123 related articles for article (PubMed ID: 37986535)
1. Using
Muniz RO; Gonzalez JL; Toci AT; Freitas JCC
Food Res Int; 2023 Dec; 174(Pt 1):113610. PubMed ID: 37986535
[TBL] [Abstract][Full Text] [Related]
2. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
Cagliani LR; Pellegrino G; Giugno G; Consonni R
Talanta; 2013 Mar; 106():169-73. PubMed ID: 23598112
[TBL] [Abstract][Full Text] [Related]
3. Solid-state NMR spectroscopy of roasted and ground coffee samples: Evidences for phase heterogeneity and prospects of applications in food screening.
Freitas JCC; Ejaz M; Toci AT; Romão W; Khimyak YZ
Food Chem; 2023 May; 409():135317. PubMed ID: 36586269
[TBL] [Abstract][Full Text] [Related]
4. Quantitative NMR Methodology for the Authentication of Roasted Coffee and Prediction of Blends.
Burton IW; Martinez Farina CF; Ragupathy S; Arunachalam T; Newmaster S; Berrué F
J Agric Food Chem; 2020 Dec; 68(49):14643-14651. PubMed ID: 33252222
[TBL] [Abstract][Full Text] [Related]
5. Rapid authentication of coffee blends and quantification of 16-O-methylcafestol in roasted coffee beans by nuclear magnetic resonance.
Schievano E; Finotello C; De Angelis E; Mammi S; Navarini L
J Agric Food Chem; 2014 Dec; 62(51):12309-14. PubMed ID: 25431971
[TBL] [Abstract][Full Text] [Related]
6. Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy.
Monakhova YB; Ruge W; Kuballa T; Ilse M; Winkelmann O; Diehl B; Thomas F; Lachenmeier DW
Food Chem; 2015 Sep; 182():178-84. PubMed ID: 25842325
[TBL] [Abstract][Full Text] [Related]
7. 16-O-Methylated diterpenes in green Coffea arabica: ultra-high-performance liquid chromatography-tandem mass spectrometry method optimization and validation.
Guercia E; Colomban S; Navarini L
J Mass Spectrom; 2020 Nov; 55(11):e4636. PubMed ID: 32767433
[TBL] [Abstract][Full Text] [Related]
8. 16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing.
Gunning Y; Defernez M; Watson AD; Beadman N; Colquhoun IJ; Le Gall G; Philo M; Garwood H; Williamson D; Davis AP; Kemsley EK
Food Chem; 2018 May; 248():52-60. PubMed ID: 29329870
[TBL] [Abstract][Full Text] [Related]
9. Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee.
Wongsa P; Khampa N; Horadee S; Chaiwarith J; Rattanapanone N
Food Chem; 2019 Jun; 283():579-587. PubMed ID: 30722914
[TBL] [Abstract][Full Text] [Related]
10. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
Servillo L; Giovane A; Casale R; Cautela D; D'Onofrio N; Balestrieri ML; Castaldo D
Food Chem; 2016 Aug; 205():52-7. PubMed ID: 27006213
[TBL] [Abstract][Full Text] [Related]
11. Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.
Wermelinger T; D'Ambrosio L; Klopprogge B; Yeretzian C
J Agric Food Chem; 2011 Sep; 59(17):9074-9. PubMed ID: 21830792
[TBL] [Abstract][Full Text] [Related]
12. Low-field (1)H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees.
Defernez M; Wren E; Watson AD; Gunning Y; Colquhoun IJ; Le Gall G; Williamson D; Kemsley EK
Food Chem; 2017 Feb; 216():106-13. PubMed ID: 27596398
[TBL] [Abstract][Full Text] [Related]
13. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans.
Badmos S; Lee SH; Kuhnert N
Food Res Int; 2019 Dec; 126():108544. PubMed ID: 31732084
[TBL] [Abstract][Full Text] [Related]
14. Arabica and robusta coffees: identification of major polar compounds and quantification of blends by direct-infusion electrospray ionization-mass spectrometry.
Garrett R; Vaz BG; Hovell AM; Eberlin MN; Rezende CM
J Agric Food Chem; 2012 May; 60(17):4253-8. PubMed ID: 22490013
[TBL] [Abstract][Full Text] [Related]
15. Limited genotypic and geographic variability of 16-O-methylated diterpene content in Coffea arabica green beans.
Portaluri V; Thomas F; Guyader S; Jamin E; Bertrand B; Remaud GS; Schievano E; Mammi S; Guercia E; Navarini L
Food Chem; 2020 Nov; 329():127129. PubMed ID: 32497844
[TBL] [Abstract][Full Text] [Related]
16. Discrimination of green arabica and Robusta coffee beans by Raman spectroscopy.
Keidel A; von Stetten D; Rodrigues C; Máguas C; Hildebrandt P
J Agric Food Chem; 2010 Nov; 58(21):11187-92. PubMed ID: 20942389
[TBL] [Abstract][Full Text] [Related]
17. Coffea arabica and C. canephora discrimination in roasted and ground coffee from reference material candidates by real-time PCR.
Couto CC; Santos TF; Mamede AMGN; Oliveira TC; Souza AM; Freitas-Silva O; Oliveira EMM
Food Res Int; 2019 Jan; 115():227-233. PubMed ID: 30599935
[TBL] [Abstract][Full Text] [Related]
18. Heat-induced formation of N,N-dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee.
Li X; Zhang X; Tan L; Yan H; Yuan Y
J Food Sci; 2020 Sep; 85(9):2754-2761. PubMed ID: 32794260
[TBL] [Abstract][Full Text] [Related]
19. Current strategies to guarantee the authenticity of coffee.
Perez M; Domínguez-López I; López-Yerena A; Vallverdú Queralt A
Crit Rev Food Sci Nutr; 2023; 63(4):539-554. PubMed ID: 34278907
[TBL] [Abstract][Full Text] [Related]
20. Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
Alonso-Salces RM; Serra F; Reniero F; Héberger K
J Agric Food Chem; 2009 May; 57(10):4224-35. PubMed ID: 19298065
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
