coffee/water ratio on the final quality of espresso coffee | | Journal of the science of food and agriculture |
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| Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance | | Journal of food engineering |
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| natural resources (12) |
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| In vitro prospective effects of various traditional herbal coffees consumed in Anatolia linked to neurodegeneration | | Food research international |
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| Instant food products as a source of silicon | | Food chemistry |
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| The effect of genotype and explant age on somatic embryogenesis of coffee | | Plant cell, tissue, and organ culture |
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| Conservation payments under risk: a stochastic dominance approach | | American journal of agricultural economics |
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| Study of the effect of water activity and temperature on ochratoxin A production by Aspergillus carbonarius | | Food microbiology |
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| Non-specificity of nutritional substrate for ochratoxin A production by isolates of Aspergillus ochraceus | | Food microbiology |
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| Inter Simple Sequence Repeat (ISSR) Analysis of Diploid Coffee Species and Cultivated Coffea arabica L. from Tanzania | | Genetic resources and crop evolution |
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| Influence of coffee/water ratio on the final quality of espresso coffee | | Journal of the science of food and agriculture |
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| Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars | | Food chemistry |
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| Dietary Fiber from Coffee Beverage: Degradation by Human Fecal Microbiota | | Journal of agricultural and food chemistry |
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| Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (Coffea arabica L.) | | Journal of the science of food and agriculture |
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| Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction [Erratum: 2009 Mar., v. 91, issue 2, p. 372.] | | Journal of food engineering |
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| soil science (3) |
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| Magnetically modified spent coffee grounds for dyes removal | | European food research and technology |
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| A preliminary study of caffeine degradation by Pseudomonas sp. GSC 1182 | | International journal of food microbiology |
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| Chlorogenic Acid in Coffee Can Prevent the Formation of Dinitrogen Trioxide by Scavenging Nitrogen Dioxide Generated in the Human Oral Cavity | | Journal of agricultural and food chemistry |
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