BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

158 related articles for article (PubMed ID: 31838839)

  • 1. Determination of 3-Alkyl-2-methoxypyrazines in Green Coffee: A Study To Unravel Their Role on Coffee Quality.
    Mutarutwa D; Navarini L; Lonzarich V; Crisafulli P; Compagnone D; Pittia P
    J Agric Food Chem; 2020 Apr; 68(17):4743-4751. PubMed ID: 31838839
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Analytical Determination of the Severity of Potato Taste Defect in Roasted East African Arabica Coffee.
    Cain CN; Haughn NJ; Purcell HJ; Marney LC; Synovec RE; Thoumsin CT; Jackels SC; Skogerboe KJ
    J Agric Food Chem; 2021 Feb; 69(7):2253-2261. PubMed ID: 33566609
    [TBL] [Abstract][Full Text] [Related]  

  • 3. GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug.
    Jackels SC; Marshall EE; Omaiye AG; Gianan RL; Lee FT; Jackels CF
    J Agric Food Chem; 2014 Oct; 62(42):10222-9. PubMed ID: 25284290
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Identification of Hydroxypyrazine O-Methyltransferase Genes in Coffea arabica: A Potential Source of Methoxypyrazines That Cause Potato Taste Defect.
    Frato KE
    J Agric Food Chem; 2019 Jan; 67(1):341-351. PubMed ID: 30523690
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
    Variyar PS; Ahmad R; Bhat R; Niyas Z; Sharma A
    J Agric Food Chem; 2003 Dec; 51(27):7945-50. PubMed ID: 14690378
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei).
    Walker HE; Lehman KA; Wall MM; Siderhurst MS
    J Sci Food Agric; 2019 Mar; 99(4):1954-1960. PubMed ID: 30270449
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC-MS/MS method for methoxypyrazine analysis in wine.
    Hjelmeland AK; Wylie PL; Ebeler SE
    Talanta; 2016 Feb; 148():336-45. PubMed ID: 26653458
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Identification of 3-methylbutanoyl glycosides in green Coffea arabica beans as causative determinants for the quality of coffee flavors.
    Iwasa K; Setoyama D; Shimizu H; Seta H; Fujimura Y; Miura D; Wariishi H; Nagai C; Nakahara K
    J Agric Food Chem; 2015 Apr; 63(14):3742-51. PubMed ID: 25837668
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 2,4,6-Trichloroanisole Off-Flavor Screening in Green
    Romano A; Navarini L; Lonzarich V; Bogialli S; Pastore P; Cappellin L
    J Agric Food Chem; 2022 Sep; 70(36):11412-11418. PubMed ID: 36039915
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality.
    Martins PMM; Ribeiro LS; Miguel MGDCP; Evangelista SR; Schwan RF
    J Sci Food Agric; 2019 Oct; 99(13):5638-5645. PubMed ID: 31124153
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Brazilian Coffee Blends: A Simple and Fast Method by Near-Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping.
    Baqueta MR; Coqueiro A; Valderrama P
    J Food Sci; 2019 Jun; 84(6):1247-1255. PubMed ID: 31116425
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of geographical origin and post-harvesting processing on the bioactive compounds and sensory quality of Brazilian specialty coffee beans.
    Tieghi H; Pereira LA; Viana GS; Katchborian-Neto A; Santana DB; Mincato RL; Dias DF; Chagas-Paula DA; Soares MG; de Araújo WG; Bueno PCP
    Food Res Int; 2024 Jun; 186():114346. PubMed ID: 38729720
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Changes in key odorants of raw coffee beans during storage under defined conditions.
    Scheidig C; Czerny M; Schieberle P
    J Agric Food Chem; 2007 Jul; 55(14):5768-75. PubMed ID: 17571898
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.