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Journal Abstract Search

176 related items for PubMed ID: 37981379

  • 1. Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews).
    Cerca NF, DePaula J, Calado VMA, Antônio L Miguel M, Farah A.
    Food Res Int; 2023 Dec; 174(Pt 2):113667. PubMed ID: 37981379
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  • 2. Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews.
    Portela CDS, Almeida IF, Reis TADD, Hickmann BRB, Benassi MT.
    Food Res Int; 2022 Jan; 151():110860. PubMed ID: 34980396
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  • 3. 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 26; 11(2):1410-1424. PubMed ID: 31970371
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  • 4. Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods.
    Córdoba N, Moreno FL, Osorio C, Velásquez S, Ruiz Y.
    Food Res Int; 2021 Mar 26; 141():110141. PubMed ID: 33642008
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  • 5. 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 26; 186():114333. PubMed ID: 38729693
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  • 7. 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 Jun 26; 66(5):505-13. PubMed ID: 26171629
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  • 10. Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds.
    Bravo J, Juániz I, Monente C, Caemmerer B, Kroh LW, De Peña MP, Cid C.
    J Agric Food Chem; 2012 Dec 26; 60(51):12565-73. PubMed ID: 23214450
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  • 12. Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends.
    Cagliani LR, Pellegrino G, Giugno G, Consonni R.
    Talanta; 2013 Mar 15; 106():169-73. PubMed ID: 23598112
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  • 15. 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 15; 62(8):865-71. PubMed ID: 22032554
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  • 18. Caffeine content and antioxidant activity of various brews of specialty grade coffee.
    Miłek M, Młodecki Ł, Dżugan M.
    Acta Sci Pol Technol Aliment; 2021 Dec 15; 20(2):179-188. PubMed ID: 33884855
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