Screening for Coffee Adulteration Using Digital Images and SPA-LDA

Quality assessment of Arabica and Robusta green and roasted coffees ? A rev

(2015) Natalina Bichobr et al.   Emirates Journal of Food and Agriculture

Using color histograms and SPA-LDA to classify bacteria

(2014) Valber Elias de Almeida et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

A chemometric approach toward the detection and quantification of coffee adulteration by solid-phase microextraction using polymeric ionic liquid sorbent coatings

(2014) Bruna R. Toledo et al.   JOURNAL OF CHROMATOGRAPHY A

Classification tools in chemistry. Part 1: linear models. PLS-DA

(2013) Davide Ballabio et al.   Analytical Methods

Detection of roasted and ground coffee adulteration by HPLC by amperometric and by post-column derivatization UV–Vis detection

(2013) Diego S. Domingues et al.   FOOD CHEMISTRY

Performance of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for detection of multiple adulterants in roasted and ground coffee

(2013) Nádia Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Geographical origin classification of Argentinean honeys using a digital image-based flow-batch system

(2013) Marina Alejandra Domínguez et al.   MICROCHEMICAL JOURNAL

Using a simple digital camera and SPA-LDA modeling to screen teas

(2012) Paulo H. G. D. Diniz et al.   Analytical Methods

Use of colour parameters for roasted coffee assessment

(2012) Natalina Cavaco Bicho et al.   Food Science and Technology

Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

(2012) Katiany Mansur Tavares et al.   QUIMICA NOVA

Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques

(2012) Heshmatollah Ebrahimi-Najafabadi et al.   TALANTA

The successive projections algorithm

(2012) Sófacles Figueredo Carreiro Soares et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

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

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

UV–Vis spectrometric classification of coffees by SPA–LDA

(2009) Urijatan Teixeira Carvalho Polari Souto et al.   FOOD CHEMISTRY

Physical characterization of non-defective and defective Arabica and Robusta coffees before and after roasting

(2009) Juliana C.F. Mendonça et al.   JOURNAL OF FOOD ENGINEERING

Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins

(2008) E. Koen Bekedam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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