Response surface methodology assisted development of a simplified sample preparation procedure for the multielement (Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Sr and Zn) analysis of different coffee brews by means of inductively coupled plasma optical emission spectrometry

Coffee Brews: Are They a Source of Macroelements in Human Nutrition?

(2021) Ewa Olechno et al.   Foods

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

(2020) Katarzyna Janda et al.   Foods

Evaluation of the influence of cultivation on the total magnesium concentration and infusion extractability in commercial arabica coffee

(2020) João Batista dos Santos Espinelli Junior et al.   FOOD CHEMISTRY

A revisited FAAS method for very simple and fast determination of total concentrations of Cu, Fe, Mn and Zn in grape juices with sample preparation developed by modeling experimental design and optimization

(2020) Pawel Pohl   MICROCHEMICAL JOURNAL

Multivariable optimization of ultrasound-assisted solvent extraction of bee pollen prior to its element analysis by FAAS

(2020) Pawel Pohl et al.   MICROCHEMICAL JOURNAL

Multivariate Optimization of Ultrasound-Assisted Extraction Procedure for the Determination of Ca, Fe, K, Mg, Mn, P, and Zn in Pepper Samples by ICP OES

(2019) Raimundo R. Gamela et al.   Food Analytical Methods

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

(2019) Nancy Cordoba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Simple ICP-OES based method for determination of selected elements in brewed ground and soluble coffees prior to evaluation of their intake and chemical fractionation

(2018) Pawel Pohl et al.   FOOD CHEMISTRY

Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers

(2018) Július Árvay et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Method Validation for Multi-Elemental Analysis of Dialyzable and Non-dialyzable Fractions of Coffee Brews by F AAS and ICP OES: a Bioaccessibility Study

(2018) Anna Szymczycha-Madeja et al.   Food Analytical Methods

Simultaneous optimization of multiple responses and its application in Analytical Chemistry – A review

(2018) Marcos Almeida Bezerra et al.   TALANTA

Elemental composition of green coffee and its contribution to dietary intake

(2017) Sevcan Şemen et al.   FOOD CHEMISTRY

Multivariate optimization techniques in food analysis – A review

(2017) Sergio L.C. Ferreira et al.   FOOD CHEMISTRY

The evaluation of the suitability of different alternative sample preparation procedures prior to the multi-elemental analysis of brews of ground roasted and instant coffees by FAAS and ICP OES

(2016) Anna Szymczycha-Madeja et al.   FOOD RESEARCH INTERNATIONAL

A review of multivariate designs applied to the optimization of methods based on inductively coupled plasma optical emission spectrometry (ICP OES)

(2016) Cleber Galvão Novaes et al.   MICROCHEMICAL JOURNAL

Espresso beverages of pure origin coffee: Mineral characterization, contribution for mineral intake and geographical discrimination

(2015) Marta Oliveira et al.   FOOD CHEMISTRY

Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database

(2015) M. Ranić et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Experimental design and multiple response optimization. Using the desirability function in analytical methods development

(2014) Luciana Vera Candioti et al.   TALANTA

The suitability of the simplified method of the analysis of coffee infusions on the content of Ca, Cu, Fe, Mg, Mn and Zn and the study of the effect of preparation conditions on the leachability of elements into the coffee brew

(2013) Ewelina Stelmach et al.   FOOD CHEMISTRY

Determination of the Elemental Composition of Coffee Using Instrumental Methods

(2012) Pawel Pohl et al.   Food Analytical Methods

Concentration levels of metals in commercially available Ethiopian roasted coffee powders and their infusions

(2011) Ramato Ashu et al.   BULLETIN OF THE CHEMICAL SOCIETY OF ETHIOPIA