BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

603 related articles for article (PubMed ID: 25212328)

  • 1. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting.
    Hečimović I; Belščak-Cvitanović A; Horžić D; Komes D
    Food Chem; 2011 Dec; 129(3):991-1000. PubMed ID: 25212328
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
    Odžaković B; Džinić N; Kukrić Z; Grujić S
    Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
    Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
    Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The effect of roasting on the total polyphenols and antioxidant activity of coffee.
    Bobková A; Hudáček M; Jakabová S; Belej Ľ; Capcarová M; Čurlej J; Bobko M; Árvay J; Jakab I; Čapla J; Demianová A
    J Environ Sci Health B; 2020; 55(5):495-500. PubMed ID: 32067557
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin.
    Babova O; Occhipinti A; Maffei ME
    Phytochemistry; 2016 Mar; 123():33-9. PubMed ID: 26837609
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Chemical and Biological Characterization of Green and Processed Coffee Beans from
    Gallardo-Ignacio J; Santibáñez A; Oropeza-Mariano O; Salazar R; Montiel-Ruiz RM; Cabrera-Hilerio S; Gonzáles-Cortazar M; Cruz-Sosa F; Nicasio-Torres P
    Molecules; 2023 Jun; 28(12):. PubMed ID: 37375240
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
    Bicho NC; Leitão AE; Ramalho JC; De Alvarenga NB; Lidon FC
    Int J Food Sci Nutr; 2011 Dec; 62(8):865-71. PubMed ID: 22032554
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of an instant coffee enriched with chlorogenic acids.
    Corso MP; Vignoli JA; Benassi Mde T
    J Food Sci Technol; 2016 Mar; 53(3):1380-8. PubMed ID: 27570262
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of Different Processing Methods of Coffee
    Cwiková O; Komprda T; Šottníková V; Svoboda Z; Simonová J; Slováček J; Jůzl M
    Foods; 2022 Oct; 11(20):. PubMed ID: 37431043
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
    Moreira DP; Monteiro MC; Ribeiro-Alves M; Donangelo CM; Trugo LC
    J Agric Food Chem; 2005 Mar; 53(5):1399-402. PubMed ID: 15740013
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nutraceutical compounds: Echinoids, flavonoids, xanthones and caffeine identified and quantitated in the leaves of Coffea arabica trees from three regions of Brazil.
    de Almeida RF; Trevisan MTS; Thomaziello RA; Breuer A; Klika KD; Ulrich CM; Owen RW
    Food Res Int; 2019 Jan; 115():493-503. PubMed ID: 30599970
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.).
    Złotek U; Karaś M; Gawlik-Dziki U; Szymanowska U; Baraniak B; Jakubczyk A
    Acta Sci Pol Technol Aliment; 2016; 15(3):281-288. PubMed ID: 28071027
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of processing on chlorogenic acid content of commercially available coffee.
    Mills CE; Oruna-Concha MJ; Mottram DS; Gibson GR; Spencer JP
    Food Chem; 2013 Dec; 141(4):3335-40. PubMed ID: 23993490
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?
    Ludwig IA; Mena P; Calani L; Cid C; Del Rio D; Lean ME; Crozier A
    Food Funct; 2014 Aug; 5(8):1718-26. PubMed ID: 25014672
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting.
    CarolinaVieira-Porto A; Cunha SC; Rosa EC; DePaula J; Cruz AG; Freitas-Silva O; Fernandes JO; Farah A
    Food Res Int; 2024 Jun; 186():114333. PubMed ID: 38729693
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of regular and decaffeinated roasted coffee (Coffea arabica and Coffea canephora) extracts and bioactive compounds on in vitro probiotic bacterial growth.
    Sales AL; dePaula J; Mellinger Silva C; Cruz A; Lemos Miguel MA; Farah A
    Food Funct; 2020 Feb; 11(2):1410-1424. PubMed ID: 31970371
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
    Farah A; de Paulis T; Moreira DP; Trugo LC; Martin PR
    J Agric Food Chem; 2006 Jan; 54(2):374-81. PubMed ID: 16417293
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica).
    Fernando Barrios-Rodríguez Y; Gutiérrez-Guzmán N; Milena Amorocho-Cruz C; Pedreschi F; Salomé Mariotti Celis M
    Food Res Int; 2023 Feb; 164():112380. PubMed ID: 36737966
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 31.