Keywords: قهوه روغنی; CGAs; chlorogenic acids; GCB; green coffee beans; RC; roasted coffee; SS; coffee silver-skins; dSS; silver-skins from decaffeinated green coffee beans; SC; spent coffee; SCe; spent coffee from espresso machines waste; DPPH; 2,2-diphenyl-1-picrylhydrazyl;
مقالات ISI قهوه روغنی (ترجمه نشده)
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Keywords: قهوه روغنی; NIR spectroscopy; Roasted coffee; Weight loss; MLR; PLS regression;
Keywords: قهوه روغنی; Polycyclic aromatic hydrocarbons; Roasted coffee; Isotope dilution gas chromatography coupled to mass spectrometry; Pressurized liquid extraction; In-house method validation;
Keywords: قهوه روغنی; Roasted coffee; Roasted coffee husk; Adulteration; Distinction; Direct infusion ESI-MS;
Organic and conventional coffee differentiation by NMR spectroscopy
Keywords: قهوه روغنی; Coffea arabica; Roasted coffee; Organic food; NMR spectroscopy; Metabolites;
An 1H NMR-based metabolomic approach to compare the chemical profiling of retail samples of ground roasted and instant coffees
Keywords: قهوه روغنی; NMR; Metabolomics; Fingerprinting; Roasted coffee; Instant coffee; Multivariate analysis;
Short communicationAuthenticity of roasted coffee using1H NMR spectroscopy
Keywords: قهوه روغنی; Adulteration; Authenticity; Roasted coffee; Coffee quality; Control quality; 1H NMR; Food analysis; Food composition;
Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans
Keywords: قهوه روغنی; Pipecolic acid betaine; Homostachydrine; N-methylpipecolic acid; Betaines; Roasted coffee; Arabica coffee; Robusta coffee; LC-ESI-MS/MS;
Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels
Keywords: قهوه روغنی; Biotransformation; Fermentation; Rhizopus oligosporus; Roasted coffee; Volatile profile; Coffee aroma;
Coffee's country of origin determined by NMR: The Colombian case
Keywords: قهوه روغنی; 1H NMR fingerprinting; Geographical origin; Fraud detection; Roasted coffee; PLS-DA;
Occurrence of ochratoxin A in roasted and instant coffees in Chilean market
Keywords: قهوه روغنی; Ochratoxin A; Roasted coffee; Instant coffee; Liquid chromatography; Design of experiment;
Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures
Keywords: قهوه روغنی; Coffee; Coffee variety Arabica; Coffee variety Canephora; Roasted coffee; Fatty acids methyl esters; Gas chromatography; HRGC/FID; Food analysis; Food composition
Improvement of near infrared spectroscopic (NIRS) analysis of caffeine in roasted Arabica coffee by variable selection method of stability competitive adaptive reweighted sampling (SCARS)
Keywords: قهوه روغنی; Near-infrared spectroscopy; Roasted coffee; Caffeine; Variable selection; Multivariate calibration
Effect of two different roasting techniques on the Ochratoxin A (OTA) reduction in coffee beans (Coffea arabica)
Keywords: قهوه روغنی; Roasted coffee; Green coffee; Coffee processing; Ochratoxin A;
Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: Determination of furan in roasted coffee
Keywords: قهوه روغنی; Furan; 2-Methyl-furan; Roasted coffee; HS-SPME-GC-MS; HS-SPME-MS; Quantitative analysis;
Interfacial properties of coffee oils
Keywords: قهوه روغنی; Interfacial tension; Coffee oil; Roasted coffee; espresso coffee
Water quality for Espresso coffee
Keywords: قهوه روغنی; Water; Roasted coffee; Espresso coffee; Foam
Enhanced resolution comprehensive two-dimensional gas chromatography applied to the analysis of roasted coffee volatiles
Keywords: قهوه روغنی; Comprehensive two-dimensional gas chromatography; GC × GC; Flow splitting; Roasted coffee; Solid-phase microextraction
Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance
Keywords: قهوه روغنی; Roasted coffee; Water mobility; Spin–spin relaxation
Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee
Keywords: قهوه روغنی; Roasted coffee; Post-harvest treatment; Aroma; SPME; GCO; Food safety