583 related articles for article (PubMed ID: 22017393)
1. Melatonin and serotonin profiles in beans of Coffea species.
Ramakrishna A; Giridhar P; Sankar KU; Ravishankar GA
J Pineal Res; 2012 May; 52(4):470-6. PubMed ID: 22017393
[TBL] [Abstract][Full Text] [Related]
2. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
Servillo L; Giovane A; Casale R; Cautela D; D'Onofrio N; Balestrieri ML; Castaldo D
Food Chem; 2016 Aug; 205():52-7. PubMed ID: 27006213
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Free and conjugated biogenic amines in green and roasted coffee beans.
Casal S; Mendes E; Alves MR; Alves RC; Beatriz M; Oliveira PP; Ferreira MA
J Agric Food Chem; 2004 Oct; 52(20):6188-92. PubMed ID: 15453685
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Studies of selenium-containing volatiles in roasted coffee.
Meija J; Bryson JM; Vonderheide AP; Montes-Bayón M; Caruso JA
J Agric Food Chem; 2003 Aug; 51(17):5116-22. PubMed ID: 12903978
[TBL] [Abstract][Full Text] [Related]
8. Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
Richling E; Preston C; Kavvadias D; Kahle K; Heppel C; Hummel S; König T; Schreier P
J Agric Food Chem; 2005 Oct; 53(20):7925-30. PubMed ID: 16190651
[TBL] [Abstract][Full Text] [Related]
9. Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.
Lang R; Klade S; Beusch A; Dunkel A; Hofmann T
J Agric Food Chem; 2015 Dec; 63(48):10492-9. PubMed ID: 26585544
[TBL] [Abstract][Full Text] [Related]
10. Rapid authentication of coffee blends and quantification of 16-O-methylcafestol in roasted coffee beans by nuclear magnetic resonance.
Schievano E; Finotello C; De Angelis E; Mammi S; Navarini L
J Agric Food Chem; 2014 Dec; 62(51):12309-14. PubMed ID: 25431971
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Discrimination of green arabica and Robusta coffee beans by Raman spectroscopy.
Keidel A; von Stetten D; Rodrigues C; Máguas C; Hildebrandt P
J Agric Food Chem; 2010 Nov; 58(21):11187-92. PubMed ID: 20942389
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.
Kalschne DL; Viegas MC; De Conti AJ; Corso MP; Benassi MT
Food Res Int; 2018 Mar; 105():393-402. PubMed ID: 29433228
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Evaluation of methods used to determine ochratoxin A in coffee beans.
Ahmed NE; Farag MM; Soliman KM; Abdel-Samed AK; Naguib KhM
J Agric Food Chem; 2007 Nov; 55(23):9576-80. PubMed ID: 17941693
[TBL] [Abstract][Full Text] [Related]
17. Analysis of ochratoxin a in coffee by solid-phase cleanup and narrow-bore liquid chromatography-fluorescence detector-mass spectrometry.
Ventura M; Vallejos C; Anaya IA; Broto-Puig F; Agut M; Comellas L
J Agric Food Chem; 2003 Dec; 51(26):7564-7. PubMed ID: 14664508
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Identification of 3-methylbutanoyl glycosides in green Coffea arabica beans as causative determinants for the quality of coffee flavors.
Iwasa K; Setoyama D; Shimizu H; Seta H; Fujimura Y; Miura D; Wariishi H; Nagai C; Nakahara K
J Agric Food Chem; 2015 Apr; 63(14):3742-51. PubMed ID: 25837668
[TBL] [Abstract][Full Text] [Related]
20. Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.
Nebesny E; Budryn G
Nahrung; 2002 Aug; 46(4):279-82. PubMed ID: 12224425
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
