These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

132 related articles for article (PubMed ID: 35636189)

  • 21. How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract?
    López-Galilea I; Andriot I; de Peña MP; Cid C; Guichard E
    J Food Sci; 2008 Apr; 73(3):S165-71. PubMed ID: 18387130
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Formation mechanisms and characterisation of the typical polymers in melanoidins from vinegar, coffee and model experiments.
    Wang Z; Zhang Z; Li S; Zhang X; Xia M; Xia T; Wang M
    Food Chem; 2021 Sep; 355():129444. PubMed ID: 33780797
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Chemical characterization and antioxidant properties of coffee melanoidins.
    Borrelli RC; Visconti A; Mennella C; Anese M; Fogliano V
    J Agric Food Chem; 2002 Oct; 50(22):6527-33. PubMed ID: 12381145
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction.
    Del Pino-García R; González-SanJosé ML; Rivero-Pérez MD; Muñiz P
    J Agric Food Chem; 2012 Oct; 60(42):10530-9. PubMed ID: 23020245
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions.
    Zhang H; Zhang H; Troise AD; Fogliano V
    J Agric Food Chem; 2019 Oct; 67(39):10921-10929. PubMed ID: 31496242
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Insight into the mechanism of coffee melanoidin formation using modified "in bean" models.
    Nunes FM; Cruz AC; Coimbra MA
    J Agric Food Chem; 2012 Sep; 60(35):8710-9. PubMed ID: 22880950
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Role of Proteins in the Formation of Melanoidins during Coffee Roasting.
    Böhm W; Zinke L; Rehle AK; Henle T
    J Agric Food Chem; 2023 Nov; 71(47):18499-18509. PubMed ID: 37962901
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee.
    Angeloni S; Mustafa AM; Abouelenein D; Alessandroni L; Acquaticci L; Nzekoue FK; Petrelli R; Sagratini G; Vittori S; Torregiani E; Caprioli G
    Molecules; 2021 Jun; 26(13):. PubMed ID: 34202706
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Synthesis and structure determination of covalent conjugates formed from the sulfury-roasty-smelling 2-furfurylthiol and di- or trihydroxybenzenes and their identification in coffee brew.
    Müller C; Hemmersbach S; Slot GV; Hofmann T
    J Agric Food Chem; 2006 Dec; 54(26):10076-85. PubMed ID: 17177544
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of Manufacturing Processing Conditions on Retronasal-Aroma Odorants from a Milk Coffee Drink.
    Ikeda M; Akiyama M; Hirano Y; Miyaji K; Sugawara Y; Imayoshi Y; Iwabuchi H; Onodera T; Toko K
    J Food Sci; 2018 Nov; 83(11):2733-2744. PubMed ID: 30334246
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Thermal degradation studies of food melanoidins.
    Adams A; Borrelli RC; Fogliano V; De Kimpe N
    J Agric Food Chem; 2005 May; 53(10):4136-42. PubMed ID: 15884851
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Antiadhesion and antibiofilm activities of high molecular weight coffee components against Streptococcus mutans.
    Stauder M; Papetti A; Mascherpa D; Schito AM; Gazzani G; Pruzzo C; Daglia M
    J Agric Food Chem; 2010 Nov; 58(22):11662-6. PubMed ID: 21038921
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew.
    Perrone D; Farah A; Donangelo CM
    J Agric Food Chem; 2012 May; 60(17):4265-75. PubMed ID: 22490054
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Potent odorants of raw Arabica coffee. Their changes during roasting.
    Czerny M; Grosch W
    J Agric Food Chem; 2000 Mar; 48(3):868-72. PubMed ID: 10725165
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Reduction of nitrous Acid to nitric oxide by coffee melanoidins and enhancement of the reduction by thiocyanate: possibility of its occurrence in the stomach.
    Takahama U; Hirota S
    J Agric Food Chem; 2008 Jun; 56(12):4736-44. PubMed ID: 18522412
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods.
    Delgado-Andrade C; Rufián-Henares JA; Morales FJ
    J Agric Food Chem; 2005 Oct; 53(20):7832-6. PubMed ID: 16190638
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment.
    Çelik EE; Rubio JMA; Andersen ML; Gökmen V
    Food Res Int; 2018 Jun; 108():286-294. PubMed ID: 29735060
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Coffee melanoidins: structures, mechanisms of formation and potential health impacts.
    Moreira AS; Nunes FM; Domingues MR; Coimbra MA
    Food Funct; 2012 Sep; 3(9):903-15. PubMed ID: 22584883
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 7.