Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans

Standard area diagram with color photographs to estimate the severity of coffee leaf rust in Coffea canephora

(2020) Leônidas Leoni Belan et al.   CROP PROTECTION

High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods

(2020) Nerea Núñez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans

(2019) Sabur Badmos et al.   FOOD RESEARCH INTERNATIONAL

Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

(2019) Mayara Fumiere Lemos et al.   FOOD CHEMISTRY

Coffee production during the transition period from monoculture to agroforestry systems in near optimal growing conditions, in Yunnan Province

(2019) Clément Rigal et al.   AGRICULTURAL SYSTEMS

Identification of flavor modulating compounds that positively impact coffee quality

(2019) Sichaya Sittipod et al.   FOOD CHEMISTRY

1H NMR metabolic fingerprinting of Chapada Diamantina/Bahia (Brazil) coffees as a tool to assessing their qualities

(2019) Hemerson Dantas dos Santos et al.   MICROCHEMICAL JOURNAL

Use of NMR techniques to investigate the changes on the chemical composition of coffee melanoidins

(2019) Beatriz Ripper et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Coffee consumption and purchasing behavior review: Insights for further research

(2018) Antonella Samoggia et al.   APPETITE

Organic and conventional coffee differentiation by NMR spectroscopy

(2018) R. Consonni et al.   FOOD CONTROL

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

The Híbrido de Timor germplasm: identification of molecular diversity and resistance sources to coffee berry disease and leaf rust

(2018) R. A. Silva et al.   EUPHYTICA

De novo transcriptome combined with spectrophotometry and gas chromatography-mass spectrometer (GC-MS) reveals differentially expressed genes during accumulation of secondary metabolites in purple-leaf tea (Camellia sinensis cv Hongyafoshou)

(2018) Yuqiong Guo et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography—Mass Spectrometry and Chemometrics

(2018) Poowadol Thammarat et al.   MOLECULES

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

Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis

(2018) A. Giraudo et al.   FOOD CONTROL

Low-field 1H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees

(2017) Marianne Defernez et al.   FOOD CHEMISTRY

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

Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case

(2017) Aline Theodoro Toci et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Authenticity of roasted coffee using 1 H NMR spectroscopy

(2017) Marcos Vinícius de Moura Ribeiro et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of genotype and environment on coffee quality

(2016) Bing Cheng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Next generation variety development for sustainable production of arabica coffee (Coffea arabica L.): a review

(2015) Herbert van der Vossen et al.   EUPHYTICA

Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy

(2015) Yulia B. Monakhova et al.   FOOD CHEMISTRY

Coffee’s country of origin determined by NMR: The Colombian case

(2015) V.A. Arana et al.   FOOD CHEMISTRY

Assessment of green coffee bean metabolites dependent on coffee quality using a 1H NMR-based metabolomics approach

(2015) Dae-Joong Kwon et al.   FOOD RESEARCH INTERNATIONAL

The Big Rust and the Red Queen: Long-Term Perspectives on Coffee Rust Research

(2015) Stuart McCook et al.   PHYTOPATHOLOGY

The coffee rust crises in Colombia and Central America (2008–2013): impacts, plausible causes and proposed solutions

(2015) Jacques Avelino et al.   Food Security

A bitter cup: climate change profile of global production of Arabica and Robusta coffee

(2014) Christian Bunn et al.   CLIMATIC CHANGE

Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions

(2014) Cíntia Sorane Good Kitzberger et al.   FOOD RESEARCH INTERNATIONAL

An Outlook on Chlorogenic Acids—Occurrence, Chemistry, Technology, and Biological Activities

(2013) Rohit Upadhyay et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A pilot study of NMR-based sensory prediction of roasted coffee bean extracts

(2013) Feifei Wei et al.   FOOD CHEMISTRY

Microextraction techniques in the analysis of food flavor compounds: A review

(2012) Henryk H. Jeleń et al.   ANALYTICA CHIMICA ACTA

Roasting Process of Coffee Beans as Studied by Nuclear Magnetic Resonance: Time Course of Changes in Composition

(2012) Feifei Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

NMR based geographical characterization of roasted coffee

(2011) Roberto Consonni et al.   TALANTA

THE CUP QUALITY OF DISEASE-RESISTANT CULTIVARS OF ARABICA COFFEE (Coffea arabica)

(2009) H. A. M. VAN DER VOSSEN   EXPERIMENTAL AGRICULTURE

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

(2009) Meike Bröhan et al.   FOOD CHEMISTRY

Comparison of the Effectiveness of Fatty Acids, Chlorogenic Acids, and Elements for the Chemometric Discrimination of Coffee (Coffea arabica L.) Varieties and Growing Origins

(2008) Benoît Bertrand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY