Revalorization of spent coffee residues by a direct agronomic approach

References

Page 1

	Year	Citations
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents Vernon L. Singleton, Joseph A. Rossi American Journal of Enology and Viticulture Total Phenolic SubstancesChemistryPolyphenolicsTotal PhenolicsBioanalysis	1965	23.6K
Chlorophylls and Carotenoids: Measurement and Characterization by <scp>UV</scp>‐<scp>VIS</scp> Spectroscopy Hartmut K. Lichtenthaler, Claus Buschmann Current Protocols in Food Analytical Chemistry CarotenoidBotanyBiochemistryPhotosystemsSpectroscopy	2001	2.4K
Methods of multivariate analysis Choice Reviews Online Matrix AlgebraUnivariate AnalysisBusinessMultidimensional AnalysisBiostatistics	1995	2.3K
Sustainable management of coffee industry by-products and value addition—A review Pushpa S. Murthy, M. Madhava Naidu Resources Conservation and Recycling Sustainable ManufacturingEngineeringAgricultural EconomicsBusinessSustainable Development	2012	998
Soil Sampling and Methods of Analysis Mingxin Guo Journal of Environmental Quality Soil CharacterizationSoil PropertyPrecision AgricultureEnvironmental MonitoringSoil Sampling	2009	807
The effects of red, blue, and white light-emitting diodes on the growth, development, and edible quality of hydroponically grown lettuce (Lactuca sativa L. var. capitata) Kuan‐Hung Lin, Mengyuan Huang, Wen‐Dar Huang, Scientia Horticulturae White OledSolid-state LightingEngineeringEnvironmental EngineeringL. Var	2012	713
Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results Jara Pérez‐Jiménez, Sara Arranz, María Tabernero, Food Research International Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundFood Analysis	2007	693
Extraction of Phtosynthetic Tissues:Chlorophylls and Carotenoids Hartmut K. Lichtenthaler, Claus Buschmann Current Protocols in Food Analytical Chemistry CarotenoidPhtosynthetic TissuesBotanyBiochemistryNatural Sciences	2001	214
Espresso Coffee Residues: A Valuable Source of Unextracted Compounds Rebeca Cruz, M. Margarida Cardoso, Luana Fernandes, Journal of Agricultural and Food Chemistry Residue (Chemistry)Supercritical Fluid ChromatographyNutraceutical IngredientFood AnalysisChemical Composition	2012	197
Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity Ankit Patras, Nigel P. Brunton, Gérard Downey, Journal of Food Composition and Analysis NutritionFood AnalysisAgricultural EconomicsPrincipal ComponentBiostatistics	2010	182

Page 1