Papers mentioning beans or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cafestol and kahweol are expressive furane-diterpenoids from the lipid fraction of coffee beans with relevant pharmacological properties for human health. Due to their thermolabili... Read full abstract on PubMed →
were identified. Of the 7 OAs quantified, quinic acid was the most abundant. The inoculation of isolated yeasts and LAB led to higher concentrations of OAs, showing the potential t... Read full abstract on PubMed →
0.634 and 0.921), and the best fits were found for the Bourbon variety, whose green grain had more homogeneous characteristics. The changes in the relative abundances of nine pheno... Read full abstract on PubMed →
/100 g (after 55 min), respectively. The caffeine content remained stable around 16 mg/100 g from 55 to 105 min, lower than that of unroasted coffee beans and decaffeinated coffee.... Read full abstract on PubMed →
Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the ut... Read full abstract on PubMed →
Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing... Read full abstract on PubMed →
INTRODUCTION: The cupping test is a widely used method for quality assessment of Arabica coffee. However, the cupping test is limited by the low number of certified panelists and t... Read full abstract on PubMed →
values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for st... Read full abstract on PubMed →
BACKGROUND: The peaberry bean in Arabica coffee has exceptional quality compared to the regular coffee bean. Understanding the molecular mechanism of bean quality is imperative to... Read full abstract on PubMed →
) is one of the most commonly traded goods globally. Their beans are enriched with polyphenols and numerous health benefits are associated with their consumption. The main aim of t... Read full abstract on PubMed →
Coffee bean harvesting incurs various by-products known for their long traditional use. However, they often still end up being a waste instead of being used to their full potential... Read full abstract on PubMed →
The roasting process is one of the critical points to obtain a product of the highest quality with certain sensorial properties including the aroma of coffee. Samples of coffee bea... Read full abstract on PubMed →
Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans neg... Read full abstract on PubMed →
Coffee beans contain high polyphenol content, which have the potential to modulate the intestinal microbiota, and possibly attenuate weight gain and the associated dyslipidemia. Th... Read full abstract on PubMed →
H NMR-based metabolomics is an excellence method for discovering the lineage relationship in the samples with different varieties or cultivars. Read full abstract on PubMed →
Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually remov... Read full abstract on PubMed →
Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, inclu... Read full abstract on PubMed →
< 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maint... Read full abstract on PubMed →
sample. Amongst the organs, therefore, coffee leaves possessed higher values than roasted beans on the basis of phytochemicals, TPC and TEAC. Leaves also contain carotenoids and ch... Read full abstract on PubMed →
, or as characteristic fragment ions, which have been assigned to ion source fragmentation. The developed GC-MS methods are based on tandem MS (MS/MS) and revealed for the plant pr... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.