291 related articles for article (PubMed ID: 28008674)
1. 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]
2. How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography.
Smrke S; Opitz SE; Vovk I; Yeretzian C
Food Funct; 2013 Jul; 4(7):1082-92. PubMed ID: 23592006
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effect of roasting on the antioxidant activity of coffee brews.
del Castillo MD; Ames JM; Gordon MH
J Agric Food Chem; 2002 Jun; 50(13):3698-703. PubMed ID: 12059145
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays.
Opitz SE; Smrke S; Goodman BA; Keller M; Schenker S; Yeretzian C
Foods; 2014 Nov; 3(4):586-604. PubMed ID: 28234339
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.
Schouten MA; Tappi S; Angeloni S; Cortese M; Caprioli G; Vittori S; Romani S
Food Chem; 2021 May; 343():128514. PubMed ID: 33187741
[TBL] [Abstract][Full Text] [Related]
9. Chemical characterization and antioxidant properties of coffee melanoidins.
Borrelli RC; Visconti A; Mennella C; Anese M; Fogliano V
J Agric Food Chem; 2002 Oct; 50(22):6527-33. PubMed ID: 12381145
[TBL] [Abstract][Full Text] [Related]
10. Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans.
Kučera L; Papoušek R; Kurka O; Barták P; Bednář P
Food Chem; 2016 May; 199():727-35. PubMed ID: 26776030
[TBL] [Abstract][Full Text] [Related]
11. Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast.
Bekedam EK; Schols HA; Cämmerer B; Kroh LW; van Boekel MA; Smit G
J Agric Food Chem; 2008 Jun; 56(12):4597-604. PubMed ID: 18522399
[TBL] [Abstract][Full Text] [Related]
12. Stable radical content and anti-radical activity of roasted Arabica coffee: from in-tact bean to coffee brew.
Troup GJ; Navarini L; Suggi Liverani F; Drew SC
PLoS One; 2015; 10(4):e0122834. PubMed ID: 25856192
[TBL] [Abstract][Full Text] [Related]
13. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition.
Yeager SE; Batali ME; Guinard JX; Ristenpart WD
Crit Rev Food Sci Nutr; 2023; 63(8):1010-1036. PubMed ID: 34553656
[TBL] [Abstract][Full Text] [Related]
14. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods.
Priftis A; Stagos D; Konstantinopoulos K; Tsitsimpikou C; Spandidos DA; Tsatsakis AM; Tzatzarakis MN; Kouretas D
Mol Med Rep; 2015 Nov; 12(5):7293-302. PubMed ID: 26458565
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. The effect of roasting on the total polyphenols and antioxidant activity of coffee.
Bobková A; Hudáček M; Jakabová S; Belej Ľ; Capcarová M; Čurlej J; Bobko M; Árvay J; Jakab I; Čapla J; Demianová A
J Environ Sci Health B; 2020; 55(5):495-500. PubMed ID: 32067557
[TBL] [Abstract][Full Text] [Related]
17. Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica).
Fernando Barrios-Rodríguez Y; Gutiérrez-Guzmán N; Milena Amorocho-Cruz C; Pedreschi F; Salomé Mariotti Celis M
Food Res Int; 2023 Feb; 164():112380. PubMed ID: 36737966
[TBL] [Abstract][Full Text] [Related]
18. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
Park JB; Peters R; Novotny JA
Food Chem; 2023 Jun; 412():135586. PubMed ID: 36739725
[TBL] [Abstract][Full Text] [Related]
19. Changes of polyphenols and antioxidants of arabica coffee varieties during roasting.
Mestanza M; Mori-Culqui PL; Chavez SG
Front Nutr; 2023; 10():1078701. PubMed ID: 36776605
[TBL] [Abstract][Full Text] [Related]
20. Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew.
Perrone D; Farah A; Donangelo CM
J Agric Food Chem; 2012 May; 60(17):4265-75. PubMed ID: 22490054
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
