225 related articles for article (PubMed ID: 7975906)
1. Trigonelline in coffee. II. Content of green, roasted and instant coffee.
Stennert A; Maier HG
Z Lebensm Unters Forsch; 1994 Sep; 199(3):198-200. PubMed ID: 7975906
[TBL] [Abstract][Full Text] [Related]
2. An
Villalón-López N; Serrano-Contreras JI; Téllez-Medina DI; Gerardo Zepeda L
Food Res Int; 2018 Apr; 106():263-270. PubMed ID: 29579926
[TBL] [Abstract][Full Text] [Related]
3. Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content.
Casal S; Oliveira MB; Alves MR; Ferreira MA
J Agric Food Chem; 2000 Aug; 48(8):3420-4. PubMed ID: 10956127
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Application of high performance liquid chromatography to the analysis of some non-volatile coffee components.
Trugo LC; Macrae R
Arch Latinoam Nutr; 1989 Mar; 39(1):96-107. PubMed ID: 2487024
[TBL] [Abstract][Full Text] [Related]
6. [Trigonelline in coffee. I. Comparison of thin layer chromatography with high-performance liquid chromatography. Simultaneous determination of caffeine].
Stennert A; Maier HG
Z Lebensm Unters Forsch; 1993 May; 196(5):430-4. PubMed ID: 8511975
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods.
Córdoba N; Moreno FL; Osorio C; Velásquez S; Ruiz Y
Food Res Int; 2021 Mar; 141():110141. PubMed ID: 33642008
[TBL] [Abstract][Full Text] [Related]
9. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels.
Awwad S; Issa R; Alnsour L; Albals D; Al-Momani I
Molecules; 2021 Dec; 26(24):. PubMed ID: 34946584
[TBL] [Abstract][Full Text] [Related]
12. Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging.
Caporaso N; Whitworth MB; Grebby S; Fisk ID
Food Res Int; 2018 Apr; 106():193-203. PubMed ID: 29579918
[TBL] [Abstract][Full Text] [Related]
13. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Odžaković B; Džinić N; Kukrić Z; Grujić S
Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
[TBL] [Abstract][Full Text] [Related]
14. Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars.
Caprioli G; Cortese M; Maggi F; Minnetti C; Odello L; Sagratini G; Vittori S
Int J Food Sci Nutr; 2014 Jun; 65(4):465-9. PubMed ID: 24467514
[TBL] [Abstract][Full Text] [Related]
15. Determination of trigonelline, nicotinic acid, and caffeine in Yunnan Arabica coffee by microwave-assisted extraction and HPLC with two columns in series.
Liu H; Shao J; Li Q; Li Y; Yan HM; He L
J AOAC Int; 2012; 95(4):1138-41. PubMed ID: 22970583
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2002 Nov; 50(24):7046-52. PubMed ID: 12428958
[TBL] [Abstract][Full Text] [Related]
18. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
Farah A; de Paulis T; Moreira DP; Trugo LC; Martin PR
J Agric Food Chem; 2006 Jan; 54(2):374-81. PubMed ID: 16417293
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
Moon JK; Yoo HS; Shibamoto T
J Agric Food Chem; 2009 Jun; 57(12):5365-9. PubMed ID: 19530715
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
