BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

120 related articles for article (PubMed ID: 38442084)

  • 21. 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]  

  • 22. 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]  

  • 23. Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches.
    Cai Y; Xu Z; Pan X; Gao M; Wu M; Wu J; Lao F
    Foods; 2022 Sep; 11(19):. PubMed ID: 36230042
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew.
    Batali ME; Lim LX; Liang J; Yeager SE; Thompson AN; Han J; Ristenpart WD; Guinard JX
    Foods; 2022 Aug; 11(16):. PubMed ID: 36010440
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting.
    CarolinaVieira-Porto A; Cunha SC; Rosa EC; DePaula J; Cruz AG; Freitas-Silva O; Fernandes JO; Farah A
    Food Res Int; 2024 Jun; 186():114333. PubMed ID: 38729693
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East.
    Abdelwareth A; Zayed A; Farag MA
    Food Chem; 2021 Jul; 349():129162. PubMed ID: 33550017
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS.
    Dong W; Hu R; Long Y; Li H; Zhang Y; Zhu K; Chu Z
    Food Chem; 2019 Jan; 272():723-731. PubMed ID: 30309604
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
    Moon JK; Shibamoto T
    J Agric Food Chem; 2009 Jul; 57(13):5823-31. PubMed ID: 19579294
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee.
    Seninde DR; Chambers E; Chambers D
    Food Res Int; 2020 Nov; 137():109667. PubMed ID: 33233244
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.
    Liu C; Yang N; Yang Q; Ayed C; Linforth R; Fisk ID
    Food Chem; 2019 May; 281():8-17. PubMed ID: 30658769
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Coffee roasting and aroma formation: application of different time-temperature conditions.
    Baggenstoss J; Poisson L; Kaegi R; Perren R; Escher F
    J Agric Food Chem; 2008 Jul; 56(14):5836-46. PubMed ID: 18572953
    [TBL] [Abstract][Full Text] [Related]  

  • 32. FTIR-ATR analysis of brewed coffee: effect of roasting conditions.
    Lyman DJ; Benck R; Dell S; Merle S; Murray-Wijelath J
    J Agric Food Chem; 2003 May; 51(11):3268-72. PubMed ID: 12744653
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams.
    Abouelenein D; Mustafa AM; Angeloni S; Borsetta G; Vittori S; Maggi F; Sagratini G; Caprioli G
    Molecules; 2021 Jul; 26(14):. PubMed ID: 34299427
    [TBL] [Abstract][Full Text] [Related]  

  • 35. How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile.
    Rusinek R; Dobrzański B; Oniszczuk A; Gawrysiak-Witulska M; Siger A; Karami H; Ptaszyńska AA; Żytek A; Kapela K; Gancarz M
    Molecules; 2022 Dec; 27(23):. PubMed ID: 36500625
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
    Bowman T; Barringer S
    J Food Sci; 2012 Jan; 77(1):C51-60. PubMed ID: 22122232
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
    Majcher MA; Klensporf-Pawlik D; Dziadas M; Jeleń HH
    J Agric Food Chem; 2013 Mar; 61(11):2648-54. PubMed ID: 23414530
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance.
    Lipan L; Cano-Lamadrid M; Vázquez-Araújo L; Łyczko J; Moriana A; Hernández F; García-García E; Carbonell-Barrachina ÁA
    J Food Sci; 2020 Nov; 85(11):3969-3980. PubMed ID: 33051880
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.
    Kalschne DL; Viegas MC; De Conti AJ; Corso MP; Benassi MT
    Food Res Int; 2018 Mar; 105():393-402. PubMed ID: 29433228
    [TBL] [Abstract][Full Text] [Related]  

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