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.
173 related articles for article (PubMed ID: 22994507)
1. Role of the ribose-specific marker furfuryl-amine in the formation of aroma active 1-(furan-2-ylmethyl)-1H-pyrrole (or furfuryl-pyrrole) derivatives. Nikolov PY; Yaylayan VA J Agric Food Chem; 2012 Oct; 60(40):10155-61. PubMed ID: 22994507 [TBL] [Abstract][Full Text] [Related]
2. Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food. Delatour T; Huertas-Pérez JF; Dubois M; Theurillat X; Desmarchelier A; Ernest M; Stadler RH Food Chem; 2020 Jan; 303():125406. PubMed ID: 31472386 [TBL] [Abstract][Full Text] [Related]
3. Furfuryl alcohol is a precursor for furfurylthiol in coffee. Cerny C; Schlichtherle-Cerny H; Gibe R; Yuan Y Food Chem; 2021 Feb; 337():128008. PubMed ID: 32920267 [TBL] [Abstract][Full Text] [Related]
4. Furan ring opening-pyrrole ring closure: a new synthetic route to aryl(heteroaryl)-annulated pyrrolo[1,2-a][1,4]diazepines. Butin AV; Nevolina TA; Shcherbinin VA; Trushkov IV; Cheshkov DA; Krapivin GD Org Biomol Chem; 2010 Jul; 8(14):3316-27. PubMed ID: 20523958 [TBL] [Abstract][Full Text] [Related]
5. Characterization of the polymerization of furfuryl alcohol during roasting of coffee. Swasti YR; Murkovic M Food Funct; 2012 Sep; 3(9):965-9. PubMed ID: 22785445 [TBL] [Abstract][Full Text] [Related]
6. Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans. Moon JK; Shibamoto T J Agric Food Chem; 2009 Jul; 57(13):5823-31. PubMed ID: 19579294 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. Study on the role of precursors in coffee flavor formation using in-bean experiments. Poisson L; Schmalzried F; Davidek T; Blank I; Kerler J J Agric Food Chem; 2009 Nov; 57(21):9923-31. PubMed ID: 19817414 [TBL] [Abstract][Full Text] [Related]
9. LC method for the direct and simultaneous determination of four major furan derivatives in coffee grounds and brews. Albouchi A; Murkovic M J Sep Sci; 2019 May; 42(9):1695-1701. PubMed ID: 30816624 [TBL] [Abstract][Full Text] [Related]
10. Formation kinetics of furfuryl alcohol in a coffee model system. Albouchi A; Murkovic M Food Chem; 2018 Mar; 243():91-95. PubMed ID: 29146374 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. Structure-Odor Correlations in Homologous Series of Mercapto Furans and Mercapto Thiophenes Synthesized by Changing the Structural Motifs of the Key Coffee Odorant Furan-2-ylmethanethiol. Schoenauer S; Schieberle P J Agric Food Chem; 2018 Apr; 66(16):4189-4199. PubMed ID: 29627982 [TBL] [Abstract][Full Text] [Related]
13. Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling. Guenther H; Hoenicke K; Biesterveld S; Gerhard-Rieben E; Lantz I Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Mar; 27(3):283-90. PubMed ID: 20155535 [TBL] [Abstract][Full Text] [Related]
14. A hemoglobin adduct as a biomarker for the internal exposure to the rodent carcinogen furfuryl alcohol. Sachse B; Hielscher J; Lampen A; Abraham K; Monien BH Arch Toxicol; 2017 Dec; 91(12):3843-3855. PubMed ID: 28597227 [TBL] [Abstract][Full Text] [Related]
15. Steam volatile aroma constituents of roasted coffee: neutral fraction. Vitzthum OG; Werkhoff P Z Lebensm Unters Forsch; 1976; 160(3):277-91. PubMed ID: 983337 [TBL] [Abstract][Full Text] [Related]
16. Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour. Lin M; Liu X; Xu Q; Song H; Li P; Yao J J Sci Food Agric; 2014 Mar; 94(5):882-9. PubMed ID: 23900959 [TBL] [Abstract][Full Text] [Related]
17. Roasting and aroma formation: effect of initial moisture content and steam treatment. Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F J Agric Food Chem; 2008 Jul; 56(14):5847-51. PubMed ID: 18572951 [TBL] [Abstract][Full Text] [Related]
18. Origin and mechanistic pathways of formation of the parent furan--a food toxicant. Perez Locas C; Yaylayan VA J Agric Food Chem; 2004 Nov; 52(22):6830-6. PubMed ID: 15506823 [TBL] [Abstract][Full Text] [Related]
19. 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]
20. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. Alasalvar C; Shahidi F; Cadwallader KR J Agric Food Chem; 2003 Aug; 51(17):5067-72. PubMed ID: 12903971 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]