Mathematical Modeling in Coffee Roasting: The Science Behind the Art

Mid-infrared spectra of drie d and roaste d cocoa ( Theobroma cacao L.): A dataset for machine learning-based classification of cocoa varieties and prediction of theobromine and caffeine content

Mid-infrared spectroscopy and machine learning as a complementary tool for sensory quality assessment of roasted cocoa-based products

Thermodynamic analysis and modeling of water vapor adsorption isotherms of roasted specialty coffee (Coffee arabica L. cv. Colombia)