Húver Posada

Comparison of the Effectiveness of Fatty Acids, Chlorogenic Acids, and Elements for the Chemometric Discrimination of Coffee (Coffea arabica L.) Varieties and Growing Origins

Benoît Bertrand, Diana Villarreal, Andréina Laffargue et al. · Journal of Agricultural and Food Chemistry · 2008 · 120 citations

Food Chemistry, Agricultural Chemistry, Chemometric Discrimination +10

Genotypic and Environmental Effects on Coffee (<i>Coffea arabica</i>L.) Bean Fatty Acid Profile: Impact on Variety and Origin Chemometric Determination

Diana Villarreal, Andréina Laffargue, Húver Posada et al. · Journal of Agricultural and Food Chemistry · 2009 · 61 citations

Nutrition, Plant Analysis, Botany +18

Regional relationships between inherent coffee quality and growing environment for denomination of origin labels in Nariño and Cauca, Colombia

Thomas Oberthür, Peter Läderach, Húver Posada et al. · Food Policy · 2011 · 58 citations

Regional Relationships, Agricultural Economics, Beverage Industry +3

Stability across environments of the coffee variety near infrared spectral signature

Húver Posada, M. Ferrand, Fabrice Davrieux et al. · Heredity · 2008 · 30 citations · Full text

Infrared Spectral Signature, Infrared Spectroscopy, Spectroscopy +2