192 related articles for article (PubMed ID: 23780748)
1. The effects of the decaffeination of coffee samples on platelet aggregation in hyperlipidemic rats.
Silvério Ados S; Pereira RG; Lima AR; Paula FB; Rodrigues MR; Baldissera L; Duarte SM
Plant Foods Hum Nutr; 2013 Sep; 68(3):268-73. PubMed ID: 23780748
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effect of Roasting Degree on Major Coffee Compounds: A Comparative Study between Coffee Beans with and without Supercritical CO
Honda M; Takezaki D; Tanaka M; Fukaya M; Goto M
J Oleo Sci; 2022 Sep; 71(10):1541-1550. PubMed ID: 36089402
[TBL] [Abstract][Full Text] [Related]
4. Decaffeination and Neuraminidase Inhibitory Activity of Arabica Green Coffee (
Muchtaridi M; Lestari D; Khairul Ikram NK; Gazzali AM; Hariono M; Wahab HA
Molecules; 2021 Jun; 26(11):. PubMed ID: 34199752
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions.
Park H; Noh E; Kim M; Lee KG
Food Chem; 2024 Mar; 435():137543. PubMed ID: 37742465
[TBL] [Abstract][Full Text] [Related]
7. Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin.
Babova O; Occhipinti A; Maffei ME
Phytochemistry; 2016 Mar; 123():33-9. PubMed ID: 26837609
[TBL] [Abstract][Full Text] [Related]
8. Nature of phenolic compounds in coffee melanoidins.
Coelho C; Ribeiro M; Cruz AC; Domingues MR; Coimbra MA; Bunzel M; Nunes FM
J Agric Food Chem; 2014 Aug; 62(31):7843-53. PubMed ID: 24998624
[TBL] [Abstract][Full Text] [Related]
9. Anti-Platelet Aggregation and Anti-Cyclooxygenase Activities for a Range of Coffee Extracts (
Hutachok N; Angkasith P; Chumpun C; Fucharoen S; Mackie IJ; Porter JB; Srichairatanakool S
Molecules; 2020 Dec; 26(1):. PubMed ID: 33375091
[TBL] [Abstract][Full Text] [Related]
10. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
Caprioli G; Cortese M; Sagratini G; Vittori S
Int J Food Sci Nutr; 2015; 66(5):505-13. PubMed ID: 26171629
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.
Chen Y; Brown PH; Hu K; Black RM; Prior RL; Ou B; Chu YF
J Food Sci; 2011 Sep; 76(7):H182-6. PubMed ID: 21824138
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Effects of regular and decaffeinated roasted coffee (Coffea arabica and Coffea canephora) extracts and bioactive compounds on in vitro probiotic bacterial growth.
Sales AL; dePaula J; Mellinger Silva C; Cruz A; Lemos Miguel MA; Farah A
Food Funct; 2020 Feb; 11(2):1410-1424. PubMed ID: 31970371
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors.
Alves RC; Costa AS; Jerez M; Casal S; Sineiro J; Núñez MJ; Oliveira B
J Agric Food Chem; 2010 Dec; 58(23):12221-9. PubMed ID: 21070017
[TBL] [Abstract][Full Text] [Related]
18. The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis.
Scholz MBDS; Kitzberger CSG; Prudencio SH; Silva RSDSFD
Food Res Int; 2018 Dec; 114():72-80. PubMed ID: 30361029
[TBL] [Abstract][Full Text] [Related]
19. Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties.
Stanek N; Zarębska M; Biłos Ł; Barabosz K; Nowakowska-Bogdan E; Semeniuk I; Błaszkiewicz J; Kulesza R; Matejuk R; Szkutnik K
Sci Rep; 2021 Nov; 11(1):21377. PubMed ID: 34725433
[TBL] [Abstract][Full Text] [Related]
20. Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health.
Ciaramelli C; Palmioli A; Airoldi C
Food Chem; 2019 Apr; 278():47-55. PubMed ID: 30583399
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]