BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

313 related articles for article (PubMed ID: 21070017)

  • 21. Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans.
    Kučera L; Papoušek R; Kurka O; Barták P; Bednář P
    Food Chem; 2016 May; 199():727-35. PubMed ID: 26776030
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Nature of phenolic compounds in coffee melanoidins.
    Coelho C; Ribeiro M; Cruz AC; Domingues MR; Coimbra MA; Bunzel M; Nunes FM
    J Agric Food Chem; 2014 Aug; 62(31):7843-53. PubMed ID: 24998624
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels.
    Awwad S; Issa R; Alnsour L; Albals D; Al-Momani I
    Molecules; 2021 Dec; 26(24):. PubMed ID: 34946584
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Effects of regular and decaffeinated roasted coffee (Coffea arabica and Coffea canephora) extracts and bioactive compounds on in vitro probiotic bacterial growth.
    Sales AL; dePaula J; Mellinger Silva C; Cruz A; Lemos Miguel MA; Farah A
    Food Funct; 2020 Feb; 11(2):1410-1424. PubMed ID: 31970371
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of roasting on the antioxidant activity of coffee brews.
    del Castillo MD; Ames JM; Gordon MH
    J Agric Food Chem; 2002 Jun; 50(13):3698-703. PubMed ID: 12059145
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee.
    Wongsa P; Khampa N; Horadee S; Chaiwarith J; Rattanapanone N
    Food Chem; 2019 Jun; 283():579-587. PubMed ID: 30722914
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso.
    Salamanca CA; Fiol N; González C; Saez M; Villaescusa I
    Food Chem; 2017 Jan; 214():622-630. PubMed ID: 27507518
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used.
    Khamitova G; Angeloni S; Borsetta G; Xiao J; Maggi F; Sagratini G; Vittori S; Caprioli G
    Food Chem; 2020 Jun; 314():126220. PubMed ID: 31982858
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfurfural levels in coffee.
    Park SH; Jo A; Lee KG
    Food Chem; 2021 Oct; 358():129806. PubMed ID: 33933949
    [TBL] [Abstract][Full Text] [Related]  

  • 31. How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography.
    Smrke S; Opitz SE; Vovk I; Yeretzian C
    Food Funct; 2013 Jul; 4(7):1082-92. PubMed ID: 23592006
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health.
    Ciaramelli C; Palmioli A; Airoldi C
    Food Chem; 2019 Apr; 278():47-55. PubMed ID: 30583399
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Quantitative studies on roast kinetics for bioactives in coffee.
    Lang R; Yagar EF; Wahl A; Beusch A; Dunkel A; Dieminger N; Eggers R; Bytof G; Stiebitz H; Lantz I; Hofmann T
    J Agric Food Chem; 2013 Dec; 61(49):12123-8. PubMed ID: 24274681
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Antioxidant properties of ready-to-drink coffee brews.
    Anese M; Nicoli MC
    J Agric Food Chem; 2003 Feb; 51(4):942-6. PubMed ID: 12568553
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting.
    Hečimović I; Belščak-Cvitanović A; Horžić D; Komes D
    Food Chem; 2011 Dec; 129(3):991-1000. PubMed ID: 25212328
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel.
    Maeztu L; Andueza S; Ibañez C; Paz de Peña M; Bello J; Cid C
    J Agric Food Chem; 2001 Oct; 49(10):4743-7. PubMed ID: 11600016
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Caffeine content and antioxidant activity of various brews of specialty grade coffee.
    Miłek M; Młodecki Ł; Dżugan M
    Acta Sci Pol Technol Aliment; 2021; 20(2):179-188. PubMed ID: 33884855
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The effects of the decaffeination of coffee samples on platelet aggregation in hyperlipidemic rats.
    Silvério Ados S; Pereira RG; Lima AR; Paula FB; Rodrigues MR; Baldissera L; Duarte SM
    Plant Foods Hum Nutr; 2013 Sep; 68(3):268-73. PubMed ID: 23780748
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 16.