Preliminary Analysis of Unsaturated Fatty Acid Profiles of <i>Coffea arabic</i>a L., in Samples with a Denomination of Origin and Speciality of Oaxaca, Mexico

Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L

(2022) Alžbeta Demianová et al.   FOOD CONTROL

Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans

(2021) Yanbing Wang et al.   FOOD RESEARCH INTERNATIONAL

Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods

(2021) Ja-Myung Yu et al.   Foods

Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfurfural levels in coffee

(2021) Sung-hyun Park et al.   FOOD CHEMISTRY

Coffee berry and green bean chemistry – Opportunities for improving cup quality and crop circularity

(2021) Robert D. Hall et al.   FOOD RESEARCH INTERNATIONAL

Three centuries on the science of coffee authenticity control

(2021) Thiago Ferreira et al.   FOOD RESEARCH INTERNATIONAL

The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (Coffea arabica Typica)

(2021) Chia-Fang Tsai et al.   Processes

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

Quantitative NMR Methodology for the Authentication of Roasted Coffee and Prediction of Blends

(2020) Ian W. Burton et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods

(2020) Jeongeun Kwon et al.   FOOD CHEMISTRY

Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins

(2020) Mengting Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

(2019) Mayara de Souza Gois Barbosa et al.   FOOD CHEMISTRY

Identification of flavor modulating compounds that positively impact coffee quality

(2019) Sichaya Sittipod et al.   FOOD CHEMISTRY

Influence of solvent selection and extraction temperature on yield and composition of lipids extracted from spent coffee grounds

(2018) Ioannis Efthymiopoulos et al.   INDUSTRIAL CROPS AND PRODUCTS

NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors

(2018) Kathryn Williamson et al.   FOOD RESEARCH INTERNATIONAL

Low-field 1H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees

(2017) Marianne Defernez et al.   FOOD CHEMISTRY

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

Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case

(2017) Aline Theodoro Toci et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction

(2008) Giampiero Sacchetti et al.   JOURNAL OF FOOD ENGINEERING