654 related articles for article (PubMed ID: 30722914)
41. Green coffee seed residue: A sustainable source of antioxidant compounds.
Castro ACCM; Oda FB; Almeida-Cincotto MGJ; Davanço MG; Chiari-Andréo BG; Cicarelli RMB; Peccinini RG; Zocolo GJ; Ribeiro PRV; Corrêa MA; Isaac VLB; Santos AG
Food Chem; 2018 Apr; 246():48-57. PubMed ID: 29291876
[TBL] [Abstract][Full Text] [Related]
42. Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.
Lang R; Klade S; Beusch A; Dunkel A; Hofmann T
J Agric Food Chem; 2015 Dec; 63(48):10492-9. PubMed ID: 26585544
[TBL] [Abstract][Full Text] [Related]
43. Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars.
Caprioli G; Cortese M; Maggi F; Minnetti C; Odello L; Sagratini G; Vittori S
Int J Food Sci Nutr; 2014 Jun; 65(4):465-9. PubMed ID: 24467514
[TBL] [Abstract][Full Text] [Related]
44. Impact of drying process on chemical composition and key aroma components of Arabica coffee.
Kulapichitr F; Borompichaichartkul C; Suppavorasatit I; Cadwallader KR
Food Chem; 2019 Sep; 291():49-58. PubMed ID: 31006470
[TBL] [Abstract][Full Text] [Related]
45. Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China.
Dong W; Tan L; Zhao J; Hu R; Lu M
Molecules; 2015 Sep; 20(9):16687-708. PubMed ID: 26389867
[TBL] [Abstract][Full Text] [Related]
46. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition.
Yeager SE; Batali ME; Guinard JX; Ristenpart WD
Crit Rev Food Sci Nutr; 2023; 63(8):1010-1036. PubMed ID: 34553656
[TBL] [Abstract][Full Text] [Related]
47. 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]
48. Chemical descriptors for sensory and parental origin of commercial Coffea genotypes.
Bicho NC; Leitão AE; Ramalho JC; Lidon FC
Int J Food Sci Nutr; 2012 Nov; 63(7):835-42. PubMed ID: 22486463
[TBL] [Abstract][Full Text] [Related]
49. Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans.
Dong W; Hu R; Chu Z; Zhao J; Tan L
Food Chem; 2017 Nov; 234():121-130. PubMed ID: 28551215
[TBL] [Abstract][Full Text] [Related]
50. Arabica and robusta coffees: identification of major polar compounds and quantification of blends by direct-infusion electrospray ionization-mass spectrometry.
Garrett R; Vaz BG; Hovell AM; Eberlin MN; Rezende CM
J Agric Food Chem; 2012 May; 60(17):4253-8. PubMed ID: 22490013
[TBL] [Abstract][Full Text] [Related]
51. Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors.
Canzi FA; Meireles DAL; Valdez ASB; Abrantes LS; Boroski M; Augusto SC; Valderrama P; Toci AT
J Sci Food Agric; 2023 Aug; 103(11):5578-5587. PubMed ID: 37063086
[TBL] [Abstract][Full Text] [Related]
52. Distribution of p-coumaroylquinic acids in commercial Coffea spp. of different geographical origin and in other wild coffee species.
Gutiérrez Ortiz AL; Berti F; Solano Sánchez W; Navarini L; Colomban S; Crisafulli P; Forzato C
Food Chem; 2019 Jul; 286():459-466. PubMed ID: 30827633
[TBL] [Abstract][Full Text] [Related]
53. Chemical characterisation by UPLC-Q-ToF-MS/MS and antibacterial potential of Coffea arabica L. leaves: A coffee by-product.
Mesquita Júnior GA; da Costa YFG; Mello V; Costa FF; Rodarte MP; Costa JCD; Alves MS; Vilela FMP
Phytochem Anal; 2022 Oct; 33(7):1036-1044. PubMed ID: 35777933
[TBL] [Abstract][Full Text] [Related]
54. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
Caprioli G; Cortese M; Sagratini G; Vittori S
Int J Food Sci Nutr; 2015; 66(5):505-13. PubMed ID: 26171629
[TBL] [Abstract][Full Text] [Related]
55. 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]
56. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Odžaković B; Džinić N; Kukrić Z; Grujić S
Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
[TBL] [Abstract][Full Text] [Related]
57. 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]
58. 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]
59. Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2002 Nov; 50(24):7046-52. PubMed ID: 12428958
[TBL] [Abstract][Full Text] [Related]
60. Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.
Wermelinger T; D'Ambrosio L; Klopprogge B; Yeretzian C
J Agric Food Chem; 2011 Sep; 59(17):9074-9. PubMed ID: 21830792
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
