New approaches on the analyses of thermolabile coffee diterpenes by gas chromatography and its relationship with cup quality-Reference-Cited by-同舟云学术

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New approaches on the analyses of thermolabile coffee diterpenes by gas chromatography and its relationship with cup quality

Published:2015-07 Issue: Volume:139 Page:159-166
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Novaes Fábio Junior Moreira,Oigman Silvia Siag,de Souza Rodrigo Octavio Mendonça Alves,Rezende Claudia Moraes,de Aquino Neto Francisco Radler

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference45 articles.

1. Composition of green and roasted coffees of different cup qualities

2. The effect of roasting on the presence of bioactive amines in coffees of different qualities

3. Correlation between cup quality and chemical attributes of Brazilian coffee

4. Physical and chemical attributes of defective crude and roasted coffee beans

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3. Quantitative lipidomics in green robusta coffees from the Brazilian Amazon by LC-HRMS;Food Bioscience;2024-02

4. Composition of Coffea canephora Varieties from the Western Amazon;Journal of the Brazilian Chemical Society;2024

5. Diterpenes stability of commercial blends of roasted and ground coffees packed in copolymer coupled with aluminium and eco-friendly capsules;Food Research International;2023-12

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