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 *

137 related articles for article (PubMed ID: 37182497)

  • 1. Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China.
    Wang Y; Wang X; Hu G; Zhang Z; Al-Romaima A; Bai X; Li J; Zhou L; Li Z; Qiu M
    Food Chem; 2023 Oct; 423():136332. PubMed ID: 37182497
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.
    van Mullem JJ; de Sousa Bueno Filho JS; Dias DR; Schwan RF
    J Sci Food Agric; 2022 Nov; 102(14):6687-6695. PubMed ID: 35620803
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of geographical origin and post-harvesting processing on the bioactive compounds and sensory quality of Brazilian specialty coffee beans.
    Tieghi H; Pereira LA; Viana GS; Katchborian-Neto A; Santana DB; Mincato RL; Dias DF; Chagas-Paula DA; Soares MG; de Araújo WG; Bueno PCP
    Food Res Int; 2024 Jun; 186():114346. PubMed ID: 38729720
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality.
    Martins PMM; Ribeiro LS; Miguel MGDCP; Evangelista SR; Schwan RF
    J Sci Food Agric; 2019 Oct; 99(13):5638-5645. PubMed ID: 31124153
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Brazilian Coffee Blends: A Simple and Fast Method by Near-Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping.
    Baqueta MR; Coqueiro A; Valderrama P
    J Food Sci; 2019 Jun; 84(6):1247-1255. PubMed ID: 31116425
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.
    Wu H; Gonzalez Viejo C; Fuentes S; Dunshea FR; Suleria HAR
    Food Res Int; 2024 Jan; 176():113800. PubMed ID: 38163710
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.
    Jeong H; Yoon S; Jo SM; Hong SJ; Kim YJ; Kim JK; Shin EC
    J Food Sci; 2023 Mar; 88(3):1033-1047. PubMed ID: 36695781
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy.
    Wang Y; Wang X; Quan C; Al-Romaima A; Hu G; Peng X; Qiu M
    Food Chem X; 2024 Oct; 23():101684. PubMed ID: 39157661
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.
    Elmacı İ; Gok I
    J Sci Food Agric; 2021 Oct; 101(13):5368-5377. PubMed ID: 33650176
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach.
    Wu H; Gonzalez Viejo C; Fuentes S; Dunshea FR; Suleria HAR
    Food Res Int; 2024 Nov; 195():114973. PubMed ID: 39277239
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics.
    da Silva BL; Pereira PV; Bertoli LD; Silveira DL; Batista NN; Pinheiro PF; de Souza Carneiro J; Schwan RF; de Assis Silva S; Coelho JM; Bernardes PC
    Food Microbiol; 2021 Sep; 98():103786. PubMed ID: 33875214
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of biochemical features of defective Coffea arabica L. beans.
    Casas MI; Vaughan MJ; Bonello P; McSpadden Gardener B; Grotewold E; Alonso AP
    Food Res Int; 2017 May; 95():59-67. PubMed ID: 28395826
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.
    Hu G; Peng X; Gao Y; Huang Y; Li X; Su H; Qiu M
    Food Chem; 2020 Nov; 331():127329. PubMed ID: 32559595
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels.
    Lee LW; Cheong MW; Curran P; Yu B; Liu SQ
    Food Chem; 2016 Nov; 211():925-36. PubMed ID: 27283714
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chitosan-coated paper packaging for specialty coffee beans: Coating characterization, bean and beverage analysis.
    Amorin-da-Silva BC; Zambuzi GC; Francisco KR; Verruma-Bernardi MR; Ceccato-Antonini SR
    Food Res Int; 2024 Jul; 188():114467. PubMed ID: 38823836
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Volatile and sensory characterization of roast coffees - Effects of cherry maturity.
    Velásquez S; Peña N; Bohórquez JC; Gutierrez N; Sacks GL
    Food Chem; 2019 Feb; 274():137-145. PubMed ID: 30372918
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.