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Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health

Food chemistry, 2019-04, Vol.278, p.47-55

2019

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Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Applied and environmental microbiology, 2017-01, Vol.83 (1), p.E02398

2017

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Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MS(n): Identification of Seven New Classes of Compounds

Journal of agricultural and food chemistry, 2010-08, Vol.58 (15), p.8722-8737

2010

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Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis

Food chemistry, 2023-11, Vol.427, p.136655-136655, Article 136655

2023

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Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

Food chemistry, 2010-02, Vol.118 (3), p.693-701

2010

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Microwave-assisted extraction of chlorogenic acids from green coffee beans

Food chemistry, 2012-01, Vol.130 (1), p.184-188

2012

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Evaluation of green coffee beans quality using near infrared spectroscopy: A quantitative approach

Food chemistry, 2012-12, Vol.135 (3), p.1828-1835

2012

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Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Czech Journal of Food Sciences, 2020-01, Vol.38 (6), p.417-421

2020

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Natural Occurrence of Ochratoxin A and Antioxidant Activities of Green and Roasted Coffees and Corresponding Byproducts

Journal of agricultural and food chemistry, 2007-12, Vol.55 (25), p.10499-10504

2007

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Variation in Caffeine Concentration in Single Coffee Beans

Journal of agricultural and food chemistry, 2013-11, Vol.61 (45), p.10772-10778

2013

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Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

Food chemistry, 2010-02, Vol.118 (3), p.782-788

2010

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Biodiversity of Aspergillus species in some important agricultural products

Studies in mycology, 2007-01, Vol.59 (1), p.53-66

2007

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Sun protection factor, content and composition of lipid fraction of green coffee beans

Industrial crops and products, 2011-03, Vol.33 (2), p.469-473

2011

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Design of a traceability system for a coffee supply chain based on blockchain and machine learning

Journal of industrial engineering and management, 2024-01, Vol.17 (1), p.151-167

2024

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A multi-residue method for pesticides analysis in green coffee beans using gas chromatography–negative chemical ionization mass spectrometry in selective ion monitoring mode

Journal of Chromatography A, 2012-08, Vol.1251, p.16-26

2012

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Characterization of LC-MS(n) of four new classes of chlorogenic acids in green coffee beans: dimethoxycinnamoylquinic acids, diferuloylquinic acids, caffeoyl-dimethoxycinnamoylquinic acids, and feruloyl-dimethoxycinnamoylquinic acids

Journal of agricultural and food chemistry, 2006-03, Vol.54 (6), p.1957-1969

2006

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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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MYCOBIOTA AND CO-OCCRURENCE OF MYCOTOXINS IN GREEN AND ROASTED COFFEE BEANS

Journal of microbiology, biotechnology and food sciences, 2022-02, Vol.11 (4), p.e5779

2022

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Discrimination of Green Arabica and Robusta Coffee Beans by Raman Spectroscopy

Journal of agricultural and food chemistry, 2010-11, Vol.58 (21), p.11187-11192

2010

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Evaluation of Methods Used To Determine Ochratoxin A in Coffee Beans

Journal of agricultural and food chemistry, 2007-11, Vol.55 (23), p.9576-9580

2007

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In Vitro Antioxidative Effects and Tyrosinase Inhibitory Activities of Seven Hydroxycinnamoyl Derivatives in Green Coffee Beans

Journal of agricultural and food chemistry, 2004-07, Vol.52 (15), p.4893-4898

2004

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Smart agriculture: real‐time classification of green coffee beans by using a convolutional neural network

IET smart cities, 2020-12, Vol.2 (4), p.167-172

2020

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Characterization by LC-MS(n) of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans

Journal of agricultural and food chemistry, 2006-06, Vol.54 (12), p.4095-4101

2006

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Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing

AIMS agriculture and food, 2020-01, Vol.5 (4), p.700-714

2020

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Proximate composition and fatty acids profile of green and roasted defective coffee beans

Food science & technology, 2006-01, Vol.39 (3), p.235-239

2006

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Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MS(n): Identification of Seven New Classes of Compounds

Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

Microwave-assisted extraction of chlorogenic acids from green coffee beans

Evaluation of green coffee beans quality using near infrared spectroscopy: A quantitative approach

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Natural Occurrence of Ochratoxin A and Antioxidant Activities of Green and Roasted Coffees and Corresponding Byproducts

Variation in Caffeine Concentration in Single Coffee Beans

Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans

Biodiversity of Aspergillus species in some important agricultural products

Sun protection factor, content and composition of lipid fraction of green coffee beans

Design of a traceability system for a coffee supply chain based on blockchain and machine learning

A multi-residue method for pesticides analysis in green coffee beans using gas chromatography–negative chemical ionization mass spectrometry in selective ion monitoring mode

Characterization of LC-MS(n) of four new classes of chlorogenic acids in green coffee beans: dimethoxycinnamoylquinic acids, diferuloylquinic acids, caffeoyl-dimethoxycinnamoylquinic acids, and feruloyl-dimethoxycinnamoylquinic acids

Volatile compounds as potential defective coffee beans’ markers

MYCOBIOTA AND CO-OCCRURENCE OF MYCOTOXINS IN GREEN AND ROASTED COFFEE BEANS

Discrimination of Green Arabica and Robusta Coffee Beans by Raman Spectroscopy

Evaluation of Methods Used To Determine Ochratoxin A in Coffee Beans

In Vitro Antioxidative Effects and Tyrosinase Inhibitory Activities of Seven Hydroxycinnamoyl Derivatives in Green Coffee Beans

Smart agriculture: real‐time classification of green coffee beans by using a convolutional neural network

Characterization by LC-MS(n) of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans

Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing

Proximate composition and fatty acids profile of green and roasted defective coffee beans

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