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Coffee Chemistry Beyond the Cup.

• Authors : Murray, Bill; Corey, Mark

• Source: Tea & Coffee Trade Journal. 2021, Vol. 193, Issue 8, pages. 4

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Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction.

• Authors : Rao NZ; Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA.; Fuller M

• Source: Foods (Basel, Switzerland) [Foods] 2020 Jul 09; Vol. 9 (7). Date of Electronic Publication: 2020 Jul 09.Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158

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Coffee chemistry: new research facility is designed for a mission of coffee discovery.

• Authors : Surowski, Peter

• Source: Specialty Coffee Retailer. 2010, Vol. 17, Issue 10, pages. 3

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Coffee chemistry: Not your average joe.

• Authors : Hendon CH; Department of Chemistry and Biochemistry, University of Oregon, Eugene, OR 97403, USA. .

Subjects: Coffee/Coffee/Coffee/*chemistry ; Ethanol/Ethanol/Ethanol/*analysis; Chromatography, Liquid

• Source: Science (New York, N.Y.) [Science] 2019 Aug 09; Vol. 365 (6453), pp. 553.Publisher: American Association for the Advancement of Science Country of Publication: United States NLM ID: 0404511 Publication Model: Print Cited Medium:

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Coffee Chemistry course draws international attendees.

• Source: Tea & Coffee Trade Journal. 2014, Vol. 186, Issue 8, pages. 1

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Coffee Chemistry from Bean to Cup.

• Authors : Murray, Bill¹; Corey, Mark²

Subjects: *COFFEE industry; *COFFEE manufacturing; *COFFEE

• Source: Tea & Coffee Trade Journal. Apr2021, Vol. 193 Issue 4, p35-37. 3p.

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Research Study Findings from Thomas Jefferson University Update Understanding of Food Research (Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction)

• Source: Food Weekly News. July 30, 2020, 176

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Coffee Chemistry from Grind to Brew.

• Authors : Murray, Bill^1,2,3; Corey, Mark^4,5

Subjects: *COFFEE; *COFFEE industry; *BEVERAGE industry

• Source: Tea & Coffee Trade Journal. Jun2021, Vol. 193 Issue 6, p30-31. 2p.

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Bean roasting temperature significantly affects coffee chemistry.

Subjects: *COFFEE beans; *PICKLES; *BEANS

• Source: Emerging Food R&D Report. Aug2021, Vol. 32 Issue 5, p3-4. 2p.

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Christopher's coffee chemistry.

Subjects: *WATER chemistry; *COFFEE processing; *COFFEE flavor & odorWATER for Coffee (Book)HENDON, Christopher

• Source: BeanScene Magazine. Oct2019, p16-18. 3p. 2 Color Photographs.

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