Discrimination between washedArabica, naturalArabicaandRobustacoffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis

Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends

(2012) Laura Ruth Cagliani et al.   TALANTA

Recent advances in electronic tongues

(2010) Antonio Riul Jr. et al.   ANALYST

Review: Highlights in recent applications of electronic tongues in food analysis

(2010) Laura Escuder-Gilabert et al.   ANALYTICA CHIMICA ACTA

Discrimination between Arabica and Robusta green coffee using visible micro Raman spectroscopy and chemometric analysis

(2010) Rasha M. El-Abassy et al.   FOOD CHEMISTRY

Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network

(2010) Tomomi Michishita et al.   JOURNAL OF FOOD SCIENCE

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy

(2010) J.S. Ribeiro et al.   TALANTA

A 21st century technique for food control: Electronic noses

(2009) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Electronic Nose for Quality Control of Colombian Coffee through the Detection of Defects in “Cup Tests”

(2009) Juan Rodríguez et al.   SENSORS

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

Coffee aroma—Statistical analysis of compositional data

(2009) M. Korhoňová et al.   TALANTA

Near infrared spectroscopy: An analytical tool to predict coffee roasting degree

(2008) Laura Alessandrini et al.   ANALYTICA CHIMICA ACTA