BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

542 related articles for article (PubMed ID: 15030233)

  • 1. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
    Daglia M; Racchi M; Papetti A; Lanni C; Govoni S; Gazzani G
    J Agric Food Chem; 2004 Mar; 52(6):1700-4. PubMed ID: 15030233
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Roasting effects on formation mechanisms of coffee brew melanoidins.
    Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G
    J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
    Moreira DP; Monteiro MC; Ribeiro-Alves M; Donangelo CM; Trugo LC
    J Agric Food Chem; 2005 Mar; 53(5):1399-402. PubMed ID: 15740013
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of roasting on the formation of chlorogenic acid lactones in coffee.
    Farah A; de Paulis T; Trugo LC; Martin PR
    J Agric Food Chem; 2005 Mar; 53(5):1505-13. PubMed ID: 15740032
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antioxidant properties of roasted coffee residues.
    Yen WJ; Wang BS; Chang LW; Duh PD
    J Agric Food Chem; 2005 Apr; 53(7):2658-63. PubMed ID: 15796608
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees.
    Chu YF; Brown PH; Lyle BJ; Chen Y; Black RM; Williams CE; Lin YC; Hsu CW; Cheng IH
    J Agric Food Chem; 2009 Oct; 57(20):9801-8. PubMed ID: 19772322
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
    Moon JK; Yoo HS; Shibamoto T
    J Agric Food Chem; 2009 Jun; 57(12):5365-9. PubMed ID: 19530715
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF; Moon JK; Shibamoto T
    J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods.
    Delgado-Andrade C; Rufián-Henares JA; Morales FJ
    J Agric Food Chem; 2005 Oct; 53(20):7832-6. PubMed ID: 16190638
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
    Farah A; de Paulis T; Moreira DP; Trugo LC; Martin PR
    J Agric Food Chem; 2006 Jan; 54(2):374-81. PubMed ID: 16417293
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee.
    Daglia M; Papetti A; Aceti C; Sordelli B; Spini V; Gazzani G
    J Agric Food Chem; 2007 Oct; 55(22):8877-82. PubMed ID: 17927199
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Incorporation of chlorogenic acids in coffee brew melanoidins.
    Bekedam EK; Schols HA; Van Boekel MA; Smit G
    J Agric Food Chem; 2008 Mar; 56(6):2055-63. PubMed ID: 18290625
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Isolation, identification, and quantification of roasted coffee antibacterial compounds.
    Daglia M; Papetti A; Grisoli P; Aceti C; Spini V; Dacarro C; Gazzani G
    J Agric Food Chem; 2007 Dec; 55(25):10208-13. PubMed ID: 18001036
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
    Richling E; Preston C; Kavvadias D; Kahle K; Heppel C; Hummel S; König T; Schreier P
    J Agric Food Chem; 2005 Oct; 53(20):7925-30. PubMed ID: 16190651
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. Studies of selenium-containing volatiles in roasted coffee.
    Meija J; Bryson JM; Vonderheide AP; Montes-Bayón M; Caruso JA
    J Agric Food Chem; 2003 Aug; 51(17):5116-22. PubMed ID: 12903978
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 28.