553 related articles for article (PubMed ID: 30599935)
1. 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]
2. 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]
3. 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]
4. 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]
5. Rapid authentication of coffee blends and quantification of 16-O-methylcafestol in roasted coffee beans by nuclear magnetic resonance.
Schievano E; Finotello C; De Angelis E; Mammi S; Navarini L
J Agric Food Chem; 2014 Dec; 62(51):12309-14. PubMed ID: 25431971
[TBL] [Abstract][Full Text] [Related]
6. Furan in roasted, ground and brewed coffee.
Gruczyńska E; Kowalska D; Kozłowska M; Majewska E; Tarnowska K
Rocz Panstw Zakl Hig; 2018; 69(2):111-118. PubMed ID: 29766689
[TBL] [Abstract][Full Text] [Related]
7. Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?
Colzi I; Taiti C; Marone E; Magnelli S; Gonnelli C; Mancuso S
Food Chem; 2017 Dec; 237():257-263. PubMed ID: 28763994
[TBL] [Abstract][Full Text] [Related]
8. An EST-based analysis identifies new genes and reveals distinctive gene expression features of Coffea arabica and Coffea canephora.
Mondego JM; Vidal RO; Carazzolle MF; Tokuda EK; Parizzi LP; Costa GG; Pereira LF; Andrade AC; Colombo CA; Vieira LG; Pereira GA;
BMC Plant Biol; 2011 Feb; 11():30. PubMed ID: 21303543
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. DNA extraction and analysis from processed coffee beans.
Martellossi C; Taylor EJ; Lee D; Graziosi G; Donini P
J Agric Food Chem; 2005 Nov; 53(22):8432-6. PubMed ID: 16248533
[TBL] [Abstract][Full Text] [Related]
12. Screening for 16-O-methylcafestol in roasted coffee by high-performance thin-layer chromatography-fluorescence detection - Determination of Coffea canephora admixtures to Coffea arabica.
Oellig C; Radovanovic J
J Chromatogr A; 2017 Nov; 1525():173-180. PubMed ID: 29042111
[TBL] [Abstract][Full Text] [Related]
13. Quantification of Coffea arabica and Coffea canephora var. robusta concentration in blends by means of synchronous fluorescence and UV-Vis spectroscopies.
Dankowska A; Domagała A; Kowalewski W
Talanta; 2017 Sep; 172():215-220. PubMed ID: 28602297
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin.
Babova O; Occhipinti A; Maffei ME
Phytochemistry; 2016 Mar; 123():33-9. PubMed ID: 26837609
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy.
Dias RCE; Valderrama P; Março PH; Dos Santos Scholz MB; Edelmann M; Yeretzian C
Food Chem; 2018 Jul; 255():132-138. PubMed ID: 29571458
[TBL] [Abstract][Full Text] [Related]
18. Discrimination of green arabica and Robusta coffee beans by Raman spectroscopy.
Keidel A; von Stetten D; Rodrigues C; Máguas C; Hildebrandt P
J Agric Food Chem; 2010 Nov; 58(21):11187-92. PubMed ID: 20942389
[TBL] [Abstract][Full Text] [Related]
19. Melatonin and serotonin profiles in beans of Coffea species.
Ramakrishna A; Giridhar P; Sankar KU; Ravishankar GA
J Pineal Res; 2012 May; 52(4):470-6. PubMed ID: 22017393
[TBL] [Abstract][Full Text] [Related]
20. Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
Alonso-Salces RM; Serra F; Reniero F; Héberger K
J Agric Food Chem; 2009 May; 57(10):4224-35. PubMed ID: 19298065
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]