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  1. 1
    Enhancing the Understanding of Aroma Formation during Coffee Roasting Using DHS-GC×GC-TOFMS and Chemometrics

    Enhancing the Understanding of Aroma Formation during Coffee Roasting Using DHS-GC×GC-TOFMS and Chemometrics by Andre Cunha Paiva, Carlos Alberto Teixeira, Leandro Wang Hantao

    Published 2025-06-01
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  2. 2
    Sensory Classification of Brazilian Coffea arabica by Laser-Assisted Rapid Evaporative Ionization Mass Spectrometry and Machine Learning Algorithms

    Sensory Classification of Brazilian Coffea arabica by Laser-Assisted Rapid Evaporative Ionization Mass Spectrometry and Machine Learning Algorithms by Victor Gustavo Kelis Cardoso, Julia Balog, Guilherme Post Sabin, Leandro Wang Hantao

    Published 2025-04-01
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