BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

312 related articles for article (PubMed ID: 32559595)

  • 1. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.
    Hu G; Peng X; Gao Y; Huang Y; Li X; Su H; Qiu M
    Food Chem; 2020 Nov; 331():127329. PubMed ID: 32559595
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting.
    CarolinaVieira-Porto A; Cunha SC; Rosa EC; DePaula J; Cruz AG; Freitas-Silva O; Fernandes JO; Farah A
    Food Res Int; 2024 Jun; 186():114333. PubMed ID: 38729693
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.
    Elmacı İ; Gok I
    J Sci Food Agric; 2021 Oct; 101(13):5368-5377. PubMed ID: 33650176
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Physical characterization of Arabica ground coffee with different roasting degrees.
    Nakilcioğlu-Taş E; Ötleş S
    An Acad Bras Cienc; 2019; 91(2):e20180191. PubMed ID: 31038532
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
    Houessou JK; Maloug S; Leveque AS; Delteil C; Heyd B; Camel V
    J Agric Food Chem; 2007 Nov; 55(23):9719-26. PubMed ID: 17941690
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
    Moon JK; Yoo HS; Shibamoto T
    J Agric Food Chem; 2009 Jun; 57(12):5365-9. PubMed ID: 19530715
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Roasting process of coffee beans as studied by nuclear magnetic resonance: time course of changes in composition.
    Wei F; Furihata K; Koda M; Hu F; Miyakawa T; Tanokura M
    J Agric Food Chem; 2012 Feb; 60(4):1005-12. PubMed ID: 22224944
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.
    Blumberg S; Frank O; Hofmann T
    J Agric Food Chem; 2010 Mar; 58(6):3720-8. PubMed ID: 20180507
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
    Anese M; Nicoli MC; Verardo G; Munari M; Mirolo G; Bortolomeazzi R
    Food Chem; 2014 Feb; 145():168-72. PubMed ID: 24128463
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 16.