Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee

Continuous monitoring of volatile organic compounds through sensorization. Automatic sampling during pollution/odour/nuisance episodic events

(2023) Eva Gallego et al.   ATMOSPHERIC ENVIRONMENT

Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee

(2023) Angela De Vivo et al.   Applied Sciences-Basel

Coffee constituents with antiadipogenic and antidiabetic potentials: A narrative review

(2022) Jennifer Kusumah et al.   FOOD AND CHEMICAL TOXICOLOGY

Use of convolutional neural network (CNN) combined with FT-NIR spectroscopy to predict food adulteration: A case study on coffee

(2022) Swathi Sirisha Nallan Chakravartula et al.   FOOD CONTROL

Robust and Distributionally Robust Optimization Models for Linear Support Vector Machine

(2022) Daniel Faccini et al.   COMPUTERS & OPERATIONS RESEARCH

Adaptive learning for reliability analysis using Support Vector Machines

(2022) Nick Pepper et al.   RELIABILITY ENGINEERING & SYSTEM SAFETY

Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis

(2021) Gabriela Maria R. do N. de Alcantara et al.   FOOD CHEMISTRY

Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry

(2021) Ilze Laukaleja et al.   JOURNAL OF SENSORY STUDIES

Coffee and tea on cardiovascular disease (CVD) prevention

(2021) David Chieng et al.   TRENDS IN CARDIOVASCULAR MEDICINE

Coffee and its effects on the immune system

(2021) Büşra Açıkalın et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Neuroprotective properties of coffee: An update

(2021) Sofia M. Carneiro et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Systematic analysis of the molecular mechanisms mediated by coffee in Parkinson’s disease based on network pharmacology approach

(2021) Fangjun Li et al.   Journal of Functional Foods

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

(2020) Gancarz Marek et al.   SENSORS

Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee

(2020) Deusélio Bassini Fioresi et al.   FOOD CONTROL

Dark coffee consumption protects human blood cells from spontaneous DNA damage

(2019) Gudrun Pahlke et al.   Journal of Functional Foods

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol

(2019) Zhenchun Sun et al.   FOOD CHEMISTRY

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

Impact of consumption temperature on sensory properties of hot brewed coffee

(2018) J. Adhikari et al.   FOOD RESEARCH INTERNATIONAL

Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties

(2018) Mahmut Doğan et al.   POWDER TECHNOLOGY

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee

(2015) Kouki Fujioka et al.   SENSORS

Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview

(2014) Douglas Fernandes Barbin et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Mexican coffee according to mineral contents by means of multilayer perceptrons artificial neural networks

(2014) Roberto Muñiz-Valencia et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control

(2012) Santina Romani et al.   JOURNAL OF FOOD SCIENCE

Evolution of sensory aroma attributes from coffee beans to brewed coffee

(2011) Natnicha Bhumiratana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Water quality for Espresso coffee

(2009) L. Navarini et al.   FOOD CHEMISTRY