These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

147 related articles for article (PubMed ID: 32283765)

  • 1. Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS.
    Marek G; Dobrzański B; Oniszczuk T; Combrzyński M; Ćwikła D; Rusinek R
    Sensors (Basel); 2020 Apr; 20(7):. PubMed ID: 32283765
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds.
    Gancarz M; Dobrzański B; Malaga-Toboła U; Tabor S; Combrzyński M; Ćwikła D; Strobel WR; Oniszczuk A; Karami H; Darvishi Y; Żytek A; Rusinek R
    Molecules; 2022 Feb; 27(5):. PubMed ID: 35268660
    [TBL] [Abstract][Full Text] [Related]  

  • 3. How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile.
    Rusinek R; Dobrzański B; Oniszczuk A; Gawrysiak-Witulska M; Siger A; Karami H; Ptaszyńska AA; Żytek A; Kapela K; Gancarz M
    Molecules; 2022 Dec; 27(23):. PubMed ID: 36500625
    [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. Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose.
    Barea-Ramos JD; Cascos G; Mesías M; Lozano J; Martín-Vertedor D
    Sensors (Basel); 2022 Nov; 22(22):. PubMed ID: 36433248
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.
    Vezzulli F; Lambri M; Bertuzzi T
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766018
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of roasting on the phenolic and volatile compounds in coffee beans.
    Wu H; Lu P; Liu Z; Sharifi-Rad J; Suleria HAR
    Food Sci Nutr; 2022 Jul; 10(7):2408-2425. PubMed ID: 35844912
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons.
    Ciecierska M; Derewiaka D; Kowalska J; Majewska E; Drużyńska B; Wołosiak R
    J Food Sci Technol; 2019 Feb; 56(2):737-745. PubMed ID: 30906031
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS.
    Dong W; Hu R; Long Y; Li H; Zhang Y; Zhu K; Chu Z
    Food Chem; 2019 Jan; 272():723-731. PubMed ID: 30309604
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Identification of potential quality markers in Indonesia's Arabica specialty coffee using GC/MS-based metabolomics approach.
    Amalia F; Irifune T; Takegami T; Yusianto ; Sumirat U; Putri SP; Fukusaki E
    Metabolomics; 2023 Oct; 19(11):90. PubMed ID: 37880543
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.
    Akiyama M; Murakami K; Hirano Y; Ikeda M; Iwatsuki K; Wada A; Tokuno K; Onishi M; Iwabuchi H
    J Food Sci; 2008 Jun; 73(5):C335-46. PubMed ID: 18576978
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemical characterisation of non-defective and defective green arabica and robusta coffees by electrospray ionization-mass spectrometry (ESI-MS).
    Mendonça JC; Franca AS; Oliveira LS; Nunes M
    Food Chem; 2008 Nov; 111(2):490-7. PubMed ID: 26047455
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity.
    Dippong T; Dan M; Kovacs MH; Kovacs ED; Levei EA; Cadar O
    Foods; 2022 Oct; 11(19):. PubMed ID: 36230221
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans.
    Cascos G; Lozano J; Montero-Fernández I; Marcía-Fuentes JA; Aleman RS; Ruiz-Canales A; Martín-Vertedor D
    Foods; 2023 Dec; 13(1):. PubMed ID: 38201115
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.
    Wu H; Gonzalez Viejo C; Fuentes S; Dunshea FR; Suleria HAR
    Food Res Int; 2024 Jan; 176():113800. PubMed ID: 38163710
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography-mass spectrometry based on a statistical approach.
    Procida G; Lagazio C; Cateni F; Zacchigna M; Cichelli A
    Food Sci Biotechnol; 2020 Oct; 29(10):1319-1330. PubMed ID: 32999739
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.