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Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee

Food science & technology, 2013-03, Vol.50 (2), p.581-590

2013

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Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

Food chemistry, 2014-06, Vol.153, p.298-314

2014

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Fast, cheap and easy routine quantification method for atrazine and its transformation products in water matrixes using a DLLME-GC/MS method

Analytical methods, 2018-12, Vol.10 (45), p.5447-5452

2018

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Effect of roasting speed on the volatile composition of coffees with different cup quality

Food research international, 2020-11, Vol.137, p.109546-109546, Article 109546

2020

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Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques

European food research & technology, 2018-06, Vol.244 (6), p.1091-1100

2018

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Volatile compounds as potential defective coffee beans’ markers

Food chemistry, 2008-06, Vol.108 (3), p.1133-1141

2008

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Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Comprehensive reviews in food science and food safety, 2016-07, Vol.15 (4), p.705-719

2016

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Solid-state NMR spectroscopy of roasted and ground coffee samples: Evidences for phase heterogeneity and prospects of applications in food screening

Food chemistry, 2023-05, Vol.409, p.135317-135317, Article 135317

2023

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Using 1H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends

Food research international, 2023-12, Vol.174, p.113610-113610, Article 113610

2023

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Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy

Food reviews international, 2022-07, Vol.38 (5), p.884-912

2022

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OPTIMIZATION AND VALIDATION OF LIQUID-LIQUID EXTRACTION (LLE) METHOD AND THE APPLICATION OF GAS CHROMATOGRAPHY WITH FID DETECTOR FOR THE DETERMINATION AND QUANTIFICATION OF VOLATILE FATTY ACIDS IN EFFLUENTS FROM ANAEROBIC REACTORS

Química Nova, 2024-01, Vol.47 (6)

2024

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Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management

Journal of mass spectrometry, 2012-09, Vol.47 (9), p.1104-1112

2012

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Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents

International journal of food science & technology, 2022-08, Vol.57 (8), p.5479-5493

2022

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Chemometric Approach to Quantify 5-Hydroxymethylfurfural and Furfural Obtained from Sugarcane Bagasse and Peanut Hull by UV

Bioenergy research, 2020-09, Vol.13 (3), p.737-745

2020

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Influence of winemaking techniques with low sulphur dioxide on wine varieties Chardonnay, Pinot and Montepulciano

Journal of food and nutrition research, 2017-01, Vol.56 (4), p.326

2017

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Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach

European food research & technology, 2017-05, Vol.243 (5), p.761-768

2017

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Determination of Iron Content Using the PhotoMetrix PRO® Application: Technology in Favor of Teaching Chemistry

Revista Virtual de Química, 2021, Vol.13 (1), p.192-206

2021

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Determination of atrazine and main metabolites in natural waters based on a simple method of QuEChERS and liquid chromatography coupled to a diode-array detector

Microchemical journal, 2021-09, Vol.168, p.106392, Article 106392

2021

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High-value extracts from pulp, seeds, and leaves of Grumixama: Antioxidant, low cytotoxic, and preservative effect in cream cheese

Food control, 2025-01, Vol.167, p.110780, Article 110780

2025

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Using 1 H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends

Food research international, 2023-12, Vol.174 (Pt 1), p.113610

2023

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Identification of Adulterants in Extra Virgin Olive Oil Using HS-SPME-GC-MS and Multivariate Data Analysis

Journal of the Brazilian Chemical Society, 2024, Vol.35 (9)

2024

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Discriminant analysis for unveiling the origin of roasted coffee samples: A tool for quality control of coffee related products

Food control, 2017-03, Vol.73, p.164-174

2017

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Fast, cheap and easy routine quantification method for atrazine and its transformation products in water matrixes using a DLLME-GC/MS methodElectronic supplementary information (ESI) available. See DOI: 10.1039/c8ay02227e

2018-11

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Fatty acid profile of lipid-rich food consumed in Paraguay

Revista chilena de nutrición, 2021-12, Vol.48 (6), p.838-851

2021

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Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace

Química nova, 2009, Vol.32 (2), p.309-314

2009

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Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

Fast, cheap and easy routine quantification method for atrazine and its transformation products in water matrixes using a DLLME-GC/MS method

Effect of roasting speed on the volatile composition of coffees with different cup quality

Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques

Volatile compounds as potential defective coffee beans’ markers

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Solid-state NMR spectroscopy of roasted and ground coffee samples: Evidences for phase heterogeneity and prospects of applications in food screening

Using 1H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends

Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy

OPTIMIZATION AND VALIDATION OF LIQUID-LIQUID EXTRACTION (LLE) METHOD AND THE APPLICATION OF GAS CHROMATOGRAPHY WITH FID DETECTOR FOR THE DETERMINATION AND QUANTIFICATION OF VOLATILE FATTY ACIDS IN EFFLUENTS FROM ANAEROBIC REACTORS

Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management

Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents

Chemometric Approach to Quantify 5-Hydroxymethylfurfural and Furfural Obtained from Sugarcane Bagasse and Peanut Hull by UV

Influence of winemaking techniques with low sulphur dioxide on wine varieties Chardonnay, Pinot and Montepulciano

Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach

Determination of Iron Content Using the PhotoMetrix PRO® Application: Technology in Favor of Teaching Chemistry

Determination of atrazine and main metabolites in natural waters based on a simple method of QuEChERS and liquid chromatography coupled to a diode-array detector

High-value extracts from pulp, seeds, and leaves of Grumixama: Antioxidant, low cytotoxic, and preservative effect in cream cheese

Using 1 H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends

Identification of Adulterants in Extra Virgin Olive Oil Using HS-SPME-GC-MS and Multivariate Data Analysis

Discriminant analysis for unveiling the origin of roasted coffee samples: A tool for quality control of coffee related products

Fast, cheap and easy routine quantification method for atrazine and its transformation products in water matrixes using a DLLME-GC/MS methodElectronic supplementary information (ESI) available. See DOI: 10.1039/c8ay02227e

Fatty acid profile of lipid-rich food consumed in Paraguay

Composição volátil dos defeitos intrínsecos do café por CG/EM-headspace

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