979 related articles for article (PubMed ID: 19530715)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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]
10. Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.
Nebesny E; Budryn G
Nahrung; 2002 Aug; 46(4):279-82. PubMed ID: 12224425
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. 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]
15. Hierarchical scheme for liquid chromatography/multi-stage spectrometric identification of 3,4,5-triacyl chlorogenic acids in green Robusta coffee beans.
Jaiswal R; Kuhnert N
Rapid Commun Mass Spectrom; 2010 Aug; 24(15):2283-94. PubMed ID: 20607843
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee.
Kamiyama M; Moon JK; Jang HW; Shibamoto T
J Agric Food Chem; 2015 Feb; 63(7):1996-2005. PubMed ID: 25658375
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
