Three centuries on the science of coffee authenticity control

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

(2021) Nerea Núñez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2020) Maria Izabel Milani et al.   FOOD CONTROL

Coffee arabica adulteration: Detection of wheat, corn and chickpea

(2018) Banu Sezer et al.   FOOD CHEMISTRY

A simple voltammetric electronic tongue for the analysis of coffee adulterations

(2018) Tais Carpintero Barroso de Morais et al.   FOOD CHEMISTRY

Plastid trnH-psbA intergenic spacer serves as a PCR-based marker to detect common grain adulterants of coffee ( Coffea arabica L.)

(2018) Ali Tevfik Uncu et al.   FOOD CONTROL

Portable near infrared spectroscopy applied to quality control of Brazilian coffee

(2018) Radigya M. Correia et al.   TALANTA

Novel identification strategy for ground coffee adulteration based on UPLC–HRMS oligosaccharide profiling

(2016) Tie Cai et al.   FOOD CHEMISTRY

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

(2016) Thiago Ferreira et al.   FOOD CHEMISTRY

Concomitant Use of Fourier Transform Infrared Attenuated Total Reflectance Spectroscopy and Chemometrics for Quantification of Multiple Adulterants in Roasted and Ground Coffee

(2016) Nádia Reis et al.   Journal of Spectroscopy

Detection of Corn Adulteration in Brazilian Coffee (Coffea arabica) by Tocopherol Profiling and Near-Infrared (NIR) Spectroscopy

(2015) Jill K. Winkler-Moser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of adulteration in ground roasted coffees using UV–Vis spectroscopy and SPA-LDA

(2015) Mayara Ferreira Barbosa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening for Coffee Adulteration Using Digital Images and SPA-LDA

(2014) Urijatan Teixeira de Carvalho Polar Souto et al.   Food Analytical Methods

Developing systems to control food adulteration

(2014) Louise Manning et al.   FOOD POLICY

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

(2014) Douglas Fernandes Barbin 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

Detection of roasted and ground coffee adulteration by HPLC by amperometric and by post-column derivatization UV–Vis detection

(2013) Diego S. Domingues et al.   FOOD CHEMISTRY

Can analytical chemists do molecular biology? A survey of the up-skilling of the UK official food control system in DNA food authenticity techniques

(2013) Mark Woolfe et al.   FOOD CONTROL

Review on metabolomics for food authentication

(2013) Elena Cubero-Leon et al.   FOOD RESEARCH INTERNATIONAL

Chemometric Evaluation of Adulteration Profile in Coffee Due to Corn and Husk by Determining Carbohydrates Using HPAEC-PAD

(2013) L. M. Z. Garcia et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Performance of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for detection of multiple adulterants in roasted and ground coffee

(2013) Nádia Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantitative evaluation of multiple adulterants in roasted coffee by Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) and chemometrics

(2013) Nádia Reis et al.   TALANTA

Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy

(2012) Nádia Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

(2012) Katiany Mansur Tavares et al.   QUIMICA NOVA

Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques

(2012) Heshmatollah Ebrahimi-Najafabadi et al.   TALANTA

Review of the current application of fingerprinting allowing detection of food adulteration and fraud in China

(2011) Jia Zhang et al.   FOOD CONTROL

Defining the Public Health Threat of Food Fraud

(2011) John Spink et al.   JOURNAL OF FOOD SCIENCE

Evaluation of the potential of SPME-GC-MS and chemometrics to detect adulteration of ground roasted coffee with roasted barley

(2009) Rafael C.S. Oliveira et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

GlycoWorkbench: A Tool for the Computer-Assisted Annotation of Mass Spectra of Glycans†

(2008) Alessio Ceroni et al.   JOURNAL OF PROTEOME RESEARCH

The use of fatty acid profile as a potential marker for Brazilian coffee (Coffea arabica L.) for corn adulteration

(2008) Gulab N. Jham et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY