Search Results - "Toledo, Paulo R. A. B."

Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents by Toledo, Paulo R. A. B., Melo, Marcelo M. R., Rodrigues, Vítor H., Pezza, Helena R., Rocha, Sílvia M., Toci, Aline T., Pezza, Leonardo, Portugal, Inês, Silva, Carlos M.

“…Summary This work addresses the potential of supercritical fluid extraction (SFE) to design volatile organic compounds (VOCs) profiles using roasted Coffea…”
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Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach by de Toledo, Paulo R. A. B., de Melo, Marcelo M. R., Pezza, Helena R., Pezza, Leonardo, Toci, Aline T., Silva, Carlos M.

“…Roasting is one of the most influencing stages of coffee processing. Accordingly, a discriminant analysis (DA) was carried out with the objective of…”
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Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds by Toledo, Paulo R.A.B., Pezza, Leonardo, Pezza, Helena R., Toci, Aline T.

“…This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions:…”
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Discriminant analysis for unveiling the origin of roasted coffee samples: A tool for quality control of coffee related products by de Toledo, Paulo R.A.B., de Melo, Marcelo M.R., Pezza, Helena R., Toci, Aline T., Pezza, Leonardo, Silva, Carlos M.

“…Coffee quality is highly dependent on geographical factors. Based on the chemical characterization of 25 coffee samples from worldwide provenances and same…”
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