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Journal of Food Science|May 23, 2019
Brazilian Coffee Blends: A Simple and Fast Method by Near-Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee CuppingMichel Rocha Baqueta, Aline Coqueiro, Patrícia Valderrama
Talanta|November 10, 2020
Multivariate classification for the direct determination of cup profile in coffee blends via handheld near-infrared spectroscopyMichel Rocha Baqueta, Aline Coqueiro, Paulo Henrique Março, et al.
Food Chemistry|March 28, 2025
Path-ComDim multi-block data analysis in the cachaça investigation: Integrating sensory analysis with electronic and vibrational spectroscopiesEduarda Barbieri da Silva Cruz, Michel Rocha Baqueta, Douglas N Rutledge, et al.
Food Chemistry|April 19, 2021
Integrated 1H NMR fingerprint with NIR spectroscopy, sensory properties, and quality parameters in a multi-block data analysis using ComDim to evaluate coffee blendsMichel Rocha Baqueta, Aline Coqueiro, Paulo Henrique Março, et al.
Food Research International (Ottawa, Ont.)|September 10, 2023
Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometerMichel Rocha Baqueta, Federico Marini, Rodrigo Barros Rocha, et al.
The Analyst|March 3, 2023
Discrimination of Robusta Amazônico coffee farmed by indigenous and non-indigenous people in Amazon: comparing benchtop and portable NIR using ComDim and duplexMichel Rocha Baqueta, Patrícia Valderrama, Enrique Anastácio Alves, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Near infrared spectroscopy and smartphone-based imaging as fast alternatives for the evaluation of the bioactive potential of freeze-dried açaiElem Tamirys Dos Santos Caramês, Michel Rocha Baqueta, Deborah Alves Conceição, et al.
Food Chemistry|August 22, 2021
Proof-of-concept on the effect of human milk storage time: Lipid degradation and spectroscopic characterization using portable near-infrared spectrometer and chemometricsVanessa Jorge Dos Santos, Michel Rocha Baqueta, Paulo Henrique Março, et al.
Food Chemistry|July 12, 2021
Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffeesFabiana de Carvalho Pires, Rosemary Gualberto Fonseca Alvarenga Pereira, Michel Rocha Baqueta, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
NIR spectroscopy and chemometrics-based traceability of specialty Brazilian green canephora coffeeVenancio Ferreira de Moraes-Neto, Michel Rocha Baqueta, Alexsandro Lara Teixeira, et al.
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