220 related articles for article (PubMed ID: 22372995)
1. Looking for the physiological role of anthocyanins in the leaves of Coffea arabica.
Domingues Júnior AP; Shimizu MM; Moura JC; Catharino RR; Ramos RA; Ribeiro RV; Mazzafera P
Photochem Photobiol; 2012; 88(4):928-37. PubMed ID: 22372995
[TBL] [Abstract][Full Text] [Related]
2. Distribution of p-coumaroylquinic acids in commercial Coffea spp. of different geographical origin and in other wild coffee species.
Gutiérrez Ortiz AL; Berti F; Solano Sánchez W; Navarini L; Colomban S; Crisafulli P; Forzato C
Food Chem; 2019 Jul; 286():459-466. PubMed ID: 30827633
[TBL] [Abstract][Full Text] [Related]
3. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans.
Badmos S; Lee SH; Kuhnert N
Food Res Int; 2019 Dec; 126():108544. PubMed ID: 31732084
[TBL] [Abstract][Full Text] [Related]
4. UHPLC-ESI-QqTOF-MS/MS characterization of minor chlorogenic acids in roasted Coffea arabica from different geographical origin.
De Rosso M; Colomban S; Flamini R; Navarini L
J Mass Spectrom; 2018 Sep; 53(9):763-771. PubMed ID: 29974575
[TBL] [Abstract][Full Text] [Related]
5. Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
Alonso-Salces RM; Serra F; Reniero F; Héberger K
J Agric Food Chem; 2009 May; 57(10):4224-35. PubMed ID: 19298065
[TBL] [Abstract][Full Text] [Related]
6. Chemical descriptors for sensory and parental origin of commercial Coffea genotypes.
Bicho NC; Leitão AE; Ramalho JC; Lidon FC
Int J Food Sci Nutr; 2012 Nov; 63(7):835-42. PubMed ID: 22486463
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee.
Kamiyama M; Moon JK; Jang HW; Shibamoto T
J Agric Food Chem; 2015 Feb; 63(7):1996-2005. PubMed ID: 25658375
[TBL] [Abstract][Full Text] [Related]
10. [Determination of chlorogenic acid and total caffeoylquinic acid in 6 Folium Lonicerae].
Gou ZP; Wan DG
Zhong Yao Cai; 2008 Mar; 31(3):388-90. PubMed ID: 18619244
[TBL] [Abstract][Full Text] [Related]
11. The effects of nutrients and secondary compounds of Coffea arabica on the behavior and development of Coccus viridis.
Fernandes FL; Picanço MC; Fernandes ME; Queiroz RB; Xavier VM; Martinez HE
Environ Entomol; 2012 Apr; 41(2):333-41. PubMed ID: 22507006
[TBL] [Abstract][Full Text] [Related]
12. Nutraceutical compounds: Echinoids, flavonoids, xanthones and caffeine identified and quantitated in the leaves of Coffea arabica trees from three regions of Brazil.
de Almeida RF; Trevisan MTS; Thomaziello RA; Breuer A; Klika KD; Ulrich CM; Owen RW
Food Res Int; 2019 Jan; 115():493-503. PubMed ID: 30599970
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Responses of epidermal phenolic compounds to light acclimation: in vivo qualitative and quantitative assessment using chlorophyll fluorescence excitation spectra in leaves of three woody species.
Bidel LP; Meyer S; Goulas Y; Cadot Y; Cerovic ZG
J Photochem Photobiol B; 2007 Sep; 88(2-3):163-79. PubMed ID: 17720509
[TBL] [Abstract][Full Text] [Related]
16. Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities.
Huang G; Huang Y; Sun Y; Lu T; Cao Q; Chen X
J Food Sci; 2024 Jun; 89(6):3430-3444. PubMed ID: 38638068
[TBL] [Abstract][Full Text] [Related]
17. Green coffee seed residue: A sustainable source of antioxidant compounds.
Castro ACCM; Oda FB; Almeida-Cincotto MGJ; Davanço MG; Chiari-Andréo BG; Cicarelli RMB; Peccinini RG; Zocolo GJ; Ribeiro PRV; Corrêa MA; Isaac VLB; Santos AG
Food Chem; 2018 Apr; 246():48-57. PubMed ID: 29291876
[TBL] [Abstract][Full Text] [Related]
18. Isolation and identification of antioxidant compounds from Ligularia fischeri.
Shang YF; Kim SM; Song DG; Pan CH; Lee WJ; Um BH
J Food Sci; 2010 Aug; 75(6):C530-5. PubMed ID: 20722907
[TBL] [Abstract][Full Text] [Related]
19. Leaves of Citrus aurantifolia exhibit a different sensibility to solar UV-B radiation according to development stage in relation to photosynthetic pigments and UV-B absorbing compounds production.
Ibañez S; Rosa M; Hilal M; González JA; Prado FE
J Photochem Photobiol B; 2008 Mar; 90(3):163-9. PubMed ID: 18272387
[TBL] [Abstract][Full Text] [Related]
20. Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
Avena-Bustillos RJ; Du WX; Woods R; Olson D; Breksa AP; McHugh TH
J Sci Food Agric; 2012 Aug; 92(11):2341-8. PubMed ID: 22419219
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]