341 related articles for article (PubMed ID: 20155535)
1. Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling.
Guenther H; Hoenicke K; Biesterveld S; Gerhard-Rieben E; Lantz I
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Mar; 27(3):283-90. PubMed ID: 20155535
[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. 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]
4. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts.
Napolitano A; Fogliano V; Tafuri A; Ritieni A
J Agric Food Chem; 2007 Dec; 55(25):10499-504. PubMed ID: 18020409
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Characterization of the polymerization of furfuryl alcohol during roasting of coffee.
Swasti YR; Murkovic M
Food Funct; 2012 Sep; 3(9):965-9. PubMed ID: 22785445
[TBL] [Abstract][Full Text] [Related]
10. Furan in food: headspace method and product survey.
Zoller O; Sager F; Reinhard H
Food Addit Contam; 2007; 24 Suppl 1():91-107. PubMed ID: 17687703
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. 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]
15. Effect of Household Coffee Processing on Pesticide Residues as a Means of Ensuring Consumers' Safety.
Mekonen S; Ambelu A; Spanoghe P
J Agric Food Chem; 2015 Sep; 63(38):8568-73. PubMed ID: 26344013
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.
Cramer B; Königs M; Humpf HU
J Agric Food Chem; 2008 Jul; 56(14):5673-81. PubMed ID: 18588316
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.
Zakidou P; Plati F; Matsakidou A; Varka EM; Blekas G; Paraskevopoulou A
Molecules; 2021 Jul; 26(15):. PubMed ID: 34361765
[TBL] [Abstract][Full Text] [Related]
20. Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica.
Endeshaw H; Belay A
PLoS One; 2020; 15(8):e0237265. PubMed ID: 32841240
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
