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Infrared-Photoacoustic Spectroscopy and Multiproduct Multivariate Calibration to Estimate the Proportion of Coffee Defects in Roasted SamplesBEVERAGESIF2.72023-03-012OA
Natural Intervarietal Hybrids of Coffea canephora Have a High Content of DiterpenesBEVERAGESIF2.72021-12-109OA
Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopyFOOD CHEMISTRYIF9.82018-07-0131OAAI
Roasting process affects the profile of diterpenes in coffeeEUROPEAN FOOD RESEARCH AND TECHNOLOGYIF3.22014-07-2946PREAI
Spectrophotometric method for quantification of kahweol in coffeeJOURNAL OF FOOD COMPOSITION AND ANALYSISIF4.62013-08-0114OAAI
Evaluation of Kahweol and Cafestol in Coffee Tissues and Roasted Coffee by a New High-Performance Liquid Chromatography MethodologyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22009-11-2470PREAI