172 related articles for article (PubMed ID: 32830188)
21. Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame.
Chen Y; Lin H; Lin M; Zheng Y; Chen J
Food Chem Toxicol; 2020 May; 139():111239. PubMed ID: 32145351
[TBL] [Abstract][Full Text] [Related]
22. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
Ross CF; Hoye C; Fernandez-Plotka VC
J Food Sci; 2011 Aug; 76(6):C884-90. PubMed ID: 22417486
[TBL] [Abstract][Full Text] [Related]
23. Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp.
Lu T; Sun Y; Huang Y; Chen X
J Food Sci; 2023 Apr; 88(4):1430-1444. PubMed ID: 36924029
[TBL] [Abstract][Full Text] [Related]
24. Ultrasound-Assisted Aqueous Extraction of Phenolic, Flavonoid Compounds and Antioxidant Activity of Mucuna macrocarpa Beans: Response Surface Methodology Optimization.
Aware CB; Patil RR; Vyavahare GD; Gurme ST; Jadhav JP
J Am Coll Nutr; 2019; 38(4):364-372. PubMed ID: 30589617
[TBL] [Abstract][Full Text] [Related]
25. Effect of processing on the protein nutritional value of Canavalia gladiata seeds.
Ekanayake S; Nair B; Jansz ER; Asp NG
Nahrung; 2003 Aug; 47(4):256-60. PubMed ID: 13678265
[TBL] [Abstract][Full Text] [Related]
26. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction.
Akiyama M; Murakami K; Ohtani N; Iwatsuki K; Sotoyama K; Wada A; Tokuno K; Iwabuchi H; Tanaka K
J Agric Food Chem; 2003 Mar; 51(7):1961-9. PubMed ID: 12643659
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa.
Chandrasekara N; Shahidi F
J Agric Food Chem; 2011 May; 59(9):5006-14. PubMed ID: 21438525
[TBL] [Abstract][Full Text] [Related]
29. Optimization of ultrasound-assisted extraction of bioactive compounds from coffee pulp using propylene glycol as a solvent and their antioxidant activities.
Myo H; Khat-Udomkiri N
Ultrason Sonochem; 2022 Sep; 89():106127. PubMed ID: 36007328
[TBL] [Abstract][Full Text] [Related]
30. Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction.
Xu JL; Kim TJ; Kim JK; Choi Y
Food Chem; 2019 May; 281():261-268. PubMed ID: 30658756
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels.
Jung S; Kim MH; Park JH; Jeong Y; Ko KS
J Med Food; 2017 Jun; 20(6):626-635. PubMed ID: 28581877
[TBL] [Abstract][Full Text] [Related]
33. Phenolic Profiles, Antioxidant Activities, and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages.
Yang J; Liu X; Zhang X; Jin Q; Li J
J Food Sci; 2016 Oct; 81(10):C2439-C2446. PubMed ID: 27588828
[TBL] [Abstract][Full Text] [Related]
34. Optimization of roasting conditions through antioxidant and anti-inflammatory activities of
Kim AJ
Food Sci Biotechnol; 2016; 25(4):1175-1182. PubMed ID: 30263391
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents.
Xu BJ; Chang SK
J Food Sci; 2007 Mar; 72(2):S159-66. PubMed ID: 17995858
[TBL] [Abstract][Full Text] [Related]
37. Precipitation of sword bean proteins by heating and addition of magnesium chloride in a crude extract.
Nishizawa K; Masuda T; Takenaka Y; Masui H; Tani F; Arii Y
Biosci Biotechnol Biochem; 2016 Aug; 80(8):1623-31. PubMed ID: 27022983
[TBL] [Abstract][Full Text] [Related]
38. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
Xu B; Chang SK
J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
[TBL] [Abstract][Full Text] [Related]
39. Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans.
Herawati D; Giriwono PE; Dewi FNA; Kashiwagi T; Andarwulan N
Food Sci Biotechnol; 2019 Feb; 28(1):7-14. PubMed ID: 30815289
[TBL] [Abstract][Full Text] [Related]
40. Effect of roasting on properties of the zinc-chelating substance in coffee brews.
Wen X; Enokizo A; Hattori H; Kobayashi S; Murata M; Homma S
J Agric Food Chem; 2005 Apr; 53(7):2684-9. PubMed ID: 15796611
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
