372 related articles for article (PubMed ID: 18001036)
1. Isolation, identification, and quantification of roasted coffee antibacterial compounds.
Daglia M; Papetti A; Grisoli P; Aceti C; Spini V; Dacarro C; Gazzani G
J Agric Food Chem; 2007 Dec; 55(25):10208-13. PubMed ID: 18001036
[TBL] [Abstract][Full Text] [Related]
2. Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee.
Daglia M; Papetti A; Aceti C; Sordelli B; Spini V; Gazzani G
J Agric Food Chem; 2007 Oct; 55(22):8877-82. PubMed ID: 17927199
[TBL] [Abstract][Full Text] [Related]
3. Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria.
Almeida AA; Farah A; Silva DA; Nunan EA; Glória MB
J Agric Food Chem; 2006 Nov; 54(23):8738-43. PubMed ID: 17090115
[TBL] [Abstract][Full Text] [Related]
4. Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods.
Kwon J; Ahn H; Lee KG
Food Chem; 2021 May; 343():128525. PubMed ID: 33168262
[TBL] [Abstract][Full Text] [Related]
5. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
Daglia M; Racchi M; Papetti A; Lanni C; Govoni S; Gazzani G
J Agric Food Chem; 2004 Mar; 52(6):1700-4. PubMed ID: 15030233
[TBL] [Abstract][Full Text] [Related]
6. Antiadhesion and antibiofilm activities of high molecular weight coffee components against Streptococcus mutans.
Stauder M; Papetti A; Mascherpa D; Schito AM; Gazzani G; Pruzzo C; Daglia M
J Agric Food Chem; 2010 Nov; 58(22):11662-6. PubMed ID: 21038921
[TBL] [Abstract][Full Text] [Related]
7. Studies of selenium-containing volatiles in roasted coffee.
Meija J; Bryson JM; Vonderheide AP; Montes-Bayón M; Caruso JA
J Agric Food Chem; 2003 Aug; 51(17):5116-22. PubMed ID: 12903978
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant properties of roasted coffee residues.
Yen WJ; Wang BS; Chang LW; Duh PD
J Agric Food Chem; 2005 Apr; 53(7):2658-63. PubMed ID: 15796608
[TBL] [Abstract][Full Text] [Related]
9. Anti-cariogenic effects of polyphenols from plant stimulant beverages (cocoa, coffee, tea).
Ferrazzano GF; Amato I; Ingenito A; De Natale A; Pollio A
Fitoterapia; 2009 Jul; 80(5):255-62. PubMed ID: 19397954
[TBL] [Abstract][Full Text] [Related]
10. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages.
Moreira DP; Monteiro MC; Ribeiro-Alves M; Donangelo CM; Trugo LC
J Agric Food Chem; 2005 Mar; 53(5):1399-402. PubMed ID: 15740013
[TBL] [Abstract][Full Text] [Related]
11. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
Sulaiman SF; Moon JK; Shibamoto T
J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
[TBL] [Abstract][Full Text] [Related]
12. Two-dimensional 1H-13C nuclear magnetic resonance (NMR)-based comprehensive analysis of roasted coffee bean extract.
Wei F; Furihata K; Hu F; Miyakawa T; Tanokura M
J Agric Food Chem; 2011 Sep; 59(17):9065-73. PubMed ID: 21793585
[TBL] [Abstract][Full Text] [Related]
13. Isolation of an antibacterial component from roasted coffee.
Daglia M; Papetti A; Dacarro C; Gazzani G
J Pharm Biomed Anal; 1998 Oct; 18(1-2):219-25. PubMed ID: 9863961
[TBL] [Abstract][Full Text] [Related]
14. Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels.
Jung S; Kim MH; Park JH; Jeong Y; Ko KS
J Med Food; 2017 Jun; 20(6):626-635. PubMed ID: 28581877
[TBL] [Abstract][Full Text] [Related]
15. Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Farah A; de Paulis T; Trugo LC; Martin PR
J Agric Food Chem; 2005 Mar; 53(5):1505-13. PubMed ID: 15740032
[TBL] [Abstract][Full Text] [Related]
16. Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS.
Frank O; Blumberg S; Kunert C; Zehentbauer G; Hofmann T
J Agric Food Chem; 2007 Mar; 55(5):1945-54. PubMed ID: 17269788
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Degree of roasting is the main determinant of the effects of coffee on NF-kappaB and EpRE.
Paur I; Balstad TR; Blomhoff R
Free Radic Biol Med; 2010 May; 48(9):1218-27. PubMed ID: 20176103
[TBL] [Abstract][Full Text] [Related]
19. Roasting effects on formation mechanisms of coffee brew melanoidins.
Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301
[TBL] [Abstract][Full Text] [Related]
20. Inhibitory properties of Coffea canephora extract against oral bacteria and its effect on demineralisation of deciduous teeth.
Antonio AG; Iorio NL; Pierro VS; Candreva MS; Farah A; dos Santos KR; Maia LC
Arch Oral Biol; 2011 Jun; 56(6):556-64. PubMed ID: 21185010
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]