Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry

Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis

(2015) Mathilde Charles et al.   FOOD RESEARCH INTERNATIONAL

Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics

(2015) S. Padma Ishwarya et al.   JOURNAL OF FOOD ENGINEERING

Insight into the Time-Resolved Extraction of Aroma Compounds during Espresso Coffee Preparation: Online Monitoring by PTR-ToF-MS

(2014) José A. Sánchez-López et al.   ANALYTICAL CHEMISTRY

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

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

(2014) Alexia N. Gloess et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Evolved gas analysis by single photon ionization-mass spectrometry

(2014) M. Fischer et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: The case study of coffee

(2013) Andrea Romano et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean

(2013) R. Hertz-Schünemann et al.   JOURNAL OF MASS SPECTROMETRY

Aroma delivery from spray dried coffee containing pressurised internalised gas

(2012) Tingting Yu et al.   FOOD RESEARCH INTERNATIONAL

Non-separative Headspace Solid Phase Microextraction–Mass Spectrometry Profile as a Marker To Monitor Coffee Roasting Degree

(2012) Erica Liberto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee

(2012) D. Barron et al.   Food & Function

Optimized Neural Network for Instant Coffee Classification through an Electronic Nose

(2011) Evandro Bona et al.   International Journal of Food Engineering

On data analysis in PTR-TOF-MS: From raw spectra to data mining

(2010) Luca Cappellin et al.   SENSORS AND ACTUATORS B-CHEMICAL

Improved mass accuracy in PTR-TOF-MS: Another step towards better compound identification in PTR-MS

(2009) Luca Cappellin et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY