InterAcademy Partnership

Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis

Mathilde Charles, Andrea Romano, Sine Yener et al. · Food Research International · 2014 · 84 citations · Full text

Electronic Tongue, Cognitive Science, Dynamic Sensory Method +9

Neglected Food Bubbles: The Espresso Coffee Foam

Ernesto Illy, Luciano Navarini · Food Biophysics · 2011 · 83 citations · Full text

Water quality for Espresso coffee

Luciano Navarini, Daniela Rivetti · Food Chemistry · 2009 · 74 citations

Water Monitoring, Environmental Engineering, Water Quality +2

Association Analysis of Bitter Receptor Genes in Five Isolated Populations Identifies a Significant Correlation between TAS2R43 Variants and Coffee Liking

Nicola Pirastu, Maarten Kooyman, Michela Traglia et al. · PLoS ONE · 2014 · 65 citations · Full text

Genome-wide Association Study, Association Analysis, Genetic Determinant +15

Rapid Authentication of Coffee Blends and Quantification of 16-<i>O</i>-Methylcafestol in Roasted Coffee Beans by Nuclear Magnetic Resonance

Elisabetta Schievano, Claudia Finotello, Elisabetta De Angelis et al. · Journal of Agricultural and Food Chemistry · 2014 · 62 citations

Food Forensics, Food Analysis, Magnetic Resonance +20