Keywords: قهوه سبز; Sucrose; Biosensor; Green coffee; Rapid analysis; Amperometry;
مقالات ISI قهوه سبز (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: قهوه سبز; Food enrichment; Green coffee; Phenolic compounds; Protein-phenolic interactions; Wheat bread;
Keywords: قهوه سبز; set yogurt; green tea; green coffee; protein-polyphenol interaction; syneresis rate;
Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions
Keywords: قهوه سبز; Antioxidants; Food matrix; Fortification; Green coffee; Phenolic compounds; Soymilk;
Mechanism of action and interactions between xanthine oxidase inhibitors derived from natural sources of chlorogenic and ferulic acids
Keywords: قهوه سبز; Green coffee; Wholemeal wheat flour; Xanthine oxidase inhibitors; Interactions;
Keywords: قهوه سبز; Cafestol (PubChem CID: 108052); Kahweol (PubChem CID: 114778)Kahweol; Cafestol; Quantification; Diterpenes; Green coffee; Pressurized-fluid extraction
Keywords: قهوه سبز; Green coffee; Chlorogenic acids; Volatile substances; Aroma; GC-MS
Keywords: قهوه سبز; Green coffee; Grinding; Functional food; Antioxidants; Bioaccessibility;
Keywords: قهوه سبز; Activated carbon; Chlorogenic acids; Green coffee; Extraction; 5-O-Caffeoylquinic acid; Isolation; Environmentally friendly; Food analysis; Food composition
Keywords: قهوه سبز; Dietary supplement; Green coffee; Carboxyatractyligenin; HPLC-MS/MS;
Keywords: قهوه سبز; Green coffee; Mid-infrared spectrum; RBF; Artificial neural networks
Keywords: قهوه سبز; Green coffee; Unsupervised learning; Principal component analysis; Artificial neural networks;
Keywords: قهوه سبز; Green coffee; Human; Methylxanthines; Metabolism;
Keywords: قهوه سبز; Sunflower oil; Green coffee; Antioxidant activity; Oxidative stability; Fatty acids;
Keywords: قهوه سبز; Green tea; Green coffee; Acrylamide; Antioxidant activity; Polyphenols; Fatty acids;
Keywords: قهوه سبز; Green coffee; Coffee infusion; Dietary element intake; Leachability; Inductively coupled plasma mass-spectrometry (ICP-MS)
Keywords: قهوه سبز; Green coffee; Arabica; Growing region; Genotype; Near infrared spectroscopy; PLS-DA
Urine metabolomics shows an induction of fatty acids metabolism in healthy adult volunteers after supplementation with green coffee (Coffea robusta L.) bean extract
Keywords: قهوه سبز; Green coffee; Metabolomics; Urine; Caffeoyl quinic acid; GCBE; Green coffee bean extract; CGA; Chlorogenic acid; PPAR-α; Peroxisome proliferator-activated receptors α; 8-OHdG; 8-Hydroxydeoxyguanosine; LC; Liquid Chromatography; MS; Mass Spectrometry; UP
On-line monitoring of in-vitro oral bioaccessibility tests as front-end to liquid chromatography for determination of chlorogenic acid isomers in dietary supplements
Keywords: قهوه سبز; Chlorogenic acids; Dietary supplement; Green coffee; Hard gelatin capsule; Oral bioaccessibility; Dissolution; Automation;
Transferring results from NIR-hyperspectral to NIR-multispectral imaging systems: A filter-based simulation applied to the classification of Arabica and Robusta green coffee
Keywords: قهوه سبز; Green coffee; Multivariate classification; Hyperspectral imaging; Multispectral imaging; Sparse methods;
Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure
Keywords: قهوه سبز; Antioxidant capacity; QUENCHER; Chlorogenic acid; Green coffee; Roasting; Espresso;
Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin
Keywords: قهوه سبز; Coffea arabica; Coffea canephora; Rubiaceae; Green coffee; Chlorogenic acids; Caffeine; Geographical origin; Antioxidant capacity;
Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion
Keywords: قهوه سبز; Green coffee; Hydroxycinnamic acids; β-Cyclodextrin; Protein-polyphenol interactions; LC-MSn;
Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques
Keywords: قهوه سبز; Coffee; Green coffee; Coffee ripeness; HPLC; SEC; HS SPME GC/MS; PCA;
The content of Ca, Cu, Fe, Mg and Mn and antioxidant activity of green coffee brews
Keywords: قهوه سبز; Green coffee; Coffee infusion; Macro- and microelements; Total phenolic compounds; Antioxidant activity; High resolution-continuum source flame atomic absorption spectrometry;
Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates
Keywords: قهوه سبز; Green coffee; β-Cyclodextrin; Protein-polyphenol interactions; Liquid chromatography-tandem mass spectrometry; Molecular modelling;
Lipoxygenase inhibitors and antioxidants from green coffee-mechanism of action in the light of potential bioaccessibility
Keywords: قهوه سبز; Green coffee; Lipoxygenase; Antioxidant capacity; Phenolics; Bioavailability in vitro; Bioaccessibility in vitro;
Effect of two different roasting techniques on the Ochratoxin A (OTA) reduction in coffee beans (Coffea arabica)
Keywords: قهوه سبز; Roasted coffee; Green coffee; Coffee processing; Ochratoxin A;
Discrimination between Arabica and Robusta green coffee using visible micro Raman spectroscopy and chemometric analysis
Keywords: قهوه سبز; Raman spectroscopy; Chemometrics; Chlorogenic acid; Green coffee;
Regenerable immuno-biochip for screening ochratoxin A in green coffee extract using an automated microarray chip reader with chemiluminescence detection
Keywords: قهوه سبز; Ochratoxin A (OTA); Peptide–OTA conjugate; Automated immunoassay; Green coffee; Chemiluminescence detection; Regenerable biochip
Influence of drying on the content of sugars in wet processed green Arabica coffees
Keywords: قهوه سبز; Coffea arabica; Glucose; Fructose; Sucrose; Galactose; Green coffee; Post-harvest treatment; Coffee processing; Drying
Stable isotope analysis for green coffee bean: A possible method for geographic origin discrimination
Keywords: قهوه سبز; Food composition; Green coffee; Geographic origin discrimination; Stable isotope analysis; IRMS; Elemental analysis
Determination of Ochratoxin A in green coffee beans by solid-phase microextraction and liquid chromatography with fluorescence detection
Keywords: قهوه سبز; Mycotoxins; SPME; HPLC; Ochratoxin A; Green coffee
A comparative evaluation of methodologies for water content determination in green coffee
Keywords: قهوه سبز; Green coffee; Moisture content; Karl Fischer; Oven drying; Infrared drying
Impact of “ecological” post-harvest processing on the volatile fraction of coffee beans: I. Green coffee
Keywords: قهوه سبز; Green coffee; Post-harvest process; Aroma; Solid-phase microextraction (SPME); Gas chromatography–olfactometry (GC–O); Food safety
A simple method to measure effective catalase activities: Optimization, validation, and application in green coffee
Keywords: قهوه سبز; Catalase; Enzymatic assay; Effective activity; Green coffee; Redox status; Quality marker
Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating
Keywords: قهوه سبز; Acrylamide; Colour; Heating; Green coffee; Wheat flour; Potato chips
Non-specificity of nutritional substrate for ochratoxin A production by isolates of Aspergillus ochraceus
Keywords: قهوه سبز; A. ochraceus; Barley; Grape; Green coffee; Ochratoxin A; Temperature; Water activity;
Analysis of amino acids and carbohydrates in green coffee
Keywords: قهوه سبز; Green coffee; Carbohydrates; Amino acids
Water content determination in green coffee – Method comparison to study specificity and accuracy
Keywords: قهوه سبز; Green coffee; Water content; Weight loss; Drying; Oven; Coffee