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Journal Abstract Search

264 related items for PubMed ID: 30906031

  • 1. Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons.
    Ciecierska M, Derewiaka D, Kowalska J, Majewska E, Drużyńska B, Wołosiak R.
    J Food Sci Technol; 2019 Feb; 56(2):737-745. PubMed ID: 30906031
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.
    Rattanarat P, Chindapan N, Devahastin S.
    Food Chem; 2021 Mar 30; 341(Pt 1):128266. PubMed ID: 33035858
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
    Park JB, Peters R, Novotny JA.
    Food Chem; 2023 Jun 30; 412():135586. PubMed ID: 36739725
    [Abstract] [Full Text] [Related]

  • 6. Cocoa beans of different origins and varieties and their derived products contamination with polycyclic aromatic hydrocarbons.
    Ciecierska M.
    Food Chem; 2020 Jul 01; 317():126408. PubMed ID: 32070845
    [Abstract] [Full Text] [Related]

  • 7. Modeling the formation of some polycyclic aromatic hydrocarbons during the roasting of Arabica coffee samples.
    Houessou JK, Goujot D, Heyd B, Camel V.
    J Agric Food Chem; 2008 May 28; 56(10):3648-56. PubMed ID: 18433138
    [Abstract] [Full Text] [Related]

  • 8. Concentrations of polycyclic aromatic hydrocarbons in Vietnamese takeaway coffee: effects of coffee variety, roasting temperature and time.
    Nguyen LKP, Nguyen NP, Le MT, Bui QM, Cam TS.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2023 Mar 28; 40(3):346-355. PubMed ID: 36689564
    [Abstract] [Full Text] [Related]

  • 9. Assessment of various conditions for the simultaneous determination of US EPA and EU priority PAHs in coffee samples and their PAHs consumption risk.
    Huang YF, Liao PL, Lin YJ, Huang SH, Samuel Wu YH, Teng CF, Yang DJ.
    Food Res Int; 2023 Jul 28; 169():112947. PubMed ID: 37254371
    [Abstract] [Full Text] [Related]

  • 10. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
    Odžaković B, Džinić N, Kukrić Z, Grujić S.
    Acta Sci Pol Technol Aliment; 2016 Jul 28; 15(4):409-417. PubMed ID: 28071018
    [Abstract] [Full Text] [Related]

  • 11. Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting.
    Chindapan N, Soydok S, Devahastin S.
    J Food Sci; 2019 Feb 28; 84(2):292-302. PubMed ID: 30620782
    [Abstract] [Full Text] [Related]

  • 12. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF, Moon JK, Shibamoto T.
    J Diet Suppl; 2011 Sep 28; 8(3):293-310. PubMed ID: 22432728
    [Abstract] [Full Text] [Related]

  • 13. Processing effects on acrylamide content in roasted coffee production.
    Esposito F, Fasano E, De Vivo A, Velotto S, Sarghini F, Cirillo T.
    Food Chem; 2020 Jul 30; 319():126550. PubMed ID: 32169765
    [Abstract] [Full Text] [Related]

  • 14. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
    Dybkowska E, Sadowska A, Rakowska R, Dębowska M, Świderski F, Świąder K.
    Rocz Panstw Zakl Hig; 2017 Jul 30; 68(4):347-353. PubMed ID: 29265388
    [Abstract] [Full Text] [Related]

  • 15. 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 30; 46(4):279-82. PubMed ID: 12224425
    [Abstract] [Full Text] [Related]

  • 16. Roasting green coffee beans using spouted bed roaster: changes in physical characteristics.
    Nagaraju VD, Bhattacharya S.
    J Food Sci Technol; 2010 Dec 30; 47(6):674-7. PubMed ID: 23572704
    [Abstract] [Full Text] [Related]

  • 17. Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
    Moon JK, Shibamoto T.
    J Agric Food Chem; 2009 Jul 08; 57(13):5823-31. PubMed ID: 19579294
    [Abstract] [Full Text] [Related]

  • 18. Antioxidant and neuronal cell protective effects of columbia arabica coffee with different roasting conditions.
    Jeong JH, Jeong HR, Jo YN, Kim HJ, Lee U, Heo HJ.
    Prev Nutr Food Sci; 2013 Mar 08; 18(1):30-7. PubMed ID: 24471107
    [Abstract] [Full Text] [Related]

  • 19. Study on formation of nitrated polycyclic aromatic hydrocarbons from different roasting condition in coffee.
    Ko JH, Das G, Kim JE, Shin HS.
    J Food Sci Technol; 2018 Oct 08; 55(10):3991-4000. PubMed ID: 30228397
    [Abstract] [Full Text] [Related]

  • 20. [Behavior of pesticides in coffee beans during the roasting process].
    Sakamoto K, Nishizawa H, Manabe N.
    Shokuhin Eiseigaku Zasshi; 2012 Oct 08; 53(5):233-6. PubMed ID: 23154763
    [Abstract] [Full Text] [Related]

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