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 *

164 related articles for article (PubMed ID: 26344962)

  • 1. Effect of edible coating on the aromatic attributes of roasted coffee beans.
    Rattan S; Parande AK; Ramalakshmi K; Nagaraju VD
    J Food Sci Technol; 2015 Sep; 52(9):5470-83. PubMed ID: 26344962
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction.
    Akiyama M; Murakami K; Ohtani N; Iwatsuki K; Sotoyama K; Wada A; Tokuno K; Iwabuchi H; Tanaka K
    J Agric Food Chem; 2003 Mar; 51(7):1961-9. PubMed ID: 12643659
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
    Caporaso N; Whitworth MB; Cui C; Fisk ID
    Food Res Int; 2018 Jun; 108():628-640. PubMed ID: 29735099
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Impact of roasting on the phenolic and volatile compounds in coffee beans.
    Wu H; Lu P; Liu Z; Sharifi-Rad J; Suleria HAR
    Food Sci Nutr; 2022 Jul; 10(7):2408-2425. PubMed ID: 35844912
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans.
    Mohammad Salamatullah A; Hayat K; Mabood Husain F; Asif Ahmed M; Arzoo S; Mohammed Alghunaymi A; Alzahrani A; Alyahya HK; Al-Badr N; Bourhia M
    Evid Based Complement Alternat Med; 2021; 2021():4908033. PubMed ID: 34594390
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods.
    Yu JM; Chu M; Park H; Park J; Lee KG
    Foods; 2021 Jun; 10(6):. PubMed ID: 34200936
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.
    Caporaso N; Whitworth MB; Fisk ID
    Food Chem; 2022 Mar; 371():131159. PubMed ID: 34598115
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose.
    Barea-Ramos JD; Cascos G; Mesías M; Lozano J; Martín-Vertedor D
    Sensors (Basel); 2022 Nov; 22(22):. PubMed ID: 36433248
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons.
    Ciecierska M; Derewiaka D; Kowalska J; Majewska E; Drużyńska B; Wołosiak R
    J Food Sci Technol; 2019 Feb; 56(2):737-745. PubMed ID: 30906031
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity.
    Kim W; Kim SY; Kim DO; Kim BY; Baik MY
    Food Chem; 2018 Feb; 240():594-600. PubMed ID: 28946317
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.
    Nebesny E; Budryn G
    Nahrung; 2002 Aug; 46(4):279-82. PubMed ID: 12224425
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting.
    Gaffney SH; Abelmann A; Pierce JS; Glynn ME; Henshaw JL; McCarthy LA; Lotter JT; Liong M; Finley BL
    Toxicol Rep; 2015; 2():1171-1181. PubMed ID: 28962459
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction.
    Xu JL; Kim TJ; Kim JK; Choi Y
    Food Chem; 2019 May; 281():261-268. PubMed ID: 30658756
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in key aroma compounds of Criollo cocoa beans during roasting.
    Frauendorfer F; Schieberle P
    J Agric Food Chem; 2008 Nov; 56(21):10244-51. PubMed ID: 18925740
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Diacetyl and 2,3-pentanedione in breathing zone and area air during large-scale commercial coffee roasting, blending and grinding processes.
    McCoy MJ; Hoppe Parr KA; Anderson KE; Cornish J; Haapala M; Greivell J
    Toxicol Rep; 2017; 4():113-122. PubMed ID: 28959632
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.