BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

304 related articles for article (PubMed ID: 33550017)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. A further tool to monitor the coffee roasting process: aroma composition and chemical indices.
    Ruosi MR; Cordero C; Cagliero C; Rubiolo P; Bicchi C; Sgorbini B; Liberto E
    J Agric Food Chem; 2012 Nov; 60(45):11283-91. PubMed ID: 23083340
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.
    He Y; Zhang H; Wen N; Hu R; Wu G; Zeng Y; Li X; Miao X
    J Sci Food Agric; 2018 Jan; 98(1):154-165. PubMed ID: 28547803
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Coffee roasting and aroma formation: application of different time-temperature conditions.
    Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F
    J Agric Food Chem; 2008 Jul; 56(14):5836-46. PubMed ID: 18572953
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Roasting and aroma formation: effect of initial moisture content and steam treatment.
    Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F
    J Agric Food Chem; 2008 Jul; 56(14):5847-51. PubMed ID: 18572951
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
    Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
    J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
    Cagliani LR; Pellegrino G; Giugno G; Consonni R
    Talanta; 2013 Mar; 106():169-73. PubMed ID: 23598112
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures.
    Gniechwitz D; Brueckel B; Reichardt N; Blaut M; Steinhart H; Bunzel M
    J Agric Food Chem; 2007 Dec; 55(26):11027-34. PubMed ID: 18052037
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Dissecting coffee seeds metabolome in context of genotype, roasting degree, and blending in the Middle East using NMR and GC/MS techniques.
    Zayed A; Abdelwareth A; Mohamed TA; Fahmy HA; Porzel A; Wessjohann LA; Farag MA
    Food Chem; 2022 Mar; 373(Pt B):131452. PubMed ID: 34731792
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proof of Concept for Cell Culture-Based Coffee.
    Aisala H; Kärkkäinen E; Jokinen I; Seppänen-Laakso T; Rischer H
    J Agric Food Chem; 2023 Nov; 71(47):18478-18488. PubMed ID: 37972222
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Aroma recovery from roasted coffee by wet grinding.
    Baggenstoss J; Thomann D; Perren R; Escher F
    J Food Sci; 2010; 75(9):C697-702. PubMed ID: 21535580
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.