Physical-mechanical characterization of coffee fruits Coffea arabica L. var. Castillo classified by a colorimetry approach-Reference-Cited by-同舟云学术

Physical-mechanical characterization of coffee fruits Coffea arabica L. var. Castillo classified by a colorimetry approach

Published:2022-03 Issue: Volume:21 Page:101330
ISSN:2589-1529
Container-title:Materialia
language:en
Short-container-title:Materialia

Author:

Buitrago-Osorio Jaime,Tinoco Hector A.,Perdomo-Hurtado Luis,Rincon-Jimenez Alexander,Ocampo Olga,Berrio Lina V.,Pineda M. Fernanda,Lopez-Guzman Juliana

Publisher

Elsevier BV

Subject

General Materials Science

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4. Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour;Zapata;CyTA-J. Food,2018

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1. Impact of sustainable emerging cold plasma technology on the optical properties of foods;Food Bioscience;2024-06

2. Impact of immature coffee fruits and water addition during spontaneous fermentation process: Chemical composition and sensory profile;Electronic Journal of Biotechnology;2024-05

3. Transcriptomic Analysis of Alternative Splicing Events during Different Fruit Ripening Stages of Coffea arabica L.;Genes;2024-04-05

4. Coffee Maturity Classification Using Convolutional Neural Networks and Transfer Learning;IEEE Access;2022

5. Ripening stage classification of Coffea arabica L. var. Castillo using a Machine learning approach with the electromechanical impedance measurements of a contact device;Materials Today: Proceedings;2022