190 related articles for article (PubMed ID: 16881716)
21. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Bicho NC; Leitão AE; Ramalho JC; De Alvarenga NB; Lidon FC
Int J Food Sci Nutr; 2011 Dec; 62(8):865-71. PubMed ID: 22032554
[TBL] [Abstract][Full Text] [Related]
22. Antioxidant activity and characterization of volatile constituents of Taheebo (Tabebuia impetiginosa Martius ex DC).
Park BS; Lee KG; Shibamoto T; Lee SE; Takeoka GR
J Agric Food Chem; 2003 Jan; 51(1):295-300. PubMed ID: 12502424
[TBL] [Abstract][Full Text] [Related]
23. Coffee drinking induces incorporation of phenolic acids into LDL and increases the resistance of LDL to ex vivo oxidation in humans.
Natella F; Nardini M; Belelli F; Scaccini C
Am J Clin Nutr; 2007 Sep; 86(3):604-9. PubMed ID: 17823423
[TBL] [Abstract][Full Text] [Related]
24. Antioxidant activity of flavonoids isolated from young green barley leaves toward biological lipid samples.
Benedet JA; Umeda H; Shibamoto T
J Agric Food Chem; 2007 Jul; 55(14):5499-504. PubMed ID: 17539660
[TBL] [Abstract][Full Text] [Related]
25. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees.
Chu YF; Brown PH; Lyle BJ; Chen Y; Black RM; Williams CE; Lin YC; Hsu CW; Cheng IH
J Agric Food Chem; 2009 Oct; 57(20):9801-8. PubMed ID: 19772322
[TBL] [Abstract][Full Text] [Related]
26. Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts.
Napolitano A; Fogliano V; Tafuri A; Ritieni A
J Agric Food Chem; 2007 Dec; 55(25):10499-504. PubMed ID: 18020409
[TBL] [Abstract][Full Text] [Related]
27. Metabolite profiling of hydroxycinnamate derivatives in plasma and urine after the ingestion of coffee by humans: identification of biomarkers of coffee consumption.
Stalmach A; Mullen W; Barron D; Uchida K; Yokota T; Cavin C; Steiling H; Williamson G; Crozier A
Drug Metab Dispos; 2009 Aug; 37(8):1749-58. PubMed ID: 19460943
[TBL] [Abstract][Full Text] [Related]
28. Low-temperature bath/high-conductivity zone/stacking micellar electrokinetic chromatography for the analysis of phenolic acids in coffee drink.
Zhu J; Qi S; Li J; Chen X
J Chromatogr A; 2008 Nov; 1212(1-2):137-44. PubMed ID: 18952221
[TBL] [Abstract][Full Text] [Related]
29. Coffee simulated inhibition of pancreatic lipase and antioxidant activities: Effect of milk and decaffeination.
Jurema Soares M; de Souza Figueira M; Rodrigues Sampaio G; Aparecida Manólio Soares-Freitas R; Clara da Costa Pinaffi-Langley A; Aparecida Ferraz da Silva Torres E
Food Res Int; 2022 Oct; 160():111730. PubMed ID: 36076418
[TBL] [Abstract][Full Text] [Related]
30. Impact of dose on the bioavailability of coffee chlorogenic acids in humans.
Stalmach A; Williamson G; Crozier A
Food Funct; 2014 Aug; 5(8):1727-37. PubMed ID: 24947504
[TBL] [Abstract][Full Text] [Related]
31. Caffeic acid as antioxidant in fish muscle: mechanism of synergism with endogenous ascorbic acid and alpha-tocopherol.
Iglesias J; Pazos M; Andersen ML; Skibsted LH; Medina I
J Agric Food Chem; 2009 Jan; 57(2):675-81. PubMed ID: 19117418
[TBL] [Abstract][Full Text] [Related]
32. Inhibitory effects of volatile antioxidants found in various beans on malonaldehyde formation in horse blood plasma.
Lee SJ; Lee KG
Food Chem Toxicol; 2005 Apr; 43(4):515-20. PubMed ID: 15721197
[TBL] [Abstract][Full Text] [Related]
33. Antioxidant and genoprotective effects of spent coffee extracts in human cells.
Bravo J; Arbillaga L; de Peña MP; Cid C
Food Chem Toxicol; 2013 Oct; 60():397-403. PubMed ID: 23948352
[TBL] [Abstract][Full Text] [Related]
34. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
Farah A; de Paulis T; Moreira DP; Trugo LC; Martin PR
J Agric Food Chem; 2006 Jan; 54(2):374-81. PubMed ID: 16417293
[TBL] [Abstract][Full Text] [Related]
35. Caffeine adsorption of montmorillonite in coffee extracts.
Shiono T; Yamamoto K; Yotsumoto Y; Yoshida A
Biosci Biotechnol Biochem; 2017 Aug; 81(8):1591-1597. PubMed ID: 28622119
[TBL] [Abstract][Full Text] [Related]
36. Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure.
López-Galilea I; De Peña MP; Cid C
J Agric Food Chem; 2007 Jul; 55(15):6110-7. PubMed ID: 17608497
[TBL] [Abstract][Full Text] [Related]
37. Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness.
Kraehenbuehl K; Page-Zoerkler N; Mauroux O; Gartenmann K; Blank I; Bel-Rhlid R
Food Chem; 2017 Mar; 218():9-14. PubMed ID: 27719962
[TBL] [Abstract][Full Text] [Related]
38. Antioxidant capacity, phenolic acids and caffeine contents of some commercial coffees available on the Romanian market.
Trandafir I; Nour V; Ionica ME
Arch Latinoam Nutr; 2013 Mar; 63(1):87-94. PubMed ID: 24167962
[TBL] [Abstract][Full Text] [Related]
39. Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts.
Shahidi F; Alasalvar C; Liyana-Pathirana CM
J Agric Food Chem; 2007 Feb; 55(4):1212-20. PubMed ID: 17249682
[TBL] [Abstract][Full Text] [Related]
40. Incorporation of chlorogenic acids in coffee brew melanoidins.
Bekedam EK; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Mar; 56(6):2055-63. PubMed ID: 18290625
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
