377 related articles for article (PubMed ID: 29291876)
1. 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]
2. Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds.
Bravo J; Juániz I; Monente C; Caemmerer B; Kroh LW; De Peña MP; Cid C
J Agric Food Chem; 2012 Dec; 60(51):12565-73. PubMed ID: 23214450
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes.
de Abreu Pinheiro F; Ferreira Elias L; de Jesus Filho M; Uliana Modolo M; Gomes Rocha JC; Fumiere Lemos M; Scherer R; Soares Cardoso W
Food Chem; 2021 Jan; 336():127701. PubMed ID: 32781354
[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. 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. Supercritical fluid extraction from spent coffee grounds and coffee husks: antioxidant activity and effect of operational variables on extract composition.
Andrade KS; Gonçalvez RT; Maraschin M; Ribeiro-do-Valle RM; Martínez J; Ferreira SR
Talanta; 2012 Jan; 88():544-52. PubMed ID: 22265539
[TBL] [Abstract][Full Text] [Related]
9. Obtaining Bioactive Compounds from the Coffee Husk (
Silva MO; Honfoga JNB; Medeiros LL; Madruga MS; Bezerra TKA
Molecules; 2020 Dec; 26(1):. PubMed ID: 33374108
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: Antioxidants vs phytotoxins.
Panusa A; Petrucci R; Lavecchia R; Zuorro A
Food Res Int; 2017 Sep; 99(Pt 1):155-165. PubMed ID: 28784472
[TBL] [Abstract][Full Text] [Related]
12. HPLC Analysis of Phenolic Acids, Antioxidant Activity and in vitro Effectiveness of Green and Roasted Caffea arabica Bean Extracts: A Comparative Study.
El-Nabi SH; Dawoud GTM; El-Garawani I; El-Shafey S
Anticancer Agents Med Chem; 2018; 18(9):1281-1288. PubMed ID: 29366428
[TBL] [Abstract][Full Text] [Related]
13. Exhaustive Qualitative LC-DAD-MS
Baeza G; Sarriá B; Bravo L; Mateos R
J Agric Food Chem; 2016 Dec; 64(51):9663-9674. PubMed ID: 27981846
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. 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]
17. Antioxidant properties of roasted coffee residues.
Yen WJ; Wang BS; Chang LW; Duh PD
J Agric Food Chem; 2005 Apr; 53(7):2658-63. PubMed ID: 15796608
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee.
Kamiyama M; Moon JK; Jang HW; Shibamoto T
J Agric Food Chem; 2015 Feb; 63(7):1996-2005. PubMed ID: 25658375
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]