513 related articles for article (PubMed ID: 12903978)
21. Quantitative Validation of the In-Bean Approach in Coffee Roasting.
Poisson L; Pittet J; Schaerer A; Mestdagh F; Davidek T
J Agric Food Chem; 2020 Apr; 68(17):4732-4742. PubMed ID: 31692347
[TBL] [Abstract][Full Text] [Related]
22. Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans.
Fowble KL; Okuda K; Cody RB; Musah RA
Food Res Int; 2019 May; 119():725-732. PubMed ID: 30884709
[TBL] [Abstract][Full Text] [Related]
23. Enhanced resolution comprehensive two-dimensional gas chromatography applied to the analysis of roasted coffee volatiles.
Tranchida PQ; Purcaro G; Conte L; Dugo P; Dugo G; Mondello L
J Chromatogr A; 2009 Oct; 1216(43):7301-6. PubMed ID: 19596333
[TBL] [Abstract][Full Text] [Related]
24. Roasting and aroma formation: effect of initial moisture content and steam treatment.
Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F
J Agric Food Chem; 2008 Jul; 56(14):5847-51. PubMed ID: 18572951
[TBL] [Abstract][Full Text] [Related]
25. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.
Blumberg S; Frank O; Hofmann T
J Agric Food Chem; 2010 Mar; 58(6):3720-8. PubMed ID: 20180507
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.
Akiyama M; Murakami K; Hirano Y; Ikeda M; Iwatsuki K; Wada A; Tokuno K; Onishi M; Iwabuchi H
J Food Sci; 2008 Jun; 73(5):C335-46. PubMed ID: 18576978
[TBL] [Abstract][Full Text] [Related]
28. Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions.
Park MH; Jeong MK; Yeo J; Son HJ; Lim CL; Hong EJ; Noh BS; Lee J
J Food Sci; 2011; 76(1):C80-8. PubMed ID: 21535659
[TBL] [Abstract][Full Text] [Related]
29. Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies.
Jaiswal R; Matei MF; Golon A; Witt M; Kuhnert N
Food Funct; 2012 Sep; 3(9):976-84. PubMed ID: 22833076
[TBL] [Abstract][Full Text] [Related]
30. Influence of roasting levels on ochratoxin a content in coffee.
Romani S; Pinnavaia GG; Dalla Rosa M
J Agric Food Chem; 2003 Aug; 51(17):5168-71. PubMed ID: 12903986
[TBL] [Abstract][Full Text] [Related]
31. Analysis of ochratoxin a in coffee by solid-phase cleanup and narrow-bore liquid chromatography-fluorescence detector-mass spectrometry.
Ventura M; Vallejos C; Anaya IA; Broto-Puig F; Agut M; Comellas L
J Agric Food Chem; 2003 Dec; 51(26):7564-7. PubMed ID: 14664508
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. Identification of biochemical features of defective Coffea arabica L. beans.
Casas MI; Vaughan MJ; Bonello P; McSpadden Gardener B; Grotewold E; Alonso AP
Food Res Int; 2017 May; 95():59-67. PubMed ID: 28395826
[TBL] [Abstract][Full Text] [Related]
34. Identification of ethyl formate as a quality marker of the fermented off-note in coffee by a nontargeted chemometric approach.
Lindinger C; Pollien P; de Vos RC; Tikunov Y; Hageman JA; Lambot C; Fumeaux R; Voirol-Baliguet E; Blank I
J Agric Food Chem; 2009 Nov; 57(21):9972-8. PubMed ID: 19817421
[TBL] [Abstract][Full Text] [Related]
35. Determination of acrylamide during roasting of coffee.
Bagdonaite K; Derler K; Murkovic M
J Agric Food Chem; 2008 Aug; 56(15):6081-6. PubMed ID: 18624446
[TBL] [Abstract][Full Text] [Related]
36. Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS.
Frank O; Blumberg S; Kunert C; Zehentbauer G; Hofmann T
J Agric Food Chem; 2007 Mar; 55(5):1945-54. PubMed ID: 17269788
[TBL] [Abstract][Full Text] [Related]
37. Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.
Nebesny E; Budryn G
Nahrung; 2002 Aug; 46(4):279-82. PubMed ID: 12224425
[TBL] [Abstract][Full Text] [Related]
38. Studies on acrylamide levels in roasting, storage and brewing of coffee.
Lantz I; Ternité R; Wilkens J; Hoenicke K; Guenther H; van der Stegen GH
Mol Nutr Food Res; 2006 Nov; 50(11):1039-46. PubMed ID: 17054100
[TBL] [Abstract][Full Text] [Related]
39. Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.
Glöss AN; Schönbächler B; Rast M; Deuber L; Yeretzian C
Chimia (Aarau); 2014; 68(3):179-82. PubMed ID: 24801853
[TBL] [Abstract][Full Text] [Related]
40. Release kinetics of volatile organic compounds from roasted and ground coffee: online measurements by PTR-MS and mathematical modeling.
Mateus ML; Lindinger C; Gumy JC; Liardon R
J Agric Food Chem; 2007 Dec; 55(25):10117-28. PubMed ID: 17994691
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]