E. Cantergiani

Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC-MS

A. Chaintreau, F. Sekiya, K. Saito, 2015 .

Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage.

Agnieszka Kosińska-Cagnazzo, W. Andlauer, E. Cantergiani, 2017, Food chemistry.

Use of inverse gas chromatography to characterize cotton fabrics and their interactions with fragrance molecules at controlled relative humidity.

D. Benczédi, E. Cantergiani, 2002, Journal of chromatography. A.

Thermodynamic study of two different chewing-gum bases by inverse gas chromatography.

E. Cantergiani, Anh V Le, Brigitte Niederer, 2003, Journal of chromatography. A.

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

M. Martuscelli, D. Lachenmeier, M. Martín-Cabrejas, 2021, Foods.

Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

C. Yeretzian, R. Amadó, H. Brev́ard, 2001 .