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 *

330 related articles for article (PubMed ID: 30309540)

  • 1. Modifying Robusta coffee aroma by green bean chemical pre-treatment.
    Liu C; Yang Q; Linforth R; Fisk ID; Yang N
    Food Chem; 2019 Jan; 272():251-257. PubMed ID: 30309540
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.
    Liu C; Yang N; Yang Q; Ayed C; Linforth R; Fisk ID
    Food Chem; 2019 May; 281():8-17. PubMed ID: 30658769
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
    Caporaso N; Whitworth MB; Cui C; Fisk ID
    Food Res Int; 2018 Jun; 108():628-640. PubMed ID: 29735099
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
    Servillo L; Giovane A; Casale R; Cautela D; D'Onofrio N; Balestrieri ML; Castaldo D
    Food Chem; 2016 Aug; 205():52-7. PubMed ID: 27006213
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East.
    Abdelwareth A; Zayed A; Farag MA
    Food Chem; 2021 Jul; 349():129162. PubMed ID: 33550017
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improvement of Robusta coffee aroma with l-leucine powder.
    Jo A; Park H; Lee S; Lee KG
    J Sci Food Agric; 2023 May; 103(7):3501-3509. PubMed ID: 36740875
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.
    Akiyama M; Murakami K; Hirano Y; Ikeda M; Iwatsuki K; Wada A; Tokuno K; Onishi M; Iwabuchi H
    J Food Sci; 2008 Jun; 73(5):C335-46. PubMed ID: 18576978
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.
    Zakidou P; Plati F; Matsakidou A; Varka EM; Blekas G; Paraskevopoulou A
    Molecules; 2021 Jul; 26(15):. PubMed ID: 34361765
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.
    He Y; Zhang H; Wen N; Hu R; Wu G; Zeng Y; Li X; Miao X
    J Sci Food Agric; 2018 Jan; 98(1):154-165. PubMed ID: 28547803
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of roasting time on the sensory profile of arabica and robusta coffee.
    Bicho NC; Leitão AE; Ramalho JC; de Alvarenga NB; Lidon FC
    Ecol Food Nutr; 2013; 52(2):163-77. PubMed ID: 23445394
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification.
    Ongo EA; Montevecchi G; Antonelli A; Sberveglieri V; Sevilla Iii F
    Food Res Int; 2020 Aug; 134():109227. PubMed ID: 32517906
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.
    Kalschne DL; Viegas MC; De Conti AJ; Corso MP; Benassi MT
    Food Res Int; 2018 Mar; 105():393-402. PubMed ID: 29433228
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Coffee roasting and aroma formation: application of different time-temperature conditions.
    Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F
    J Agric Food Chem; 2008 Jul; 56(14):5836-46. PubMed ID: 18572953
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Roasting and aroma formation: effect of initial moisture content and steam treatment.
    Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F
    J Agric Food Chem; 2008 Jul; 56(14):5847-51. PubMed ID: 18572951
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.
    Zhang D; Gao M; Cai Y; Wu J; Lao F
    J Sci Food Agric; 2024 Aug; 104(10):6139-6148. PubMed ID: 38442084
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Aroma recovery from roasted coffee by wet grinding.
    Baggenstoss J; Thomann D; Perren R; Escher F
    J Food Sci; 2010; 75(9):C697-702. PubMed ID: 21535580
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quantitative Validation of the In-Bean Approach in Coffee Roasting.
    Poisson L; Pittet J; Schaerer A; Mestdagh F; Davidek T
    J Agric Food Chem; 2020 Apr; 68(17):4732-4742. PubMed ID: 31692347
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast.
    Andueza S; De Peña MP; Cid C
    J Agric Food Chem; 2003 Nov; 51(24):7034-9. PubMed ID: 14611167
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
    Houessou JK; Maloug S; Leveque AS; Delteil C; Heyd B; Camel V
    J Agric Food Chem; 2007 Nov; 55(23):9719-26. PubMed ID: 17941690
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile.
    Maeztu L; Sanz C; Andueza S; De Peña MP; Bello J; Cid C
    J Agric Food Chem; 2001 Nov; 49(11):5437-44. PubMed ID: 11714340
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.