The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis

Correlation between cup quality and chemical attributes of Brazilian coffee

Adriana Farah, Mariana Monteiro, Verônica Calado et al. · Food Chemistry · 2005 · 463 citations

Agriculture, Chemistry, Food Science +11

Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley

Jérôme Pagès · Food Quality and Preference · 2005 · 388 citations

Agriculture, Food Science, Viticulture +16

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

Thierry Joët, Andréina Laffargue, Frédéric Descroix et al. · Food Chemistry · 2009 · 271 citations

Agriculture, Biochemistry, Food Science +12

Composition of green and roasted coffees of different cup qualities

Adriana S. Franca, Juliana C.F. Mendonça, Sami D. Oliveira · LWT · 2004 · 267 citations

Agriculture, Chemistry, Food Science +7

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

Josiane Alessandra Vignoli, Marcelo Caldeira Viegas, Denisley Gentil Bassoli et al. · Food Research International · 2013 · 256 citations

Agriculture, Biochemistry, Food Science +11