Results 171 to 180 of about 55,558 (187)

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

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

Top bar navigation

Frontiers in Environmental Science, 2022
Eric Rahn, Filipe Aires, Thi Lan Anh Dinh   +2 more
exaly  

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

Food Chemistry, 2015
Yulia B Monakhova, Dirk W. Lachenmeier, 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 and 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
Philippe Lashermes, Thierry Joet, Marie-Christine Combes   +2 more
exaly  

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

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

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

Food Chemistry, 2009
Susana Casal
exaly