These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

146 related articles for article (PubMed ID: 1897406)

  • 1. Synthesis and availability of niacin in roasted coffee.
    Adrian J; Frangne R
    Adv Exp Med Biol; 1991; 289():49-59. PubMed ID: 1897406
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content.
    Casal S; Oliveira MB; Alves MR; Ferreira MA
    J Agric Food Chem; 2000 Aug; 48(8):3420-4. PubMed ID: 10956127
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Determination of trigonelline, nicotinic acid, and caffeine in Yunnan Arabica coffee by microwave-assisted extraction and HPLC with two columns in series.
    Liu H; Shao J; Li Q; Li Y; Yan HM; He L
    J AOAC Int; 2012; 95(4):1138-41. PubMed ID: 22970583
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Application of high performance liquid chromatography to the analysis of some non-volatile coffee components.
    Trugo LC; Macrae R
    Arch Latinoam Nutr; 1989 Mar; 39(1):96-107. PubMed ID: 2487024
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods.
    Córdoba N; Moreno FL; Osorio C; Velásquez S; Ruiz Y
    Food Res Int; 2021 Mar; 141():110141. PubMed ID: 33642008
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Trigonelline in coffee. II. Content of green, roasted and instant coffee.
    Stennert A; Maier HG
    Z Lebensm Unters Forsch; 1994 Sep; 199(3):198-200. PubMed ID: 7975906
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars.
    Caprioli G; Cortese M; Maggi F; Minnetti C; Odello L; Sagratini G; Vittori S
    Int J Food Sci Nutr; 2014 Jun; 65(4):465-9. PubMed ID: 24467514
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Niacin, alkaloids and (poly)phenolic compounds in the most widespread Italian capsule-brewed coffees.
    Angelino D; Tassotti M; Brighenti F; Del Rio D; Mena P
    Sci Rep; 2018 Dec; 8(1):17874. PubMed ID: 30552404
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF; Moon JK; Shibamoto T
    J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity.
    Kim W; Kim SY; Kim DO; Kim BY; Baik MY
    Food Chem; 2018 Feb; 240():594-600. PubMed ID: 28946317
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The influence of roasting procedure on the formation of mutagenic compounds in coffee.
    Albertini S; Friederich U; Schlatter C; Würgler FE
    Food Chem Toxicol; 1985 Jun; 23(6):593-7. PubMed ID: 3891559
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
    Odžaković B; Džinić N; Kukrić Z; Grujić S
    Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting.
    Hečimović I; Belščak-Cvitanović A; Horžić D; Komes D
    Food Chem; 2011 Dec; 129(3):991-1000. PubMed ID: 25212328
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
    Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
    Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Phenols in roasted coffees of different varieties. I. (author's transl)].
    Tressl R; Grünewald KG; Köppler H; Silwar R
    Z Lebensm Unters Forsch; 1978 Aug; 167(2):108-10. PubMed ID: 706804
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory properties of under-roasted coffee beverages.
    Masi C; Dinnella C; Barnabà M; Navarini L; Monteleone E
    J Food Sci; 2013 Aug; 78(8):S1290-300. PubMed ID: 23957421
    [TBL] [Abstract][Full Text] [Related]  

  • 17. N,N-dimethylpiperidinium (mepiquat) Part 2. Formation in roasted coffee and barley during thermal processing.
    Wermann S; Theurillat V; Verzegnassi L; Hofmann J; Kuchenbecker R; Constable A; Delatour T; Stadler RH
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(2):234-41. PubMed ID: 24303872
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
    Farah A; de Paulis T; Moreira DP; Trugo LC; Martin PR
    J Agric Food Chem; 2006 Jan; 54(2):374-81. PubMed ID: 16417293
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
    Houessou JK; Maloug S; Leveque AS; Delteil C; Heyd B; Camel V
    J Agric Food Chem; 2007 Nov; 55(23):9719-26. PubMed ID: 17941690
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.