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Journal Abstract Search

202 related items for PubMed ID: 38729693

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  • 2. Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid.
    Corrêa CLO, das Merces Penha E, Dos Anjos MR, Pacheco S, Freitas-Silva O, Luna AS, Gottschalk LMF.
    Food Chem; 2021 Feb 15; 338():128045. PubMed ID: 33091987
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  • 3. Effects of geographical origin and post-harvesting processing on the bioactive compounds and sensory quality of Brazilian specialty coffee beans.
    Tieghi H, Pereira LA, Viana GS, Katchborian-Neto A, Santana DB, Mincato RL, Dias DF, Chagas-Paula DA, Soares MG, de Araújo WG, Bueno PCP.
    Food Res Int; 2024 Jun 15; 186():114346. PubMed ID: 38729720
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  • 4. 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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  • 5. 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 25; 108():628-640. PubMed ID: 29735099
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  • 6. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
    Bicho NC, Leitão AE, Ramalho JC, De Alvarenga NB, Lidon FC.
    Int J Food Sci Nutr; 2011 Dec 25; 62(8):865-71. PubMed ID: 22032554
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  • 8. Chemical and Biological Characterization of Green and Processed Coffee Beans from Coffea arabica Varieties.
    Gallardo-Ignacio J, Santibáñez A, Oropeza-Mariano O, Salazar R, Montiel-Ruiz RM, Cabrera-Hilerio S, Gonzáles-Cortazar M, Cruz-Sosa F, Nicasio-Torres P.
    Molecules; 2023 Jun 10; 28(12):. PubMed ID: 37375240
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  • 11. 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 Jun 10; 68(4):347-353. PubMed ID: 29265388
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  • 12. Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees.
    Rabelo MHS, Borém FM, Lima RR, Alves APC, Pinheiro ACM, Ribeiro DE, Santos CMD, Pereira RGFA.
    Food Chem; 2021 Apr 16; 342():128304. PubMed ID: 33067049
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  • 13. Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.
    Schouten MA, Tappi S, Angeloni S, Cortese M, Caprioli G, Vittori S, Romani S.
    Food Chem; 2021 May 01; 343():128514. PubMed ID: 33187741
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  • 20. Assessing the influence of spontaneous fermentation on consumer emotional responses to roasted arabica coffee in a biometric approach.
    Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR.
    Food Res Int; 2024 Nov 01; 195():114973. PubMed ID: 39277239
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