Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Vitor Rafael Alvarenga Brizola"'
Publikováno v:
Food Chemistry. 214:515-522
Aiming to standardize the experimental protocols to assess the ability to chelate Fe(2+) and Cu(2+) using 96-well microplates, we analyzed Brazilian coffees (n=20) as a study-case in relation to their antioxidant activity using conventional methods (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0eb7fc3797ce23e1b98600d6ee236cb7
https://doi.org/10.1016/j.foodchem.2016.07.091
https://doi.org/10.1016/j.foodchem.2016.07.091
Autor:
Alex Koot, Carolina Turnes Pasini Deolindo, Anastasios Koidis, Daniel Granato, Saskia M. van Ruth, Rita Boerrigter-Eenling, Vitor Rafael Alvarenga Brizola, Pablo Inocêncio Monteiro, Konstantia Georgouli, Jânio Sousa Santos
Publikováno v:
Monteiro, P I, Santos, J S, Alvarenga Brizola, V R, Pasini Deolindo, C T, Koot, A, Boerrigter-Eenling, R, van Ruth, S, Georgouli, K, Koidis, A & Granato, D 2018, ' Comparison between proton transfer reaction mass spectrometry and near infrared spectroscopy for the authentication of Brazilian coffee: A preliminary chemometric study ', Food Control, vol. 91, pp. 276-283 . https://doi.org/10.1016/j.foodcont.2018.04.009
Food Control 91 (2018)
Food Control, 91, 276-283
Food Control 91 (2018)
Food Control, 91, 276-283
In this study, proton-transfer reaction mass spectrometry (PTR-MS) and near-infrared spectroscopy (NIRS) were compared for the authentication of geographical and farming system origins of Brazilian coffees. For this purpose, n = 19 organic (ORG) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e04615e693a283a391d63de459cce0df
https://pure.qub.ac.uk/en/publications/comparison-between-proton-transfer-reaction-mass-spectrometry-and-near-infrared-spectroscopy-for-the-authentication-of-brazilian-coffee-a-preliminary-chemometric-study(5b452d42-64bb-41a6-a0f6-2566274c9c45).html
https://pure.qub.ac.uk/en/publications/comparison-between-proton-transfer-reaction-mass-spectrometry-and-near-infrared-spectroscopy-for-the-authentication-of-brazilian-coffee-a-preliminary-chemometric-study(5b452d42-64bb-41a6-a0f6-2566274c9c45).html
