Independent components–discriminant analysis for discrimination of Brazilian Canephora coffees based on their inorganic fraction: A preliminary chemometric study

Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety

(2023) Fosca Vezzulli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of chromium and sodium on development, physiology, and anatomy of Conilon coffee seedlings

(2022) Leonardo Martineli et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Association of Altitude and Solar Radiation to Understand Coffee Quality

(2022) Daniel Soares Ferreira et al.   Agronomy-Basel

Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage

(2022) Marinalva Maria Bratz Simmer et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects

(2022) Bárbara Zani Agnoletti et al.   MICROCHEMICAL JOURNAL

Changes in the Chemical and Sensory Profile of Coffea canephora var. Conilon Promoted by Carbonic Maceration

(2022) Willian dos Santos Gomes et al.   Agronomy-Basel

The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective

(2022) Cristhiane Altoé Filete et al.   Agronomy-Basel

Brazilian Canephora coffee evaluation using NIR spectroscopy and discriminant chemometric techniques

(2022) Michel Rocha Baqueta et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Urinary Medium-Chained Acyl-Carnitines Sign High Caloric Intake whereas Short-Chained Acyl-Carnitines Sign High -Protein Diet within a High-Fat, Hypercaloric Diet in a Randomized Crossover Design Dietary Trial

(2021) Nadezda V. Khodorova et al.   Nutrients

Beverage quality of Coffea canephora genotypes in the western Amazon, Brazil

(2021) Johnnescley Anes de Morais et al.   ACTA SCIENTIARUM-AGRONOMY

Kurtosis-based projection pursuit analysis to evaluate South American rapadura

(2021) Michel Rocha Baqueta et al.   FOOD CHEMISTRY

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

(2020) Tomás Gomes Reis Veloso et al.   Scientific Reports

Variance of elemental concentrations of organic products: the case of Brazilian coffee

(2020) Rafaela Debastiani et al.   NUCLEAR INSTRUMENTS & METHODS IN PHYSICS RESEARCH SECTION B-BEAM INTERACTIONS WITH MATERIALS AND ATOMS

Multivariate classification for the direct determination of cup profile in coffee blends via handheld near-infrared spectroscopy

(2020) Michel Rocha Baqueta et al.   TALANTA

Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage

(2019) Rafaela Debastiani et al.   FOOD RESEARCH INTERNATIONAL

Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

(2019) Mayara Fumiere Lemos et al.   FOOD CHEMISTRY

Coffee arabica adulteration: Detection of wheat, corn and chickpea

(2018) Banu Sezer et al.   FOOD CHEMISTRY

Urinary Metabolomics Profiles Associated to Bovine Meat Ingestion in Humans

(2018) Nadezda V. Khodorova et al.   MOLECULAR NUTRITION & FOOD RESEARCH

An innovative chemometric method for processing direct introduction high resolution mass spectrometry metabolomic data: independent component–discriminant analysis (IC–DA)

(2017) Baninia Habchi et al.   Metabolomics

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

(2015) Marta Oliveira et al.   FOOD CHEMISTRY

Independent Components Analysis with the JADE algorithm

(2013) D.N. Rutledge et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Determination of the Elemental Composition of Coffee Using Instrumental Methods

(2012) Pawel Pohl et al.   Food Analytical Methods

Fast and simple methods for the optimization of kurtosis used as a projection pursuit index

(2011) S. Hou et al.   ANALYTICA CHIMICA ACTA

Comparison of the Effectiveness of Fatty Acids, Chlorogenic Acids, and Elements for the Chemometric Discrimination of Coffee (Coffea arabica L.) Varieties and Growing Origins

(2008) Benoît Bertrand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY