L. Maeztu

Influence of extraction temperature on the final quality of espresso coffee

C. Cid, M. D. Peña, S. Andueza, 2003 .

Influence of water pressure on the final quality of arabica espresso coffee. Application of multivariate analysis.

M. D. de Peña, C. Cid, J. Bello, 2002, 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.

Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel.

C. Cid, J. Bello, S. Andueza, 2001, Journal of agricultural and food chemistry.

Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/principal component analysis

António S. Barros, Manuel A. Coimbra, Sílvia M. Rocha, 2004 .