Non-targeted high-performance liquid chromatography with ultraviolet and fluorescence detection fingerprinting for the classification, authentication, and fraud quantitation of instant coffee and chicory by multivariate chemometric methods

Non-targeted HPLC-FLD fingerprinting for the detection and quantitation of adulterated coffee samples by chemometrics

(2021) Nerea Núñez et al.   FOOD CONTROL

Coffee drinking and cancer risk: an umbrella review of meta-analyses of observational studies

(2020) Long-Gang Zhao et al.   BMC CANCER

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

(2020) Nerea Núñez et al.   Foods

Authentication of roasted and ground coffee samples containing multiple adulterants using NMR and a chemometric approach

(2020) Maria Izabel Milani et al.   FOOD CONTROL

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

(2020) Nerea Núñez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The content of polyphenols in coffee beans as roasting, origin and storage effect

(2019) Katarzyna Król et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of Brazilian coffee based on isotope ratio mass spectrometry (δ13C, δ18O, δ2H, and δ15N) and supervised chemometrics

(2019) Chuan-yi Peng et al.   FOOD CHEMISTRY

Comparison between proton transfer reaction mass spectrometry and near infrared spectroscopy for the authentication of Brazilian coffee: A preliminary chemometric study

(2018) Pablo Inocêncio Monteiro et al.   FOOD CONTROL

NMR quantification of 16-O-methylcafestol and kahweol in Coffea canephora var. robusta beans from different geographical origins

(2017) C. Finotello et al.   FOOD CONTROL

Coffee Consumption and Cardiovascular Disease: A Condensed Review of Epidemiological Evidence and Mechanisms

(2017) Fernando Rodríguez-Artalejo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Support vector machines in tandem with infrared spectroscopy for geographical classification of green arabica coffee

(2017) Evandro Bona et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffees

(2016) Thiago Ferreira et al.   FOOD CHEMISTRY

Authentication of Coffea arabica according to Triacylglycerol Stereospecific Composition

(2016) L. Cossignani et al.   Journal of Analytical Methods in Chemistry

Coffee Adulteration: More than Two Decades of Research

(2015) Aline Theodoro Toci et al.   CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY

Application of gas chromatography/flame ionization detector-based metabolite fingerprinting for authentication of Asian palm civet coffee (Kopi Luwak)

(2015) Udi Jumhawan et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Detection of ground roasted coffee adulteration with roasted soybean and wheat

(2014) Elis Daiane Pauli et al.   FOOD RESEARCH INTERNATIONAL

Direct infusion electrospray ionization mass spectrometry applied to the detection of forgeries: Roasted coffees adulterated with their husks

(2014) Francisco J.T. Aquino et al.   MICROCHEMICAL JOURNAL

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

Botanical and Geographical Characterization of Green Coffee (Coffea arabica and Coffea canephora): Chemometric Evaluation of Phenolic and Methylxanthine Contents

(2009) Rosa M. Alonso-Salces et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY