Search Results for 'arabica'

Showing 9 of 9 results

Gunning Y., Defernez M., Watson A. D., Beadman N., Colquhoun I. J., Le Gall G., Williamson D., Davis A. P., Kemsley E. K., Philo M., Garwood H.. (2017)

Esterified 16-O-methylcafestol is present in ground roast Arabica coffees: implications for authenticity testing

Food Chemistry, 248, 52-60


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Marianne Defernez

2nd May 2017

Marianne Defernez

I belong to the Analytical Sciences Unit (ASU) and the overall remit of my job is the handling and analysis of high-dimensional data. I work primarily in collaborative mode with science groups within Quadram Institute Bioscience who have mathematical, computing, or programming skill gaps. I...

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Briandet R., Kemsley E. K., Wilson R. H.. (1996)

Discrimination of Arabica and Robusta coffee beans using infrared spectroscopy and chemometrics

Journal of Agricultural and Food Chemistry, 44, 170-174


6th November 2018

Yvonne Gunning

Key Publications Defernez M, Wren E, Watson AD, Gunning Y, Le Gall G, Colquhoun IJ, Williamson, Kemsley EK (2017) Low-field NMR spectroscopy for distinguishing between arabica and robusta ground coffees Food Chemistry doi: 10.1016/j.foodchem.2016.08.028 Gunning Y, Watson AD, Rigby NM, Philo M, Peazer K, Kemsley...

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7th April 2017

Kate Kemsley

I read Physics at Oxford and after graduating, worked for several years as a Patent Examiner at the European Patent Office before returning to academia in the UK. My PhD and early career was in applied molecular spectroscopy (infrared, Raman) and the design of...

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12th December 2019

Skills and experience for undergraduate job seekers

Getting a job straight out of University is not easy and candidates with work experience and relevant training will always have a competitive edge in the application process. Professor Kate Kemsley, Head of Core Science Resources at Quadram Institute Biosciences has supported the Oxford...

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16th August 2019

Video

Introduction to QI and our four research areas Research Topics Other video

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16th May 2018

Coffee adulteration uncovered using new method

Researchers from the Quadram Institute have developed a new technique to distinguish between superior Arabica coffee and cheaper, lower quality Robusta. Using the new technique, a survey of ground roast coffee samples labelled as 100% Arabica found that 10% of these coffees contained significant...

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Defernez M., Wren E., Watson A. D., Gunning Y., Colquhoun I. J., Le Gall G., Williamson D., Kemsley E. K.. (2016)

Low-field 1H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees

Food Chemistry, 216, 106-113


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Showing 9 of 9 results