273 related articles for article (PubMed ID: 34946584)
1. Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels.
Awwad S; Issa R; Alnsour L; Albals D; Al-Momani I
Molecules; 2021 Dec; 26(24):. PubMed ID: 34946584
[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. Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels.
Alnsour L; Issa R; Awwad S; Albals D; Al-Momani I
Molecules; 2022 Feb; 27(5):. PubMed ID: 35268693
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions.
Jeon JS; Kim HT; Jeong IH; Hong SR; Oh MS; Park KH; Shim JH; Abd El-Aty AM
J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Oct; 1064():115-123. PubMed ID: 28918319
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Simultaneous quantification of caffeine and chlorogenic acid in coffee green beans and varietal classification of the samples by HPLC-DAD coupled with chemometrics.
De Luca S; Ciotoli E; Biancolillo A; Bucci R; Magrì AD; Marini F
Environ Sci Pollut Res Int; 2018 Oct; 25(29):28748-28759. PubMed ID: 29430598
[TBL] [Abstract][Full Text] [Related]
8. Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting.
CarolinaVieira-Porto A; Cunha SC; Rosa EC; DePaula J; Cruz AG; Freitas-Silva O; Fernandes JO; Farah A
Food Res Int; 2024 Jun; 186():114333. PubMed ID: 38729693
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Bicho NC; Leitão AE; Ramalho JC; De Alvarenga NB; Lidon FC
Int J Food Sci Nutr; 2011 Dec; 62(8):865-71. PubMed ID: 22032554
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. 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]
16. Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content.
Šeremet D; Fabečić P; Vojvodić Cebin A; Mandura Jarić A; Pudić R; Komes D
Molecules; 2022 Jan; 27(2):. PubMed ID: 35056759
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Effect of Roasting Degree on Major Coffee Compounds: A Comparative Study between Coffee Beans with and without Supercritical CO
Honda M; Takezaki D; Tanaka M; Fukaya M; Goto M
J Oleo Sci; 2022 Sep; 71(10):1541-1550. PubMed ID: 36089402
[TBL] [Abstract][Full Text] [Related]
19. Decaffeination and Neuraminidase Inhibitory Activity of Arabica Green Coffee (
Muchtaridi M; Lestari D; Khairul Ikram NK; Gazzali AM; Hariono M; Wahab HA
Molecules; 2021 Jun; 26(11):. PubMed ID: 34199752
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
