195 related articles for article (PubMed ID: 11861016)
1. 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]
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. Thermal stability of spent coffee ground polysaccharides: galactomannans and arabinogalactans.
Simões J; Maricato E; Nunes FM; Domingues MR; Coimbra MA
Carbohydr Polym; 2014 Jan; 101():256-64. PubMed ID: 24299772
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Transglycosylation reactions between galactomannans and arabinogalactans during dry thermal treatment.
Moreira AS; Simões J; Pereira AT; Passos CP; Nunes FM; Domingues MR; Coimbra MA
Carbohydr Polym; 2014 Nov; 112():48-55. PubMed ID: 25129715
[TBL] [Abstract][Full Text] [Related]
6. 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]
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. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Odžaković B; Džinić N; Kukrić Z; Grujić S
Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
[TBL] [Abstract][Full Text] [Related]
9. On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean.
Hertz-Schünemann R; Dorfner R; Yeretzian C; Streibel T; Zimmermann R
J Mass Spectrom; 2013 Dec; 48(12):1253-65. PubMed ID: 24338878
[TBL] [Abstract][Full Text] [Related]
10. Physical characterization of Arabica ground coffee with different roasting degrees.
Nakilcioğlu-Taş E; Ötleş S
An Acad Bras Cienc; 2019; 91(2):e20180191. PubMed ID: 31038532
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Risk assessment of coffees of different qualities and degrees of roasting.
da Silva CQ; Fernandes ADS; Teixeira GF; França RJ; Marques MRDC; Felzenszwalb I; Falcão DQ; Ferraz ERA
Food Res Int; 2021 Mar; 141():110089. PubMed ID: 33641967
[TBL] [Abstract][Full Text] [Related]
14. [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]
15. 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]
16. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
Park JB; Peters R; Novotny JA
Food Chem; 2023 Jun; 412():135586. PubMed ID: 36739725
[TBL] [Abstract][Full Text] [Related]
17. Insight into the mechanism of coffee melanoidin formation using modified "in bean" models.
Nunes FM; Cruz AC; Coimbra MA
J Agric Food Chem; 2012 Sep; 60(35):8710-9. PubMed ID: 22880950
[TBL] [Abstract][Full Text] [Related]
18. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
Houessou JK; Maloug S; Leveque AS; Delteil C; Heyd B; Camel V
J Agric Food Chem; 2007 Nov; 55(23):9719-26. PubMed ID: 17941690
[TBL] [Abstract][Full Text] [Related]
19. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
[TBL] [Abstract][Full Text] [Related]
20. Roasting process of coffee beans as studied by nuclear magnetic resonance: time course of changes in composition.
Wei F; Furihata K; Koda M; Hu F; Miyakawa T; Tanokura M
J Agric Food Chem; 2012 Feb; 60(4):1005-12. PubMed ID: 22224944
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]