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

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

(2016) Iwona Wojtasik-Kalinowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electronic-Nose Applications for Fruit Identification, Ripeness and Quality Grading

(2015) Manuela Baietto et al.   SENSORS

The kinetics of coffee aroma extraction

(2014) Frédéric Mestdagh et al.   FOOD RESEARCH INTERNATIONAL

Complexity of coffee flavor: A compositional and sensory perspective

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

Rapid Authentication of Coffee Blends and Quantification of 16-O-Methylcafestol in Roasted Coffee Beans by Nuclear Magnetic Resonance

(2014) Elisabetta Schievano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multi-volatile method for aroma analysis using sequential dynamic headspace sampling with an application to brewed coffee

(2014) Nobuo Ochiai et al.   JOURNAL OF CHROMATOGRAPHY A

Volatile composition and antioxidant capacity of Arabica coffee

(2013) Mun Wai Cheong et al.   FOOD RESEARCH INTERNATIONAL

Diverse Applications of Electronic-Nose Technologies in Agriculture and Forestry

(2013) Alphus Wilson   SENSORS

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

(2012) B. Bertrand et al.   FOOD CHEMISTRY

Evolution of sensory aroma attributes from coffee beans to brewed coffee

(2011) Natnicha Bhumiratana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Discrimination of Complex Mixtures by a Colorimetric Sensor Array: Coffee Aromas

(2010) Benjamin A. Suslick et al.   ANALYTICAL CHEMISTRY

Gas Chromatography/Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network

(2010) Tomomi Michishita et al.   JOURNAL OF FOOD SCIENCE

Influence of storage conditions on aroma compounds in coffee pads using static headspace GC–MS

(2009) Meike Bröhan et al.   FOOD CHEMISTRY

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

The influence of shade trees on coffee quality in small holder coffee agroforestry systems in Southern Colombia

(2008) Aske Skovmand Bosselmann et al.   AGRICULTURE ECOSYSTEMS & ENVIRONMENT

Volatile compounds as potential defective coffee beans’ markers

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

Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile

(2007) Pamela D.C. Mancha Agresti et al.   FOOD CHEMISTRY