131 related articles for article (PubMed ID: 36573489)
1. Variability of caffeine content in green and roasted
Bobková A; Demianová A; Poláková K; Capcarová M; Lidiková J; Árvay J; Hegedűsová A; Bobko M; Jurčaga L; Belej Ľ
J Environ Sci Health B; 2022; 57(12):989-998. PubMed ID: 36573489
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
Alonso-Salces RM; Serra F; Reniero F; Héberger K
J Agric Food Chem; 2009 May; 57(10):4224-35. PubMed ID: 19298065
[TBL] [Abstract][Full Text] [Related]
7. Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee.
Tolessa K; D'heer J; Duchateau L; Boeckx P
J Sci Food Agric; 2017 Jul; 97(9):2849-2857. PubMed ID: 27786361
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Influence of Post-Harvest Processing on Functional Properties of Coffee (
Halagarda M; Obrok P
Molecules; 2023 Nov; 28(21):. PubMed ID: 37959805
[TBL] [Abstract][Full Text] [Related]
11. The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries.
Muzykiewicz-Szymańska A; Nowak A; Wira D; Klimowicz A
Molecules; 2021 Jun; 26(12):. PubMed ID: 34208702
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effects of Different Processing Methods of Coffee
Cwiková O; Komprda T; Šottníková V; Svoboda Z; Simonová J; Slováček J; Jůzl M
Foods; 2022 Oct; 11(20):. PubMed ID: 37431043
[TBL] [Abstract][Full Text] [Related]
14. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America.
Bertrand B; Vaast P; Alpizar E; Etienne H; Davrieux F; Charmetant P
Tree Physiol; 2006 Sep; 26(9):1239-48. PubMed ID: 16740499
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?
Ludwig IA; Mena P; Calani L; Cid C; Del Rio D; Lean ME; Crozier A
Food Funct; 2014 Aug; 5(8):1718-26. PubMed ID: 25014672
[TBL] [Abstract][Full Text] [Related]
18. Characterization of Coffea arabica monofloral honey from Espírito Santo, Brazil.
Kadri SM; Zaluski R; Pereira Lima GP; Mazzafera P; de Oliveira Orsi R
Food Chem; 2016 Jul; 203():252-257. PubMed ID: 26948612
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica).
Fernando Barrios-Rodríguez Y; Gutiérrez-Guzmán N; Milena Amorocho-Cruz C; Pedreschi F; Salomé Mariotti Celis M
Food Res Int; 2023 Feb; 164():112380. PubMed ID: 36737966
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
