380 related articles for article (PubMed ID: 32067557)
21. Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (
Hutachok N; Koonyosying P; Pankasemsuk T; Angkasith P; Chumpun C; Fucharoen S; Srichairatanakool S
Molecules; 2021 Jul; 26(14):. PubMed ID: 34299444
[TBL] [Abstract][Full Text] [Related]
22. 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]
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. 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]
25. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
Houessou JK; Maloug S; Leveque AS; Delteil C; Heyd B; Camel V
J Agric Food Chem; 2007 Nov; 55(23):9719-26. PubMed ID: 17941690
[TBL] [Abstract][Full Text] [Related]
26. Caffeine content and antioxidant activity of various brews of specialty grade coffee.
Miłek M; Młodecki Ł; Dżugan M
Acta Sci Pol Technol Aliment; 2021; 20(2):179-188. PubMed ID: 33884855
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts.
Napolitano A; Fogliano V; Tafuri A; Ritieni A
J Agric Food Chem; 2007 Dec; 55(25):10499-504. PubMed ID: 18020409
[TBL] [Abstract][Full Text] [Related]
29. Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota.
Pérez-Burillo S; Mehta T; Esteban-Muñoz A; Pastoriza S; Paliy O; Ángel Rufián-Henares J
Food Chem; 2019 May; 279():252-259. PubMed ID: 30611488
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal.
Pokharel S; Pandey GR; Shrestha A; Shrestha R; Tiwari D; Khanal BC; Silwal S
ScientificWorldJournal; 2023; 2023():7744647. PubMed ID: 37964891
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. 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]
35. Antioxidant capacity, phenolic acids and caffeine contents of some commercial coffees available on the Romanian market.
Trandafir I; Nour V; Ionica ME
Arch Latinoam Nutr; 2013 Mar; 63(1):87-94. PubMed ID: 24167962
[TBL] [Abstract][Full Text] [Related]
36. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
Daglia M; Racchi M; Papetti A; Lanni C; Govoni S; Gazzani G
J Agric Food Chem; 2004 Mar; 52(6):1700-4. PubMed ID: 15030233
[TBL] [Abstract][Full Text] [Related]
37. Risk assessment of coffees of different qualities and degrees of roasting.
da Silva CQ; Fernandes ADS; Teixeira GF; França RJ; Marques MRDC; Felzenszwalb I; Falcão DQ; Ferraz ERA
Food Res Int; 2021 Mar; 141():110089. PubMed ID: 33641967
[TBL] [Abstract][Full Text] [Related]
38. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
Servillo L; Giovane A; Casale R; Cautela D; D'Onofrio N; Balestrieri ML; Castaldo D
Food Chem; 2016 Aug; 205():52-7. PubMed ID: 27006213
[TBL] [Abstract][Full Text] [Related]
39. Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation.
Wu H; Liu Z; Lu P; Barrow C; Dunshea FR; Suleria HAR
Food Chem; 2022 Aug; 386():132794. PubMed ID: 35349898
[TBL] [Abstract][Full Text] [Related]
40. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.
Rattanarat P; Chindapan N; Devahastin S
Food Chem; 2021 Mar; 341(Pt 1):128266. PubMed ID: 33035858
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
