BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

166 related articles for article (PubMed ID: 33233244)

  • 21. 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]  

  • 22. Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai'i-Grown Coffee (
    Nerurkar PV; Yokoyama J; Ichimura K; Kutscher S; Wong J; Bittenbender HC; Deng Y
    Metabolites; 2023 Mar; 13(3):. PubMed ID: 36984852
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. High-performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods.
    Núñez N; Martínez C; Saurina J; Núñez O
    J Sci Food Agric; 2021 Jan; 101(1):65-73. PubMed ID: 32608518
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?
    Colzi I; Taiti C; Marone E; Magnelli S; Gonnelli C; Mancuso S
    Food Chem; 2017 Dec; 237():257-263. PubMed ID: 28763994
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Investigation of the factors that affect the volume and stability of espresso crema.
    Wang X; Lim LT; Tan S; Fu Y
    Food Res Int; 2019 Feb; 116():668-675. PubMed ID: 30716994
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing.
    Gunning Y; Defernez M; Watson AD; Beadman N; Colquhoun IJ; Le Gall G; Philo M; Garwood H; Williamson D; Davis AP; Kemsley EK
    Food Chem; 2018 May; 248():52-60. PubMed ID: 29329870
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee.
    Olechno E; Puścion-Jakubik A; Markiewicz-Żukowska R; Socha K
    Molecules; 2020 Nov; 25(22):. PubMed ID: 33198202
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Isoflavones in coffee: influence of species, roast degree, and brewing method.
    Alves RC; Almeida IM; Casal S; Oliveira MB
    J Agric Food Chem; 2010 Mar; 58(5):3002-7. PubMed ID: 20131840
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee.
    Cordoba N; Pataquiva L; Osorio C; Moreno FLM; Ruiz RY
    Sci Rep; 2019 Jun; 9(1):8440. PubMed ID: 31186459
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. 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]  

  • 33. 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]  

  • 34. 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]  

  • 35. 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]  

  • 36. Lipid content and composition of coffee brews prepared by different methods.
    Ratnayake WM; Hollywood R; O'Grady E; Stavric B
    Food Chem Toxicol; 1993 Apr; 31(4):263-9. PubMed ID: 8477916
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Influence of Various Factors on Caffeine Content in Coffee Brews.
    Olechno E; Puścion-Jakubik A; Zujko ME; Socha K
    Foods; 2021 May; 10(6):. PubMed ID: 34071879
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy.
    Monakhova YB; Ruge W; Kuballa T; Ilse M; Winkelmann O; Diehl B; Thomas F; Lachenmeier DW
    Food Chem; 2015 Sep; 182():178-84. PubMed ID: 25842325
    [TBL] [Abstract][Full Text] [Related]  

  • 39. On the role of (-)-2-methylisoborneol for the aroma of Robusta coffee.
    Blank I; Grosch W
    J Agric Food Chem; 2002 Jul; 50(16):4653-6. PubMed ID: 12137492
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 9.