306 related articles for article (PubMed ID: 35844912)
1. 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]
2. 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]
3. 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]
4. Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation.
Wu H; Liu Z; Lu P; Barrow C; Dunshea FR; Suleria HAR
Food Chem; 2022 Aug; 386():132794. PubMed ID: 35349898
[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. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.
Caporaso N; Whitworth MB; Cui C; Fisk ID
Food Res Int; 2018 Jun; 108():628-640. PubMed ID: 29735099
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. The effect of roasting on the total polyphenols and antioxidant activity of coffee.
Bobková A; Hudáček M; Jakabová S; Belej Ľ; Capcarová M; Čurlej J; Bobko M; Árvay J; Jakab I; Čapla J; Demianová A
J Environ Sci Health B; 2020; 55(5):495-500. PubMed ID: 32067557
[TBL] [Abstract][Full Text] [Related]
9. Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal.
Pokharel S; Pandey GR; Shrestha A; Shrestha R; Tiwari D; Khanal BC; Silwal S
ScientificWorldJournal; 2023; 2023():7744647. PubMed ID: 37964891
[TBL] [Abstract][Full Text] [Related]
10. Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.
Servillo L; Giovane A; Casale R; Cautela D; D'Onofrio N; Balestrieri ML; Castaldo D
Food Chem; 2016 Aug; 205():52-7. PubMed ID: 27006213
[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. A study of chemical Composition, Antioxidants, and volatile compounds in roasted Arabic coffee.
Alamri E; Rozan M; Bayomy H
Saudi J Biol Sci; 2022 May; 29(5):3133-3139. PubMed ID: 35355958
[No Abstract] [Full Text] [Related]
13. Impact of roasting on javamide-I/-II in Arabica and Robusta coffee beans.
Park JB; Peters R; Novotny JA
Food Chem; 2023 Jun; 412():135586. PubMed ID: 36739725
[TBL] [Abstract][Full Text] [Related]
14. A Comparative Study for Nutritional and Phytochemical Profiling of
Ali A; Zahid HF; Cottrell JJ; Dunshea FR
Molecules; 2022 Aug; 27(16):. PubMed ID: 36014363
[TBL] [Abstract][Full Text] [Related]
15. Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (
Jung JY; Rhee JK
J Microbiol Biotechnol; 2020 Nov; 30(11):1706-1719. PubMed ID: 32830188
[TBL] [Abstract][Full Text] [Related]
16. High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities.
Hong Y; Wang Z; Barrow CJ; Dunshea FR; Suleria HAR
Antioxidants (Basel); 2021 Feb; 10(2):. PubMed ID: 33557299
[TBL] [Abstract][Full Text] [Related]
17. Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin.
Giordano M; Bertolino M; Belviso S; Ghirardello D; Zeppa G
Foods; 2022 Oct; 11(19):. PubMed ID: 36230210
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.
van Mullem JJ; de Sousa Bueno Filho JS; Dias DR; Schwan RF
J Sci Food Agric; 2022 Nov; 102(14):6687-6695. PubMed ID: 35620803
[TBL] [Abstract][Full Text] [Related]
20. Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans.
Fowble KL; Okuda K; Cody RB; Musah RA
Food Res Int; 2019 May; 119():725-732. PubMed ID: 30884709
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]