Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques

Published:2015-05 Issue: Volume:174 Page:637-642
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Smrke Samo,Kroslakova Ivana,Gloess Alexia N.,Yeretzian Chahan

Funder

ZHAW Department of Life Sciences and Facility Management

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

1. Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting;Amorim;Journal of the Brazilian Chemical Society,2009

2. Discrimination between defective and non-defective roasted coffees by diffuse reflectance infrared Fourier transform spectroscopy;Craig;LWT-Food Science and Technology,2012

3. Lipid classes and triacylglycerols in coffee samples from Brazil: effects of coffee type and drying procedures;Jham;Food Research International,2001

4. Influence of processing on the content of sugars in green Arabica coffee beans;Knopp;European Food Research and Technology,2006

5. Biosynthesis of chlorogenic acids in growing and ripening fruits of Coffea arabica and Coffea canephora plants;Koshiro;Zeitschrift Fur Naturforschung Section C-a Journal of Biosciences,2007

Cited by 45 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. A machine learning-assisted fluorescent sensor array utilizing silver nanoclusters for coffee discrimination;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2024-12

2. Analytical Platform to Determine Similarities and Dissimilarities between Cell-Cultured Coffee and Farm-Grown Coffee;ACS Food Science & Technology;2024-07-12

3. Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods;Food Chemistry: X;2024-06

4. Impact of immature coffee fruits and water addition during spontaneous fermentation process: Chemical composition and sensory profile;Electronic Journal of Biotechnology;2024-05

5. Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3