BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

212 related articles for article (PubMed ID: 24444949)

  • 1. A pilot study of NMR-based sensory prediction of roasted coffee bean extracts.
    Wei F; Furihata K; Miyakawa T; Tanokura M
    Food Chem; 2014; 152():363-9. PubMed ID: 24444949
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Two-dimensional 1H-13C nuclear magnetic resonance (NMR)-based comprehensive analysis of roasted coffee bean extract.
    Wei F; Furihata K; Hu F; Miyakawa T; Tanokura M
    J Agric Food Chem; 2011 Sep; 59(17):9065-73. PubMed ID: 21793585
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Characterization of diterpenoid glucosides in roasted puer coffee beans.
    Shu Y; Liu JQ; Peng XR; Wan LS; Zhou L; Zhang T; Qiu MH
    J Agric Food Chem; 2014 Mar; 62(12):2631-7. PubMed ID: 24605833
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Roasting process of coffee beans as studied by nuclear magnetic resonance: time course of changes in composition.
    Wei F; Furihata K; Koda M; Hu F; Miyakawa T; Tanokura M
    J Agric Food Chem; 2012 Feb; 60(4):1005-12. PubMed ID: 22224944
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.
    Hu G; Peng X; Gao Y; Huang Y; Li X; Su H; Qiu M
    Food Chem; 2020 Nov; 331():127329. PubMed ID: 32559595
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification of crypto- and neochlorogenic lactones as potent xanthine oxidase inhibitors in roasted coffee beans.
    Honda S; Miura Y; Masuda A; Masuda T
    Biosci Biotechnol Biochem; 2014; 78(12):2110-6. PubMed ID: 25127262
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS.
    Frank O; Blumberg S; Kunert C; Zehentbauer G; Hofmann T
    J Agric Food Chem; 2007 Mar; 55(5):1945-54. PubMed ID: 17269788
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF; Moon JK; Shibamoto T
    J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Role of water state and mobility on the antiplasticization of green and roasted coffee beans.
    Rocculi P; Sacchetti G; Venturi L; Cremonini M; Dalla Rosa M; Pittia P
    J Agric Food Chem; 2011 Aug; 59(15):8265-71. PubMed ID: 21718028
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. An
    Villalón-López N; Serrano-Contreras JI; Téllez-Medina DI; Gerardo Zepeda L
    Food Res Int; 2018 Apr; 106():263-270. PubMed ID: 29579926
    [TBL] [Abstract][Full Text] [Related]  

  • 15. NMR based geographical characterization of roasted coffee.
    Consonni R; Cagliani LR; Cogliati C
    Talanta; 2012 Jan; 88():420-6. PubMed ID: 22265520
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.
    Jeong H; Yoon S; Jo SM; Hong SJ; Kim YJ; Kim JK; Shin EC
    J Food Sci; 2023 Mar; 88(3):1033-1047. PubMed ID: 36695781
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quantitative NMR Methodology for the Authentication of Roasted Coffee and Prediction of Blends.
    Burton IW; Martinez Farina CF; Ragupathy S; Arunachalam T; Newmaster S; Berrué F
    J Agric Food Chem; 2020 Dec; 68(49):14643-14651. PubMed ID: 33252222
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels.
    Jung S; Kim MH; Park JH; Jeong Y; Ko KS
    J Med Food; 2017 Jun; 20(6):626-635. PubMed ID: 28581877
    [TBL] [Abstract][Full Text] [Related]  

  • 19. (13)C NMR-based metabolomics for the classification of green coffee beans according to variety and origin.
    Wei F; Furihata K; Koda M; Hu F; Kato R; Miyakawa T; Tanokura M
    J Agric Food Chem; 2012 Oct; 60(40):10118-25. PubMed ID: 22989016
    [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.