1. Coffee bean particle motion in a spouted bed measured using Positron Emission Particle Tracking (PEPT);Al-Shemmeri,2021
2. Roasting and aroma formation: effect of initial moisture content and steam treatment;Baggenstoss,2008
3. Developing predictive models for determining physical properties of coffee beans dur- ing the roasting process;Bustos-Vanegas,2018
4. Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging;Caporaso,2018
5. Determination of thermal properties of coffee beans at different degrees of roast- ing;Cardoso,2018