148 related articles for article (PubMed ID: 37742465)
21. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
[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. 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]
24. 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]
25. 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]
26. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
Houessou JK; Maloug S; Leveque AS; Delteil C; Heyd B; Camel V
J Agric Food Chem; 2007 Nov; 55(23):9719-26. PubMed ID: 17941690
[TBL] [Abstract][Full Text] [Related]
27. Roasting process of coffee beans as studied by nuclear magnetic resonance: time course of changes in composition.
Wei F; Furihata K; Koda M; Hu F; Miyakawa T; Tanokura M
J Agric Food Chem; 2012 Feb; 60(4):1005-12. PubMed ID: 22224944
[TBL] [Abstract][Full Text] [Related]
28. Distinguishing between Decaffeinated and Regular Coffee by HS-SPME-GC×GC-TOFMS, Chemometrics, and Machine Learning.
Zou Y; Gaida M; Franchina FA; Stefanuto PH; Focant JF
Molecules; 2022 Mar; 27(6):. PubMed ID: 35335174
[TBL] [Abstract][Full Text] [Related]
29. Inhibitory activity of chlorogenic acids in decaffeinated green coffee beans against porcine pancreas lipase and effect of a decaffeinated green coffee bean extract on an emulsion of olive oil.
Narita Y; Iwai K; Fukunaga T; Nakagiri O
Biosci Biotechnol Biochem; 2012; 76(12):2329-31. PubMed ID: 23221697
[TBL] [Abstract][Full Text] [Related]
30. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Bicho NC; Leitão AE; Ramalho JC; De Alvarenga NB; Lidon FC
Int J Food Sci Nutr; 2011 Dec; 62(8):865-71. PubMed ID: 22032554
[TBL] [Abstract][Full Text] [Related]
31. Roasting effects on formation mechanisms of coffee brew melanoidins.
Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301
[TBL] [Abstract][Full Text] [Related]
32. The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries.
Muzykiewicz-Szymańska A; Nowak A; Wira D; Klimowicz A
Molecules; 2021 Jun; 26(12):. PubMed ID: 34208702
[TBL] [Abstract][Full Text] [Related]
33. Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans.
Nehad EA; Farag MM; Kawther MS; Abdel-Samed AK; Naguib K
Food Addit Contam; 2005 Aug; 22(8):761-7. PubMed ID: 16147432
[TBL] [Abstract][Full Text] [Related]
34. Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments.
Müller C; Hofmann T
J Agric Food Chem; 2005 Apr; 53(7):2623-9. PubMed ID: 15796603
[TBL] [Abstract][Full Text] [Related]
35. Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting.
Wang C; Sun J; Lassabliere B; Yu B; Zhao F; Zhao F; Chen Y; Liu SQ
J Sci Food Agric; 2019 Jan; 99(1):409-420. PubMed ID: 29896755
[TBL] [Abstract][Full Text] [Related]
36. Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
Pickard S; Becker I; Merz KH; Richling E
J Agric Food Chem; 2013 Jul; 61(26):6274-81. PubMed ID: 23745606
[TBL] [Abstract][Full Text] [Related]
37. Roasting and aroma formation: effect of initial moisture content and steam treatment.
Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F
J Agric Food Chem; 2008 Jul; 56(14):5847-51. PubMed ID: 18572951
[TBL] [Abstract][Full Text] [Related]
38. Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies.
Jaiswal R; Matei MF; Golon A; Witt M; Kuhnert N
Food Funct; 2012 Sep; 3(9):976-84. PubMed ID: 22833076
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. 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]
[Previous] [Next] [New Search]
