BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

260 related articles for article (PubMed ID: 30884709)

  • 1. Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans.
    Fowble KL; Okuda K; Cody RB; Musah RA
    Food Res Int; 2019 May; 119():725-732. PubMed ID: 30884709
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
    Moon JK; Shibamoto T
    J Agric Food Chem; 2009 Jul; 57(13):5823-31. PubMed ID: 19579294
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfurfural levels in coffee.
    Park SH; Jo A; Lee KG
    Food Chem; 2021 Oct; 358():129806. PubMed ID: 33933949
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. Studies of selenium-containing volatiles in roasted coffee.
    Meija J; Bryson JM; Vonderheide AP; Montes-Bayón M; Caruso JA
    J Agric Food Chem; 2003 Aug; 51(17):5116-22. PubMed ID: 12903978
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. A novel UHPLC method for determining the degree of coffee roasting by analysis of furans.
    Macheiner L; Schmidt A; Karpf F; Mayer HK
    Food Chem; 2021 Mar; 341(Pt 1):128165. PubMed ID: 33038777
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of biochemical features of defective Coffea arabica L. beans.
    Casas MI; Vaughan MJ; Bonello P; McSpadden Gardener B; Grotewold E; Alonso AP
    Food Res Int; 2017 May; 95():59-67. PubMed ID: 28395826
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.
    van Mullem JJ; de Sousa Bueno Filho JS; Dias DR; Schwan RF
    J Sci Food Agric; 2022 Nov; 102(14):6687-6695. PubMed ID: 35620803
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries.
    Muzykiewicz-Szymańska A; Nowak A; Wira D; Klimowicz A
    Molecules; 2021 Jun; 26(12):. PubMed ID: 34208702
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.