BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

374 related articles for article (PubMed ID: 18001036)

  • 21. 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]  

  • 22. 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]  

  • 23. Influence of roasting levels on ochratoxin a content in coffee.
    Romani S; Pinnavaia GG; Dalla Rosa M
    J Agric Food Chem; 2003 Aug; 51(17):5168-71. PubMed ID: 12903986
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Identification of H₂O₂ as a major antimicrobial component in coffee.
    Mueller U; Sauer T; Weigel I; Pichner R; Pischetsrieder M
    Food Funct; 2011 May; 2(5):265-72. PubMed ID: 21779565
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. 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]  

  • 28. Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components.
    Charles-Bernard M; Kraehenbuehl K; Rytz A; Roberts DD
    J Agric Food Chem; 2005 Jun; 53(11):4417-25. PubMed ID: 15913304
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Furan in roasted, ground and brewed coffee.
    Gruczyńska E; Kowalska D; Kozłowska M; Majewska E; Tarnowska K
    Rocz Panstw Zakl Hig; 2018; 69(2):111-118. PubMed ID: 29766689
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries.
    Muzykiewicz-Szymańska A; Nowak A; Wira D; Klimowicz A
    Molecules; 2021 Jun; 26(12):. PubMed ID: 34208702
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Chemical and Biological Characterization of Green and Processed Coffee Beans from
    Gallardo-Ignacio J; Santibáñez A; Oropeza-Mariano O; Salazar R; Montiel-Ruiz RM; Cabrera-Hilerio S; Gonzáles-Cortazar M; Cruz-Sosa F; Nicasio-Torres P
    Molecules; 2023 Jun; 28(12):. PubMed ID: 37375240
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of barley coffee on the adhesive properties of oral streptococci.
    Papetti A; Pruzzo C; Daglia M; Grisoli P; Bacciaglia A; Repetto B; Dacarro C; Gazzani G
    J Agric Food Chem; 2007 Jan; 55(2):278-84. PubMed ID: 17227054
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds.
    Bravo J; Juániz I; Monente C; Caemmerer B; Kroh LW; De Peña MP; Cid C
    J Agric Food Chem; 2012 Dec; 60(51):12565-73. PubMed ID: 23214450
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of coffee filtrate, methylglyoxal, glyoxal, and caffeine on Salmonella typhimurium and S. enteritidis survival in ground chicken breasts.
    Maletta AB; Were LM
    J Food Sci; 2012 Feb; 77(2):M135-41. PubMed ID: 22339548
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.
    Blumberg S; Frank O; Hofmann T
    J Agric Food Chem; 2010 Mar; 58(6):3720-8. PubMed ID: 20180507
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Use of near-infrared spectroscopy and feature selection techniques for predicting the caffeine content and roasting color in roasted coffees.
    Pizarro C; Esteban-Díez I; González-Sáiz JM; Forina M
    J Agric Food Chem; 2007 Sep; 55(18):7477-88. PubMed ID: 17696359
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Roasted and green coffee extracts show antioxidant and cytotoxic activity in myoblast and endothelial cell lines in a cell specific manner.
    Priftis A; Panagiotou EM; Lakis K; Plika C; Halabalaki M; Ntasi G; Veskoukis AS; Stagos D; Skaltsounis LA; Kouretas D
    Food Chem Toxicol; 2018 Apr; 114():119-127. PubMed ID: 29452189
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Incidence, level, and behavior of aflatoxins during coffee bean roasting and decaffeination.
    Soliman KM
    J Agric Food Chem; 2002 Dec; 50(25):7477-81. PubMed ID: 12452679
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 19.