192 related articles for article (PubMed ID: 25008987)
1. Soluble and bound hydroxycinnamates in coffee pulp (Coffea arabica) from seven cultivars at three ripening stages.
Rodríguez-Durán LV; Ramírez-Coronel MA; Aranda-Delgado E; Nampoothiri KM; Favela-Torres E; Aguilar CN; Saucedo-Castañeda G
J Agric Food Chem; 2014 Aug; 62(31):7869-76. PubMed ID: 25008987
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Assessment of total (free and bound) phenolic compounds in spent coffee extracts.
Monente C; Ludwig IA; Irigoyen A; De Peña MP; Cid C
J Agric Food Chem; 2015 May; 63(17):4327-34. PubMed ID: 25891228
[TBL] [Abstract][Full Text] [Related]
5. Effect of shading on yield, sugar content, phenolic acids and antioxidant property of coffee beans (Coffea Arabica L. cv. Catimor) harvested from north-eastern Thailand.
Somporn C; Kamtuo A; Theerakulpisut P; Siriamornpun S
J Sci Food Agric; 2012 Jul; 92(9):1956-63. PubMed ID: 22252511
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
Variyar PS; Ahmad R; Bhat R; Niyas Z; Sharma A
J Agric Food Chem; 2003 Dec; 51(27):7945-50. PubMed ID: 14690378
[TBL] [Abstract][Full Text] [Related]
8. Biosynthesis of chlorogenic acids in growing and ripening fruits of Coffea arabica and Coffea canephora plants.
Koshiro Y; Jackson MC; Katahira R; Wang ML; Nagai C; Ashihara H
Z Naturforsch C J Biosci; 2007; 62(9-10):731-42. PubMed ID: 18069248
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Absorption of phenolic acids in humans after coffee consumption.
Nardini M; Cirillo E; Natella F; Scaccini C
J Agric Food Chem; 2002 Sep; 50(20):5735-41. PubMed ID: 12236707
[TBL] [Abstract][Full Text] [Related]
12. Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins.
Bertrand B; Villarreal D; Laffargue A; Posada H; Lashermes P; Dussert S
J Agric Food Chem; 2008 Mar; 56(6):2273-80. PubMed ID: 18303823
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
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. Influence of coffee genotype on bioactive compounds and the in vitro capacity to scavenge reactive oxygen and nitrogen species.
Rodrigues NP; Salva Tde J; Bragagnolo N
J Agric Food Chem; 2015 May; 63(19):4815-26. PubMed ID: 25910038
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Biotransformation and improved enzymatic extraction of chlorogenic acid from coffee pulp by filamentous fungi.
Torres-Mancera MT; Baqueiro-Peña I; Figueroa-Montero A; Rodríguez-Serrano G; González-Zamora E; Favela-Torres E; Saucedo-Castañeda G
Biotechnol Prog; 2013; 29(2):337-45. PubMed ID: 23341203
[TBL] [Abstract][Full Text] [Related]
20. Characterization by LC-MS(n) of four new classes of chlorogenic acids in green coffee beans: dimethoxycinnamoylquinic acids, diferuloylquinic acids, caffeoyl-dimethoxycinnamoylquinic acids, and feruloyl-dimethoxycinnamoylquinic acids.
Clifford MN; Knight S; Surucu B; Kuhnert N
J Agric Food Chem; 2006 Mar; 54(6):1957-69. PubMed ID: 16536562
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
