ExLibris header image
SFX Logo
Title: Classification of Coffee Beans by GC-C-IRMS, GC-MS, and 1H-NMR
Source:

Journal of Analytical Methods in Chemistry [2090-8865] yr:2016


Collapse list of basic services Basic
Full text
Full text available via Hindawi Publishing Open Access Journals
GO
Full text available via PubMed Central
GO
Full text available via PubMed Central Open Access
GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. Marek, G. "Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS." Sensors. 20.7: 2124-. Link to SFX for this item
2. Johnston, William R. "The Volatile Constituents of Roasted Coffee." Journal of the American Chemical Society 60.7 (1938): 1624-1627. Link to Full Text for this item Link to SFX for this item
3. Hovell, A.M.C. C. "Evaluation of alignment methods and data pretreatments on the determination of the most important peaks for the discrimination of coffee varieties Arabica and Robusta using gas chromatography-mass spectroscopy." Analytica Chimica Acta 678.2 (2010): 160-168. Link to SFX for this item
4. Tufariello, M. "Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains." Food control 126 (2021): 108099-. Link to SFX for this item
5. Kwak, J. "Detection of volatile organic compounds indicative of human presence in the air." Journal of separation science 38.14 (2015): 2463-2469. Link to Full Text for this item Link to SFX for this item
6. Kumazawa, K. "Change in flavor of coffee drink during heating." 日本食品科学工学会誌 45.2 (1998): 108-113. Link to SFX for this item
7. Rhoades, J. W. W. "Coffee Volatiles, Analysis of the Volatile Constituents of Coffee." Journal of agricultural and food chemistry 8.2 (1960): 136-141. Link to Full Text for this item Link to SFX for this item
8. Keil, C. "Inhalation Exposures to Particulate Matter and Carbon Monoxide during Ethiopian Coffee Ceremonies in Addis Ababa: A Pilot Study." Journal of Environmental and Public Health 2010.2010 (2010): 1-8. Link to Full Text for this item Link to SFX for this item
9. Vestergaard, Jannie S. "Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage." Food science & technology 40.6 (2007): 1095-1101. Link to SFX for this item
10. Kischkel, S. "Breath biomarkers for lung cancer detection and assessment of smoking related effects - confounding variables, influence of normalization and statistical algorithms." Clinica chimica acta 411.21/22 (2010): 1637-1644. Link to SFX for this item
11. Huang, Lan-Fang F. "Fingerprint developing of coffee flavor by gas chromatography-mass spectrometry and combined chemometrics methods." Analytica chimica acta 588.2 (2007): 216-223. Link to SFX for this item
12. Akiyama, M. "Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee." Journal of food science 73.5 (2008): 335-46. Link to Full Text for this item Link to SFX for this item
13. Lyman, D.J. J. "FTIR-ATR analysis of brewed coffee: effect of roasting conditions." Journal of agricultural and food chemistry 51.11 (2003): 3268-72. Link to Full Text for this item Link to SFX for this item
14. Turner, Anthony P F. "Electronic noses and disease diagnostics." Nature reviews. Microbiology 2.2 (2004): 161-166. Link to Full Text for this item Link to SFX for this item
15. Mutti, O. "Determination of aldehydes in exhaled breath of patients with lung cancer by means of on-fiber-derivatisation SPME-GC/MS." Journal of chromatography. B 878.27 (2010): 2643-51. Link to SFX for this item
16. Risticevic, S. "Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee." Analytica Chimica Acta 2008. 72-84. Link to SFX for this item
17. Akiyama, M. "Characterization of flavor compounds released during grinding of roasted robusta coffee beans." Food science and technology research 11.3 (2005): 298-307. Link to SFX for this item
18. Barshack, I. "MicroRNA expression differentiates between primary lung tumors and metastases to the lung." Pathology, research and practice 206.8 (2010): 578-584. Link to SFX for this item
19. Stoffelsma, J. "New volatile components of roasted coffee." Journal of agricultural and food chemistry 16.6 (1968): 1000-1004. Link to Full Text for this item Link to SFX for this item
20. Horvath, I. "Exhaled biomarkers in lung cancer." The European respiratory journal 34.1 (2009): 261-275. Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced
A service provided by the Library of the Wissenschaftspark Albert Einstein, Potsdam, Germany.
© 2005 SFX by Ex Libris Inc.