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International audienceTwo kinds of bibliographic tools are used to retrieve scientific publications and make them available online. For one kind, access is free as they store information made publicly available online. For the other kind, access fees are required as they are compiled on information provided by the major publishers of scientific literature. The former can easily be interfered with, but it is generally assumed that the latter guarantee the integrity of the data they sell. Unfortunately, duplicate and fake publications are appearing in scientific conferences and, as a result, in the bibliographic services. We demonstrate a software method of detecting these duplicate and fake publications. Both the free services (such as Google Scholar and DBLP) and the charged-for services (such as IEEE Xplore) accept and index these publications

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A robust and reproducible model was developed to predict the sensory profile of espresso coffee from instrumental headspace data. The model is derived from 11 different espresso coffees and validated using 8 additional espressos. The input of the model consists of (i) sensory profiles from a trained panel and (ii) on-line protontransfer reaction mass spectrometry (PTR-MS) data. The experimental PTR-MS conditions were designed to simulate those for the sensory evaluation. Sixteen characteristic ion traces in the headspace were quantified by PTR-MS, requiring only 2 min of headspace measurement per espresso. The correlation is based on a knowledge-based standardization and normalization of both datasets that selectively extracts differences in the quality of samples, while reducing the impact of variations on the overall intensity of coffees. This work represents a significant progress in terms of correlation of sensory with instrumental results exemplified on coffee.The perception elicited from drinking a freshly prepared espresso coffee represents a complex scientific phenomenon. 1,2 This multisensory experience involves all our senses such as olfaction, taste, texture, trigeminal, and visual sensation. Furthermore emotions and cognitive processes constructed during drinking experiences, such as interactions between senses 3 and product familiarity, 4 modulate perception. Among the various sensory modalities, the aroma (smell) and taste, often referred to as flavor, are of paramount importance to the quality of coffee. The flavor compounds in a roast and ground (R&G) coffee depend on many factors, two of which are of particular importance. First, the green coffee variety and quality with its specific composition on precursors sets the stage for the later flavor development during roasting. Second, the roasting process which unlocks the flavor potential of the green coffee beans and creates the coffee flavor so much appreciated by coffee aficionados all over the world. Changes in these two factors affect most of the flavor compounds.Trained sensory panelists are capable to characterize subtle differences between espresso coffees. The set of sensory descriptors that are employed by a coffee sensory specialist are generally adjusted to the type of coffee being evaluated and pertain either to green coffee tasting, the two commercial coffee varieties being Robusta (species Coffea canephora) and Arabica (species Coffea arabica), or to finished product tasting such a specific espresso blend from a coffee roaster.Besides sensory analysis, coffee scientists have long been searching for instrumental approaches to complement and eventually replace human sensory profiling. Yet, the prediction of sensory profiles on the basis of instrumental data (e.g., PTR-MS) has remained a challenge that still waits to be resolved. [5][6][7][8] Most attempts to relate aroma perception to analytical measurements probably failed because one was trying to establish a too direct relationship between the two datasets that are fundamentally d...