Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality

Author:

Salamanca-Neto Carlos A.R.,Marcheafave Gustavo G.,Scremin Jessica,Barbosa Eduardo C.M.,Camargo Pedro H.C.,Dekker Robert F.H.,Scarminio Ieda S.,Barbosa-Dekker Aneli M.,Sartori Elen R.

Funder

Coordination of Higher Education Personnel Improvement

Araucaria Foundation

National Council for Scientific and Technological Development

State of Sao Paulo Research Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Rapid screening method for assessing total phenolic content using simple flow injection system with laccase based-biosensor;Amatatongchai;International Journal of Electrochemical Science,2013

2. What kind of coffee do you drink? An investigation on effects of eight different extraction methods;Angeloni;Food Research International,2019

3. A new laccase-based biosensor for epinephrine determination;Arslan;Gazi University Journal of Science GU J Sci,2015

4. Quality assessment of Arabica and Robusta green and roasted coffees-A review;Bicho;Emirates Journal of Food and Agriculture,2013

5. Influence of genotype and environment on coffee quality;Cheng;Trends in Food Science & Technology,2016

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