1127 related articles for article (PubMed ID: 28071018)
41. 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]
42. Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds.
Bravo J; Juániz I; Monente C; Caemmerer B; Kroh LW; De Peña MP; Cid C
J Agric Food Chem; 2012 Dec; 60(51):12565-73. PubMed ID: 23214450
[TBL] [Abstract][Full Text] [Related]
43. Impact of consumption temperature on sensory properties of hot brewed coffee.
Adhikari J; Chambers E; Koppel K
Food Res Int; 2019 Jan; 115():95-104. PubMed ID: 30599987
[TBL] [Abstract][Full Text] [Related]
44. Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans.
Kučera L; Papoušek R; Kurka O; Barták P; Bednář P
Food Chem; 2016 May; 199():727-35. PubMed ID: 26776030
[TBL] [Abstract][Full Text] [Related]
45. 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]
46. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
Park JB; Peters R; Novotny JA
Food Chem; 2023 Jun; 412():135586. PubMed ID: 36739725
[TBL] [Abstract][Full Text] [Related]
47. Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee.
Olechno E; Puścion-Jakubik A; Markiewicz-Żukowska R; Socha K
Molecules; 2020 Nov; 25(22):. PubMed ID: 33198202
[TBL] [Abstract][Full Text] [Related]
48. Effect of roasting on properties of the zinc-chelating substance in coffee brews.
Wen X; Enokizo A; Hattori H; Kobayashi S; Murata M; Homma S
J Agric Food Chem; 2005 Apr; 53(7):2684-9. PubMed ID: 15796611
[TBL] [Abstract][Full Text] [Related]
49. High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water.
Narita Y; Inouye K
Food Chem; 2012 Dec; 135(3):943-9. PubMed ID: 22953809
[TBL] [Abstract][Full Text] [Related]
50. 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]
51. Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels.
Alnsour L; Issa R; Awwad S; Albals D; Al-Momani I
Molecules; 2022 Feb; 27(5):. PubMed ID: 35268693
[TBL] [Abstract][Full Text] [Related]
52. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
Anese M; Nicoli MC; Verardo G; Munari M; Mirolo G; Bortolomeazzi R
Food Chem; 2014 Feb; 145():168-72. PubMed ID: 24128463
[TBL] [Abstract][Full Text] [Related]
53. 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]
54. Positive and negative aspects of green coffee consumption - antioxidant activity versus mycotoxins.
Jeszka-Skowron M; Zgoła-Grześkowiak A; Waśkiewicz A; Stępień Ł; Stanisz E
J Sci Food Agric; 2017 Sep; 97(12):4022-4028. PubMed ID: 28195330
[TBL] [Abstract][Full Text] [Related]
55. Coffea arabica and C. canephora discrimination in roasted and ground coffee from reference material candidates by real-time PCR.
Couto CC; Santos TF; Mamede AMGN; Oliveira TC; Souza AM; Freitas-Silva O; Oliveira EMM
Food Res Int; 2019 Jan; 115():227-233. PubMed ID: 30599935
[TBL] [Abstract][Full Text] [Related]
56. 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]
57. 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]
58. On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean.
Hertz-Schünemann R; Dorfner R; Yeretzian C; Streibel T; Zimmermann R
J Mass Spectrom; 2013 Dec; 48(12):1253-65. PubMed ID: 24338878
[TBL] [Abstract][Full Text] [Related]
59. Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation.
Wu H; Liu Z; Lu P; Barrow C; Dunshea FR; Suleria HAR
Food Chem; 2022 Aug; 386():132794. PubMed ID: 35349898
[TBL] [Abstract][Full Text] [Related]
60. Exhaustive Qualitative LC-DAD-MS
Baeza G; Sarriá B; Bravo L; Mateos R
J Agric Food Chem; 2016 Dec; 64(51):9663-9674. PubMed ID: 27981846
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
