Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach

Particle Size And Variety Of Coffee Used As Variables In Mitigation Of Furan And 2-Methylfuran Content In Espresso Coffee

(2021) Alessandro Genovese et al.   FOOD CHEMISTRY

Kinetic modelling of acrylamide formation during the frying of potato chips

(2021) Matthew Knight et al.   FOOD CHEMISTRY

5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling

(2020) Aytül Hamzalıoğlu et al.   FOOD CHEMISTRY

A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods

(2020) Zahra Batool et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours

(2020) Ecem Evrim Çelik et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Analysis of furan and monosaccharides in various coffee beans

(2020) Yu-Jin Kim et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid

(2020) Carla Levi Oliveira Corrêa et al.   FOOD CHEMISTRY

Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

(2020) Maria Alessia Schouten et al.   FOOD CHEMISTRY

Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins

(2020) Mengting Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting

(2019) Nathamol Chindapan et al.   JOURNAL OF FOOD SCIENCE

Simultaneous Determination of Acrylamide and 5-Hydroxymethylfurfural in Heat-Processed Foods Employing Enhanced Matrix Removal—Lipid as a New Dispersive Solid-Phase Extraction Sorbent Followed by Liquid Chromatography–Tandem Mass Spectrometry

(2019) Yousheng Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

(2019) Beate Kettlitz et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees

(2019) Da-eun Kang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars

(2019) Terenzio Bertuzzi et al.   FOOD CHEMISTRY

Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds

(2019) Sang Mi Lee et al.   FOOD CHEMISTRY

Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids

(2018) Aytül Hamzalıoğlu et al.   FOOD CHEMISTRY

Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences

(2018) Anja Rahn et al.   FOOD CHEMISTRY

Furan, 2-methylfuran and 3-methylfuran in coffee on the Canadian market

(2016) A. Becalski et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Simultaneous determination of furan and 2-alkylfurans in heat-processed foods by automated static headspace gas chromatography-mass spectrometry

(2016) Mingyue Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A kinetic study of furan formation during storage of shelf-stable fruit juices

(2015) Stijn Palmers et al.   JOURNAL OF FOOD ENGINEERING

Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination

(2014) Yun Cai et al.   JOURNAL OF HAZARDOUS MATERIALS

A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions

(2013) Xiuju Wang et al.   Food and Bioprocess Technology

Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

(2012) Agnieszka Owczarek-Fendor et al.   FOOD CHEMISTRY

In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation

(2012) Tolgahan Kocadağlı et al.   Food & Function

Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

(2011) Vural Gökmen et al.   FOOD CHEMISTRY

Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures

(2011) Adriana Pavesi Arisseto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity of acrylamide with coffee melanoidins in model systems

(2011) Silvia Pastoriza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

(2010) Edoardo Capuano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

(2008) Anita Limacher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment

(2008) Adriana S. Franca et al.   JOURNAL OF FOOD ENGINEERING