P. R. Toledo

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds.

L. Pezza, H. Pezza, A. T. Toci, 2016, Comprehensive reviews in food science and food safety.

Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach

Carlos M. Silva, L. Pezza, H. Pezza, 2017, European Food Research and Technology.

Green Determination of Urea in Moisturizers by Diffuse Reflectance Spectroscopy

L. Pezza, H. Pezza, A. T. Toci, 2017 .

Discriminant analysis for unveiling the origin of roasted coffee samples: A tool for quality control of coffee related products

Carlos M. Silva, L. Pezza, H. Pezza, 2017 .

Fast and simple method for identification of adulteration of cow's milk with urea using diffuse reflectance spectroscopy

L. Pezza, H. Pezza, A. T. Toci, 2017 .