158 related articles for article (PubMed ID: 21049932)
21. 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]
22. Modeling the formation of some polycyclic aromatic hydrocarbons during the roasting of Arabica coffee samples.
Houessou JK; Goujot D; Heyd B; Camel V
J Agric Food Chem; 2008 May; 56(10):3648-56. PubMed ID: 18433138
[TBL] [Abstract][Full Text] [Related]
23. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
Cagliani LR; Pellegrino G; Giugno G; Consonni R
Talanta; 2013 Mar; 106():169-73. PubMed ID: 23598112
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. 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]
26. Incorporation of chlorogenic acids in coffee brew melanoidins.
Bekedam EK; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Mar; 56(6):2055-63. PubMed ID: 18290625
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Catabolism of coffee chlorogenic acids by human colonic microbiota.
Ludwig IA; Paz de Peña M; Concepción C; Alan C
Biofactors; 2013; 39(6):623-32. PubMed ID: 23904092
[TBL] [Abstract][Full Text] [Related]
29. Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components.
Charles-Bernard M; Kraehenbuehl K; Rytz A; Roberts DD
J Agric Food Chem; 2005 Jun; 53(11):4417-25. PubMed ID: 15913304
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Isolation and quantification of major chlorogenic acids in three major instant coffee brands and their potential effects on H2O2-induced mitochondrial membrane depolarization and apoptosis in PC-12 cells.
Park JB
Food Funct; 2013 Nov; 4(11):1632-8. PubMed ID: 24061869
[TBL] [Abstract][Full Text] [Related]
32. Effect of simultaneous consumption of milk and coffee on chlorogenic acids' bioavailability in humans.
Duarte GS; Farah A
J Agric Food Chem; 2011 Jul; 59(14):7925-31. PubMed ID: 21627318
[TBL] [Abstract][Full Text] [Related]
33. Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments.
Müller C; Hofmann T
J Agric Food Chem; 2005 Apr; 53(7):2623-9. PubMed ID: 15796603
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. Supercritical fluid extraction from spent coffee grounds and coffee husks: antioxidant activity and effect of operational variables on extract composition.
Andrade KS; Gonçalvez RT; Maraschin M; Ribeiro-do-Valle RM; Martínez J; Ferreira SR
Talanta; 2012 Jan; 88():544-52. PubMed ID: 22265539
[TBL] [Abstract][Full Text] [Related]
36. Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins.
Bertrand B; Villarreal D; Laffargue A; Posada H; Lashermes P; Dussert S
J Agric Food Chem; 2008 Mar; 56(6):2273-80. PubMed ID: 18303823
[TBL] [Abstract][Full Text] [Related]
37. Insight into the mechanism of coffee melanoidin formation using modified "in bean" models.
Nunes FM; Cruz AC; Coimbra MA
J Agric Food Chem; 2012 Sep; 60(35):8710-9. PubMed ID: 22880950
[TBL] [Abstract][Full Text] [Related]
38. Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics.
de Souza Costa AM; Lirio Soares K; de Souza Silveira L; Carlos Verdin Filho A; Louzada Pereira L; Moreira Osório V; Fronza M; Scherer R
Food Res Int; 2024 Jan; 176():113791. PubMed ID: 38163705
[TBL] [Abstract][Full Text] [Related]
39. Two-dimensional 1H-13C nuclear magnetic resonance (NMR)-based comprehensive analysis of roasted coffee bean extract.
Wei F; Furihata K; Hu F; Miyakawa T; Tanokura M
J Agric Food Chem; 2011 Sep; 59(17):9065-73. PubMed ID: 21793585
[TBL] [Abstract][Full Text] [Related]
40. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
Variyar PS; Ahmad R; Bhat R; Niyas Z; Sharma A
J Agric Food Chem; 2003 Dec; 51(27):7945-50. PubMed ID: 14690378
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
