Related references
Note: Only part of the references are listed.Relationship between the Chemical Composition and the Biological Functions of Coffee
Shah Saud et al.
MOLECULES (2021)
Sequential fusion of information from two portable spectrometers for improved prediction of moisture and soluble solids content in pear fruit
Puneet Mishra et al.
TALANTA (2021)
Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis
A. Giraudo et al.
FOOD CONTROL (2019)
An innovative multivariate strategy for HSI-NIR images to automatically detect defects in green coffee
Paolo Oliveri et al.
TALANTA (2019)
Roasted and green coffee extracts show antioxidant and cytotoxic activity in myoblast and endothelial cell lines in a cell specific manner
Alexandros Priftis et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Support vector machines in tandem with infrared spectroscopy for geographical classification of green arabica coffee
Evandro Bona et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Comparison of Attenuated Total Reflectance Mid-Infrared, Near Infrared, and H-1-Nuclear Magnetic Resonance Spectroscopies for the Determination of Coffee's Geographical Origin
Jessica Medina et al.
INTERNATIONAL JOURNAL OF ANALYTICAL CHEMISTRY (2017)
Natural Compounds in Cancer Prevention: Effects of Coffee Extracts and Their Main Polyphenolic Component, 5-O-Caffeoylquinic Acid, on Oncogenic Ras Proteins
Alessandro Palmioli et al.
CHEMISTRY-AN ASIAN JOURNAL (2017)
Transferring results from NIR-hyperspectral to NIR-multispectral imaging systems: A filter-based simulation applied to the classification of Arabica and Robusta green coffee
Rosalba Calvini et al.
ANALYTICA CHIMICA ACTA (2017)
Partial least square with discriminant analysis and near infrared spectroscopy for evaluation of geographic and genotypic origin of arabica coffee
Izabele Marquetti et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2016)
Simultaneous determination by NIR spectroscopy of the roasting degree and Arabica/Robusta ratio in roasted and ground coffee
E. Bertone et al.
FOOD CONTROL (2016)
Coffee's country of origin determined by NMR: The Colombian case
V. A. Arana et al.
FOOD CHEMISTRY (2015)
Comparison of antioxidant activity between green and roasted coffee beans using molecular methods
Alexandros Priftis et al.
MOLECULAR MEDICINE REPORTS (2015)
Identification of Chemical Clusters Discriminators of Arabica and Robusta Green Coffee
Natalina Cavaco Bicho et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2013)
Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends
Laura Ruth Cagliani et al.
TALANTA (2013)
Evaluation of green coffee beans quality using near infrared spectroscopy: A quantitative approach
Joao Rodrigo Santos et al.
FOOD CHEMISTRY (2012)
Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy
J. S. Ribeiro et al.
TALANTA (2011)
Coffee varietal differentiation based on near infrared spectroscopy
I. Esteban-Diez et al.
TALANTA (2007)
Two-dimensional mapping as a tool for classification of green coffee bean species
MT Gil-Agusti et al.
PROTEOMICS (2005)
HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters
AG González et al.
FOOD CHEMISTRY (2001)
In vitro antioxidant and ex vivo protective activities of green and roasted coffee
M Daglia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)