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566 related items for PubMed ID: 20942389

  • 1. Discrimination of green arabica and Robusta coffee beans by Raman spectroscopy.
    Keidel A, von Stetten D, Rodrigues C, Máguas C, Hildebrandt P.
    J Agric Food Chem; 2010 Nov 10; 58(21):11187-92. PubMed ID: 20942389
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  • 2. Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy.
    Rubayiza AB, Meurens M.
    J Agric Food Chem; 2005 Jun 15; 53(12):4654-9. PubMed ID: 15941296
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  • 3. Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.
    Wermelinger T, D'Ambrosio L, Klopprogge B, Yeretzian C.
    J Agric Food Chem; 2011 Sep 14; 59(17):9074-9. PubMed ID: 21830792
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  • 4. 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 27; 57(10):4224-35. PubMed ID: 19298065
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  • 5. 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 15; 205():52-7. PubMed ID: 27006213
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  • 6. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
    Cagliani LR, Pellegrino G, Giugno G, Consonni R.
    Talanta; 2013 Mar 15; 106():169-73. PubMed ID: 23598112
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  • 10. Rapid authentication of coffee blends and quantification of 16-O-methylcafestol in roasted coffee beans by nuclear magnetic resonance.
    Schievano E, Finotello C, De Angelis E, Mammi S, Navarini L.
    J Agric Food Chem; 2014 Dec 24; 62(51):12309-14. PubMed ID: 25431971
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  • 11. Melatonin and serotonin profiles in beans of Coffea species.
    Ramakrishna A, Giridhar P, Sankar KU, Ravishankar GA.
    J Pineal Res; 2012 May 24; 52(4):470-6. PubMed ID: 22017393
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  • 13. 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 01; 135(3):1828-35. PubMed ID: 22953929
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  • 14. (13)C NMR-based metabolomics for the classification of green coffee beans according to variety and origin.
    Wei F, Furihata K, Koda M, Hu F, Kato R, Miyakawa T, Tanokura M.
    J Agric Food Chem; 2012 Oct 10; 60(40):10118-25. PubMed ID: 22989016
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  • 16. Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage.
    Abreu GF, Borém FM, Oliveira LFC, Almeida MR, Alves APC.
    Food Chem; 2019 Jul 30; 287():241-248. PubMed ID: 30857695
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  • 18. 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 30; 95(11):2192-200. PubMed ID: 25258213
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  • 19. Raman spectroscopy for the differentiation of Arabic coffee genotypes.
    Figueiredo LP, Borém FM, Almeida MR, Oliveira LFC, Alves APC, Santos CMD, Rios PA.
    Food Chem; 2019 Aug 01; 288():262-267. PubMed ID: 30902291
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  • 20. Free and conjugated biogenic amines in green and roasted coffee beans.
    Casal S, Mendes E, Alves MR, Alves RC, Beatriz M, Oliveira PP, Ferreira MA.
    J Agric Food Chem; 2004 Oct 06; 52(20):6188-92. PubMed ID: 15453685
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