Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

Coffee Toxicology, Processing of the Coffee and Liver Diseases (Is It a Miracle of Nature?)

(2021) Erhan Ergin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose

(2021) Robert Rusinek et al.   SENSORS

Risk assessment of coffees of different qualities and degrees of roasting

(2021) Carina Quintanilha da Silva et al.   FOOD RESEARCH INTERNATIONAL

Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods

(2021) Nancy Córdoba et al.   FOOD RESEARCH INTERNATIONAL

Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam

(2021) Nathamol Chindapan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process

(2021) Marek Gancarz et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread

(2021) Robert Rusinek et al.   SENSORS

A Machine Learning Method for Classification and Identification of Potato Cultivars Based on the Reaction of MOS Type Sensor-Array

(2021) Ali Khorramifar et al.   SENSORS

Classification and Identification of Essential Oils from Herbs and Fruits Based on a MOS Electronic-Nose Technology

(2021) Mansour Rasekh et al.   Chemosensors

Performance Analysis of MAU-9 Electronic-Nose MOS Sensor Array Components and ANN Classification Methods for Discrimination of Herb and Fruit Essential Oils

(2021) Mansour Rasekh et al.   Chemosensors

Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds

(2021) Francesca Masino et al.   FOOD QUALITY AND PREFERENCE

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

(2020) Gancarz Marek et al.   SENSORS

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

(2020) Paweł Piotr Konieczka et al.   SENSORS

Qualitative analysis of edible oil oxidation using an olfactory machine

(2020) Hamed Karami et al.   Journal of Food Measurement and Characterization

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

(2020) Ezana Getaneh et al.   JOURNAL OF FOOD QUALITY

Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam

(2020) Pornteera Rattanarat et al.   FOOD CHEMISTRY

Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

(2020) Maria Alessia Schouten et al.   FOOD CHEMISTRY

Application of an electronic nose with novel method for generation of smellprints for testing the suitability for consumption of wheat bread during 4-day storage

(2019) Robert Rusinek et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

(2018) Majid Nooshkam et al.   FOOD CHEMISTRY

Analysis of volatile compounds of Tremella aurantialba fermentation via electronic nose and HS-SPME-GC-MS

(2018) Chunxia Dai et al.   JOURNAL OF FOOD SAFETY

Emisja metanu z intensywnej hodowli trzody chlewnej

(2017) Bożena Nowakowicz-Dębek   PRZEMYSL CHEMICZNY

Early detection of contamination and defect in foodstuffs by electronic nose: A review

(2017) Alireza Sanaeifar et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

(2017) Daniel KNYSAK   Food Science and Technology

Determination of volatile marker compounds of common coffee roast defects

(2016) Ni Yang et al.   FOOD CHEMISTRY

Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions

(2014) Grażyna Budryn et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Coffee: biochemistry and potential impact on health

(2014) Iziar A. Ludwig et al.   Food & Function

Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee

(2013) Catarina Petisca et al.   Food Analytical Methods

Screening of deoxynivalenol contamination in durum wheat by MOS-based electronic nose and identification of the relevant pattern of volatile compounds

(2013) Vincenzo Lippolis et al.   FOOD CONTROL

Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

(2012) Catarina Petisca et al.   FOOD AND BIOPRODUCTS PROCESSING

Prediction of brightness and surface area kinetics during coffee roasting

(2008) J.A. Hernández et al.   JOURNAL OF FOOD ENGINEERING

On-line assessment of brightness and surface kinetics during coffee roasting

(2007) J.A. Hernández et al.   JOURNAL OF FOOD ENGINEERING