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Journal Abstract Search

491 related items for PubMed ID: 31970371

  • 21. 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 09; 53(5):1399-402. PubMed ID: 15740013
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  • 23. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
    Arisseto AP, Vicente E, Ueno MS, Tfouni SA, Toledo MC.
    J Agric Food Chem; 2011 Apr 13; 59(7):3118-24. PubMed ID: 21388135
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  • 26. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition.
    Yeager SE, Batali ME, Guinard JX, Ristenpart WD.
    Crit Rev Food Sci Nutr; 2023 Apr 13; 63(8):1010-1036. PubMed ID: 34553656
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  • 27. Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.
    Kalschne DL, Viegas MC, De Conti AJ, Corso MP, Benassi MT.
    Food Res Int; 2018 Mar 13; 105():393-402. PubMed ID: 29433228
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  • 28. Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee (Coffea arabica) Extracts.
    Hutachok N, Koonyosying P, Pankasemsuk T, Angkasith P, Chumpun C, Fucharoen S, Srichairatanakool S.
    Molecules; 2021 Jul 08; 26(14):. PubMed ID: 34299444
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  • 29. Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity.
    Bauer D, Abreu J, Jordão N, Rosa JSD, Freitas-Silva O, Teodoro A.
    Int J Mol Sci; 2018 Oct 31; 19(11):. PubMed ID: 30384410
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  • 30. 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 31; 20(6):626-635. PubMed ID: 28581877
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  • 31. Coffea arabica extracts and their chemical constituents in a murine model of gouty arthritis: How they modulate pain and inflammation.
    Matosinhos RC, Bezerra JP, Barros CH, Fernandes Pereira Ferreira Bernardes AC, Coelho GB, Carolina de Paula Michel Araújo M, Dian de Oliveira Aguiar Soares R, Sachs D, Saúde-Guimarães DA.
    J Ethnopharmacol; 2022 Feb 10; 284():114778. PubMed ID: 34715299
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  • 32. Development of an instant coffee enriched with chlorogenic acids.
    Corso MP, Vignoli JA, Benassi Mde T.
    J Food Sci Technol; 2016 Mar 10; 53(3):1380-8. PubMed ID: 27570262
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  • 33. Anti-Platelet Aggregation and Anti-Cyclooxygenase Activities for a Range of Coffee Extracts (Coffea arabica).
    Hutachok N, Angkasith P, Chumpun C, Fucharoen S, Mackie IJ, Porter JB, Srichairatanakool S.
    Molecules; 2020 Dec 22; 26(1):. PubMed ID: 33375091
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  • 34. Caffeine adsorption of montmorillonite in coffee extracts.
    Shiono T, Yamamoto K, Yotsumoto Y, Yoshida A.
    Biosci Biotechnol Biochem; 2017 Aug 22; 81(8):1591-1597. PubMed ID: 28622119
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  • 35. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors.
    Alves RC, Costa AS, Jerez M, Casal S, Sineiro J, Núñez MJ, Oliveira B.
    J Agric Food Chem; 2010 Dec 08; 58(23):12221-9. PubMed ID: 21070017
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  • 36. 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 Dec 08; 66(5):505-13. PubMed ID: 26171629
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  • 37. Effect of roasting on the formation of chlorogenic acid lactones in coffee.
    Farah A, de Paulis T, Trugo LC, Martin PR.
    J Agric Food Chem; 2005 Mar 09; 53(5):1505-13. PubMed ID: 15740032
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  • 38. Rapid authentication of coffee blends and quantification of 16-O-methylcafestol in roasted coffee beans by nuclear magnetic resonance.
    Schievano E, Finotello C, De Angelis E, Mammi S, Navarini L.
    J Agric Food Chem; 2014 Dec 24; 62(51):12309-14. PubMed ID: 25431971
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  • 39. Furan in roasted, ground and brewed coffee.
    Gruczyńska E, Kowalska D, Kozłowska M, Majewska E, Tarnowska K.
    Rocz Panstw Zakl Hig; 2018 Dec 24; 69(2):111-118. PubMed ID: 29766689
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  • 40. Chemical characterisation by UPLC-Q-ToF-MS/MS and antibacterial potential of Coffea arabica L. leaves: A coffee by-product.
    Mesquita Júnior GA, da Costa YFG, Mello V, Costa FF, Rodarte MP, Costa JCD, Alves MS, Vilela FMP.
    Phytochem Anal; 2022 Oct 24; 33(7):1036-1044. PubMed ID: 35777933
    [Abstract] [Full Text] [Related]

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