标题
Three centuries on the science of coffee authenticity control
作者
关键词
Coffee, Adulteration, Fraud, Quality, History, Food analysis
出版物
FOOD RESEARCH INTERNATIONAL
Volume 149, Issue -, Pages 110690
出版商
Elsevier BV
发表日期
2021-09-04
DOI
10.1016/j.foodres.2021.110690
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Non-targeted high-performance liquid chromatography with ultraviolet and fluorescence detection fingerprinting for the classification, authentication, and fraud quantitation of instant coffee and chicory by multivariate chemometric methods
- (2021) Nerea Núñez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Authentication of roasted and ground coffee samples containing multiple adulterants using NMR and a chemometric approach
- (2020) Maria Izabel Milani et al. FOOD CONTROL
- Coffee arabica adulteration: Detection of wheat, corn and chickpea
- (2018) Banu Sezer et al. FOOD CHEMISTRY
- A simple voltammetric electronic tongue for the analysis of coffee adulterations
- (2018) Tais Carpintero Barroso de Morais et al. FOOD CHEMISTRY
- Plastid trnH-psbA intergenic spacer serves as a PCR-based marker to detect common grain adulterants of coffee ( Coffea arabica L.)
- (2018) Ali Tevfik Uncu et al. FOOD CONTROL
- Portable near infrared spectroscopy applied to quality control of Brazilian coffee
- (2018) Radigya M. Correia et al. TALANTA
- Novel identification strategy for ground coffee adulteration based on UPLC–HRMS oligosaccharide profiling
- (2016) Tie Cai et al. FOOD CHEMISTRY
- Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffees
- (2016) Thiago Ferreira et al. FOOD CHEMISTRY
- Concomitant Use of Fourier Transform Infrared Attenuated Total Reflectance Spectroscopy and Chemometrics for Quantification of Multiple Adulterants in Roasted and Ground Coffee
- (2016) Nádia Reis et al. Journal of Spectroscopy
- Detection of Corn Adulteration in Brazilian Coffee (Coffea arabica) by Tocopherol Profiling and Near-Infrared (NIR) Spectroscopy
- (2015) Jill K. Winkler-Moser et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Identification of adulteration in ground roasted coffees using UV–Vis spectroscopy and SPA-LDA
- (2015) Mayara Ferreira Barbosa et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Screening for Coffee Adulteration Using Digital Images and SPA-LDA
- (2014) Urijatan Teixeira de Carvalho Polar Souto et al. Food Analytical Methods
- Developing systems to control food adulteration
- (2014) Louise Manning et al. FOOD POLICY
- Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview
- (2014) Douglas Fernandes Barbin et al. FOOD RESEARCH INTERNATIONAL
- Direct infusion electrospray ionization mass spectrometry applied to the detection of forgeries: Roasted coffees adulterated with their husks
- (2014) Francisco J.T. Aquino et al. MICROCHEMICAL JOURNAL
- 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
- Can analytical chemists do molecular biology? A survey of the up-skilling of the UK official food control system in DNA food authenticity techniques
- (2013) Mark Woolfe et al. FOOD CONTROL
- Review on metabolomics for food authentication
- (2013) Elena Cubero-Leon et al. FOOD RESEARCH INTERNATIONAL
- Chemometric Evaluation of Adulteration Profile in Coffee Due to Corn and Husk by Determining Carbohydrates Using HPAEC-PAD
- (2013) L. M. Z. Garcia et al. JOURNAL OF CHROMATOGRAPHIC SCIENCE
- 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
- Quantitative evaluation of multiple adulterants in roasted coffee by Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) and chemometrics
- (2013) Nádia Reis et al. TALANTA
- Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy
- (2012) Nádia Reis et al. LWT-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
- Review of the current application of fingerprinting allowing detection of food adulteration and fraud in China
- (2011) Jia Zhang et al. FOOD CONTROL
- Defining the Public Health Threat of Food Fraud
- (2011) John Spink et al. JOURNAL OF FOOD SCIENCE
- Evaluation of the potential of SPME-GC-MS and chemometrics to detect adulteration of ground roasted coffee with roasted barley
- (2009) Rafael C.S. Oliveira et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- GlycoWorkbench: A Tool for the Computer-Assisted Annotation of Mass Spectra of Glycans†
- (2008) Alessio Ceroni et al. JOURNAL OF PROTEOME RESEARCH
- The use of fatty acid profile as a potential marker for Brazilian coffee (Coffea arabica L.) for corn adulteration
- (2008) Gulab N. Jham et al. JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started