Differentiation of specialty coffees by proton transfer reaction-mass spectrometry-Reference-Cited by-同舟云学术

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Differentiation of specialty coffees by proton transfer reaction-mass spectrometry

Published:2013-08 Issue:1 Volume:53 Page:433-439
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Özdestan Özgül,van Ruth Saskia M.,Alewijn Martin,Koot Alex,Romano Andrea,Cappellin Luca,Biasioli Franco

Funder

Dutch Ministry of Economic Affairs

Autonomous Province of Trento, Italy

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Factors influencing the Norharman and Harman contents in espresso coffee;Alves;Journal of Agricultural and Food Chemistry,2007

2. Geographical origin classification of olive oils by PTR-MS;Araghipour;Food Chemistry,2008

3. Coffee flavour: An overview;Buffo;Flavour and Fragrance Journal,2004

4. Improved mass accuracy in PTR-ToF-MS: Another step towards better compound identification in PTR-MS;Cappellin;International Journal of Mass Spectrometry,2010

5. Analytical authentication of organic produce: An overview of markers;Capuano;Journal of the Science of Food and Agriculture,2013

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1. Thermodynamic analysis and modeling of water vapor adsorption isotherms of roasted specialty coffee (Coffee arabica L. cv. Colombia);LWT;2022-04

2. Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates;Frontiers in Public Health;2022-03-23

3. Non-destructive authentication of Gourmet ground roasted coffees using NIR spectroscopy and digital images;Food Chemistry;2021-12

4. Metabolomic approaches applied to food authentication: from data acquisition to biomarkers discovery;Food Authentication and Traceability;2021

5. Chemometrics and Food Traceability;Comprehensive Foodomics;2021

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