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 *

121 related articles for article (PubMed ID: 36337914)

  • 1. The effect of the chemical composition on the sensory characterization of Ecuadorian coffee.
    Chiriboga G; Peñaherrera S; Londoño-Larrea P; Castillo L; Carvajal C G; Montero-Calderón C
    Curr Res Food Sci; 2022; 5():2022-2032. PubMed ID: 36337914
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of Spectroscopy-Based Methods and Chemometrics to Confirm Classification of Specialty Coffees.
    Belchior V; Botelho BG; Franca AS
    Foods; 2022 Jun; 11(11):. PubMed ID: 35681405
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Caffeine content and antioxidant activity of various brews of specialty grade coffee.
    Miłek M; Młodecki Ł; Dżugan M
    Acta Sci Pol Technol Aliment; 2021; 20(2):179-188. PubMed ID: 33884855
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis.
    M R N Alcantara G; Dresch D; R Melchert W
    Food Chem; 2021 Oct; 360():130088. PubMed ID: 34034055
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics.
    Belchior V; Botelho BG; Oliveira LS; Franca AS
    Food Chem; 2019 Feb; 273():178-185. PubMed ID: 30292366
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews.
    Portela CDS; Almeida IF; Reis TADD; Hickmann BRB; Benassi MT
    Food Res Int; 2022 Jan; 151():110860. PubMed ID: 34980396
    [TBL] [Abstract][Full Text] [Related]  

  • 9. New trends in specialty coffees - "the digested coffees".
    Raveendran A; Murthy PS
    Crit Rev Food Sci Nutr; 2022; 62(17):4622-4628. PubMed ID: 33506696
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Caffeine content of specialty coffees.
    McCusker RR; Goldberger BA; Cone EJ
    J Anal Toxicol; 2003 Oct; 27(7):520-2. PubMed ID: 14607010
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile.
    Machado JL; Tomaz MA; da Luz JMR; Osório VM; Costa AV; Colodetti TV; Debona DG; Pereira LL
    J Food Sci; 2022 Jan; 87(1):383-395. PubMed ID: 34907528
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods.
    Córdoba N; Moreno FL; Osorio C; Velásquez S; Ruiz Y
    Food Res Int; 2021 Mar; 141():110141. PubMed ID: 33642008
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method.
    Ramos MF; Ribeiro DE; Cirillo MÂ; Borém FM
    J Sci Food Agric; 2016 Aug; 96(10):3543-51. PubMed ID: 26592362
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Very beyond subjectivity: The limit of accuracy of Q-Graders.
    Pereira LL; Guarçoni RC; Moreira TR; de Sousa LHBP; Cardoso WS; Moreli AP; da Silva SF; Ten Caten CS
    J Texture Stud; 2019 Apr; 50(2):172-184. PubMed ID: 30676645
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews.
    Barbosa MSG; Scholz MBDS; Kitzberger CSG; Benassi MT
    Food Chem; 2019 Sep; 292():275-280. PubMed ID: 31054676
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee.
    Cassimiro DMJ; Batista NN; Fonseca HC; Naves JAO; Dias DR; Schwan RF
    Int J Food Microbiol; 2022 May; 369():109627. PubMed ID: 35305516
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure.
    López-Galilea I; De Peña MP; Cid C
    J Agric Food Chem; 2007 Jul; 55(15):6110-7. PubMed ID: 17608497
    [TBL] [Abstract][Full Text] [Related]  

  • 18. GC/MS based metabolite profiling of Indonesian specialty coffee from different species and geographical origin.
    Putri SP; Irifune T; Yusianto ; Fukusaki E
    Metabolomics; 2019 Sep; 15(10):126. PubMed ID: 31535287
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Multivariate calibration applied to study of volatile predictors of arabica coffee quality.
    Agnoletti BZ; Folli GS; Pereira LL; Pinheiro PF; Guarçoni RC; da Silva Oliveira EC; Filgueiras PR
    Food Chem; 2022 Jan; 367():130679. PubMed ID: 34352695
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A Metabolomic Study of the Variability of the Chemical Composition of Commonly Consumed Coffee Brews.
    Rothwell JA; Loftfield E; Wedekind R; Freedman N; Kambanis C; Scalbert A; Sinha R
    Metabolites; 2019 Jan; 9(1):. PubMed ID: 30669279
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.