185 related articles for article (PubMed ID: 35518253)
1. Effect of the roasting levels of
de Souza LDS; Carrero Horta IP; de Souza Rosa L; Barbosa Lima LG; Santos da Rosa J; Montenegro J; da Silva Santos L; Nana de Castro RB; Freitas-Silva O; Teodoro AJ
RSC Adv; 2020 Aug; 10(50):30115-30126. PubMed ID: 35518253
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Effect of Roasting Levels and Drying Process of
Bauer D; Abreu J; Jordão N; Rosa JSD; Freitas-Silva O; Teodoro A
Int J Mol Sci; 2018 Oct; 19(11):. PubMed ID: 30384410
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant and neuronal cell protective effects of columbia arabica coffee with different roasting conditions.
Jeong JH; Jeong HR; Jo YN; Kim HJ; Lee U; Heo HJ
Prev Nutr Food Sci; 2013 Mar; 18(1):30-7. PubMed ID: 24471107
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical characteristics of Ethiopian
Kim I; Jung S; Kim E; Lee JW; Kim CY; Ha JH; Jeong Y
Food Sci Biotechnol; 2021 Feb; 30(2):235-244. PubMed ID: 33732514
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of
Freitas VV; Rodrigues Borges LL; Dias Castro GA; Henrique Dos Santos M; Teixeira Ribeiro Vidigal MC; Fernandes SA; Stringheta PC
Heliyon; 2023 Sep; 9(9):e19580. PubMed ID: 37809526
[TBL] [Abstract][Full Text] [Related]
13. Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.
Schouten MA; Tappi S; Angeloni S; Cortese M; Caprioli G; Vittori S; Romani S
Food Chem; 2021 May; 343():128514. PubMed ID: 33187741
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting.
Hečimović I; Belščak-Cvitanović A; Horžić D; Komes D
Food Chem; 2011 Dec; 129(3):991-1000. PubMed ID: 25212328
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Development of an instant coffee enriched with chlorogenic acids.
Corso MP; Vignoli JA; Benassi Mde T
J Food Sci Technol; 2016 Mar; 53(3):1380-8. PubMed ID: 27570262
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Impact of roasting on the phenolic and volatile compounds in coffee beans.
Wu H; Lu P; Liu Z; Sharifi-Rad J; Suleria HAR
Food Sci Nutr; 2022 Jul; 10(7):2408-2425. PubMed ID: 35844912
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]