Discrimination and geographical origin prediction of washed specialty Bourbon coffee from different coffee growing areas in Rwanda by using electronic nose and electronic tongue

Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease

(2015) Smita Raithore et al.   SENSORS

Complexity of coffee flavor: A compositional and sensory perspective

(2014) Wenny B. Sunarharum et al.   FOOD RESEARCH INTERNATIONAL

Discrimination between washedArabica, naturalArabicaandRobustacoffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis

(2014) Susanna Buratti et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

GIS-Based Multi-Criteria Analysis for Arabica Coffee Expansion in Rwanda

(2014) Innocent Nzeyimana et al.   PLoS One

Coffee Farming and Soil Management in Rwanda

(2013) Innocent Nzeyimana et al.   OUTLOOK ON AGRICULTURE

Fourier Transform Infrared and Physicochemical Analyses of Roasted Coffee

(2012) Niya Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Roasting Process of Coffee Beans as Studied by Nuclear Magnetic Resonance: Time Course of Changes in Composition

(2012) Feifei Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative study on two electronic tongues for pharmaceutical formulation development

(2011) Katharina Woertz et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

An Electronic Tongue: Evaluation of the Masking Efficacy of Sweetening and/or Flavoring Agents on the Bitter Taste of Epinephrine

(2010) Ousama Rachid et al.   AAPS PHARMSCITECH

Electronic Nose for Quality Control of Colombian Coffee through the Detection of Defects in “Cup Tests”

(2009) Juan Rodríguez et al.   SENSORS

Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

(2008) Juerg Baggenstoss et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee

(2008) M. Akiyama et al.   JOURNAL OF FOOD SCIENCE

Volatile compounds as potential defective coffee beans’ markers

(2007) Aline T. Toci et al.   FOOD CHEMISTRY