BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

317 related articles for article (PubMed ID: 32559595)

  • 21. 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]  

  • 22. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
    Park JB; Peters R; Novotny JA
    Food Chem; 2023 Jun; 412():135586. PubMed ID: 36739725
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East.
    Abdelwareth A; Zayed A; Farag MA
    Food Chem; 2021 Jul; 349():129162. PubMed ID: 33550017
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Impact of roasting time on the sensory profile of arabica and robusta coffee.
    Bicho NC; Leitão AE; Ramalho JC; de Alvarenga NB; Lidon FC
    Ecol Food Nutr; 2013; 52(2):163-77. PubMed ID: 23445394
    [TBL] [Abstract][Full Text] [Related]  

  • 25. On the soil-bean-cup relationships in Coffea arabica L.
    Morales-Ramos V; Escamilla-Prado E; Ruiz-Carbajal RA; Pérez-Sato JA; Velázquez-Morales JA; Servín-Juárez R
    J Sci Food Agric; 2020 Dec; 100(15):5434-5441. PubMed ID: 32562262
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee.
    Smrke S; Wellinger M; Suzuki T; Balsiger F; Opitz SEW; Yeretzian C
    J Agric Food Chem; 2018 May; 66(21):5293-5300. PubMed ID: 29091435
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting.
    Chindapan N; Soydok S; Devahastin S
    J Food Sci; 2019 Feb; 84(2):292-302. PubMed ID: 30620782
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans.
    Kučera L; Papoušek R; Kurka O; Barták P; Bednář P
    Food Chem; 2016 May; 199():727-35. PubMed ID: 26776030
    [TBL] [Abstract][Full Text] [Related]  

  • 29. A pilot study of NMR-based sensory prediction of roasted coffee bean extracts.
    Wei F; Furihata K; Miyakawa T; Tanokura M
    Food Chem; 2014; 152():363-9. PubMed ID: 24444949
    [TBL] [Abstract][Full Text] [Related]  

  • 30. On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean.
    Hertz-Schünemann R; Dorfner R; Yeretzian C; Streibel T; Zimmermann R
    J Mass Spectrom; 2013 Dec; 48(12):1253-65. PubMed ID: 24338878
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees.
    Rabelo MHS; Borém FM; Lima RR; Alves APC; Pinheiro ACM; Ribeiro DE; Santos CMD; Pereira RGFA
    Food Chem; 2021 Apr; 342():128304. PubMed ID: 33067049
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.
    Rattanarat P; Chindapan N; Devahastin S
    Food Chem; 2021 Mar; 341(Pt 1):128266. PubMed ID: 33035858
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of roasting on the formation of chlorogenic acid lactones in coffee.
    Farah A; de Paulis T; Trugo LC; Martin PR
    J Agric Food Chem; 2005 Mar; 53(5):1505-13. PubMed ID: 15740032
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Excavation of coffee maturity markers and further research on their changes in coffee cherries of different maturity.
    Hu G; Peng X; Wang X; Li X; Li X; Qiu M
    Food Res Int; 2020 Jun; 132():109121. PubMed ID: 32331680
    [No Abstract]   [Full Text] [Related]  

  • 35. 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]  

  • 36. The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis.
    Scholz MBDS; Kitzberger CSG; Prudencio SH; Silva RSDSFD
    Food Res Int; 2018 Dec; 114():72-80. PubMed ID: 30361029
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Changes in green coffee protein profiles during roasting.
    Montavon P; Mauron AF; Duruz E
    J Agric Food Chem; 2003 Apr; 51(8):2335-43. PubMed ID: 12670178
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Impact of consumption temperature on sensory properties of hot brewed coffee.
    Adhikari J; Chambers E; Koppel K
    Food Res Int; 2019 Jan; 115():95-104. PubMed ID: 30599987
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods.
    Kwon J; Ahn H; Lee KG
    Food Chem; 2021 May; 343():128525. PubMed ID: 33168262
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 16.