BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

174 related articles for article (PubMed ID: 31174748)

  • 1. Coffee oil as a natural surfactant.
    Deotale SM; Dutta S; Moses JA; Anandharamakrishnan C
    Food Chem; 2019 Oct; 295():180-188. PubMed ID: 31174748
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans.
    Badmos S; Lee SH; Kuhnert N
    Food Res Int; 2019 Dec; 126():108544. PubMed ID: 31732084
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization by LC-MS(n) of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans.
    Clifford MN; Marks S; Knight S; Kuhnert N
    J Agric Food Chem; 2006 Jun; 54(12):4095-101. PubMed ID: 16756331
    [TBL] [Abstract][Full Text] [Related]  

  • 4. UHPLC-ESI-QqTOF-MS/MS characterization of minor chlorogenic acids in roasted Coffea arabica from different geographical origin.
    De Rosso M; Colomban S; Flamini R; Navarini L
    J Mass Spectrom; 2018 Sep; 53(9):763-771. PubMed ID: 29974575
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid.
    Moon JK; Shibamoto T
    J Agric Food Chem; 2010 May; 58(9):5465-70. PubMed ID: 20405916
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Incorporation of chlorogenic acids in coffee brew melanoidins.
    Bekedam EK; Schols HA; Van Boekel MA; Smit G
    J Agric Food Chem; 2008 Mar; 56(6):2055-63. PubMed ID: 18290625
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee.
    Gigl M; Frank O; Barz J; Gabler A; Hegmanns C; Hofmann T
    J Agric Food Chem; 2021 Jan; 69(3):1027-1038. PubMed ID: 33433215
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS.
    da Silveira JS; Mertz C; Morel G; Lacour S; Belleville MP; Durand N; Dornier M
    Food Chem; 2020 Jul; 319():126600. PubMed ID: 32187568
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Characterization by LC-MS(n) of four new classes of chlorogenic acids in green coffee beans: dimethoxycinnamoylquinic acids, diferuloylquinic acids, caffeoyl-dimethoxycinnamoylquinic acids, and feruloyl-dimethoxycinnamoylquinic acids.
    Clifford MN; Knight S; Surucu B; Kuhnert N
    J Agric Food Chem; 2006 Mar; 54(6):1957-69. PubMed ID: 16536562
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness.
    Kraehenbuehl K; Page-Zoerkler N; Mauroux O; Gartenmann K; Blank I; Bel-Rhlid R
    Food Chem; 2017 Mar; 218():9-14. PubMed ID: 27719962
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Investigating the chemical changes of chlorogenic acids during coffee brewing: conjugate addition of water to the olefinic moiety of chlorogenic acids and their quinides.
    Matei MF; Jaiswal R; Kuhnert N
    J Agric Food Chem; 2012 Dec; 60(49):12105-15. PubMed ID: 23106198
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Antiproliferation effect of commercially brewed coffees on human ovarian cancer cells in vitro.
    Tai J; Cheung S; Chan E; Hasman D
    Nutr Cancer; 2010; 62(8):1044-57. PubMed ID: 21058192
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. LC/MS/MS characterization of phenolic constituents in dried plums.
    Fang N; Yu S; Prior RL
    J Agric Food Chem; 2002 Jun; 50(12):3579-85. PubMed ID: 12033832
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Caffeine adsorption of montmorillonite in coffee extracts.
    Shiono T; Yamamoto K; Yotsumoto Y; Yoshida A
    Biosci Biotechnol Biochem; 2017 Aug; 81(8):1591-1597. PubMed ID: 28622119
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Interaction of chlorogenic acids and quinides from coffee with human serum albumin.
    Sinisi V; Forzato C; Cefarin N; Navarini L; Berti F
    Food Chem; 2015 Feb; 168():332-40. PubMed ID: 25172718
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.