BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

273 related articles for article (PubMed ID: 32798819)

  • 1. Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans.
    Turan Ayseli M; Kelebek H; Selli S
    Food Chem; 2021 Feb; 338():127821. PubMed ID: 32798819
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Identification of the odour-active cyclic diketone cis-2,6-dimethyl-1,4-cyclohexanedione in roasted Arabica coffee brew.
    Miyazato H; Nakamura M; Hashimoto S; Hayashi S
    Food Chem; 2013 Jun; 138(4):2346-55. PubMed ID: 23497895
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
    Caprioli G; Cortese M; Sagratini G; Vittori S
    Int J Food Sci Nutr; 2015; 66(5):505-13. PubMed ID: 26171629
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
    Majcher MA; Klensporf-Pawlik D; Dziadas M; Jeleń HH
    J Agric Food Chem; 2013 Mar; 61(11):2648-54. PubMed ID: 23414530
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors.
    Alves RC; Costa AS; Jerez M; Casal S; Sineiro J; Núñez MJ; Oliveira B
    J Agric Food Chem; 2010 Dec; 58(23):12221-9. PubMed ID: 21070017
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components.
    Charles-Bernard M; Kraehenbuehl K; Rytz A; Roberts DD
    J Agric Food Chem; 2005 Jun; 53(11):4417-25. PubMed ID: 15913304
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF; Moon JK; Shibamoto T
    J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry.
    Pua A; Lau H; Liu SQ; Tan LP; Goh RMV; Lassabliere B; Leong KC; Sun J; Cornuz M; Yu B
    Food Chem; 2020 Jan; 302():125370. PubMed ID: 31442699
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 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. 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]  

  • 17. Characterization of Aroma-Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC-MS-Olfactometry and LC-DAD-ESI-MS/MS.
    Sonmezdag AS; Kelebek H; Selli S
    J Food Sci; 2019 Sep; 84(9):2449-2457. PubMed ID: 31476250
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure.
    Kumazawa K; Masuda H
    J Agric Food Chem; 2003 May; 51(10):3079-82. PubMed ID: 12720395
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 14.