1119 related articles for article (PubMed ID: 28071018)
21. 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]
22. Impact of roasting on the phenolic and volatile compounds in coffee beans.
Wu H; Lu P; Liu Z; Sharifi-Rad J; Suleria HAR
Food Sci Nutr; 2022 Jul; 10(7):2408-2425. PubMed ID: 35844912
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica.
Endeshaw H; Belay A
PLoS One; 2020; 15(8):e0237265. PubMed ID: 32841240
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.
Hu G; Peng X; Gao Y; Huang Y; Li X; Su H; Qiu M
Food Chem; 2020 Nov; 331():127329. PubMed ID: 32559595
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. 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]
29. Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans.
Acidri R; Sawai Y; Sugimoto Y; Handa T; Sasagawa D; Masunaga T; Yamamoto S; Nishihara E
Antioxidants (Basel); 2020 Jan; 9(2):. PubMed ID: 31979036
[TBL] [Abstract][Full Text] [Related]
30. Impact of roasting time on the sensory profile of arabica and robusta coffee.
Bicho NC; Leitão AE; Ramalho JC; de Alvarenga NB; Lidon FC
Ecol Food Nutr; 2013; 52(2):163-77. PubMed ID: 23445394
[TBL] [Abstract][Full Text] [Related]
31. Studies on acrylamide levels in roasting, storage and brewing of coffee.
Lantz I; Ternité R; Wilkens J; Hoenicke K; Guenther H; van der Stegen GH
Mol Nutr Food Res; 2006 Nov; 50(11):1039-46. PubMed ID: 17054100
[TBL] [Abstract][Full Text] [Related]
32. Physical characterization of Arabica ground coffee with different roasting degrees.
Nakilcioğlu-Taş E; Ötleş S
An Acad Bras Cienc; 2019; 91(2):e20180191. PubMed ID: 31038532
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of
Freitas VV; Rodrigues Borges LL; Dias Castro GA; Henrique Dos Santos M; Teixeira Ribeiro Vidigal MC; Fernandes SA; Stringheta PC
Heliyon; 2023 Sep; 9(9):e19580. PubMed ID: 37809526
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Identification of biochemical features of defective Coffea arabica L. beans.
Casas MI; Vaughan MJ; Bonello P; McSpadden Gardener B; Grotewold E; Alonso AP
Food Res Int; 2017 May; 95():59-67. PubMed ID: 28395826
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans.
Fowble KL; Okuda K; Cody RB; Musah RA
Food Res Int; 2019 May; 119():725-732. PubMed ID: 30884709
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Modeling the formation of some polycyclic aromatic hydrocarbons during the roasting of Arabica coffee samples.
Houessou JK; Goujot D; Heyd B; Camel V
J Agric Food Chem; 2008 May; 56(10):3648-56. PubMed ID: 18433138
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
