Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect

Independent components–discriminant analysis for discrimination of Brazilian Canephora coffees based on their inorganic fraction: A preliminary chemometric study - ScienceDirect

Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer - ScienceDirect

Lab-made 3D printed electrochemical sensors coupled with chemometrics for Brazilian coffee authentication - ScienceDirect

PDF) Modifying Robusta Coffee Aroma by Green Bean Chemical Pre-Treatment

Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer - ScienceDirect

PDF) Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging

Coffee - an overview ScienceDirect Topics

1H NMR, FAAS, portable NIR, benchtop NIR, and ATR-FTIR-MIR spectroscopies for characterizing and discriminating new Brazilian Canephora coffees in a multi-block analysis perspective - ScienceDirect

PDF) Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast - ScienceDirect

Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect

Beverages, Free Full-Text

PDF) Author's personal copy Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions

Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer - ScienceDirect

Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews) - ScienceDirect