Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage

The lipid fraction of the coffee bean

Karl Speer, I. Kölling‐Speer · Brazilian Journal of Plant Physiology · 2006 · 384 citations · Full text

Agriculture, Biochemistry, Food Science +12

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

Influence of processing on the content of sugars in green Arabica coffee beans

S.‐E. Knopp, Gerhard Bytof, Dirk Selmar · European Food Research and Technology · 2005 · 210 citations

Agriculture, Biochemistry, Food Science +8

Dispersive and FT-Raman spectroscopic methods in food analysis

Havva Tümay Temiz, Hüseyin Efe Geniş, Esra Acar Soykut et al. · RSC Advances · 2015 · 147 citations · Full text

Natural Sciences, Chemistry, Food Science +11

Chemical Discrimination of Arabica and Robusta Coffees by Fourier Transform Raman Spectroscopy

Aloys B. Rubayiza, Marc Meurens · Journal of Agricultural and Food Chemistry · 2005 · 140 citations

Agriculture, Botany, Plant Sciences +17