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Journal Abstract Search

175 related items for PubMed ID: 22429054

  • 21. Germination of coffee seeds and its significance for coffee quality.
    Selmar D, Bytof G, Knopp SE, Breitenstein B.
    Plant Biol (Stuttg); 2006 Mar; 8(2):260-4. PubMed ID: 16547871
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  • 22. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.
    Payne MJ, Hurst WJ, Miller KB, Rank C, Stuart DA.
    J Agric Food Chem; 2010 Oct 13; 58(19):10518-27. PubMed ID: 20843086
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  • 23. Effect of Household Coffee Processing on Pesticide Residues as a Means of Ensuring Consumers' Safety.
    Mekonen S, Ambelu A, Spanoghe P.
    J Agric Food Chem; 2015 Sep 30; 63(38):8568-73. PubMed ID: 26344013
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  • 24. DNA extraction and analysis from processed coffee beans.
    Martellossi C, Taylor EJ, Lee D, Graziosi G, Donini P.
    J Agric Food Chem; 2005 Nov 02; 53(22):8432-6. PubMed ID: 16248533
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  • 25. 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 24; 57(12):5365-9. PubMed ID: 19530715
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  • 26. 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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  • 27. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.
    Lu S, Xu X, Shu R, Zhou G, Meng Y, Sun Y, Chen Y, Wang P.
    J Food Sci; 2010 Aug 01; 75(6):M366-72. PubMed ID: 20722938
    [Abstract] [Full Text] [Related]

  • 28. Identification of 3-methylbutanoyl glycosides in green Coffea arabica beans as causative determinants for the quality of coffee flavors.
    Iwasa K, Setoyama D, Shimizu H, Seta H, Fujimura Y, Miura D, Wariishi H, Nagai C, Nakahara K.
    J Agric Food Chem; 2015 Apr 15; 63(14):3742-51. PubMed ID: 25837668
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  • 29. Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing.
    Zhang SJ, De Bruyn F, Pothakos V, Contreras GF, Cai Z, Moccand C, Weckx S, De Vuyst L.
    Front Microbiol; 2019 Apr 15; 10():2621. PubMed ID: 31798557
    [Abstract] [Full Text] [Related]

  • 30. Determination of acrylamide during roasting of coffee.
    Bagdonaite K, Derler K, Murkovic M.
    J Agric Food Chem; 2008 Aug 13; 56(15):6081-6. PubMed ID: 18624446
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  • 31. 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]

  • 32. Evaluation of microstructural properties of coffee beans by synchrotron X-ray microtomography: a methodological approach.
    Pittia P, Sacchetti G, Mancini L, Voltolini M, Sodini N, Tromba G, Zanini F.
    J Food Sci; 2011 Mar 13; 76(2):E222-31. PubMed ID: 21535762
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  • 33. Status of free radicals in Indian monsooned coffee beans gamma-irradiated for disinfestation.
    Bhushan B, Bhat R, Sharma A.
    J Agric Food Chem; 2003 Aug 13; 51(17):4960-4. PubMed ID: 12903953
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  • 34. Roasting process of coffee beans as studied by nuclear magnetic resonance: time course of changes in composition.
    Wei F, Furihata K, Koda M, Hu F, Miyakawa T, Tanokura M.
    J Agric Food Chem; 2012 Feb 01; 60(4):1005-12. PubMed ID: 22224944
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  • 35. Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans.
    Elhalis H, Cox J, Zhao J.
    Int J Food Microbiol; 2020 May 16; 321():108544. PubMed ID: 32086129
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  • 36. Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method.
    Worku M, de Meulenaer B, Duchateau L, Boeckx P.
    Food Res Int; 2018 Mar 16; 105():278-285. PubMed ID: 29433216
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  • 37. Effect of growing conditions and postharvest processing on arabica coffee bean physical quality features and defects.
    Worku M, Astatkie T, Boeckx P.
    Heliyon; 2022 Apr 16; 8(4):e09201. PubMed ID: 35399386
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  • 38. Evaluation of green coffee beans quality using near infrared spectroscopy: a quantitative approach.
    Santos JR, Sarraguça MC, Rangel AO, Lopes JA.
    Food Chem; 2012 Dec 01; 135(3):1828-35. PubMed ID: 22953929
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  • 39. 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 25; 54(2):374-81. PubMed ID: 16417293
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  • 40. Levels of histamine and other biogenic amines in high-quality red wines.
    Konakovsky V, Focke M, Hoffmann-Sommergruber K, Schmid R, Scheiner O, Moser P, Jarisch R, Hemmer W.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Apr 25; 28(4):408-16. PubMed ID: 21337238
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