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 *

116 related articles for article (PubMed ID: 36790711)

  • 21. 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]  

  • 22. Influence of roasting levels on ochratoxin a content in coffee.
    Romani S; Pinnavaia GG; Dalla Rosa M
    J Agric Food Chem; 2003 Aug; 51(17):5168-71. PubMed ID: 12903986
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV.
    Restuccia D; Spizzirri UG; Parisi OI; Cirillo G; Picci N
    Food Chem; 2015 May; 175():143-50. PubMed ID: 25577063
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction.
    Rao NZ; Fuller M; Grim MD
    Foods; 2020 Jul; 9(7):. PubMed ID: 32659894
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. 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]  

  • 28. The occurrence of ochratoxin A in coffee.
    Studer-Rohr I; Dietrich DR; Schlatter J; Schlatter C
    Food Chem Toxicol; 1995 May; 33(5):341-55. PubMed ID: 7759018
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Polycyclic aromatic hydrocarbons in coffee samples: Enquiry into processes and analytical methods.
    Binello A; Cravotto G; Menzio J; Tagliapietra S
    Food Chem; 2021 May; 344():128631. PubMed ID: 33261994
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.
    Yust BG; Wilkinson F; Rao NZ
    Antioxidants (Basel); 2023 Dec; 13(1):. PubMed ID: 38247454
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Incidence, level, and behavior of aflatoxins during coffee bean roasting and decaffeination.
    Soliman KM
    J Agric Food Chem; 2002 Dec; 50(25):7477-81. PubMed ID: 12452679
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Studies of selenium-containing volatiles in roasted coffee.
    Meija J; Bryson JM; Vonderheide AP; Montes-Bayón M; Caruso JA
    J Agric Food Chem; 2003 Aug; 51(17):5116-22. PubMed ID: 12903978
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
    Anese M; Nicoli MC; Verardo G; Munari M; Mirolo G; Bortolomeazzi R
    Food Chem; 2014 Feb; 145():168-72. PubMed ID: 24128463
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles.
    Al Attiya W; Hassan ZU; Al-Thani R; Jaoua S
    PLoS One; 2021; 16(10):e0259302. PubMed ID: 34714880
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.
    Nebesny E; Budryn G
    Nahrung; 2002 Aug; 46(4):279-82. PubMed ID: 12224425
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Studies on acrylamide levels in roasting, storage and brewing of coffee.
    Lantz I; Ternité R; Wilkens J; Hoenicke K; Guenther H; van der Stegen GH
    Mol Nutr Food Res; 2006 Nov; 50(11):1039-46. PubMed ID: 17054100
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effect of Roasting Degree on Major Coffee Compounds: A Comparative Study between Coffee Beans with and without Supercritical CO
    Honda M; Takezaki D; Tanaka M; Fukaya M; Goto M
    J Oleo Sci; 2022 Sep; 71(10):1541-1550. PubMed ID: 36089402
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 6.