437 related articles for article (PubMed ID: 20180507)
21. Identification of ethyl formate as a quality marker of the fermented off-note in coffee by a nontargeted chemometric approach.
Lindinger C; Pollien P; de Vos RC; Tikunov Y; Hageman JA; Lambot C; Fumeaux R; Voirol-Baliguet E; Blank I
J Agric Food Chem; 2009 Nov; 57(21):9972-8. PubMed ID: 19817421
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. 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]
24. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures.
Gniechwitz D; Brueckel B; Reichardt N; Blaut M; Steinhart H; Bunzel M
J Agric Food Chem; 2007 Dec; 55(26):11027-34. PubMed ID: 18052037
[TBL] [Abstract][Full Text] [Related]
25. Impact of roasting time on the sensory profile of arabica and robusta coffee.
Bicho NC; Leitão AE; Ramalho JC; de Alvarenga NB; Lidon FC
Ecol Food Nutr; 2013; 52(2):163-77. PubMed ID: 23445394
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. 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]
28. 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]
29. 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]
30. 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]
31. 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]
32. Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
Moon JK; Shibamoto T
J Agric Food Chem; 2009 Jul; 57(13):5823-31. PubMed ID: 19579294
[TBL] [Abstract][Full Text] [Related]
33. Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast.
Bekedam EK; Schols HA; Cämmerer B; Kroh LW; van Boekel MA; Smit G
J Agric Food Chem; 2008 Jun; 56(12):4597-604. PubMed ID: 18522399
[TBL] [Abstract][Full Text] [Related]
34. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.
Hu G; Peng X; Gao Y; Huang Y; Li X; Su H; Qiu M
Food Chem; 2020 Nov; 331():127329. PubMed ID: 32559595
[TBL] [Abstract][Full Text] [Related]
35. FTIR-ATR analysis of brewed coffee: effect of roasting conditions.
Lyman DJ; Benck R; Dell S; Merle S; Murray-Wijelath J
J Agric Food Chem; 2003 May; 51(11):3268-72. PubMed ID: 12744653
[TBL] [Abstract][Full Text] [Related]
36. Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods.
Kwon J; Ahn H; Lee KG
Food Chem; 2021 May; 343():128525. PubMed ID: 33168262
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Characterization of galactomannan derivatives in roasted coffee beverages.
Nunes FM; Reis A; Domingues MR; Coimbra MA
J Agric Food Chem; 2006 May; 54(9):3428-39. PubMed ID: 16637704
[TBL] [Abstract][Full Text] [Related]
39. Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee.
Daglia M; Papetti A; Aceti C; Sordelli B; Spini V; Gazzani G
J Agric Food Chem; 2007 Oct; 55(22):8877-82. PubMed ID: 17927199
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
