BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

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]
    of 32.