234 related articles for article (PubMed ID: 33884855)
21. 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]
22. Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee.
Olechno E; Puścion-Jakubik A; Markiewicz-Żukowska R; Socha K
Molecules; 2020 Nov; 25(22):. PubMed ID: 33198202
[TBL] [Abstract][Full Text] [Related]
23. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Odžaković B; Džinić N; Kukrić Z; Grujić S
Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
[TBL] [Abstract][Full Text] [Related]
24. Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews).
Cerca NF; DePaula J; Calado VMA; Antônio L Miguel M; Farah A
Food Res Int; 2023 Dec; 174(Pt 2):113667. PubMed ID: 37981379
[TBL] [Abstract][Full Text] [Related]
25. Influence of Various Factors on Caffeine Content in Coffee Brews.
Olechno E; Puścion-Jakubik A; Zujko ME; Socha K
Foods; 2021 May; 10(6):. PubMed ID: 34071879
[TBL] [Abstract][Full Text] [Related]
26. In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS.
Castaldo L; Narváez A; Izzo L; Graziani G; Ritieni A
Molecules; 2020 May; 25(9):. PubMed ID: 32370127
[TBL] [Abstract][Full Text] [Related]
27. Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews.
Portela CDS; Almeida IF; Reis TADD; Hickmann BRB; Benassi MT
Food Res Int; 2022 Jan; 151():110860. PubMed ID: 34980396
[TBL] [Abstract][Full Text] [Related]
28. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. 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]
31. Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties.
Stanek N; Zarębska M; Biłos Ł; Barabosz K; Nowakowska-Bogdan E; Semeniuk I; Błaszkiewicz J; Kulesza R; Matejuk R; Szkutnik K
Sci Rep; 2021 Nov; 11(1):21377. PubMed ID: 34725433
[TBL] [Abstract][Full Text] [Related]
32. Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method.
Janda K; Jakubczyk K; Baranowska-Bosiacka I; Kapczuk P; Kochman J; Rębacz-Maron E; Gutowska I
Foods; 2020 Jan; 9(2):. PubMed ID: 31979386
[TBL] [Abstract][Full Text] [Related]
33. Investigation of the factors that affect the volume and stability of espresso crema.
Wang X; Lim LT; Tan S; Fu Y
Food Res Int; 2019 Feb; 116():668-675. PubMed ID: 30716994
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. 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]
36. Lipid content and composition of coffee brews prepared by different methods.
Ratnayake WM; Hollywood R; O'Grady E; Stavric B
Food Chem Toxicol; 1993 Apr; 31(4):263-9. PubMed ID: 8477916
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors.
Alves RC; Costa AS; Jerez M; Casal S; Sineiro J; Núñez MJ; Oliveira B
J Agric Food Chem; 2010 Dec; 58(23):12221-9. PubMed ID: 21070017
[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. Antioxidant properties of coffee substitutes rich in polyphenols and minerals.
Samsonowicz M; Regulska E; Karpowicz D; Leśniewska B
Food Chem; 2019 Apr; 278():101-109. PubMed ID: 30583350
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]