230 related articles for article (PubMed ID: 36695781)
21. 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]
22. Effects of pollination on the composition of volatile compounds in Coffea arabica L.
Meireles DAL; Valdez ASB; Boroski M; Augusto SC; Toci AT
J Sci Food Agric; 2022 Aug; 102(11):4955-4960. PubMed ID: 35018655
[TBL] [Abstract][Full Text] [Related]
23. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
Park JB; Peters R; Novotny JA
Food Chem; 2023 Jun; 412():135586. PubMed ID: 36739725
[TBL] [Abstract][Full Text] [Related]
24. Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties.
Stanek N; Zarębska M; Biłos Ł; Barabosz K; Nowakowska-Bogdan E; Semeniuk I; Błaszkiewicz J; Kulesza R; Matejuk R; Szkutnik K
Sci Rep; 2021 Nov; 11(1):21377. PubMed ID: 34725433
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Furan in roasted, ground and brewed coffee.
Gruczyńska E; Kowalska D; Kozłowska M; Majewska E; Tarnowska K
Rocz Panstw Zakl Hig; 2018; 69(2):111-118. PubMed ID: 29766689
[TBL] [Abstract][Full Text] [Related]
27. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
Moon JK; Yoo HS; Shibamoto T
J Agric Food Chem; 2009 Jun; 57(12):5365-9. PubMed ID: 19530715
[TBL] [Abstract][Full Text] [Related]
28. Physicochemical characteristics of Ethiopian
Kim I; Jung S; Kim E; Lee JW; Kim CY; Ha JH; Jeong Y
Food Sci Biotechnol; 2021 Feb; 30(2):235-244. PubMed ID: 33732514
[TBL] [Abstract][Full Text] [Related]
29. How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile.
Rusinek R; Dobrzański B; Oniszczuk A; Gawrysiak-Witulska M; Siger A; Karami H; Ptaszyńska AA; Żytek A; Kapela K; Gancarz M
Molecules; 2022 Dec; 27(23):. PubMed ID: 36500625
[TBL] [Abstract][Full Text] [Related]
30. Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of
Hong SJ; Boo CG; Yoon S; Jeong H; Jo SM; Youn MY; Kim JK; Kim YJ; Shin EC
Food Chem X; 2024 Mar; 21():101119. PubMed ID: 38282827
[TBL] [Abstract][Full Text] [Related]
31. Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans.
Fowble KL; Okuda K; Cody RB; Musah RA
Food Res Int; 2019 May; 119():725-732. PubMed ID: 30884709
[TBL] [Abstract][Full Text] [Related]
32. Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods.
Yu JM; Chu M; Park H; Park J; Lee KG
Foods; 2021 Jun; 10(6):. PubMed ID: 34200936
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. 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]
35. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.
Rattanarat P; Chindapan N; Devahastin S
Food Chem; 2021 Mar; 341(Pt 1):128266. PubMed ID: 33035858
[TBL] [Abstract][Full Text] [Related]
36. Caffeine Extraction from Raw and Roasted Coffee Beans.
Chiang D; Lin CY; Hu CT; Lee S
J Food Sci; 2018 Apr; 83(4):975-983. PubMed ID: 29577294
[TBL] [Abstract][Full Text] [Related]
37. Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions.
Park H; Noh E; Kim M; Lee KG
Food Chem; 2024 Mar; 435():137543. PubMed ID: 37742465
[TBL] [Abstract][Full Text] [Related]
38. Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica.
Endeshaw H; Belay A
PLoS One; 2020; 15(8):e0237265. PubMed ID: 32841240
[TBL] [Abstract][Full Text] [Related]
39. Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (
Hutachok N; Koonyosying P; Pankasemsuk T; Angkasith P; Chumpun C; Fucharoen S; Srichairatanakool S
Molecules; 2021 Jul; 26(14):. PubMed ID: 34299444
[TBL] [Abstract][Full Text] [Related]
40. Melatonin and serotonin profiles in beans of Coffea species.
Ramakrishna A; Giridhar P; Sankar KU; Ravishankar GA
J Pineal Res; 2012 May; 52(4):470-6. PubMed ID: 22017393
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]