Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview-Reference-Cited by-同舟云学术

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Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview

Published:2014-07 Issue: Volume:61 Page:23-32
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Barbin Douglas Fernandes,Felicio Ana Lucia de Souza Madureira,Sun Da-Wen,Nixdorf Suzana Lucy,Hirooka Elisa Yoko

Funder

Coordination for the Improvement of Higher Education Personnel (CAPES)

Publisher

Elsevier BV

Subject

Food Science

Reference74 articles.

1. Quality measurement of fruits and vegetables;Abbott;Postharvest Biology and Technology,1999

2. Prediction of egg freshness and albumen quality using visible/near infrared spectroscopy;Abdel-Nour;Food and Bioprocess Technology,2011

3. Near infrared spectroscopy: An analytical tool to predict coffee roasting degree;Alessandrini;Analytica Chimica Acta,2008

4. FTIR spectroscopy for grape and wine analysis;Bauer;Analytical Chemistry,2008

5. Characterization of roasted coffee and coffee beverages by solid phase microextraction–gas chromatography and principal component analysis;Bicchi;Journal of Agricultural and Food Chemistry,1997

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