Lachenmeier DW - Search Results

1

Serving Temperatures of Best-Selling Coffees in Two Segments of the Brazilian Food Service Industry Are "Very Hot".

Nóbrega ICC, Costa IHL, Macedo AC, Ishihara YM, Lachenmeier DW. Nóbrega ICC, et al. Among authors: lachenmeier dw. Foods. 2020 Aug 3;9(8):1047. doi: 10.3390/foods9081047. Foods. 2020. PMID: 32756450 Free PMC article.

2

Cancer risk assessment of ethyl carbamate in alcoholic beverages from Brazil with special consideration to the spirits cachaça and tiquira.

Lachenmeier DW, Lima MC, Nóbrega IC, Pereira JA, Kerr-Corrêa F, Kanteres F, Rehm J. Lachenmeier DW, et al. BMC Cancer. 2010 Jun 8;10:266. doi: 10.1186/1471-2407-10-266. BMC Cancer. 2010. PMID: 20529350 Free PMC article. Review.

3

Ethyl carbamate in cachaça (Brazilian sugarcane spirit): Extended survey confirms simple mitigation approaches in pot still distillation.

Nóbrega IC, Pereira JA, Paiva JE, Lachenmeier DW. Nóbrega IC, et al. Among authors: lachenmeier dw. Food Chem. 2011 Aug 1;127(3):1243-7. doi: 10.1016/j.foodchem.2011.01.125. Epub 2011 Feb 1. Food Chem. 2011. PMID: 25214121 Free article.

4

Improved sample preparation for GC-MS-SIM analysis of ethyl carbamate in wine.

Nóbrega IC, Pereira GE, Silva M, Pereira EV, Medeiros MM, Telles DL, Albuquerque EC Jr, Oliveira JB, Lachenmeier DW. Nóbrega IC, et al. Among authors: lachenmeier dw. Food Chem. 2015 Jun 15;177:23-8. doi: 10.1016/j.foodchem.2014.12.031. Epub 2014 Dec 18. Food Chem. 2015. PMID: 25660853 Free article.

5

High Ethanol Contents of Spirit Drinks in Kibera Slums, Kenya: Implications for Public Health.

Okaru AO, Abuga KO, Kibwage IO, Lachenmeier DW. Okaru AO, et al. Among authors: lachenmeier dw. Foods. 2017 Oct 17;6(10):89. doi: 10.3390/foods6100089. Foods. 2017. PMID: 29039800 Free PMC article.

6

What Temperature of Coffee Exceeds the Pain Threshold? Pilot Study of a Sensory Analysis Method as Basis for Cancer Risk Assessment.

Dirler J, Winkler G, Lachenmeier DW. Dirler J, et al. Among authors: lachenmeier dw. Foods. 2018 Jun 1;7(6):83. doi: 10.3390/foods7060083. Foods. 2018. PMID: 29857570 Free PMC article.

7

Influence of the Brewing Temperature on the Taste of Espresso.

Klotz JA, Winkler G, Lachenmeier DW. Klotz JA, et al. Among authors: lachenmeier dw. Foods. 2020 Jan 2;9(1):36. doi: 10.3390/foods9010036. Foods. 2020. PMID: 31906416 Free PMC article.

8

Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener).

Okaru AO, Scharinger A, Rajcic de Rezende T, Teipel J, Kuballa T, Walch SG, Lachenmeier DW. Okaru AO, et al. Among authors: lachenmeier dw. Foods. 2020 Jan 4;9(1):47. doi: 10.3390/foods9010047. Foods. 2020. PMID: 31947906 Free PMC article.

9

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union.

Klingel T, Kremer JI, Gottstein V, Rajcic de Rezende T, Schwarz S, Lachenmeier DW. Klingel T, et al. Among authors: lachenmeier dw. Foods. 2020 May 21;9(5):665. doi: 10.3390/foods9050665. Foods. 2020. PMID: 32455549 Free PMC article. Review.

10

Application of ¹H Nuclear Magnetic Resonance Spectroscopy as Spirit Drinks Screener for Quality and Authenticity Control.

Teipel JC, Hausler T, Sommerfeld K, Scharinger A, Walch SG, Lachenmeier DW, Kuballa T. Teipel JC, et al. Among authors: lachenmeier dw. Foods. 2020 Sep 24;9(10):1355. doi: 10.3390/foods9101355. Foods. 2020. PMID: 32987827 Free PMC article.

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