BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

700 related articles for article (PubMed ID: 15740032)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee.
    Murkovic M; Bornik MA
    Mol Nutr Food Res; 2007 Apr; 51(4):390-4. PubMed ID: 17357981
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Investigation of acyl migration in mono- and dicaffeoylquinic acids under aqueous basic, aqueous acidic, and dry roasting conditions.
    Deshpande S; Jaiswal R; Matei MF; Kuhnert N
    J Agric Food Chem; 2014 Sep; 62(37):9160-70. PubMed ID: 25116442
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Hierarchical scheme for liquid chromatography/multi-stage spectrometric identification of 3,4,5-triacyl chlorogenic acids in green Robusta coffee beans.
    Jaiswal R; Kuhnert N
    Rapid Commun Mass Spectrom; 2010 Aug; 24(15):2283-94. PubMed ID: 20607843
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Profile and characterization of the chlorogenic acids in green Robusta coffee beans by LC-MS(n): identification of seven new classes of compounds.
    Jaiswal R; Patras MA; Eravuchira PJ; Kuhnert N
    J Agric Food Chem; 2010 Aug; 58(15):8722-37. PubMed ID: 20681662
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Identification of crypto- and neochlorogenic lactones as potent xanthine oxidase inhibitors in roasted coffee beans.
    Honda S; Miura Y; Masuda A; Masuda T
    Biosci Biotechnol Biochem; 2014; 78(12):2110-6. PubMed ID: 25127262
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 35.