247 related articles for article (PubMed ID: 27765215)
1. Investigation of CO
Wang X; Lim LT
Food Chem; 2017 Mar; 219():185-192. PubMed ID: 27765215
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies.
Jaiswal R; Matei MF; Golon A; Witt M; Kuhnert N
Food Funct; 2012 Sep; 3(9):976-84. PubMed ID: 22833076
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Roasting effects on formation mechanisms of coffee brew melanoidins.
Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301
[TBL] [Abstract][Full Text] [Related]
7. Conceptual study on maillardized dietary fiber in coffee.
Silván JM; Morales FJ; Saura-Calixto F
J Agric Food Chem; 2010 Dec; 58(23):12244-9. PubMed ID: 21067233
[TBL] [Abstract][Full Text] [Related]
8. Modeling weight loss and chlorogenic acids content in coffee during roasting.
Perrone D; Donangelo R; Donangelo CM; Farah A
J Agric Food Chem; 2010 Dec; 58(23):12238-43. PubMed ID: 21049932
[TBL] [Abstract][Full Text] [Related]
9. Roasted and green coffee extracts show antioxidant and cytotoxic activity in myoblast and endothelial cell lines in a cell specific manner.
Priftis A; Panagiotou EM; Lakis K; Plika C; Halabalaki M; Ntasi G; Veskoukis AS; Stagos D; Skaltsounis LA; Kouretas D
Food Chem Toxicol; 2018 Apr; 114():119-127. PubMed ID: 29452189
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee.
Kamiyama M; Moon JK; Jang HW; Shibamoto T
J Agric Food Chem; 2015 Feb; 63(7):1996-2005. PubMed ID: 25658375
[TBL] [Abstract][Full Text] [Related]
12. Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Farah A; de Paulis T; Trugo LC; Martin PR
J Agric Food Chem; 2005 Mar; 53(5):1505-13. PubMed ID: 15740032
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography.
Smrke S; Opitz SE; Vovk I; Yeretzian C
Food Funct; 2013 Jul; 4(7):1082-92. PubMed ID: 23592006
[TBL] [Abstract][Full Text] [Related]
16. Effect of Roasting Degree on Major Coffee Compounds: A Comparative Study between Coffee Beans with and without Supercritical CO
Honda M; Takezaki D; Tanaka M; Fukaya M; Goto M
J Oleo Sci; 2022 Sep; 71(10):1541-1550. PubMed ID: 36089402
[TBL] [Abstract][Full Text] [Related]
17. Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments.
Müller C; Hofmann T
J Agric Food Chem; 2005 Apr; 53(7):2623-9. PubMed ID: 15796603
[TBL] [Abstract][Full Text] [Related]
18. The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes.
Pimpley V; Patil S; Srinivasan K; Desai N; Murthy PS
Prep Biochem Biotechnol; 2020; 50(10):969-978. PubMed ID: 32633686
[TBL] [Abstract][Full Text] [Related]
19. Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis.
Müller C; Lang R; Hofmann T
J Agric Food Chem; 2006 Dec; 54(26):10086-91. PubMed ID: 17177545
[TBL] [Abstract][Full Text] [Related]
20. Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components.
Charles-Bernard M; Kraehenbuehl K; Rytz A; Roberts DD
J Agric Food Chem; 2005 Jun; 53(11):4417-25. PubMed ID: 15913304
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]