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Journal Abstract Search

553 related items for PubMed ID: 18020409

  • 1. Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts.
    Napolitano A, Fogliano V, Tafuri A, Ritieni A.
    J Agric Food Chem; 2007 Dec 12; 55(25):10499-504. PubMed ID: 18020409
    [Abstract] [Full Text] [Related]

  • 2. Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion.
    Pérez De Obanos A, González-Peñas E, López De Cerain A.
    Food Addit Contam; 2005 May 12; 22(5):463-71. PubMed ID: 16019819
    [Abstract] [Full Text] [Related]

  • 3. Influence of roasting levels on ochratoxin a content in coffee.
    Romani S, Pinnavaia GG, Dalla Rosa M.
    J Agric Food Chem; 2003 Aug 13; 51(17):5168-71. PubMed ID: 12903986
    [Abstract] [Full Text] [Related]

  • 4. Ochratoxin A on green coffee: influence of harvest and drying processing procedures.
    Paulino De Moraes MH, Luchese RH.
    J Agric Food Chem; 2003 Sep 10; 51(19):5824-8. PubMed ID: 12952439
    [Abstract] [Full Text] [Related]

  • 5. Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD).
    La Pera L, Avellone G, Lo Turco V, Di Bella G, Agozzino P, Dugo G.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Oct 10; 25(10):1257-63. PubMed ID: 18612917
    [Abstract] [Full Text] [Related]

  • 6. Analysis of ochratoxin a in coffee by solid-phase cleanup and narrow-bore liquid chromatography-fluorescence detector-mass spectrometry.
    Ventura M, Vallejos C, Anaya IA, Broto-Puig F, Agut M, Comellas L.
    J Agric Food Chem; 2003 Dec 17; 51(26):7564-7. PubMed ID: 14664508
    [Abstract] [Full Text] [Related]

  • 7. Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.
    Cramer B, Königs M, Humpf HU.
    J Agric Food Chem; 2008 Jul 23; 56(14):5673-81. PubMed ID: 18588316
    [Abstract] [Full Text] [Related]

  • 8. Ochratoxin A in Brazilian roasted and instant coffees.
    Leoni LA, Soares LM, Oliveira PL.
    Food Addit Contam; 2000 Oct 23; 17(10):867-70. PubMed ID: 11103271
    [Abstract] [Full Text] [Related]

  • 9. A study of the contamination by ochratoxin A of green and roasted coffee beans.
    Micco C, Grossi M, Miraglia M, Brera C.
    Food Addit Contam; 1989 Oct 23; 6(3):333-9. PubMed ID: 2721782
    [Abstract] [Full Text] [Related]

  • 10. Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica).
    Martins ML, Martins HM, Gimeno A.
    Food Addit Contam; 2003 Dec 23; 20(12):1127-31. PubMed ID: 14726276
    [Abstract] [Full Text] [Related]

  • 11. Ochratoxin A (OTA) in coffee: nation-wide evaluation of data collected by German Food Control 1995-1999.
    Otteneder H, Majerus P.
    Food Addit Contam; 2001 May 23; 18(5):431-5. PubMed ID: 11358184
    [Abstract] [Full Text] [Related]

  • 12. Effect of the frequency of the mixing of coffee cherries put out for drying on the kinetics of drying and the relationship to ochratoxin A production.
    Kouadio AI, Agbo NG, Lebrihi A, Mathieu F, Dosso M.
    Food Addit Contam; 2006 Mar 23; 23(3):295-304. PubMed ID: 16517531
    [Abstract] [Full Text] [Related]

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  • 15. 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 13; 59(7):3118-24. PubMed ID: 21388135
    [Abstract] [Full Text] [Related]

  • 16. Survey on ochratoxin A in Indian green coffee destined for export.
    Gopinandhan TN, Kannan GS, Panneerselvam P, Velmourougane K, Raghuramulu Y, Jayarama J.
    Food Addit Contam Part B Surveill; 2008 Apr 13; 1(1):51-7. PubMed ID: 24784537
    [Abstract] [Full Text] [Related]

  • 17. Positive and negative aspects of green coffee consumption - antioxidant activity versus mycotoxins.
    Jeszka-Skowron M, Zgoła-Grześkowiak A, Waśkiewicz A, Stępień Ł, Stanisz E.
    J Sci Food Agric; 2017 Sep 13; 97(12):4022-4028. PubMed ID: 28195330
    [Abstract] [Full Text] [Related]

  • 18. Occurrence of ochratoxin A in commodities and processed food--a review of EU occurrence data.
    Jørgensen K.
    Food Addit Contam; 2005 Sep 13; 22 Suppl 1():26-30. PubMed ID: 16332618
    [Abstract] [Full Text] [Related]

  • 19. Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans.
    Nehad EA, Farag MM, Kawther MS, Abdel-Samed AK, Naguib K.
    Food Addit Contam; 2005 Aug 13; 22(8):761-7. PubMed ID: 16147432
    [Abstract] [Full Text] [Related]

  • 20. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees.
    Chu YF, Brown PH, Lyle BJ, Chen Y, Black RM, Williams CE, Lin YC, Hsu CW, Cheng IH.
    J Agric Food Chem; 2009 Oct 28; 57(20):9801-8. PubMed ID: 19772322
    [Abstract] [Full Text] [Related]

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