208 related articles for article (PubMed ID: 27570262)
1. Development of an instant coffee enriched with chlorogenic acids.
Corso MP; Vignoli JA; Benassi Mde T
J Food Sci Technol; 2016 Mar; 53(3):1380-8. PubMed ID: 27570262
[TBL] [Abstract][Full Text] [Related]
2. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting.
Hečimović I; Belščak-Cvitanović A; Horžić D; Komes D
Food Chem; 2011 Dec; 129(3):991-1000. PubMed ID: 25212328
[TBL] [Abstract][Full Text] [Related]
3. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
[TBL] [Abstract][Full Text] [Related]
4. Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee.
Wongsa P; Khampa N; Horadee S; Chaiwarith J; Rattanapanone N
Food Chem; 2019 Jun; 283():579-587. PubMed ID: 30722914
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Chemical and Biological Characterization of Green and Processed Coffee Beans from
Gallardo-Ignacio J; Santibáñez A; Oropeza-Mariano O; Salazar R; Montiel-Ruiz RM; Cabrera-Hilerio S; Gonzáles-Cortazar M; Cruz-Sosa F; Nicasio-Torres P
Molecules; 2023 Jun; 28(12):. PubMed ID: 37375240
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Odžaković B; Džinić N; Kukrić Z; Grujić S
Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
[TBL] [Abstract][Full Text] [Related]
9. Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.
Kalschne DL; Biasuz T; De Conti AJ; Viegas MC; Corso MP; Benassi MT
Food Res Int; 2019 Oct; 124():234-238. PubMed ID: 31466646
[TBL] [Abstract][Full Text] [Related]
10. Bioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE).
Montenegro J; Dos Santos LS; de Souza RGG; Lima LGB; Mattos DS; Viana BPPB; da Fonseca Bastos ACS; Muzzi L; Conte-Júnior CA; Gimba ERP; Freitas-Silva O; Teodoro AJ
Food Res Int; 2021 Feb; 140():110014. PubMed ID: 33648246
[TBL] [Abstract][Full Text] [Related]
11. Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-line ABTS Assay to High Performance Size Exclusion Chromatography.
Opitz SE; Goodman BA; Keller M; Smrke S; Wellinger M; Schenker S; Yeretzian C
Phytochem Anal; 2017 Mar; 28(2):106-114. PubMed ID: 28008674
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of the roasting levels of
de Souza LDS; Carrero Horta IP; de Souza Rosa L; Barbosa Lima LG; Santos da Rosa J; Montenegro J; da Silva Santos L; Nana de Castro RB; Freitas-Silva O; Teodoro AJ
RSC Adv; 2020 Aug; 10(50):30115-30126. PubMed ID: 35518253
[TBL] [Abstract][Full Text] [Related]
14. Physicochemical characteristics of Ethiopian
Kim I; Jung S; Kim E; Lee JW; Kim CY; Ha JH; Jeong Y
Food Sci Biotechnol; 2021 Feb; 30(2):235-244. PubMed ID: 33732514
[TBL] [Abstract][Full Text] [Related]
15. The effect of processing on chlorogenic acid content of commercially available coffee.
Mills CE; Oruna-Concha MJ; Mottram DS; Gibson GR; Spencer JP
Food Chem; 2013 Dec; 141(4):3335-40. PubMed ID: 23993490
[TBL] [Abstract][Full Text] [Related]
16. Determination of Three Main Chlorogenic Acids in Water Extracts of Coffee Leaves by Liquid Chromatography Coupled to an Electrochemical Detector.
Rodríguez-Gómez R; Vanheuverzwjin J; Souard F; Delporte C; Stevigny C; Stoffelen P; De Braekeleer K; Kauffmann JM
Antioxidants (Basel); 2018 Oct; 7(10):. PubMed ID: 30326634
[TBL] [Abstract][Full Text] [Related]
17. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
Moon JK; Yoo HS; Shibamoto T
J Agric Food Chem; 2009 Jun; 57(12):5365-9. PubMed ID: 19530715
[TBL] [Abstract][Full Text] [Related]
18. Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews).
Cerca NF; DePaula J; Calado VMA; Antônio L Miguel M; Farah A
Food Res Int; 2023 Dec; 174(Pt 2):113667. PubMed ID: 37981379
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans.
Kulapichitr F; Borompichaichartkul C; Fang M; Suppavorasatit I; Cadwallader KR
Food Chem; 2022 Jan; 366():130504. PubMed ID: 34273856
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
