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.
186 related articles for article (PubMed ID: 24303872)
21. Determination of acrylamide during roasting of coffee. Bagdonaite K; Derler K; Murkovic M J Agric Food Chem; 2008 Aug; 56(15):6081-6. PubMed ID: 18624446 [TBL] [Abstract][Full Text] [Related]
22. The influence of roasting procedure on the formation of mutagenic compounds in coffee. Albertini S; Friederich U; Schlatter C; Würgler FE Food Chem Toxicol; 1985 Jun; 23(6):593-7. PubMed ID: 3891559 [TBL] [Abstract][Full Text] [Related]
23. Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products. Li X; Pang Y; Wang S; Liu H; Yan H; Yuan Y Food Res Int; 2021 Dec; 150(Pt A):110771. PubMed ID: 34865786 [TBL] [Abstract][Full Text] [Related]
24. 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]
25. Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting. Chindapan N; Soydok S; Devahastin S J Food Sci; 2019 Feb; 84(2):292-302. PubMed ID: 30620782 [TBL] [Abstract][Full Text] [Related]
26. Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies. Yuan Y; Tarres A; Bessaire T; Stadler RH; Delatour T Food Chem; 2017 Jul; 227():173-178. PubMed ID: 28274419 [TBL] [Abstract][Full Text] [Related]
27. 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]
28. Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques. Ebrahimi-Najafabadi H; Leardi R; Oliveri P; Casolino MC; Jalali-Heravi M; Lanteri S Talanta; 2012 Sep; 99():175-9. PubMed ID: 22967538 [TBL] [Abstract][Full Text] [Related]
29. Investigation of CO Wang X; Lim LT Food Chem; 2017 Mar; 219():185-192. PubMed ID: 27765215 [TBL] [Abstract][Full Text] [Related]
30. Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast. Bekedam EK; Schols HA; Cämmerer B; Kroh LW; van Boekel MA; Smit G J Agric Food Chem; 2008 Jun; 56(12):4597-604. PubMed ID: 18522399 [TBL] [Abstract][Full Text] [Related]
31. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity. Moon JK; Yoo HS; Shibamoto T J Agric Food Chem; 2009 Jun; 57(12):5365-9. PubMed ID: 19530715 [TBL] [Abstract][Full Text] [Related]
32. Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels. Lee LW; Cheong MW; Curran P; Yu B; Liu SQ Food Chem; 2016 Nov; 211():925-36. PubMed ID: 27283714 [TBL] [Abstract][Full Text] [Related]
33. 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]
34. Low-field (1)H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees. Defernez M; Wren E; Watson AD; Gunning Y; Colquhoun IJ; Le Gall G; Williamson D; Kemsley EK Food Chem; 2017 Feb; 216():106-13. PubMed ID: 27596398 [TBL] [Abstract][Full Text] [Related]
36. Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction. Rao NZ; Fuller M; Grim MD Foods; 2020 Jul; 9(7):. PubMed ID: 32659894 [TBL] [Abstract][Full Text] [Related]
37. Processing effects on acrylamide content in roasted coffee production. Esposito F; Fasano E; De Vivo A; Velotto S; Sarghini F; Cirillo T Food Chem; 2020 Jul; 319():126550. PubMed ID: 32169765 [TBL] [Abstract][Full Text] [Related]
38. 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]
39. Risk assessment of coffees of different qualities and degrees of roasting. da Silva CQ; Fernandes ADS; Teixeira GF; França RJ; Marques MRDC; Felzenszwalb I; Falcão DQ; Ferraz ERA Food Res Int; 2021 Mar; 141():110089. PubMed ID: 33641967 [TBL] [Abstract][Full Text] [Related]
40. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans. Anese M; Nicoli MC; Verardo G; Munari M; Mirolo G; Bortolomeazzi R Food Chem; 2014 Feb; 145():168-72. PubMed ID: 24128463 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]