Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

Impact of drying process on chemical composition and key aroma components of Arabica coffee

(2019) Fareeya Kulapichitr et al.   FOOD CHEMISTRY

Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry

(2019) Aileen Pua et al.   FOOD CHEMISTRY

Evaluation and comparison of bioinformatic tools for the enrichment analysis of metabolomics data

(2018) Anna Marco-Ramell et al.   BMC BIOINFORMATICS

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences

(2018) Anja Rahn et al.   FOOD CHEMISTRY

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

(2018) Gilberto V. de Melo Pereira et al.   FOOD CHEMISTRY

Niacin, alkaloids and (poly)phenolic compounds in the most widespread Italian capsule-brewed coffees

(2018) Donato Angelino et al.   Scientific Reports

Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

(2017) Davide Bressanello et al.   FOOD CHEMISTRY

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

(2016) Paulo R.A.B. Toledo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules

(2016) Guido R. Lopes et al.   FOOD RESEARCH INTERNATIONAL

Effects of capsule parameters on coffee extraction in single-serve brewer

(2016) Xiuju Wang et al.   FOOD RESEARCH INTERNATIONAL

Plasticizer residues by HRGC–MS in espresso coffees from capsules, pods and moka pots

(2014) Giuseppa Di Bella et al.   FOOD CONTROL

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

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

(2013) Alexia N. Gloess et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee

(2013) Catarina Petisca et al.   Food Analytical Methods

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

(2013) Aline T. Toci et al.   FOOD CHEMISTRY

Determination of the Alkylpyrazine Composition of Coffee Using Stable Isotope Dilution–Gas Chromatography–Mass Spectrometry (SIDA-GC-MS)

(2013) Stephanie Pickard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

(2012) Giovanni Caprioli et al.   FOOD CHEMISTRY

Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting

(2010) M.S. Altaki et al.   FOOD CHEMISTRY