Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

FTIR microspectroscopy reveals fatty acid-induced biochemical changes in C. elegans

(2019) Amal Bouyanfif et al.   VIBRATIONAL SPECTROSCOPY

New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography

(2019) Fábio Junior Moreira Novaes et al.   FOOD RESEARCH INTERNATIONAL

High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork

(2019) Yunling Peng et al.   Foods

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage

(2018) Lillian M. Franklin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in Lipid Profiles of Dried Clams (Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life

(2018) Hongkai Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging

(2018) Nicola Caporaso et al.   JOURNAL OF FOOD ENGINEERING

Development and application of biopolymer coatings to specialty green coffee beans: Influence on water content, color and sensory quality

(2018) Laura Fonseca Ferreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selective determination of caffeine and trigonelline in aqueous extract of green coffee beans by FT-MIR-ATR spectroscopy

(2018) Hagos Yisak et al.   VIBRATIONAL SPECTROSCOPY

Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage

(2018) Dongying Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Long-term effects of coffee and caffeine intake on the risk of pre-diabetes and type 2 diabetes: Findings from a population with low coffee consumption

(2018) Parvin Mirmiran et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters

(2018) Elena Roselló-Soto et al.   FOOD RESEARCH INTERNATIONAL

Storage time assessment and shelf-life prediction models for postharvest Agaricus bisporus

(2018) Yuan Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage

(2018) Zeineb Nhouchi et al.   FOOD CHEMISTRY

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers

(2017) M.H.A. Jahurul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of chemical refining on the quality of kenaf (hibiscus cannabinus) seed oil

(2016) Sook-Chin Chew et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage

(2016) Qing Guo et al.   INDUSTRIAL CROPS AND PRODUCTS

Oxidative Stability of Virgin Olive Oil Supplemented with Zataria multiflora Boiss. and Rosmarinus officinalis L. Essential Oils During Accelerated Storage

(2016) Malihe Keramat et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China

(2015) Wenjiang Dong et al.   MOLECULES

Antioxidant efficacy of mangosteen (Garcinia mangostana Linn.) peel extracts in sunflower oil during accelerated storage

(2015) Yee Mun Chong et al.   Food Bioscience

Evaluation of Accelerated Test Factors through the Development of Predictive Models in Vacuum-Packaged Compressed Biscuits

(2014) Bo Wang et al.   Food Analytical Methods

The Antioxidant Activity and Oxidative Stability of Cold-Pressed Oils

(2014) Anna Prescha et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Caffeic acid treatment alters the extracellular adenine nucleotide hydrolysis in platelets and lymphocytes of adult rats

(2013) Javed Anwar et al.   FOOD AND CHEMICAL TOXICOLOGY

Impact of chemical changes on the sensory characteristics of coffee beans during storage

(2013) Mery Yovana Rendón et al.   FOOD CHEMISTRY

Protection by Polyphenols of Postprandial Human Plasma and Low-Density Lipoprotein Modification: The Stomach as a Bioreactor

(2012) Joseph Kanner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Storage of green coffee in hermetic packaging injected with CO2

(2011) Fabiana Carmanini Ribeiro et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

(2009) Ying Zhang et al.   FOOD CHEMISTRY