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338 related items for PubMed ID: 15453685

  • 1. Free and conjugated biogenic amines in green and roasted coffee beans.
    Casal S, Mendes E, Alves MR, Alves RC, Beatriz M, Oliveira PP, Ferreira MA.
    J Agric Food Chem; 2004 Oct 06; 52(20):6188-92. PubMed ID: 15453685
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  • 2. Discrimination between arabica and robusta coffee species on the basis of their amino acid enantiomers.
    Casal S, Alves MR, Mendes E, Oliveira MB, Ferreira MA.
    J Agric Food Chem; 2003 Oct 22; 51(22):6495-501. PubMed ID: 14558768
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  • 4. Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods.
    Dias EC, Pereira RG, Borém FM, Mendes E, de Lima RR, Fernandes JO, Casal S.
    J Agric Food Chem; 2012 Apr 25; 60(16):4120-5. PubMed ID: 22429054
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  • 6. Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee.
    Daglia M, Papetti A, Aceti C, Sordelli B, Spini V, Gazzani G.
    J Agric Food Chem; 2007 Oct 31; 55(22):8877-82. PubMed ID: 17927199
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  • 7. Chemical discrimination of arabica and robusta coffees by Fourier transform Raman spectroscopy.
    Rubayiza AB, Meurens M.
    J Agric Food Chem; 2005 Jun 15; 53(12):4654-9. PubMed ID: 15941296
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  • 8. 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 15; 205():52-7. PubMed ID: 27006213
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  • 13. Determination of biogenic amines in squid and white prawn by high-performance liquid chromatography with postcolumn derivatization.
    Zhao QX, Xu J, Xue CH, Sheng WJ, Gao RC, Xue Y, Li ZJ.
    J Agric Food Chem; 2007 Apr 18; 55(8):3083-8. PubMed ID: 17381105
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  • 15. Evaluation of methods used to determine ochratoxin A in coffee beans.
    Ahmed NE, Farag MM, Soliman KM, Abdel-Samed AK, Naguib KhM.
    J Agric Food Chem; 2007 Nov 14; 55(23):9576-80. PubMed ID: 17941693
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  • 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 20; 50(24):7046-52. PubMed ID: 12428958
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  • 19. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
    Daglia M, Racchi M, Papetti A, Lanni C, Govoni S, Gazzani G.
    J Agric Food Chem; 2004 Mar 24; 52(6):1700-4. PubMed ID: 15030233
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