Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

(2018) Ahsan Hameed et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

(2018) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

(2016) Paulo R.A.B. Toledo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry

(2016) Sine Yener et al.   JOURNAL OF MASS SPECTROMETRY

Coffee fermentation and flavor – An intricate and delicate relationship

(2015) Liang Wei Lee et al.   FOOD CHEMISTRY

Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS

(2015) Sine Yener et al.   FOOD RESEARCH INTERNATIONAL

Complexity of coffee flavor: A compositional and sensory perspective

(2014) Wenny B. Sunarharum et al.   FOOD RESEARCH INTERNATIONAL

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

(2014) Alexia N. Gloess et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

PTR-ToF-MS characterisation of roasted coffees (C. arabica) from different geographic origins

(2014) Sine Yener et al.   JOURNAL OF MASS SPECTROMETRY

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

(2013) Aline T. Toci et al.   FOOD CHEMISTRY

Differentiation of specialty coffees by proton transfer reaction-mass spectrometry

(2013) Özgül Özdestan et al.   FOOD RESEARCH INTERNATIONAL

Volatile composition and antioxidant capacity of Arabica coffee

(2013) Mun Wai Cheong et al.   FOOD RESEARCH INTERNATIONAL

On the performance of proton-transfer-reaction mass spectrometry for breath-relevant gas matrices

(2013) J Beauchamp et al.   MEASUREMENT SCIENCE and TECHNOLOGY

A Further Tool To Monitor the Coffee Roasting Process: Aroma Composition and Chemical Indices

(2012) Manuela R. Ruosi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Foam Structure on the Release Kinetics of Volatiles from Espresso Coffee Prior to Consumption

(2011) Susanne Dold et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

(2009) Thierry Joët et al.   FOOD CHEMISTRY

When Machine Tastes Coffee:  Instrumental Approach To Predict the Sensory Profile of Espresso Coffee

(2008) Christian Lindinger et al.   ANALYTICAL CHEMISTRY