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Items: 1 to 20 of 124

1.

A pilot study of NMR-based sensory prediction of roasted coffee bean extracts.

Wei F, Furihata K, Miyakawa T, Tanokura M.

Food Chem. 2014;152:363-9. doi: 10.1016/j.foodchem.2013.11.161. Epub 2013 Dec 4.

PMID:
24444949
2.

Two-dimensional 1H-13C nuclear magnetic resonance (NMR)-based comprehensive analysis of roasted coffee bean extract.

Wei F, Furihata K, Hu F, Miyakawa T, Tanokura M.

J Agric Food Chem. 2011 Sep 14;59(17):9065-73. doi: 10.1021/jf201716w. Epub 2011 Aug 8.

PMID:
21793585
3.

Mozambioside Is an Arabica-Specific Bitter-Tasting Furokaurane Glucoside in Coffee Beans.

Lang R, Klade S, Beusch A, Dunkel A, Hofmann T.

J Agric Food Chem. 2015 Dec 9;63(48):10492-9. doi: 10.1021/acs.jafc.5b04847. Epub 2015 Nov 30.

PMID:
26585544
4.

Characterization of diterpenoid glucosides in roasted puer coffee beans.

Shu Y, Liu JQ, Peng XR, Wan LS, Zhou L, Zhang T, Qiu MH.

J Agric Food Chem. 2014 Mar 26;62(12):2631-7. doi: 10.1021/jf500788t. Epub 2014 Mar 18.

PMID:
24605833
5.

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. doi: 10.1016/j.talanta.2012.12.003. Epub 2012 Dec 23.

PMID:
23598112
6.

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 1;60(4):1005-12. doi: 10.1021/jf205315r. Epub 2012 Jan 24.

PMID:
22224944
7.

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. doi: 10.1021/jf505013d. Epub 2014 Dec 10.

PMID:
25431971
8.

Identification of crypto- and neochlorogenic lactones as potent xanthine oxidase inhibitors in roasted coffee beans.

Honda S, Miura Y, Masuda A, Masuda T.

Biosci Biotechnol Biochem. 2014;78(12):2110-6. doi: 10.1080/09168451.2014.946397. Epub 2014 Aug 15.

PMID:
25127262
9.

Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS.

Frank O, Blumberg S, Kunert C, Zehentbauer G, Hofmann T.

J Agric Food Chem. 2007 Mar 7;55(5):1945-54. Epub 2007 Feb 2.

PMID:
17269788
10.

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;8(3):293-310. doi: 10.3109/19390211.2011.593618. Epub 2011 Jul 11.

PMID:
22432728
11.

Role of water state and mobility on the antiplasticization of green and roasted coffee beans.

Rocculi P, Sacchetti G, Venturi L, Cremonini M, Dalla Rosa M, Pittia P.

J Agric Food Chem. 2011 Aug 10;59(15):8265-71. doi: 10.1021/jf201333a. Epub 2011 Jul 11.

PMID:
21718028
12.

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. doi: 10.1021/jf5054047. Epub 2015 Apr 2.

PMID:
25837668
13.

NMR based geographical characterization of roasted coffee.

Consonni R, Cagliani LR, Cogliati C.

Talanta. 2012 Jan 15;88:420-6. doi: 10.1016/j.talanta.2011.11.010. Epub 2011 Nov 6.

PMID:
22265520
14.

Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy.

Monakhova YB, Ruge W, Kuballa T, Ilse M, Winkelmann O, Diehl B, Thomas F, Lachenmeier DW.

Food Chem. 2015 Sep 1;182:178-84. doi: 10.1016/j.foodchem.2015.02.132. Epub 2015 Mar 5.

PMID:
25842325
15.

(13)C NMR-based metabolomics for the classification of green coffee beans according to variety and origin.

Wei F, Furihata K, Koda M, Hu F, Kato R, Miyakawa T, Tanokura M.

J Agric Food Chem. 2012 Oct 10;60(40):10118-25. doi: 10.1021/jf3033057. Epub 2012 Oct 2.

PMID:
22989016
16.

Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

Glöss AN, Schönbächler B, Rast M, Deuber L, Yeretzian C.

Chimia (Aarau). 2014;68(3):179-82. doi: 10.2533/chimia.2014.179.

PMID:
24801853
17.

Modeling the secondary shelf life of ground roasted coffee.

Anese M, Manzocco L, Nicoli MC.

J Agric Food Chem. 2006 Jul 26;54(15):5571-6.

PMID:
16848547
18.

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;76(2):E222-31. doi: 10.1111/j.1750-3841.2010.02009.x. Epub 2011 Feb 3.

PMID:
21535762
19.

Impact of roasting time on the sensory profile of arabica and robusta coffee.

Bicho NC, Leitão AE, Ramalho JC, de Alvarenga NB, Lidon FC.

Ecol Food Nutr. 2013;52(2):163-77. doi: 10.1080/03670244.2012.706061.

PMID:
23445394
20.

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 8;57(13):5823-31.

PMID:
19579294

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