BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 38201115)

  • 1. Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans.
    Cascos G; Lozano J; Montero-Fernández I; Marcía-Fuentes JA; Aleman RS; Ruiz-Canales A; Martín-Vertedor D
    Foods; 2023 Dec; 13(1):. PubMed ID: 38201115
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose.
    Barea-Ramos JD; Cascos G; Mesías M; Lozano J; Martín-Vertedor D
    Sensors (Basel); 2022 Nov; 22(22):. PubMed ID: 36433248
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?
    Colzi I; Taiti C; Marone E; Magnelli S; Gonnelli C; Mancuso S
    Food Chem; 2017 Dec; 237():257-263. PubMed ID: 28763994
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee.
    Marie L; Breitler JC; Bamogo PKA; Bordeaux M; Lacombe S; Rios M; Lebrun M; Boulanger R; Lefort E; Nakamura S; Motoyoshi Y; Mieulet D; Campa C; Legendre L; Bertrand B
    BMC Plant Biol; 2024 Apr; 24(1):238. PubMed ID: 38566027
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels.
    Cascos G; Montero-Fernández I; Marcía-Fuentes JA; Aleman RS; Ruiz-Canales A; Martín-Vertedor D
    Foods; 2024 Mar; 13(5):. PubMed ID: 38472880
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS.
    Marek G; Dobrzański B; Oniszczuk T; Combrzyński M; Ćwikła D; Rusinek R
    Sensors (Basel); 2020 Apr; 20(7):. PubMed ID: 32283765
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The Authentication of Gayo Arabica Green Coffee Beans with Different Cherry Processing Methods Using Portable LED-Based Fluorescence Spectroscopy and Chemometrics Analysis.
    Yulia M; Analianasari A; Widodo S; Kusumiyati K; Naito H; Suhandy D
    Foods; 2023 Nov; 12(23):. PubMed ID: 38231760
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Prediction of specialty coffee cup quality based on near infrared spectra of green coffee beans.
    Tolessa K; Rademaker M; De Baets B; Boeckx P
    Talanta; 2016 Apr; 150():367-74. PubMed ID: 26838420
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Optimization of Coffee Oil Extraction from Defective Beans Using a Supercritical Carbon Dioxide Technique: Its Effect on Volatile Aroma Components.
    Pattaraprachyakul W; Sawangkeaw R; Ngamprasertsith S; Suppavorasatit I
    Foods; 2023 Jun; 12(13):. PubMed ID: 37444252
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production.
    De Bruyn F; Zhang SJ; Pothakos V; Torres J; Lambot C; Moroni AV; Callanan M; Sybesma W; Weckx S; De Vuyst L
    Appl Environ Microbiol; 2017 Jan; 83(1):. PubMed ID: 27793826
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds.
    Gancarz M; Dobrzański B; Malaga-Toboła U; Tabor S; Combrzyński M; Ćwikła D; Strobel WR; Oniszczuk A; Karami H; Darvishi Y; Żytek A; Rusinek R
    Molecules; 2022 Feb; 27(5):. PubMed ID: 35268660
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.
    Ribeiro LS; da Cruz Pedrozo Miguel MG; Martinez SJ; Bressani APP; Evangelista SR; Silva E Batista CF; Schwan RF
    World J Microbiol Biotechnol; 2020 Nov; 36(12):186. PubMed ID: 33219454
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis.
    Buratti S; Sinelli N; Bertone E; Venturello A; Casiraghi E; Geobaldo F
    J Sci Food Agric; 2015 Aug; 95(11):2192-200. PubMed ID: 25258213
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.