389 related articles for article (PubMed ID: 34299444)
41. 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]
42. 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]
43. Bioactivity of Fermented Green Coffee Bean Extract Containing High Chlorogenic Acid and Surfactin.
Kim B; Lee DS; Kim HS; Park T; Kim JK; Kim SW; Lee BH; Lee HI; Kim I; Jeong Y; Lee SG
J Med Food; 2019 Mar; 22(3):305-313. PubMed ID: 30817216
[TBL] [Abstract][Full Text] [Related]
44. 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]
45. 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]
46. Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2002 Nov; 50(24):7046-52. PubMed ID: 12428958
[TBL] [Abstract][Full Text] [Related]
47. 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]
48. 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]
49. 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]
50. 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]
51. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods.
Priftis A; Stagos D; Konstantinopoulos K; Tsitsimpikou C; Spandidos DA; Tsatsakis AM; Tzatzarakis MN; Kouretas D
Mol Med Rep; 2015 Nov; 12(5):7293-302. PubMed ID: 26458565
[TBL] [Abstract][Full Text] [Related]
52. 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]
53. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
Cagliani LR; Pellegrino G; Giugno G; Consonni R
Talanta; 2013 Mar; 106():169-73. PubMed ID: 23598112
[TBL] [Abstract][Full Text] [Related]
54. Melatonin and serotonin profiles in beans of Coffea species.
Ramakrishna A; Giridhar P; Sankar KU; Ravishankar GA
J Pineal Res; 2012 May; 52(4):470-6. PubMed ID: 22017393
[TBL] [Abstract][Full Text] [Related]
55. 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]
56. Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans.
Kučera L; Papoušek R; Kurka O; Barták P; Bednář P
Food Chem; 2016 May; 199():727-35. PubMed ID: 26776030
[TBL] [Abstract][Full Text] [Related]
57. 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]
58. 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]
59. Identification of Phytochemical Compounds in
Nemzer B; Abshiru N; Al-Taher F
J Agric Food Chem; 2021 Mar; 69(11):3430-3438. PubMed ID: 33689321
[TBL] [Abstract][Full Text] [Related]
60. Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica.
Zhang SJ; De Bruyn F; Pothakos V; Torres J; Falconi C; Moccand C; Weckx S; De Vuyst L
Appl Environ Microbiol; 2019 Mar; 85(6):. PubMed ID: 30709820
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
