Gloria Pellegrino

A single polyploidization event at the origin of the tetraploid genome of Coffea arabica is responsible for the extremely low genetic variation in wild and cultivated germplasm

Simone Scalabrin, Lucile Toniutti, Gabriele Di Gaspero et al. · Scientific Reports · 2020 · 142 citations · Full text

Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

Davide Bressanello, Erica Liberto, Chiara Cordero et al. · Food Chemistry · 2016 · 136 citations · Full text

Food Chemistry, Sensory Science (Food Sensory Science), Flavoromics +11

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

Laura Ruth Cagliani, Gloria Pellegrino, Graziella Giugno et al. · Talanta · 2012 · 91 citations

Food Chemistry, Coffea Arabica, Ground Coffee Blends

Simultaneous determination by NIR spectroscopy of the roasting degree and Arabica/Robusta ratio in roasted and ground coffee

Elisa Bertone, Alberto Venturello, Alessandro Giraudo et al. · Food Control · 2015 · 89 citations

Food Chemistry, Nir Spectroscopy, Spectroscopy +3

Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control

Davide Bressanello, Erica Liberto, Chiara Cordero et al. · Journal of Agricultural and Food Chemistry · 2018 · 56 citations

Flavoromics, Chemical Composition, Sensory Science (Early Childhood Education) +22