Non-destructive authentication of Gourmet ground roasted coffees using NIR spectroscopy and digital images-Reference-Cited by-同舟云学术

Non-destructive authentication of Gourmet ground roasted coffees using NIR spectroscopy and digital images

Published:2021-12 Issue: Volume:364 Page:130452
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Araújo Taynná Kevla Lopes,Nóbrega Rossana Oliveira,Fernandes David Douglas de Sousa,de Araújo Mário César Ugulino,Diniz Paulo Henrique Gonçalves Dias,da Silva Edvan Cirino

Funder

CAPES

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Spectroscopic and chromatographic fingerprints for discrimination of specialty and traditional coffees by integrated chemometric methods;Abreu;Food Analytical Methods,2020

2. Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis;Alcantara;Food Chemistry,2020

3. Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview;Barbin;Food Research International,2014

4. Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture;Bressani;Food Research International,2020

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the impact of adopting organic practices on the absorption and extractability of Cu and Zn in commercial coffee samples;Food and Humanity;2024-12

2. Estimation of wheat protein content and wet gluten content based on fusion of hyperspectral and RGB sensors using machine learning algorithms;Food Chemistry;2024-08

3. Life cycle assessment of conventional and organic Arabica coffees: from farm to pack;The International Journal of Life Cycle Assessment;2024-05-22

4. Exploiting the successive projections algorithm to improve the quantification of chemical constituents and discrimination of botanical origin of Argentinean bee-pollen;Journal of Food Composition and Analysis;2024-02

5. Authentication of Specialty Coffees from the Fluminense Northwest and Caparaó Regions (Brazil) Using UV-Vis Spectroscopy and Synthetic Samples Partial Least Square Discriminant Analysis (SS-PLS-DA);Journal of the Brazilian Chemical Society;2024