140 related articles for article (PubMed ID: 27132829)
1. In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour.
Santos JR; Viegas O; Páscoa RN; Ferreira IM; Rangel AO; Lopes JA
Food Chem; 2016 Oct; 208():103-10. PubMed ID: 27132829
[TBL] [Abstract][Full Text] [Related]
2. Improvement of near infrared spectroscopic (NIRS) analysis of caffeine in roasted Arabica coffee by variable selection method of stability competitive adaptive reweighted sampling (SCARS).
Zhang X; Li W; Yin B; Chen W; Kelly DP; Wang X; Zheng K; Du Y
Spectrochim Acta A Mol Biomol Spectrosc; 2013 Oct; 114():350-6. PubMed ID: 23786975
[TBL] [Abstract][Full Text] [Related]
3. Real-time monitoring of a coffee roasting process with near infrared spectroscopy using multivariate statistical analysis: A feasibility study.
Catelani TA; Santos JR; Páscoa RNMJ; Pezza L; Pezza HR; Lopes JA
Talanta; 2018 Mar; 179():292-299. PubMed ID: 29310234
[TBL] [Abstract][Full Text] [Related]
4. Near infrared spectroscopy: an analytical tool to predict coffee roasting degree.
Alessandrini L; Romani S; Pinnavaia G; Dalla Rosa M
Anal Chim Acta; 2008 Sep; 625(1):95-102. PubMed ID: 18721545
[TBL] [Abstract][Full Text] [Related]
5. Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques.
Ebrahimi-Najafabadi H; Leardi R; Oliveri P; Casolino MC; Jalali-Heravi M; Lanteri S
Talanta; 2012 Sep; 99():175-9. PubMed ID: 22967538
[TBL] [Abstract][Full Text] [Related]
6. Portable near infrared spectroscopy applied to quality control of Brazilian coffee.
Correia RM; Tosato F; Domingos E; Rodrigues RRT; Aquino LFM; Filgueiras PR; Lacerda V; Romão W
Talanta; 2018 Jan; 176():59-68. PubMed ID: 28917795
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of green coffee beans quality using near infrared spectroscopy: a quantitative approach.
Santos JR; Sarraguça MC; Rangel AO; Lopes JA
Food Chem; 2012 Dec; 135(3):1828-35. PubMed ID: 22953929
[TBL] [Abstract][Full Text] [Related]
8. Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees.
Pires FC; Pereira RGFA; Baqueta MR; Valderrama P; Alves da Rocha R
Food Chem; 2021 Dec; 365():130471. PubMed ID: 34252622
[TBL] [Abstract][Full Text] [Related]
9. Brazilian Coffee Blends: A Simple and Fast Method by Near-Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping.
Baqueta MR; Coqueiro A; Valderrama P
J Food Sci; 2019 Jun; 84(6):1247-1255. PubMed ID: 31116425
[TBL] [Abstract][Full Text] [Related]
10. Application of high performance liquid chromatography to the analysis of some non-volatile coffee components.
Trugo LC; Macrae R
Arch Latinoam Nutr; 1989 Mar; 39(1):96-107. PubMed ID: 2487024
[TBL] [Abstract][Full Text] [Related]
11. Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis.
Buratti S; Sinelli N; Bertone E; Venturello A; Casiraghi E; Geobaldo F
J Sci Food Agric; 2015 Aug; 95(11):2192-200. PubMed ID: 25258213
[TBL] [Abstract][Full Text] [Related]
12. Liquid Chromatography-High-Resolution Mass Spectrometry (LC-HRMS) Fingerprinting and Chemometrics for Coffee Classification and Authentication.
Núñez N; Saurina J; Núñez O
Molecules; 2023 Dec; 29(1):. PubMed ID: 38202813
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of chemical properties of intact green coffee beans using near-infrared spectroscopy.
Levate Macedo L; da Silva Araújo C; Costa Vimercati W; Gherardi Hein PR; Pimenta CJ; Henriques Saraiva S
J Sci Food Agric; 2021 Jun; 101(8):3500-3507. PubMed ID: 33274765
[TBL] [Abstract][Full Text] [Related]
14. The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee.
Green S; Fanning E; Sim J; Eyres GT; Frew R; Kebede B
Molecules; 2024 Jan; 29(2):. PubMed ID: 38257231
[TBL] [Abstract][Full Text] [Related]
15. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America.
Bertrand B; Vaast P; Alpizar E; Etienne H; Davrieux F; Charmetant P
Tree Physiol; 2006 Sep; 26(9):1239-48. PubMed ID: 16740499
[TBL] [Abstract][Full Text] [Related]
16. Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy.
Ribeiro JS; Ferreira MM; Salva TJ
Talanta; 2011 Feb; 83(5):1352-8. PubMed ID: 21238720
[TBL] [Abstract][Full Text] [Related]
17. Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases.
Hertz-Schünemann R; Streibel T; Ehlert S; Zimmermann R
Anal Bioanal Chem; 2013 Sep; 405(22):7083-96. PubMed ID: 23657458
[TBL] [Abstract][Full Text] [Related]
18. Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars.
Bertuzzi T; Martinelli E; Mulazzi A; Rastelli S
Food Chem; 2020 Jan; 303():125372. PubMed ID: 31446360
[TBL] [Abstract][Full Text] [Related]
19. Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality.
Craig AP; Botelho BG; Oliveira LS; Franca AS
Food Chem; 2018 Apr; 245():1052-1061. PubMed ID: 29287322
[TBL] [Abstract][Full Text] [Related]
20. Potential of visible-near infrared spectroscopy combined with chemometrics for analysis of some constituents of coffee and banana residues.
Rambo MK; Amorim EP; Ferreira MM
Anal Chim Acta; 2013 May; 775():41-9. PubMed ID: 23601973
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
