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 *

149 related articles for article (PubMed ID: 27855931)

  • 1. Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology.
    Cho JS; Bae HJ; Cho BK; Moon KD
    Food Chem; 2017 Apr; 220():505-509. PubMed ID: 27855931
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging.
    Chu B; Yu K; Zhao Y; He Y
    Sensors (Basel); 2018 Apr; 18(4):. PubMed ID: 29671781
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 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. Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging.
    Caporaso N; Whitworth MB; Grebby S; Fisk ID
    Food Res Int; 2018 Apr; 106():193-203. PubMed ID: 29579918
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions.
    Park H; Noh E; Kim M; Lee KG
    Food Chem; 2024 Mar; 435():137543. PubMed ID: 37742465
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Incidence, level, and behavior of aflatoxins during coffee bean roasting and decaffeination.
    Soliman KM
    J Agric Food Chem; 2002 Dec; 50(25):7477-81. PubMed ID: 12452679
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting.
    Chindapan N; Soydok S; Devahastin S
    J Food Sci; 2019 Feb; 84(2):292-302. PubMed ID: 30620782
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels.
    Awwad S; Issa R; Alnsour L; Albals D; Al-Momani I
    Molecules; 2021 Dec; 26(24):. PubMed ID: 34946584
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Investigation of CO
    Wang X; Lim LT
    Food Chem; 2017 Mar; 219():185-192. PubMed ID: 27765215
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.