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Journal Abstract Search

595 related items for PubMed ID: 22017393

  • 1. Melatonin and serotonin profiles in beans of Coffea species.
    Ramakrishna A, Giridhar P, Sankar KU, Ravishankar GA.
    J Pineal Res; 2012 May; 52(4):470-6. PubMed ID: 22017393
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  • 4. Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
    Alonso-Salces RM, Serra F, Reniero F, Héberger K.
    J Agric Food Chem; 2009 May 27; 57(10):4224-35. PubMed ID: 19298065
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  • 5. 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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  • 6. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
    Cagliani LR, Pellegrino G, Giugno G, Consonni R.
    Talanta; 2013 Mar 15; 106():169-73. PubMed ID: 23598112
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  • 7. 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
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  • 10. Rapid authentication of coffee blends and quantification of 16-O-methylcafestol in roasted coffee beans by nuclear magnetic resonance.
    Schievano E, Finotello C, De Angelis E, Mammi S, Navarini L.
    J Agric Food Chem; 2014 Dec 24; 62(51):12309-14. PubMed ID: 25431971
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  • 11. Arabica and robusta coffees: identification of major polar compounds and quantification of blends by direct-infusion electrospray ionization-mass spectrometry.
    Garrett R, Vaz BG, Hovell AM, Eberlin MN, Rezende CM.
    J Agric Food Chem; 2012 May 02; 60(17):4253-8. PubMed ID: 22490013
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  • 12. Discrimination of green arabica and Robusta coffee beans by Raman spectroscopy.
    Keidel A, von Stetten D, Rodrigues C, Máguas C, Hildebrandt P.
    J Agric Food Chem; 2010 Nov 10; 58(21):11187-92. PubMed ID: 20942389
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  • 13. 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 15; 283():579-587. PubMed ID: 30722914
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  • 15. 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
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  • 17. 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
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  • 18. Furan in roasted, ground and brewed coffee.
    Gruczyńska E, Kowalska D, Kozłowska M, Majewska E, Tarnowska K.
    Rocz Panstw Zakl Hig; 2018 Dec 17; 69(2):111-118. PubMed ID: 29766689
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  • 20. Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.
    Nebesny E, Budryn G.
    Nahrung; 2002 Aug 17; 46(4):279-82. PubMed ID: 12224425
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