625 related articles for article (PubMed ID: 18624446)
1. 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]
2. 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]
3. 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]
4. 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]
5. Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide.
Granvogl M; Schieberle P
J Agric Food Chem; 2006 Aug; 54(16):5933-8. PubMed ID: 16881697
[TBL] [Abstract][Full Text] [Related]
6. Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars.
Bertuzzi T; Martinelli E; Mulazzi A; Rastelli S
Food Chem; 2020 Jan; 303():125372. PubMed ID: 31446360
[TBL] [Abstract][Full Text] [Related]
7. Acrylamide in roasted almonds and hazelnuts.
Amrein TM; Lukac H; Andres L; Perren R; Escher F; Amadò R
J Agric Food Chem; 2005 Oct; 53(20):7819-25. PubMed ID: 16190636
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Analysis of 3-aminopropionamide: a potential precursor of acrylamide.
Bagdonaite K; Viklund G; Skog K; Murkovic M
J Biochem Biophys Methods; 2006 Nov; 69(1-2):215-21. PubMed ID: 16828874
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.
Rattanarat P; Chindapan N; Devahastin S
Food Chem; 2021 Mar; 341(Pt 1):128266. PubMed ID: 33035858
[TBL] [Abstract][Full Text] [Related]
12. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
Anese M; Nicoli MC; Verardo G; Munari M; Mirolo G; Bortolomeazzi R
Food Chem; 2014 Feb; 145():168-72. PubMed ID: 24128463
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting.
CarolinaVieira-Porto A; Cunha SC; Rosa EC; DePaula J; Cruz AG; Freitas-Silva O; Fernandes JO; Farah A
Food Res Int; 2024 Jun; 186():114333. PubMed ID: 38729693
[TBL] [Abstract][Full Text] [Related]
15. Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.
Schouten MA; Tappi S; Angeloni S; Cortese M; Caprioli G; Vittori S; Romani S
Food Chem; 2021 May; 343():128514. PubMed ID: 33187741
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Analysis of amino acids and carbohydrates in green coffee.
Murkovic M; Derler K
J Biochem Biophys Methods; 2006 Nov; 69(1-2):25-32. PubMed ID: 16563515
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation.
Granvogl M; Jezussek M; Koehler P; Schieberle P
J Agric Food Chem; 2004 Jul; 52(15):4751-7. PubMed ID: 15264910
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]