Found: 7
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Machine Learning aided Molecular Modelling of Taste to Identify Food Fingerprints.
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- CET Journal - Chemical Engineering Transactions, 2023, v. 102, n. 5, p. 283, doi. 10.3303/CET23102048
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- Article
Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 9, p. 4303, doi. 10.1002/jsfa.12490
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- Article
Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.
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- Foods, 2023, v. 12, n. 3, p. 489, doi. 10.3390/foods12030489
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- Article
Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7468, doi. 10.1111/ijfs.15900
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- Article
Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182808
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- Article
Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta.
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- Foods, 2022, v. 11, n. 6, p. 807, doi. 10.3390/foods11060807
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- Article
Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6765, doi. 10.1111/ijfs.15380
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- Article