BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

332 related articles for article (PubMed ID: 15941296)

  • 21. Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?
    Colzi I; Taiti C; Marone E; Magnelli S; Gonnelli C; Mancuso S
    Food Chem; 2017 Dec; 237():257-263. PubMed ID: 28763994
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Diterpene composition of oils from Arabica and Robusta coffee beans and their effects on serum lipids in man.
    Mensink RP; Lebbink WJ; Lobbezoo IE; Weusten-Van der Wouw MP; Zock PL; Katan MB
    J Intern Med; 1995 Jun; 237(6):543-50. PubMed ID: 7782725
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Evaluation of alignment methods and data pretreatments on the determination of the most important peaks for the discrimination of coffee varieties Arabica and Robusta using gas chromatography-mass spectroscopy.
    Hovell AM; Pereira EJ; Arruda NP; Rezende CM
    Anal Chim Acta; 2010 Sep; 678(2):160-8. PubMed ID: 20888447
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee.
    Wongsa P; Khampa N; Horadee S; Chaiwarith J; Rattanapanone N
    Food Chem; 2019 Jun; 283():579-587. PubMed ID: 30722914
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. 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]  

  • 28. 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]  

  • 29. Raman spectroscopy for the differentiation of Arabic coffee genotypes.
    Figueiredo LP; Borém FM; Almeida MR; Oliveira LFC; Alves APC; Santos CMD; Rios PA
    Food Chem; 2019 Aug; 288():262-267. PubMed ID: 30902291
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Low-field (1)H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees.
    Defernez M; Wren E; Watson AD; Gunning Y; Colquhoun IJ; Le Gall G; Williamson D; Kemsley EK
    Food Chem; 2017 Feb; 216():106-13. PubMed ID: 27596398
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol.
    Pacetti D; Boselli E; Balzano M; Frega NG
    Food Chem; 2012 Dec; 135(3):1569-74. PubMed ID: 22953895
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis.
    Buratti S; Sinelli N; Bertone E; Venturello A; Casiraghi E; Geobaldo F
    J Sci Food Agric; 2015 Aug; 95(11):2192-200. PubMed ID: 25258213
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Quantitative NMR Methodology for the Authentication of Roasted Coffee and Prediction of Blends.
    Burton IW; Martinez Farina CF; Ragupathy S; Arunachalam T; Newmaster S; Berrué F
    J Agric Food Chem; 2020 Dec; 68(49):14643-14651. PubMed ID: 33252222
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand.
    Noonim P; Mahakarnchanakul W; Nielsen KF; Frisvad JC; Samson RA
    Int J Food Microbiol; 2008 Dec; 128(2):197-202. PubMed ID: 18819720
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Accurate Differentiation of Green Beans of Arabica and Robusta Coffee Using Nanofluidic Array of Single Nucleotide Polymorphism (SNP) Markers.
    Zhang D; Vega FE; Infante F; Solano W; Johnson ES; Meinhardt LW
    J AOAC Int; 2020 Apr; 103(2):315-324. PubMed ID: 33241281
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Limited genotypic and geographic variability of 16-O-methylated diterpene content in Coffea arabica green beans.
    Portaluri V; Thomas F; Guyader S; Jamin E; Bertrand B; Remaud GS; Schievano E; Mammi S; Guercia E; Navarini L
    Food Chem; 2020 Nov; 329():127129. PubMed ID: 32497844
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Discrimination of organic coffee via Fourier transform infrared-photoacoustic spectroscopy.
    Gordillo-Delgado F; Marín E; Cortés-Hernández DM; Mejía-Morales C; García-Salcedo AJ
    J Sci Food Agric; 2012 Aug; 92(11):2316-9. PubMed ID: 22378589
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins.
    Bertrand B; Villarreal D; Laffargue A; Posada H; Lashermes P; Dussert S
    J Agric Food Chem; 2008 Mar; 56(6):2273-80. PubMed ID: 18303823
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 17.