C. Sanz

Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee.

D. Ansorena, C. Cid, J. Bello, 2001, Journal of agricultural and food chemistry.

Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar

C. Cid, C. Sanz, L. Maeztu, 2002 .

Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile.

M. D. de Peña, C. Cid, J. Bello, 2001, Journal of agricultural and food chemistry.

Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)

P. Schieberle, C. Cid, M. Czerny, 2002 .