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 *

213 related articles for article (PubMed ID: 22706310)

  • 1. Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee.
    Barron D; Pineau N; Matthey-Doret W; Ali S; Sudre J; Germain JC; Kolodziejczyk E; Pollien P; Labbe D; Jarisch C; Dugas V; Hartmann C; Folmer B
    Food Funct; 2012 Sep; 3(9):923-30. PubMed ID: 22706310
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption.
    Dold S; Lindinger C; Kolodziejczyk E; Pollien P; Ali S; Germain JC; Perin SG; Pineau N; Folmer B; Engel KH; Barron D; Hartmann C
    J Agric Food Chem; 2011 Oct; 59(20):11196-203. PubMed ID: 21905723
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Unraveling the science of coffee foam - a comprehensive review.
    Ishwarya S P; Nisha P
    Crit Rev Food Sci Nutr; 2021; 61(10):1704-1724. PubMed ID: 32410507
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee.
    Steen I; Waehrens SS; Petersen MA; Münchow M; Bredie WL
    Food Chem; 2017 Mar; 219():61-68. PubMed ID: 27765259
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality.
    Bertrand B; Boulanger R; Dussert S; Ribeyre F; Berthiot L; Descroix F; Joët T
    Food Chem; 2012 Dec; 135(4):2575-83. PubMed ID: 22980845
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee.
    Angeloni S; Mustafa AM; Abouelenein D; Alessandroni L; Acquaticci L; Nzekoue FK; Petrelli R; Sagratini G; Vittori S; Torregiani E; Caprioli G
    Molecules; 2021 Jun; 26(13):. PubMed ID: 34202706
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.
    Wu H; Gonzalez Viejo C; Fuentes S; Dunshea FR; Suleria HAR
    Food Res Int; 2024 Jan; 176():113800. PubMed ID: 38163710
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots.
    Fadel HH; Abdel Mageed MA; Lotfy SN
    Amino Acids; 2008 Feb; 34(2):307-14. PubMed ID: 17136511
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Aroma recovery from roasted coffee by wet grinding.
    Baggenstoss J; Thomann D; Perren R; Escher F
    J Food Sci; 2010; 75(9):C697-702. PubMed ID: 21535580
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees.
    Rabelo MHS; Borém FM; Lima RR; Alves APC; Pinheiro ACM; Ribeiro DE; Santos CMD; Pereira RGFA
    Food Chem; 2021 Apr; 342():128304. PubMed ID: 33067049
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Investigation of the factors that affect the volume and stability of espresso crema.
    Wang X; Lim LT; Tan S; Fu Y
    Food Res Int; 2019 Feb; 116():668-675. PubMed ID: 30716994
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Gas chromatography/olfactometry and electronic nose analyses of retronasal aroma of espresso and correlation with sensory evaluation by an artificial neural network.
    Michishita T; Akiyama M; Hirano Y; Ikeda M; Sagara Y; Araki T
    J Food Sci; 2010; 75(9):S477-89. PubMed ID: 21535621
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics.
    Belchior V; Botelho BG; Oliveira LS; Franca AS
    Food Chem; 2019 Feb; 273():178-185. PubMed ID: 30292366
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of bitter tastant sub-qualities on retronasal coffee aroma perception.
    Paravisini L; Soldavini A; Peterson J; Simons CT; Peterson DG
    PLoS One; 2019; 14(10):e0223280. PubMed ID: 31581213
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.
    Akiyama M; Murakami K; Hirano Y; Ikeda M; Iwatsuki K; Wada A; Tokuno K; Onishi M; Iwabuchi H
    J Food Sci; 2008 Jun; 73(5):C335-46. PubMed ID: 18576978
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control.
    Bressanello D; Liberto E; Cordero C; Sgorbini B; Rubiolo P; Pellegrino G; Ruosi MR; Bicchi C
    J Agric Food Chem; 2018 Jul; 66(27):7096-7109. PubMed ID: 29895143
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation: online monitoring by PTR-ToF-MS.
    Sánchez-López JA; Zimmermann R; Yeretzian C
    Anal Chem; 2014 Dec; 86(23):11696-704. PubMed ID: 25372898
    [TBL] [Abstract][Full Text] [Related]  

  • 19. How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract?
    López-Galilea I; Andriot I; de Peña MP; Cid C; Guichard E
    J Food Sci; 2008 Apr; 73(3):S165-71. PubMed ID: 18387130
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis.
    Scholz MBDS; Kitzberger CSG; Prudencio SH; Silva RSDSFD
    Food Res Int; 2018 Dec; 114():72-80. PubMed ID: 30361029
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.