Results 61 to 70 of about 77 (76)

The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans

Food Chemistry: X, 2022
Alina Mihailova, Andrew Cannavan, Simon Kelly   +2 more
exaly  

Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy

Food Chemistry, 2015
Yulia B Monakhova, Thomas Kuballa, Freddy Thomas   +2 more
exaly  

Quantification of the Robusta Fraction in a Coffee Blend via Raman Spectroscopy: Proof of Principle

Journal of Agricultural and Food Chemistry, 2011
Chahan Yeretzian
exaly  

Caffeoyltyrosine from green robusta coffee beans

Phytochemistry, 1989
Michael N Clifford
exaly  

Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends

Talanta, 2013
Laura Ruth Cagliani, Roberto Consonni
exaly  

Development of a rapid and efficient DNA-based method to detect and quantify adulterations in coffee (Arabica versus Robusta)

Food Control, 2018
Thierry Joet, Philippe Lashermes
exaly  

The effects of different activating agents on the physical and electrochemical properties of activated carbon electrodes fabricated from wood-dust of Shorea robusta

Heliyon, 2021
exaly  

Effects of drying on physical properties, phenolic compounds and antioxidant capacity of Robusta wet coffee pulp (Coffea canephora)

Heliyon, 2020
Thy Minh Kieu Tran, Minh H Nguyen, Quan V Vuong   +2 more
exaly  

Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles

Food Chemistry, 2009
Rita C Alves, Susana Casal, M Beatriz P P Oliveira   +2 more
exaly  

Phytochemical analysis of the ethanolic extract ofAgathis robusta(C. Moore ex F. Muell.) F.M. Bailey

Natural Product Research, 2017
Alessandro Venditti, Claudio Frezza, Armandodoriano Bianco   +2 more
exaly