J. Santos

发表

Real-time monitoring of a coffee roasting process with near infrared spectroscopy using multivariate statistical analysis: A feasibility study.

J. Lopes, T. A. Catelani, J. Santos, 2018, Talanta.

Development of a chromatographic low pressure flow injection system using amperometric detection: Application to the analysis of niacin in coffee.

A. O. Rangel, J. Santos, 2015, Food chemistry.

Voltammetric Determination of Free and Total Sulfur Dioxide in Beer

P. J. Almeida, A. Fogg, J. Santos, 2003 .

Single interface flow system with potentiometric detection for the determination of nitrate in water and vegetables.

João Rodrigo Santos, J. Lima, J. Santos, 2010, Talanta.

Multisyringe flow injection analysis system for automation of standard addition calibration method

João Rodrigo Santos, M. Segundo, J. Lima, 2009 .

Development of a tubular fluoride potentiometric detector for flow analysis: evaluation and analytical applications.

João Rodrigo Santos, J. Lima, J. Santos, 2007, Analytica chimica acta.

Use of Near-Infrared Spectroscopy for Coffee Beans Quality Assessment

João Rodrigo Santos, A. O. Rangel, J. Lopes, 2015 .

Construction and Evaluation of a Gold Tubular Electrode for Flow Analysis: Application to Speciation of Antimony in Water Samples

J. A. Rodríguez, E. Barrado, M. B. Quinaz, 2007 .

Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon

João Rodrigo Santos, Cristina L. M. Silva, J. Santos, 2018, Journal of Food Measurement and Characterization.

Standard addition flow method for potentiometric measurements at low concentration levels: application to the determination of fluoride in food samples.

João Rodrigo Santos, A. C. Galvis-Sánchez, A. O. Rangel, 2015, Talanta.

Determination of Caffeine in Coffee Using Low-Pressure Chromatography

João Rodrigo Santos, A. O. Rangel, J. Santos, 2015 .

Low pressure ion pair chromatography with amperometric detection for the determination of trigonelline in coffee samples.

J. Santos, J. Rodrigues, P. J. Almeida, 2018, Food research international.

Free Sulfur Dioxide in Beer as the Difference between Total Sulfur Dioxide and Acetaldehyde: A Voltammetric Approach

P. J. Almeida, A. Fogg, J. Santos, 2003 .

Development of a chromatographic low pressure flow injection system: application to the analysis of methylxanthines in coffee.

A. O. Rangel, J. Santos, 2012, Analytica Chimica Acta.

Screening of Antioxidant Compounds in Green Coffee by Low-Pressure Chromatography with Amperometric Detection

João Rodrigo Santos, J. Santos, J. Rodrigues, 2021, Food Analytical Methods.

Carbon dioxide spectrophotometric determination in whole roasted coffee beans using a total analysis system after super-modified simplex optimization

João Rodrigo Santos, J. Santos, I. Valente, 2022, Journal of Food Composition and Analysis.

Qualitative carbonyl profile in coffee beans through GDME-HPLC-DAD-MS/MS for coffee preliminary characterization.

J. Santos, I. Valente, J. Rodrigues, 2018, Food research international.

Fan assisted extraction and HPLC-DAD-MS/MS identification of volatile carbonyl compounds as chemical descriptors of healthy and defective roasted coffee beans

João Rodrigo Santos, J. Santos, J. Rodrigues, 2022, Food Control.

Characterization of volatile carbonyl compounds in defective green coffee beans using a fan assisted extraction process

J. Santos, J. Rodrigues, 2020 .

A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy

João Rodrigo Santos, José L. F. C. Lima, Ricardo N.M.J. Páscoa, 2017, Food and Bioprocess Technology.

Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting

A. O. Rangel, J. Lopes, J. Santos, 2016 .

In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour.

João Rodrigo Santos, João Almeida Lopes, Ricardo N M J Páscoa, 2016, Food chemistry.

Physicochemical and Bioactive Characterisation of Edible and Waste Parts of “Piel de Sapo” Melon

João Rodrigo Santos, Cristina L. M. Silva, J. Santos, 2020, Horticulturae.

Evaluation of green coffee beans quality using near infrared spectroscopy: a quantitative approach.

João Rodrigo Santos, A. O. Rangel, J. Lopes, 2012, Food chemistry.

A total analytical system featuring a novel solid–liquid extraction chamber for solid sample flow analysis

A. C. Galvis-Sánchez, A. O. Rangel, J. Santos, 2016, Analytical and Bioanalytical Chemistry.