Spectral identifiers from roasting process of Arabica and Robusta green beans using Laser-Induced Breakdown Spectroscopy (LIBS)-Reference-Cited by-同舟云学术

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Spectral identifiers from roasting process of Arabica and Robusta green beans using Laser-Induced Breakdown Spectroscopy (LIBS)

Published:2016-11-11 Issue: Volume: Page:
ISSN:0277-786X
Container-title:SPIE Proceedings
language:
Short-container-title:

Author:

Wirani Ayu Puspa¹,Nasution Aulia¹,Suyanto Hery²

Affiliation:

1. Institut Teknologi Sepuluh Nopember (Indonesia)

2. Udayana Univ. (Indonesia)

Publisher

SPIE

Reference25 articles.

1. United State Department of Agriculture (USDA), “Coffee: World Markets and Trade”, Dec. 2015,

2. Composition of green and roasted coffees of different cup qualities

3. Wang, N., [Physicochemical Changes of Coffee Beans During Roasting], Master of Science in Food Science. Guelph, Ontario, Canada (2012).

4. Changes of physical properties of coffee beans during roasting

5. QA/GC of Coffe Using the Agilent Cary ATR-FTIR analyzer,;Farooq,2012

Cited by 4 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. Authentication of Roasted Coffee Beans via LIBS: Statistical Principal Component Analysis;Coatings;2023-10-18

2. A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain;Journal of Food Quality;2022-06-17

3. Determination of coffee bean's moisture content using laser-induced breakdown spectroscopy (LIBS);Third International Seminar on Photonics, Optics, and Its Applications (ISPhOA 2018);2019-04-11

4. Coffee arabica adulteration: Detection of wheat, corn and chickpea;Food Chemistry;2018-10

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