BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

203 related articles for article (PubMed ID: 29579926)

  • 1. An
    Villalón-López N; Serrano-Contreras JI; Téllez-Medina DI; Gerardo Zepeda L
    Food Res Int; 2018 Apr; 106():263-270. PubMed ID: 29579926
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee.
    Wongsa P; Khampa N; Horadee S; Chaiwarith J; Rattanapanone N
    Food Chem; 2019 Jun; 283():579-587. PubMed ID: 30722914
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Quantitative NMR Methodology for the Authentication of Roasted Coffee and Prediction of Blends.
    Burton IW; Martinez Farina CF; Ragupathy S; Arunachalam T; Newmaster S; Berrué F
    J Agric Food Chem; 2020 Dec; 68(49):14643-14651. PubMed ID: 33252222
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Trigonelline in coffee. II. Content of green, roasted and instant coffee.
    Stennert A; Maier HG
    Z Lebensm Unters Forsch; 1994 Sep; 199(3):198-200. PubMed ID: 7975906
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Quantitative studies on roast kinetics for bioactives in coffee.
    Lang R; Yagar EF; Wahl A; Beusch A; Dunkel A; Dieminger N; Eggers R; Bytof G; Stiebitz H; Lantz I; Hofmann T
    J Agric Food Chem; 2013 Dec; 61(49):12123-8. PubMed ID: 24274681
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Two-dimensional 1H-13C nuclear magnetic resonance (NMR)-based comprehensive analysis of roasted coffee bean extract.
    Wei F; Furihata K; Hu F; Miyakawa T; Tanokura M
    J Agric Food Chem; 2011 Sep; 59(17):9065-73. PubMed ID: 21793585
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quantitative determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural in soluble coffees by 1H NMR spectrometry.
    del Campo G; Berregi I; Caracena R; Zuriarrain J
    Talanta; 2010 Apr; 81(1-2):367-71. PubMed ID: 20188932
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 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. 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]  

  • 12. Excavation of coffee maturity markers and further research on their changes in coffee cherries of different maturity.
    Hu G; Peng X; Wang X; Li X; Li X; Qiu M
    Food Res Int; 2020 Jun; 132():109121. PubMed ID: 32331680
    [No Abstract]   [Full Text] [Related]  

  • 13. (13)C NMR-based metabolomics for the classification of green coffee beans according to variety and origin.
    Wei F; Furihata K; Koda M; Hu F; Kato R; Miyakawa T; Tanokura M
    J Agric Food Chem; 2012 Oct; 60(40):10118-25. PubMed ID: 22989016
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health.
    Ciaramelli C; Palmioli A; Airoldi C
    Food Chem; 2019 Apr; 278():47-55. PubMed ID: 30583399
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee.
    Murkovic M; Bornik MA
    Mol Nutr Food Res; 2007 Apr; 51(4):390-4. PubMed ID: 17357981
    [TBL] [Abstract][Full Text] [Related]  

  • 16. What kind of coffee do you drink? An investigation on effects of eight different extraction methods.
    Angeloni G; Guerrini L; Masella P; Bellumori M; Daluiso S; Parenti A; Innocenti M
    Food Res Int; 2019 Feb; 116():1327-1335. PubMed ID: 30716922
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds.
    Lopes GR; Passos CP; Rodrigues C; Teixeira JA; Coimbra MA
    Food Res Int; 2020 Mar; 129():108864. PubMed ID: 32036915
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Chemical and sensory profile of new genotypes of Brazilian Coffea canephora.
    Lemos MF; Perez C; da Cunha PHP; Filgueiras PR; Pereira LL; Almeida da Fonseca AF; Ifa DR; Scherer R
    Food Chem; 2020 Apr; 310():125850. PubMed ID: 31771915
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
    Cagliani LR; Pellegrino G; Giugno G; Consonni R
    Talanta; 2013 Mar; 106():169-73. PubMed ID: 23598112
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
    Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
    J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.