182 related articles for article (PubMed ID: 36737966)
1. 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]
2. 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]
3. 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]
4. 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]
5. Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica.
Endeshaw H; Belay A
PLoS One; 2020; 15(8):e0237265. PubMed ID: 32841240
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
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. 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]
10. 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]
11. 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]
12. 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]
13. Studies on acrylamide levels in roasting, storage and brewing of coffee.
Lantz I; Ternité R; Wilkens J; Hoenicke K; Guenther H; van der Stegen GH
Mol Nutr Food Res; 2006 Nov; 50(11):1039-46. PubMed ID: 17054100
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.).
Złotek U; Karaś M; Gawlik-Dziki U; Szymanowska U; Baraniak B; Jakubczyk A
Acta Sci Pol Technol Aliment; 2016; 15(3):281-288. PubMed ID: 28071027
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
Anese M; Nicoli MC; Verardo G; Munari M; Mirolo G; Bortolomeazzi R
Food Chem; 2014 Feb; 145():168-72. PubMed ID: 24128463
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.
Rattanarat P; Chindapan N; Devahastin S
Food Chem; 2021 Mar; 341(Pt 1):128266. PubMed ID: 33035858
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
