270 related articles for article (PubMed ID: 12428958)
1. 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]
2. 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]
3. Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee.
Nunes FM; Coimbra MA
J Agric Food Chem; 2001 Apr; 49(4):1773-82. PubMed ID: 11308325
[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. 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]
6. Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy.
Rubayiza AB; Meurens M
J Agric Food Chem; 2005 Jun; 53(12):4654-9. PubMed ID: 15941296
[TBL] [Abstract][Full Text] [Related]
7. Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.
Lang R; Klade S; Beusch A; Dunkel A; Hofmann T
J Agric Food Chem; 2015 Dec; 63(48):10492-9. PubMed ID: 26585544
[TBL] [Abstract][Full Text] [Related]
8. Feasibility study on chemometric discrimination of roasted Arabica coffees by solvent extraction and Fourier transform infrared spectroscopy.
Wang N; Fu Y; Lim LT
J Agric Food Chem; 2011 Apr; 59(7):3220-6. PubMed ID: 21381653
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy.
Monakhova YB; Ruge W; Kuballa T; Ilse M; Winkelmann O; Diehl B; Thomas F; Lachenmeier DW
Food Chem; 2015 Sep; 182():178-84. PubMed ID: 25842325
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
Caporaso N; Whitworth MB; Cui C; Fisk ID
Food Res Int; 2018 Jun; 108():628-640. PubMed ID: 29735099
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee.
Seninde DR; Chambers E; Chambers D
Food Res Int; 2020 Nov; 137():109667. PubMed ID: 33233244
[TBL] [Abstract][Full Text] [Related]
15. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition.
Yeager SE; Batali ME; Guinard JX; Ristenpart WD
Crit Rev Food Sci Nutr; 2023; 63(8):1010-1036. PubMed ID: 34553656
[TBL] [Abstract][Full Text] [Related]
16. Quantitative studies on roast kinetics for bioactives in coffee.
Lang R; Yagar EF; Wahl A; Beusch A; Dunkel A; Dieminger N; Eggers R; Bytof G; Stiebitz H; Lantz I; Hofmann T
J Agric Food Chem; 2013 Dec; 61(49):12123-8. PubMed ID: 24274681
[TBL] [Abstract][Full Text] [Related]
17. Free and conjugated biogenic amines in green and roasted coffee beans.
Casal S; Mendes E; Alves MR; Alves RC; Beatriz M; Oliveira PP; Ferreira MA
J Agric Food Chem; 2004 Oct; 52(20):6188-92. PubMed ID: 15453685
[TBL] [Abstract][Full Text] [Related]
18. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
[TBL] [Abstract][Full Text] [Related]
19. Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality.
Craig AP; Botelho BG; Oliveira LS; Franca AS
Food Chem; 2018 Apr; 245():1052-1061. PubMed ID: 29287322
[TBL] [Abstract][Full Text] [Related]
20. The effect of roasting on the total polyphenols and antioxidant activity of coffee.
Bobková A; Hudáček M; Jakabová S; Belej Ľ; Capcarová M; Čurlej J; Bobko M; Árvay J; Jakab I; Čapla J; Demianová A
J Environ Sci Health B; 2020; 55(5):495-500. PubMed ID: 32067557
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]