284 related articles for article (PubMed ID: 32608518)
1. High-performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods.
Núñez N; Martínez C; Saurina J; Núñez O
J Sci Food Agric; 2021 Jan; 101(1):65-73. PubMed ID: 32608518
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Authentication of the Origin, Variety and Roasting Degree of Coffee Samples by Non-Targeted HPLC-UV Fingerprinting and Chemometrics. Application to the Detection and Quantitation of Adulterated Coffee Samples.
Núñez N; Collado X; Martínez C; Saurina J; Núñez O
Foods; 2020 Mar; 9(3):. PubMed ID: 32213986
[TBL] [Abstract][Full Text] [Related]
4. Authenticity Assessment and Fraud Quantitation of Coffee Adulterated with Chicory, Barley, and Flours by Untargeted HPLC-UV-FLD Fingerprinting and Chemometrics.
Núñez N; Saurina J; Núñez O
Foods; 2021 Apr; 10(4):. PubMed ID: 33921420
[TBL] [Abstract][Full Text] [Related]
5. Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
Alonso-Salces RM; Serra F; Reniero F; Héberger K
J Agric Food Chem; 2009 May; 57(10):4224-35. PubMed ID: 19298065
[TBL] [Abstract][Full Text] [Related]
6. Chemometric Authentication of Brazilian Coffees Based on Chemical Profiling.
Monteiro PI; Santos JS; Rodionova OY; Pomerantsev A; Chaves ES; Rosso ND; Granato D
J Food Sci; 2019 Nov; 84(11):3099-3108. PubMed ID: 31645089
[TBL] [Abstract][Full Text] [Related]
7. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
Servillo L; Giovane A; Casale R; Cautela D; D'Onofrio N; Balestrieri ML; Castaldo D
Food Chem; 2016 Aug; 205():52-7. PubMed ID: 27006213
[TBL] [Abstract][Full Text] [Related]
8. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.
Elmacı İ; Gok I
J Sci Food Agric; 2021 Oct; 101(13):5368-5377. PubMed ID: 33650176
[TBL] [Abstract][Full Text] [Related]
9. Assessment of paprika geographical origin fraud by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprinting.
Campmajó G; Rodríguez-Javier LR; Saurina J; Núñez O
Food Chem; 2021 Aug; 352():129397. PubMed ID: 33667925
[TBL] [Abstract][Full Text] [Related]
10. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Bicho NC; Leitão AE; Ramalho JC; De Alvarenga NB; Lidon FC
Int J Food Sci Nutr; 2011 Dec; 62(8):865-71. PubMed ID: 22032554
[TBL] [Abstract][Full Text] [Related]
11. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East.
Abdelwareth A; Zayed A; Farag MA
Food Chem; 2021 Jul; 349():129162. PubMed ID: 33550017
[TBL] [Abstract][Full Text] [Related]
12. GC-MS profiling of fatty acids in green coffee (Coffea arabica L.) beans and chemometric modeling for tracing geographical origins from Ethiopia.
Mehari B; Redi-Abshiro M; Chandravanshi BS; Combrinck S; McCrindle R; Atlabachew M
J Sci Food Agric; 2019 Jun; 99(8):3811-3823. PubMed ID: 30671959
[TBL] [Abstract][Full Text] [Related]
13. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
Park JB; Peters R; Novotny JA
Food Chem; 2023 Jun; 412():135586. PubMed ID: 36739725
[TBL] [Abstract][Full Text] [Related]
14. A further tool to monitor the coffee roasting process: aroma composition and chemical indices.
Ruosi MR; Cordero C; Cagliero C; Rubiolo P; Bicchi C; Sgorbini B; Liberto E
J Agric Food Chem; 2012 Nov; 60(45):11283-91. PubMed ID: 23083340
[TBL] [Abstract][Full Text] [Related]
15. The main effects of elevated CO
Marcheafave GG; Tormena CD; Mattos LE; Liberatti VR; Ferrari ABS; Rakocevic M; Bruns RE; Scarminio IS; Pauli ED
Sci Total Environ; 2020 Dec; 749():142350. PubMed ID: 33370915
[TBL] [Abstract][Full Text] [Related]
16. Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.
Lang R; Klade S; Beusch A; Dunkel A; Hofmann T
J Agric Food Chem; 2015 Dec; 63(48):10492-9. PubMed ID: 26585544
[TBL] [Abstract][Full Text] [Related]
17. Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.
Zakidou P; Plati F; Matsakidou A; Varka EM; Blekas G; Paraskevopoulou A
Molecules; 2021 Jul; 26(15):. PubMed ID: 34361765
[TBL] [Abstract][Full Text] [Related]
18. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.
Hu G; Peng X; Gao Y; Huang Y; Li X; Su H; Qiu M
Food Chem; 2020 Nov; 331():127329. PubMed ID: 32559595
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Classification and Authentication of Paprika by UHPLC-HRMS Fingerprinting and Multivariate Calibration Methods (PCA and PLS-DA).
Barbosa S; Saurina J; Puignou L; Núñez O
Foods; 2020 Apr; 9(4):. PubMed ID: 32294945
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]