576 related articles for article (PubMed ID: 16190651)
21. 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]
22. Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.
Wermelinger T; D'Ambrosio L; Klopprogge B; Yeretzian C
J Agric Food Chem; 2011 Sep; 59(17):9074-9. PubMed ID: 21830792
[TBL] [Abstract][Full Text] [Related]
23. Origin assessment of green coffee (Coffea arabica) by multi-element stable isotope analysis of caffeine.
Weckerle B; Richling E; Heinrich S; Schreier P
Anal Bioanal Chem; 2002 Nov; 374(5):886-90. PubMed ID: 12434246
[TBL] [Abstract][Full Text] [Related]
24. DNA extraction and analysis from processed coffee beans.
Martellossi C; Taylor EJ; Lee D; Graziosi G; Donini P
J Agric Food Chem; 2005 Nov; 53(22):8432-6. PubMed ID: 16248533
[TBL] [Abstract][Full Text] [Related]
25. Online gas chromatography combustion/pyrolysis-isotope ratio mass spectrometry (HRGC-C/P-IRMS) of (+/-)-Dihydroactinidiolide from tea ( Camellia sinensis ) and rooibos tea ( Aspalathus linearis ).
del Mar Caja M; Preston C; Menzel M; Kempf M; Schreier P
J Agric Food Chem; 2009 Jul; 57(13):5899-902. PubMed ID: 19514730
[TBL] [Abstract][Full Text] [Related]
26. Flavor authentication studies of alpha-ionone, beta-ionone, and alpha-ionol from various sources.
Caja Mdel M; Preston C; Kempf M; Schreier P
J Agric Food Chem; 2007 Aug; 55(16):6700-4. PubMed ID: 17630763
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean.
Hertz-Schünemann R; Dorfner R; Yeretzian C; Streibel T; Zimmermann R
J Mass Spectrom; 2013 Dec; 48(12):1253-65. PubMed ID: 24338878
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.
Kalschne DL; Viegas MC; De Conti AJ; Corso MP; Benassi MT
Food Res Int; 2018 Mar; 105():393-402. PubMed ID: 29433228
[TBL] [Abstract][Full Text] [Related]
31. Simplified method for microlitre deuterium measurements in water and urine by gas chromatography-high-temperature conversion-isotope ratio mass spectrometry.
Gucciardi A; Cogo PE; Traldi U; Eaton S; Darch T; Simonato M; Ori C; Carnielli VP
Rapid Commun Mass Spectrom; 2008 Jul; 22(13):2097-103. PubMed ID: 18512843
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. Triacylglycerol composition of coffee beans (Coffea canephora P.) by reversed phase high-performance liquid chromatography and positive electrospray tandem mass spectroscopy.
Segall SD; Artz WE; Raslan DS; Jham GN; Takahashi JA
J Agric Food Chem; 2005 Dec; 53(25):9650-5. PubMed ID: 16332111
[TBL] [Abstract][Full Text] [Related]
34. Discrimination between arabica and robusta coffee species on the basis of their amino acid enantiomers.
Casal S; Alves MR; Mendes E; Oliveira MB; Ferreira MA
J Agric Food Chem; 2003 Oct; 51(22):6495-501. PubMed ID: 14558768
[TBL] [Abstract][Full Text] [Related]
35. Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy.
Rubayiza AB; Meurens M
J Agric Food Chem; 2005 Jun; 53(12):4654-9. PubMed ID: 15941296
[TBL] [Abstract][Full Text] [Related]
36. Evaluation of methods used to determine ochratoxin A in coffee beans.
Ahmed NE; Farag MM; Soliman KM; Abdel-Samed AK; Naguib KhM
J Agric Food Chem; 2007 Nov; 55(23):9576-80. PubMed ID: 17941693
[TBL] [Abstract][Full Text] [Related]
37. 16-O-Methylated diterpenes in green Coffea arabica: ultra-high-performance liquid chromatography-tandem mass spectrometry method optimization and validation.
Guercia E; Colomban S; Navarini L
J Mass Spectrom; 2020 Nov; 55(11):e4636. PubMed ID: 32767433
[TBL] [Abstract][Full Text] [Related]
38. Coffea arabica and C. canephora discrimination in roasted and ground coffee from reference material candidates by real-time PCR.
Couto CC; Santos TF; Mamede AMGN; Oliveira TC; Souza AM; Freitas-Silva O; Oliveira EMM
Food Res Int; 2019 Jan; 115():227-233. PubMed ID: 30599935
[TBL] [Abstract][Full Text] [Related]
39. Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.
Cramer B; Königs M; Humpf HU
J Agric Food Chem; 2008 Jul; 56(14):5673-81. PubMed ID: 18588316
[TBL] [Abstract][Full Text] [Related]
40. Determination of the 15N/14N, 17O/16O, and 18O/16O ratios of nitrous oxide by using continuous-flow isotope-ratio mass spectrometry.
Komatsu DD; Ishimura T; Nakagawa F; Tsunogai U
Rapid Commun Mass Spectrom; 2008 May; 22(10):1587-96. PubMed ID: 18433083
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
