337 related articles for article (PubMed ID: 14690378)
1. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
Variyar PS; Ahmad R; Bhat R; Niyas Z; Sharma A
J Agric Food Chem; 2003 Dec; 51(27):7945-50. PubMed ID: 14690378
[TBL] [Abstract][Full Text] [Related]
2. Status of free radicals in Indian monsooned coffee beans gamma-irradiated for disinfestation.
Bhushan B; Bhat R; Sharma A
J Agric Food Chem; 2003 Aug; 51(17):4960-4. PubMed ID: 12903953
[TBL] [Abstract][Full Text] [Related]
3. Changes in key odorants of raw coffee beans during storage under defined conditions.
Scheidig C; Czerny M; Schieberle P
J Agric Food Chem; 2007 Jul; 55(14):5768-75. PubMed ID: 17571898
[TBL] [Abstract][Full Text] [Related]
4. Effect of shading on yield, sugar content, phenolic acids and antioxidant property of coffee beans (Coffea Arabica L. cv. Catimor) harvested from north-eastern Thailand.
Somporn C; Kamtuo A; Theerakulpisut P; Siriamornpun S
J Sci Food Agric; 2012 Jul; 92(9):1956-63. PubMed ID: 22252511
[TBL] [Abstract][Full Text] [Related]
5. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.
Turan Ayseli M; Kelebek H; Selli S
Food Chem; 2021 Feb; 338():127821. PubMed ID: 32798819
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components.
Charles-Bernard M; Kraehenbuehl K; Rytz A; Roberts DD
J Agric Food Chem; 2005 Jun; 53(11):4417-25. PubMed ID: 15913304
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid.
Corrêa CLO; das Merces Penha E; Dos Anjos MR; Pacheco S; Freitas-Silva O; Luna AS; Gottschalk LMF
Food Chem; 2021 Feb; 338():128045. PubMed ID: 33091987
[TBL] [Abstract][Full Text] [Related]
10. Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin.
Babova O; Occhipinti A; Maffei ME
Phytochemistry; 2016 Mar; 123():33-9. PubMed ID: 26837609
[TBL] [Abstract][Full Text] [Related]
11. UHPLC-ESI-QqTOF-MS/MS characterization of minor chlorogenic acids in roasted Coffea arabica from different geographical origin.
De Rosso M; Colomban S; Flamini R; Navarini L
J Mass Spectrom; 2018 Sep; 53(9):763-771. PubMed ID: 29974575
[TBL] [Abstract][Full Text] [Related]
12. Exhaustive Qualitative LC-DAD-MS
Baeza G; Sarriá B; Bravo L; Mateos R
J Agric Food Chem; 2016 Dec; 64(51):9663-9674. PubMed ID: 27981846
[TBL] [Abstract][Full Text] [Related]
13. Determination of 3-Alkyl-2-methoxypyrazines in Green Coffee: A Study To Unravel Their Role on Coffee Quality.
Mutarutwa D; Navarini L; Lonzarich V; Crisafulli P; Compagnone D; Pittia P
J Agric Food Chem; 2020 Apr; 68(17):4743-4751. PubMed ID: 31838839
[TBL] [Abstract][Full Text] [Related]
14. Soluble and bound hydroxycinnamates in coffee pulp (Coffea arabica) from seven cultivars at three ripening stages.
Rodríguez-Durán LV; Ramírez-Coronel MA; Aranda-Delgado E; Nampoothiri KM; Favela-Torres E; Aguilar CN; Saucedo-Castañeda G
J Agric Food Chem; 2014 Aug; 62(31):7869-76. PubMed ID: 25008987
[TBL] [Abstract][Full Text] [Related]
15. Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments.
Müller C; Hofmann T
J Agric Food Chem; 2005 Apr; 53(7):2623-9. PubMed ID: 15796603
[TBL] [Abstract][Full Text] [Related]
16. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
Caprioli G; Cortese M; Sagratini G; Vittori S
Int J Food Sci Nutr; 2015; 66(5):505-13. PubMed ID: 26171629
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Evolution of green coffee protein profiles with maturation and relationship to coffee cup quality.
Montavon P; Duruz E; Rumo G; Pratz G
J Agric Food Chem; 2003 Apr; 51(8):2328-34. PubMed ID: 12670177
[TBL] [Abstract][Full Text] [Related]
19. Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid.
Moon JK; Shibamoto T
J Agric Food Chem; 2010 May; 58(9):5465-70. PubMed ID: 20405916
[TBL] [Abstract][Full Text] [Related]
20. Potent odorants of raw Arabica coffee. Their changes during roasting.
Czerny M; Grosch W
J Agric Food Chem; 2000 Mar; 48(3):868-72. PubMed ID: 10725165
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]