Niny Z. Rao's research while affiliated with Thomas Jefferson University and other places
What is this page?
This page lists the scientific contributions of an author, who either does not have a ResearchGate profile, or has not yet added these contributions to their profile.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
Publications (9)
Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosper...
Nanotechnology has become increasingly important in modern society, and nanoparticles are routinely used in many areas of technology, industry, and commercial products. Many species of nanoparticle (NP) are typically synthesized using toxic or hazardous chemicals, making these methods less environmentally friendly. Consequently, there has been grow...
The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were prepared from Arabica Columbian coffee beans roasted to...
The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico. The concentrations of three caffeoylquinic acid (CQA) isomers were also determined. Cold brew coffee chemistry was compared to that of hot brew coffee prepared with the same grind-...
The extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid (3-CGA) in cold brew coffee were investigated by brewing four coffee samples (dark roast/medium grind, dark roast/coarse grind, medium roast/medium grind, medium roast/coarse grind) using cold and hot methods. 3-CGA and caffeine were found at higher concentrat...
Citations
... Currently, there are many methods of brewing coffee that differ in parameters and complexity. Among methods of brewing that were mostly investigated are French Press, drip/poured coffee, Turkish coffee and cold brew [11,[14][15][16][17][18][19][20][21]. Much research has been performed on the influence of the brew preparation method on their characteristics, but relatively little attention has been paid to the moka pot method. ...
... AeroPress method falls in the ideal area of Fig. 1 for light, while it falls in the strong area for medium and dark. Measurements of pH (Table 1) quantify the aqueous hydrogen ion concentration and provide a measure of deprotonated acid molecule levels (Rao & Fuller, 2018). The acidity of the coffee bean peaks during the first crack and decreases as roasting continues. ...
... The surface area of the coffee particles increases with the decreasing particle size. Thus, the soluble coffee compounds could be quickly extracted from the surface and near-surface volume of the fine coffee grind matrix [36]. More acidic compounds, such as chlorogenic acids, may be dissolved and contribute a greater acidity to the coffee brew [37]. ...
