L. Odello

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS.

Giovanni Caprioli, Gianni Sagratini, Sauro Vittori, 2012, Food chemistry.

Evaluation of Brazilian woods as an alternative to oak for cachaças aging

M. Boscolo, D. W. Franco, J. B. Faria, 2003 .

Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars

S. Vittori, G. Sagratini, F. Maggi, 2014, International journal of food sciences and nutrition.

Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach

M. Trevisan, G. Rocchetti, L. Lucini, 2020, Metabolomics.

Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD

S. Vittori, G. Sagratini, E. Torregiani, 2013 .

Correlation between chemical composition and sensory properties of Brazilian sugarcane spirits (cachaças)

D. W. Franco, F. Serafim, F. Seixas, 2013 .

Wearable Sensors to Evaluate Autonomic Response to Olfactory Stimulation: The Influence of Short, Intensive Sensory Training

L. Billeci, A. Tonacci, F. Venturi, 2023, Biosensors.