Accessions resulting from surveys in Ethiopia (the centre of origin of Arabica coffee) can be used as a source of genetic variability in breeding coffee plants. They may contain some genes of interest for coffee breeding, specifically in relation to beverage quality. Near infrared (NIR) spectroscopy was used to develop models for predicting the major coffee constituents related to quality beverage (proteins, caffeine, lipids, chlorogenic acids, phenolic compounds, total sugars and sucrose). We selected coffee samples listed in a database containing data of chemical contents from samples of traditional and modern cultivars and of Ethiopian accessions to construct models to predict these compounds. Spectra were collected between 1100nm and 25...
Moisture content (MC) is one of the most important quality parameters of green coffee beans. Therefo...
Food authentication is a still challenging issue regarding food quality control and safety. Identifi...
The Specialty Coffee Association of Indonesia (SCAI) is a trade association formed in February 2008,...
International audienceAccessions resulting from surveys in Ethiopia (the centre of origin of Arabica...
The continuing decline in coffee prices and the deterioration of coffee plantations has led Central ...
On the island of Réunion, a project designed to develop a high added-value coffee brand was launched...
Most new coffee cultivars disseminated over the last 15 years are derived from the Timor Hybrid (Cof...
International audienceOn the island of Réunion, a project designed to develop a high added-value cof...
Previous study on food plants has shown that near infrared (NIR) spectral methods seem effective for...
Characterisation of coffee quality based on bean quality assessment is associated with the relative ...
Determination of the arabica and robusta composition of roasted coffee blends is an important aim fo...
The main purpose of this study was to investigate the relationship between some coffee roasting vari...
AbstractMathematical models based on chemometric analyses of the coffee beverage sensory data and NI...
Near infrared spectroscopy (NIRS) was used to discriminate between arabica and robusta pure coffee v...
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do ...
Moisture content (MC) is one of the most important quality parameters of green coffee beans. Therefo...
Food authentication is a still challenging issue regarding food quality control and safety. Identifi...
The Specialty Coffee Association of Indonesia (SCAI) is a trade association formed in February 2008,...
International audienceAccessions resulting from surveys in Ethiopia (the centre of origin of Arabica...
The continuing decline in coffee prices and the deterioration of coffee plantations has led Central ...
On the island of Réunion, a project designed to develop a high added-value coffee brand was launched...
Most new coffee cultivars disseminated over the last 15 years are derived from the Timor Hybrid (Cof...
International audienceOn the island of Réunion, a project designed to develop a high added-value cof...
Previous study on food plants has shown that near infrared (NIR) spectral methods seem effective for...
Characterisation of coffee quality based on bean quality assessment is associated with the relative ...
Determination of the arabica and robusta composition of roasted coffee blends is an important aim fo...
The main purpose of this study was to investigate the relationship between some coffee roasting vari...
AbstractMathematical models based on chemometric analyses of the coffee beverage sensory data and NI...
Near infrared spectroscopy (NIRS) was used to discriminate between arabica and robusta pure coffee v...
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do ...
Moisture content (MC) is one of the most important quality parameters of green coffee beans. Therefo...
Food authentication is a still challenging issue regarding food quality control and safety. Identifi...
The Specialty Coffee Association of Indonesia (SCAI) is a trade association formed in February 2008,...