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Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging
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Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 45 checked references that resolve
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Analysis of the Headspace Volatiles of Freshly Brewed Arabica Coffee Using Solid‐Phase Microextraction
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Near infrared spectroscopy: An analytical tool to predict coffee roasting degree
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Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview
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Brazilian Coffee Blends: A Simple and Fast Method by Near‐Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping
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Critical review of chemometric indicators commonly used for assessing the quality of the prediction of soil attributes by NIR spectroscopy
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Simultaneous determination by NIR spectroscopy of the roasting degree and Arabica/Robusta ratio in roasted and ground coffee
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Evolution of sensory aroma attributes from coffee beans to brewed coffee
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Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
resolves10.1016/j.foodres.2018.03.077
Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
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Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains
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Protein content prediction in single wheat kernels using hyperspectral imaging
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Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans
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Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging
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Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging
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Prediction of specialty coffee flavors based on near‐infrared spectra using machine‑ and deep‐learning methods
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Detection of Insect Damage in Green Coffee Beans Using VIS-NIR Hyperspectral Imaging
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Application of Visible and Near-Infrared Reflectance Spectroscopy (Vis/NIRS) to Determine Carotenoid Contents in Banana (<i>Musa</i> spp.) Fruit Pulp
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Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting
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Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol, and Phenol during Coffee Roasting by Resonant Laser Ionization Time-of-Flight Mass Spectrometry
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Prediction of sensory properties of espresso from roasted coffee samples by near-infrared spectroscopy
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Correlation between cup quality and chemical attributes of Brazilian coffee
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Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator
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Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
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Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
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Modifying Robusta coffee aroma by green bean chemical pre-treatment
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Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example
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Using hyperspectral imaging to characterize consistency of coffee brands and their respective roasting classes
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Application of Vis/NIR spectroscopy for predicting sweetness and flavour parameters of ‘Valencia’ orange (Citrus sinensis) and ‘Star Ruby’ grapefruit (Citrus x paradisi Macfad)
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Rapid and nondestructive monitoring for the quality of Jinhua dry‐cured ham using hyperspectral imaging and chromometer
resolves10.1016/j.lwt.2020.110201
Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
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Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons
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Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy
resolves10.1016/j.foodchem.2016.03.114
In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour
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Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions
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Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans
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Determination of volatile marker compounds of common coffee roast defects
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From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles
The 5 references without a DOI — listed, not checked
no DOI — not checkedBaqueta, M. R., Caporaso, N., Coqueiro, A., & Valderrama, P. (2020) A Review of coffee quality assessment based on sensory evaluation and advanced analytical techniques. In: Innovations in Coffee Quality ISBN: 978-1-53618-223-1 Editors: Daneysa L. Kalschne et al. Nova Science Publishers, Inc.
no DOI — not checkedApplication of calibrations to hyperspectral images of food grains: Example for wheat falling number
no DOI — not checkedCoffee constituents
no DOI — not checkedFiore, A., Romaniello, R., Peri, G., & Severini, C. (2008). Quality assessment of roasted coffee blends by hyperspectral image analysis. Proceedings of 22nd International Conference on Coffee Science, Campinas, Brazil.
no DOI — not checkedFlavour of coffee. A review
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