201 related articles for article (PubMed ID: 11217967)
1. Polysaccharides of green Arabica and Robusta coffee beans.
Fischer M; Reimann S; Trovato V; Redgwell RJ
Carbohydr Res; 2001 Jan; 330(1):93-101. PubMed ID: 11217967
[TBL] [Abstract][Full Text] [Related]
2. Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2002 Nov; 50(24):7046-52. PubMed ID: 12428958
[TBL] [Abstract][Full Text] [Related]
3. Chemical characterization of galactomannans and arabinogalactans from two arabica coffee infusions as affected by the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2002 Mar; 50(6):1429-34. PubMed ID: 11879015
[TBL] [Abstract][Full Text] [Related]
4. Changes to the galactose/mannose ratio in galactomannans during coffee bean ( Coffea arabica L.) development: implications for in vivo modification of galactomannan synthesis.
Redgwell RJ; Curti D; Rogers J; Nicolas P; Fischer M
Planta; 2003 Jun; 217(2):316-26. PubMed ID: 12783340
[TBL] [Abstract][Full Text] [Related]
5. Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans.
Redgwell RJ; Trovato V; Curti D; Fischer M
Carbohydr Res; 2002 Mar; 337(5):421-31. PubMed ID: 11861016
[TBL] [Abstract][Full Text] [Related]
6. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
Servillo L; Giovane A; Casale R; Cautela D; D'Onofrio N; Balestrieri ML; Castaldo D
Food Chem; 2016 Aug; 205():52-7. PubMed ID: 27006213
[TBL] [Abstract][Full Text] [Related]
7. Coffee bean arabinogalactans: acidic polymers covalently linked to protein.
Redgwell RJ; Curti D; Fischer M; Nicolas P; Fay LB
Carbohydr Res; 2002 Feb; 337(3):239-53. PubMed ID: 11844494
[TBL] [Abstract][Full Text] [Related]
8. Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?
Colzi I; Taiti C; Marone E; Magnelli S; Gonnelli C; Mancuso S
Food Chem; 2017 Dec; 237():257-263. PubMed ID: 28763994
[TBL] [Abstract][Full Text] [Related]
9. Discrimination of green arabica and Robusta coffee beans by Raman spectroscopy.
Keidel A; von Stetten D; Rodrigues C; Máguas C; Hildebrandt P
J Agric Food Chem; 2010 Nov; 58(21):11187-92. PubMed ID: 20942389
[TBL] [Abstract][Full Text] [Related]
10. Cytochemistry and immunolocalisation of polysaccharides and proteoglycans in the endosperm of green Arabica coffee beans.
Sutherland PW; Hallett IC; MacRae E; Fischer M; Redgwell RJ
Protoplasma; 2004 Jun; 223(2-4):203-11. PubMed ID: 15221526
[TBL] [Abstract][Full Text] [Related]
11. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
Cagliani LR; Pellegrino G; Giugno G; Consonni R
Talanta; 2013 Mar; 106():169-73. PubMed ID: 23598112
[TBL] [Abstract][Full Text] [Related]
12. Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
Alonso-Salces RM; Serra F; Reniero F; Héberger K
J Agric Food Chem; 2009 May; 57(10):4224-35. PubMed ID: 19298065
[TBL] [Abstract][Full Text] [Related]
13. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans.
Badmos S; Lee SH; Kuhnert N
Food Res Int; 2019 Dec; 126():108544. PubMed ID: 31732084
[TBL] [Abstract][Full Text] [Related]
14. [Studies on coffee and coffee substitutes. XIX. Dependence of the quantity of a highly polymeric galactomannan on the degree of extraction coffee-extracts (author's transl)].
Ara V; Thaler H
Z Lebensm Unters Forsch; 1977 May; 164(1):8-10. PubMed ID: 878640
[TBL] [Abstract][Full Text] [Related]
15. Isolation and characterisation of cell wall polysaccharides from cocoa (Theobroma cacao L.) beans.
Redgwell RJ; Hansen CE
Planta; 2000 Apr; 210(5):823-30. PubMed ID: 10805455
[TBL] [Abstract][Full Text] [Related]
16. [Investigation on coffee and coffee-substitutes. XVII. Behaviour of polysaccharide-complexes of robusta-coffee during roasting].
Asante M; Thaler H
Z Lebensm Unters Forsch; 1975 Oct; 159(2):93-6. PubMed ID: 1229720
[TBL] [Abstract][Full Text] [Related]
17. Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.
Wermelinger T; D'Ambrosio L; Klopprogge B; Yeretzian C
J Agric Food Chem; 2011 Sep; 59(17):9074-9. PubMed ID: 21830792
[TBL] [Abstract][Full Text] [Related]
18. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures.
Gniechwitz D; Brueckel B; Reichardt N; Blaut M; Steinhart H; Bunzel M
J Agric Food Chem; 2007 Dec; 55(26):11027-34. PubMed ID: 18052037
[TBL] [Abstract][Full Text] [Related]
19. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Bicho NC; Leitão AE; Ramalho JC; De Alvarenga NB; Lidon FC
Int J Food Sci Nutr; 2011 Dec; 62(8):865-71. PubMed ID: 22032554
[TBL] [Abstract][Full Text] [Related]
20. Accurate Differentiation of Green Beans of Arabica and Robusta Coffee Using Nanofluidic Array of Single Nucleotide Polymorphism (SNP) Markers.
Zhang D; Vega FE; Infante F; Solano W; Johnson ES; Meinhardt LW
J AOAC Int; 2020 Apr; 103(2):315-324. PubMed ID: 33241281
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
