391 related articles for article (PubMed ID: 30291944)
1. Coffee, caffeine, chlorogenic acid, and the purinergic system.
Stefanello N; Spanevello RM; Passamonti S; Porciúncula L; Bonan CD; Olabiyi AA; Teixeira da Rocha JB; Assmann CE; Morsch VM; Schetinger MRC
Food Chem Toxicol; 2019 Jan; 123():298-313. PubMed ID: 30291944
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Modeling weight loss and chlorogenic acids content in coffee during roasting.
Perrone D; Donangelo R; Donangelo CM; Farah A
J Agric Food Chem; 2010 Dec; 58(23):12238-43. PubMed ID: 21049932
[TBL] [Abstract][Full Text] [Related]
5. Effects of chlorogenic acid, caffeine and coffee on components of the purinergic system of streptozotocin-induced diabetic rats.
Stefanello N; Schmatz R; Pereira LB; Cardoso AM; Passamonti S; Spanevello RM; Thomé G; de Oliveira GMT; Kist LW; Bogo MR; Morsch VM; Schetinger MRC
J Nutr Biochem; 2016 Dec; 38():145-153. PubMed ID: 27736734
[TBL] [Abstract][Full Text] [Related]
6. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
Caprioli G; Cortese M; Sagratini G; Vittori S
Int J Food Sci Nutr; 2015; 66(5):505-13. PubMed ID: 26171629
[TBL] [Abstract][Full Text] [Related]
7. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
Farah A; de Paulis T; Moreira DP; Trugo LC; Martin PR
J Agric Food Chem; 2006 Jan; 54(2):374-81. PubMed ID: 16417293
[TBL] [Abstract][Full Text] [Related]
8. What kind of coffee do you drink? An investigation on effects of eight different extraction methods.
Angeloni G; Guerrini L; Masella P; Bellumori M; Daluiso S; Parenti A; Innocenti M
Food Res Int; 2019 Feb; 116():1327-1335. PubMed ID: 30716922
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Investigation of CO
Wang X; Lim LT
Food Chem; 2017 Mar; 219():185-192. PubMed ID: 27765215
[TBL] [Abstract][Full Text] [Related]
11. Simultaneous Determination of Trigonelline, Caffeine, Chlorogenic Acid and Their Related Compounds in Instant Coffee Samples by HPLC Using an Acidic Mobile Phase Containing Octanesulfonate.
Arai K; Terashima H; Aizawa S; Taga A; Yamamoto A; Tsutsumiuchi K; Kodama S
Anal Sci; 2015; 31(8):831-5. PubMed ID: 26256608
[TBL] [Abstract][Full Text] [Related]
12. Caffeine Extraction from Raw and Roasted Coffee Beans.
Chiang D; Lin CY; Hu CT; Lee S
J Food Sci; 2018 Apr; 83(4):975-983. PubMed ID: 29577294
[TBL] [Abstract][Full Text] [Related]
13. Synergistic Potentials of Coffee on Injured Pancreatic Islets and Insulin Action via KATP Channel Blocking in Zebrafish.
Nam YH; Hong BN; Rodriguez I; Ji MG; Kim K; Kim UJ; Kang TH
J Agric Food Chem; 2015 Jun; 63(23):5612-21. PubMed ID: 25993315
[TBL] [Abstract][Full Text] [Related]
14. Determination of Total Chlorogenic Acids in Commercial Green Coffee Extracts.
Vinson JA; Chen X; Garver DD
J Med Food; 2019 Mar; 22(3):314-320. PubMed ID: 30888913
[TBL] [Abstract][Full Text] [Related]
15. Identification of crypto- and neochlorogenic lactones as potent xanthine oxidase inhibitors in roasted coffee beans.
Honda S; Miura Y; Masuda A; Masuda T
Biosci Biotechnol Biochem; 2014; 78(12):2110-6. PubMed ID: 25127262
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. The sources and mechanisms of bioactive ingredients in coffee.
Hu GL; Wang X; Zhang L; Qiu MH
Food Funct; 2019 Jun; 10(6):3113-3126. PubMed ID: 31166336
[TBL] [Abstract][Full Text] [Related]
18. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees.
Chu YF; Brown PH; Lyle BJ; Chen Y; Black RM; Williams CE; Lin YC; Hsu CW; Cheng IH
J Agric Food Chem; 2009 Oct; 57(20):9801-8. PubMed ID: 19772322
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]