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 *

313 related articles for article (PubMed ID: 21070017)

  • 1. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors.
    Alves RC; Costa AS; Jerez M; Casal S; Sineiro J; Núñez MJ; Oliveira B
    J Agric Food Chem; 2010 Dec; 58(23):12221-9. PubMed ID: 21070017
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Isoflavones in coffee: influence of species, roast degree, and brewing method.
    Alves RC; Almeida IM; Casal S; Oliveira MB
    J Agric Food Chem; 2010 Mar; 58(5):3002-7. PubMed ID: 20131840
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
    Caprioli G; Cortese M; Sagratini G; Vittori S
    Int J Food Sci Nutr; 2015; 66(5):505-13. PubMed ID: 26171629
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (
    Hutachok N; Koonyosying P; Pankasemsuk T; Angkasith P; Chumpun C; Fucharoen S; Srichairatanakool S
    Molecules; 2021 Jul; 26(14):. PubMed ID: 34299444
    [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. Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content.
    Šeremet D; Fabečić P; Vojvodić Cebin A; Mandura Jarić A; Pudić R; Komes D
    Molecules; 2022 Jan; 27(2):. PubMed ID: 35056759
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.
    Turan Ayseli M; Kelebek H; Selli S
    Food Chem; 2021 Feb; 338():127821. PubMed ID: 32798819
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Lipid content and composition of coffee brews prepared by different methods.
    Ratnayake WM; Hollywood R; O'Grady E; Stavric B
    Food Chem Toxicol; 1993 Apr; 31(4):263-9. PubMed ID: 8477916
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Arabica and robusta coffees: identification of major polar compounds and quantification of blends by direct-infusion electrospray ionization-mass spectrometry.
    Garrett R; Vaz BG; Hovell AM; Eberlin MN; Rezende CM
    J Agric Food Chem; 2012 May; 60(17):4253-8. PubMed ID: 22490013
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Espresso coffees, caffeine and chlorogenic acid intake: potential health implications.
    Crozier TW; Stalmach A; Lean ME; Crozier A
    Food Funct; 2012 Jan; 3(1):30-3. PubMed ID: 22130653
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Factors influencing the norharman and harman contents in espresso coffee.
    Alves RC; Casal S; Oliveira BP
    J Agric Food Chem; 2007 Mar; 55(5):1832-8. PubMed ID: 17291006
    [TBL] [Abstract][Full Text] [Related]  

  • 17. A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend.
    Rubach M; Lang R; Bytof G; Stiebitz H; Lantz I; Hofmann T; Somoza V
    Mol Nutr Food Res; 2014 Jun; 58(6):1370-3. PubMed ID: 24510512
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Heat-induced formation of N,N-dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee.
    Li X; Zhang X; Tan L; Yan H; Yuan Y
    J Food Sci; 2020 Sep; 85(9):2754-2761. PubMed ID: 32794260
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Influence of Various Factors on Caffeine Content in Coffee Brews.
    Olechno E; Puścion-Jakubik A; Zujko ME; Socha K
    Foods; 2021 May; 10(6):. PubMed ID: 34071879
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.