I. Laukaleja

Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Z. Kruma, I. Cinkmanis, I. Laukaleja, 2022, Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences..

Phenolic and volatile compound composition influence to specialty coffee cup quality

Z. Kruma, I. Laukaleja, 2019 .

Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry

K. Koppel, I. Laukaleja, 2021, Journal of Sensory Studies.

Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

Z. Kruma, I. Laukaleja, 2018 .