301 related articles for article (PubMed ID: 16637704)
1. Characterization of galactomannan derivatives in roasted coffee beverages.
Nunes FM; Reis A; Domingues MR; Coimbra MA
J Agric Food Chem; 2006 May; 54(9):3428-39. PubMed ID: 16637704
[TBL] [Abstract][Full Text] [Related]
2. Arabinosyl and glucosyl residues as structural features of acetylated galactomannans from green and roasted coffee infusions.
Nunes FM; Domingues MR; Coimbra MA
Carbohydr Res; 2005 Jul; 340(10):1689-98. PubMed ID: 15927171
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of the effect of roasting on the structure of coffee galactomannans using model oligosaccharides.
Moreira AS; Coimbra MA; Nunes FM; Simões J; Domingues MR
J Agric Food Chem; 2011 Sep; 59(18):10078-87. PubMed ID: 21819120
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Melanoidins from coffee infusions. Fractionation, chemical characterization, and effect of the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2007 May; 55(10):3967-77. PubMed ID: 17455954
[TBL] [Abstract][Full Text] [Related]
7. Characterization of the polymerization of furfuryl alcohol during roasting of coffee.
Swasti YR; Murkovic M
Food Funct; 2012 Sep; 3(9):965-9. PubMed ID: 22785445
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Transglycosylation reactions between galactomannans and arabinogalactans during dry thermal treatment.
Moreira AS; Simões J; Pereira AT; Passos CP; Nunes FM; Domingues MR; Coimbra MA
Carbohydr Polym; 2014 Nov; 112():48-55. PubMed ID: 25129715
[TBL] [Abstract][Full Text] [Related]
10. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures.
Gniechwitz D; Brueckel B; Reichardt N; Blaut M; Steinhart H; Bunzel M
J Agric Food Chem; 2007 Dec; 55(26):11027-34. PubMed ID: 18052037
[TBL] [Abstract][Full Text] [Related]
11. Analysis of ochratoxin a in coffee by solid-phase cleanup and narrow-bore liquid chromatography-fluorescence detector-mass spectrometry.
Ventura M; Vallejos C; Anaya IA; Broto-Puig F; Agut M; Comellas L
J Agric Food Chem; 2003 Dec; 51(26):7564-7. PubMed ID: 14664508
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. 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]
17. 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]
18. Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2002 Nov; 50(24):7046-52. PubMed ID: 12428958
[TBL] [Abstract][Full Text] [Related]
19. Chemical characterization of galactomannans and arabinogalactans from two arabica coffee infusions as affected by the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2002 Mar; 50(6):1429-34. PubMed ID: 11879015
[TBL] [Abstract][Full Text] [Related]
20. Insight into the mechanism of coffee melanoidin formation using modified "in bean" models.
Nunes FM; Cruz AC; Coimbra MA
J Agric Food Chem; 2012 Sep; 60(35):8710-9. PubMed ID: 22880950
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]