BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

286 related articles for article (PubMed ID: 26592362)

  • 1. Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method.
    Ramos MF; Ribeiro DE; Cirillo MÂ; Borém FM
    J Sci Food Agric; 2016 Aug; 96(10):3543-51. PubMed ID: 26592362
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Mapping the potential beverage quality of coffee produced in the Zona da Mata, Minas Gerais, Brazil.
    Silva Sde A; de Queiroz DM; Ferreira WP; Corrêa PC; Rufino JL
    J Sci Food Agric; 2016 Jul; 96(9):3098-108. PubMed ID: 26439192
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of geographical origin and post-harvesting processing on the bioactive compounds and sensory quality of Brazilian specialty coffee beans.
    Tieghi H; Pereira LA; Viana GS; Katchborian-Neto A; Santana DB; Mincato RL; Dias DF; Chagas-Paula DA; Soares MG; de Araújo WG; Bueno PCP
    Food Res Int; 2024 Jun; 186():114346. PubMed ID: 38729720
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of postharvest processing on the quality and sensory profile of groups of arabica coffee genotypesc.
    Nadaleti DHS; de Rezende Abrahão JC; Malta MR; Dos Santos CS; Pereira AA; Carvalho GR
    J Sci Food Agric; 2022 Dec; 102(15):6899-6906. PubMed ID: 35661162
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Very beyond subjectivity: The limit of accuracy of Q-Graders.
    Pereira LL; Guarçoni RC; Moreira TR; de Sousa LHBP; Cardoso WS; Moreli AP; da Silva SF; Ten Caten CS
    J Texture Stud; 2019 Apr; 50(2):172-184. PubMed ID: 30676645
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America.
    Bertrand B; Vaast P; Alpizar E; Etienne H; Davrieux F; Charmetant P
    Tree Physiol; 2006 Sep; 26(9):1239-48. PubMed ID: 16740499
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.
    Elmacı İ; Gok I
    J Sci Food Agric; 2021 Oct; 101(13):5368-5377. PubMed ID: 33650176
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of altitude and terrain aspect on the chemical composition of Coffea canephora cherries and sensory characteristics of the beverage.
    Pereira PV; da Silveira DL; Schwan RF; de Assis Silva S; Coelho JM; Bernardes PC
    J Sci Food Agric; 2021 Apr; 101(6):2570-2575. PubMed ID: 33058186
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee.
    Tolessa K; D'heer J; Duchateau L; Boeckx P
    J Sci Food Agric; 2017 Jul; 97(9):2849-2857. PubMed ID: 27786361
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Maturation periods for Coffea arabica cultivars and their implications for yield and quality in Brazil.
    de Oliveira Aparecido LE; Rolim GS; Moraes JRDSC; Valeriano TTB; Lense GHE
    J Sci Food Agric; 2018 Aug; 98(10):3880-3891. PubMed ID: 29364531
    [TBL] [Abstract][Full Text] [Related]  

  • 13. On the soil-bean-cup relationships in Coffea arabica L.
    Morales-Ramos V; Escamilla-Prado E; Ruiz-Carbajal RA; Pérez-Sato JA; Velázquez-Morales JA; Servín-Juárez R
    J Sci Food Agric; 2020 Dec; 100(15):5434-5441. PubMed ID: 32562262
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemometric Authentication of Brazilian Coffees Based on Chemical Profiling.
    Monteiro PI; Santos JS; Rodionova OY; Pomerantsev A; Chaves ES; Rosso ND; Granato D
    J Food Sci; 2019 Nov; 84(11):3099-3108. PubMed ID: 31645089
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.
    van Mullem JJ; de Sousa Bueno Filho JS; Dias DR; Schwan RF
    J Sci Food Agric; 2022 Nov; 102(14):6687-6695. PubMed ID: 35620803
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Machine learning and statistics to qualify environments through multi-traits in Coffea arabica.
    Costa WGD; Barbosa IP; de Souza JE; Cruz CD; Nascimento M; de Oliveira ACB
    PLoS One; 2021; 16(1):e0245298. PubMed ID: 33434204
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Genetic and chemical control of coffee rust (Hemileia vastatrix Berk et Br.): impacts on coffee (Coffea arabica L.) quality.
    Pereira DR; Nadaleti DH; Rodrigues EC; da Silva AD; Malta MR; de Carvalho SP; Carvalho GR
    J Sci Food Agric; 2021 May; 101(7):2836-2845. PubMed ID: 33135174
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality.
    Martins PMM; Ribeiro LS; Miguel MGDCP; Evangelista SR; Schwan RF
    J Sci Food Agric; 2019 Oct; 99(13):5638-5645. PubMed ID: 31124153
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Brazilian Coffee Blends: A Simple and Fast Method by Near-Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping.
    Baqueta MR; Coqueiro A; Valderrama P
    J Food Sci; 2019 Jun; 84(6):1247-1255. PubMed ID: 31116425
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.