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827 related items for PubMed ID: 21388135

  • 1. 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]

  • 2. Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing procedures.
    La Pera L, Liberatore A, Avellone G, Fanara S, Dugo G, Agozzino P.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jun 13; 26(6):786-92. PubMed ID: 19680951
    [Abstract] [Full Text] [Related]

  • 3. Furan in roasted, ground and brewed coffee.
    Gruczyńska E, Kowalska D, Kozłowska M, Majewska E, Tarnowska K.
    Rocz Panstw Zakl Hig; 2018 Jun 13; 69(2):111-118. PubMed ID: 29766689
    [Abstract] [Full Text] [Related]

  • 4. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures.
    Gniechwitz D, Brueckel B, Reichardt N, Blaut M, Steinhart H, Bunzel M.
    J Agric Food Chem; 2007 Dec 26; 55(26):11027-34. PubMed ID: 18052037
    [Abstract] [Full Text] [Related]

  • 5. Furan in food: headspace method and product survey.
    Zoller O, Sager F, Reinhard H.
    Food Addit Contam; 2007 Dec 26; 24 Suppl 1():91-107. PubMed ID: 17687703
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans.
    Fowble KL, Okuda K, Cody RB, Musah RA.
    Food Res Int; 2019 May 15; 119():725-732. PubMed ID: 30884709
    [Abstract] [Full Text] [Related]

  • 8. Studies of selenium-containing volatiles in roasted coffee.
    Meija J, Bryson JM, Vonderheide AP, Montes-Bayón M, Caruso JA.
    J Agric Food Chem; 2003 Aug 13; 51(17):5116-22. PubMed ID: 12903978
    [Abstract] [Full Text] [Related]

  • 9. Effect of roasting on the formation of chlorogenic acid lactones in coffee.
    Farah A, de Paulis T, Trugo LC, Martin PR.
    J Agric Food Chem; 2005 Mar 09; 53(5):1505-13. PubMed ID: 15740032
    [Abstract] [Full Text] [Related]

  • 10. Studies on acrylamide levels in roasting, storage and brewing of coffee.
    Lantz I, Ternité R, Wilkens J, Hoenicke K, Guenther H, van der Stegen GH.
    Mol Nutr Food Res; 2006 Nov 09; 50(11):1039-46. PubMed ID: 17054100
    [Abstract] [Full Text] [Related]

  • 11. Melatonin and serotonin profiles in beans of Coffea species.
    Ramakrishna A, Giridhar P, Sankar KU, Ravishankar GA.
    J Pineal Res; 2012 May 09; 52(4):470-6. PubMed ID: 22017393
    [Abstract] [Full Text] [Related]

  • 12. Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures.
    Chaichi M, Ghasemzadeh-Mohammadi V, Hashemi M, Mohammadi A.
    Food Addit Contam Part B Surveill; 2015 May 09; 8(1):73-80. PubMed ID: 25356540
    [Abstract] [Full Text] [Related]

  • 13. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
    Moreira DP, Monteiro MC, Ribeiro-Alves M, Donangelo CM, Trugo LC.
    J Agric Food Chem; 2005 Mar 09; 53(5):1399-402. PubMed ID: 15740013
    [Abstract] [Full Text] [Related]

  • 14. Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling.
    Guenther H, Hoenicke K, Biesterveld S, Gerhard-Rieben E, Lantz I.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Mar 09; 27(3):283-90. PubMed ID: 20155535
    [Abstract] [Full Text] [Related]

  • 15. 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 09; 22(5):463-71. PubMed ID: 16019819
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Occurrence of furan in commercial processed foods in Brazil.
    Arisseto AP, Vicente E, Furlani RP, Ueno MS, Pereira AL, Toledo MC.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012 Oct 31; 29(12):1832-9. PubMed ID: 22909188
    [Abstract] [Full Text] [Related]

  • 19. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
    Caporaso N, Whitworth MB, Cui C, Fisk ID.
    Food Res Int; 2018 Jun 31; 108():628-640. PubMed ID: 29735099
    [Abstract] [Full Text] [Related]

  • 20. 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 14; 55(23):9719-26. PubMed ID: 17941690
    [Abstract] [Full Text] [Related]

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