Multivariate classification for the direct determination of cup profile in coffee blends via handheld near-infrared spectroscopy

Characterization of green, roasted beans, and ground coffee using near infrared spectroscopy: A comparison of two devices

(2019) Alessio Tugnolo et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Quality Control Parameters in the Roasted Coffee Industry: a Proposal by Using MicroNIR Spectroscopy and Multivariate Calibration

(2019) Michel Rocha Baqueta et al.   Food Analytical Methods

Brazilian Coffee Blends: A Simple and Fast Method by Near‐Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping

(2019) Michel Rocha Baqueta et al.   JOURNAL OF FOOD SCIENCE

Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy

(2018) Rafael Carlos Eloy Dias et al.   FOOD CHEMISTRY

Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality

(2018) Ana Paula Craig et al.   FOOD CHEMISTRY

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

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

Portable near infrared spectroscopy applied to quality control of Brazilian coffee

(2018) Radigya M. Correia et al.   TALANTA

Attenuated Total Reflectance Fourier Transform Spectroscopy ( ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics

(2017) Verônica Belchior et al.   FOOD CHEMISTRY

“Quality does not sell itself”

(2016) Davide Giacalone et al.   British Food Journal

Nondestructive identification of blue pen inks for documentoscopy purpose using iPhone and digital image analysis including an approach for interval confidence estimation in PLS-DA models validation

(2016) Leonardo Valderrama et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Partial least square with discriminant analysis and near infrared spectroscopy for evaluation of geographic and genotypic origin of arabica coffee

(2016) Izabele Marquetti et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Non-destructive fraud detection in rosehip oil by MIR spectroscopy and chemometrics

(2016) Felipe Bachion de Santana et al.   FOOD CHEMISTRY

Reproducibility of coffee quality cupping scores delivered by cupping centers in Ethiopia

(2016) Mohammed Worku et al.   JOURNAL OF SENSORY STUDIES

Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans

(2016) Kassaye Tolessa et al.   TALANTA

A tutorial on the validation of qualitative methods: From the univariate to the multivariate approach

(2015) M. Isabel López et al.   ANALYTICA CHIMICA ACTA

Ultraviolet spectroscopy and supervised pattern recognition methods for authentication of transgenic and non-transgenic soybean oils

(2015) F. C. G. B. S. Alves et al.   Analytical Methods

Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview

(2014) Douglas Fernandes Barbin et al.   FOOD RESEARCH INTERNATIONAL

Partial least squares discriminant analysis: taking the magic away

(2014) Richard G. Brereton et al.   JOURNAL OF CHEMOMETRICS

Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee

(2014) B. Di Donfrancesco et al.   JOURNAL OF SENSORY STUDIES

A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry

(2013) Cláudia A. Teixeira dos Santos et al.   APPLIED SPECTROSCOPY

Classification of Brazilian Coffee Using Near-Infrared Spectroscopy and Multivariate Calibration

(2012) Klécia M. Santos et al.   ANALYTICAL LETTERS

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

(2010) J.S. Ribeiro et al.   TALANTA

An introduction to Bayesian methods for analyzing chemistry data

(2009) N. Armstrong et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Physical characterization of non-defective and defective Arabica and Robusta coffees before and after roasting

(2009) Juliana C.F. Mendonça et al.   JOURNAL OF FOOD ENGINEERING