Variance of elemental concentrations of organic products: the case of Brazilian coffee

The influence of the winemaking process on the elemental composition of the Marselan red wine

(2019) Carla Eliete Iochims dos Santos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage

(2019) Rafaela Debastiani et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of bioactive amine and mineral levels in Turkish coffee

(2014) Özgül Özdestan   FOOD RESEARCH INTERNATIONAL

Elemental characterization of Brazilian canned tuna fish using particle induced X-ray emission (PIXE)

(2013) Liana Appel Boufleur et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Ion beam analysis of ground coffee and roasted coffee beans

(2013) R. Debastiani et al.   NUCLEAR INSTRUMENTS & METHODS IN PHYSICS RESEARCH SECTION B-BEAM INTERACTIONS WITH MATERIALS AND ATOMS

Determination of the Elemental Composition of Coffee Using Instrumental Methods

(2012) Pawel Pohl et al.   Food Analytical Methods

Concentration levels of metals in commercially available Ethiopian roasted coffee powders and their infusions

(2011) Ramato Ashu et al.   BULLETIN OF THE CHEMICAL SOCIETY OF ETHIOPIA

Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

(2011) Hiroyuki KATO et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Elemental characterisation of Cabernet Sauvignon wines using Particle-Induced X-ray Emission (PIXE)

(2009) Carla Eliete Iochims dos Santos et al.   FOOD CHEMISTRY

The study of the influence of industrial processing on the elemental composition of mate tealeaves (Ilex paraguariensis) using the PIXE technique

(2008) Raquel Giulian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY