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Results: 1 to 20 of 128

1.

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. doi: 10.3746/pnf.2013.18.1.030.

PMID:
24471107
[PubMed]
Free PMC Article
2.

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. doi: 10.3109/19390211.2011.593618. Epub 2011 Jul 11.

PMID:
22432728
[PubMed - indexed for MEDLINE]
3.

Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.

Moon JK, Yoo HS, Shibamoto T.

J Agric Food Chem. 2009 Jun 24;57(12):5365-9. doi: 10.1021/jf900012b.

PMID:
19530715
[PubMed - indexed for MEDLINE]
4.

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;62(8):865-71. doi: 10.3109/09637486.2011.588594. Epub 2011 Oct 27.

PMID:
22032554
[PubMed - indexed for MEDLINE]
5.

Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.

Moon JK, Shibamoto T.

J Agric Food Chem. 2009 Jul 8;57(13):5823-31.

PMID:
19579294
[PubMed - indexed for MEDLINE]
6.

Roasting green coffee beans using spouted bed roaster: changes in physical characteristics.

Nagaraju VD, Bhattacharya S.

J Food Sci Technol. 2010 Dec;47(6):674-7. doi: 10.1007/s13197-010-0088-z. Epub 2010 Oct 19.

PMID:
23572704
[PubMed]
Free PMC Article
7.

Effect of roasting on the antioxidant activity of coffee brews.

del Castillo MD, Ames JM, Gordon MH.

J Agric Food Chem. 2002 Jun 19;50(13):3698-703.

PMID:
12059145
[PubMed - indexed for MEDLINE]
8.

Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.

Nebesny E, Budryn G.

Nahrung. 2002 Aug;46(4):279-82.

PMID:
12224425
[PubMed - indexed for MEDLINE]
9.

In vitro antioxidant and ex vivo protective activities of green and roasted coffee.

Daglia M, Papetti A, Gregotti C, Bertè F, Gazzani G.

J Agric Food Chem. 2000 May;48(5):1449-54.

PMID:
10820041
[PubMed - indexed for MEDLINE]
10.

Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.

Houessou JK, Maloug S, Leveque AS, Delteil C, Heyd B, Camel V.

J Agric Food Chem. 2007 Nov 14;55(23):9719-26. Epub 2007 Oct 18.

PMID:
17941690
[PubMed - indexed for MEDLINE]
11.

The influence of roasting procedure on the formation of mutagenic compounds in coffee.

Albertini S, Friederich U, Schlatter C, Würgler FE.

Food Chem Toxicol. 1985 Jun;23(6):593-7.

PMID:
3891559
[PubMed - indexed for MEDLINE]
12.

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 1;129(3):991-1000. doi: 10.1016/j.foodchem.2011.05.059. Epub 2011 May 15.

PMID:
25212328
[PubMed]
13.

Effect of shading on yield, sugar content, phenolic acids and antioxidant property of coffee beans (Coffea Arabica L. cv. Catimor) harvested from north-eastern Thailand.

Somporn C, Kamtuo A, Theerakulpisut P, Siriamornpun S.

J Sci Food Agric. 2012 Jul;92(9):1956-63. doi: 10.1002/jsfa.5568. Epub 2012 Jan 18.

PMID:
22252511
[PubMed - indexed for MEDLINE]
14.

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 9;53(5):1505-13.

PMID:
15740032
[PubMed - indexed for MEDLINE]
15.

Melatonin and serotonin profiles in beans of Coffea species.

Ramakrishna A, Giridhar P, Sankar KU, Ravishankar GA.

J Pineal Res. 2012 May;52(4):470-6. doi: 10.1111/j.1600-079X.2011.00964.x. Epub 2011 Oct 24.

PMID:
22017393
[PubMed - indexed for MEDLINE]
16.

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 15;145:168-72. doi: 10.1016/j.foodchem.2013.08.047. Epub 2013 Aug 20.

PMID:
24128463
[PubMed - in process]
17.

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 27;57(10):4224-35. doi: 10.1021/jf8037117. Epub 2009 Mar 19.

PMID:
19298065
[PubMed - indexed for MEDLINE]
18.

High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water.

Narita Y, Inouye K.

Food Chem. 2012 Dec 1;135(3):943-9. doi: 10.1016/j.foodchem.2012.05.078. Epub 2012 May 28.

PMID:
22953809
[PubMed - indexed for MEDLINE]
19.

Application of EPR spectroscopy to the examination of pro-oxidant activity of coffee.

Krakowian D, Skiba D, Kudelski A, Pilawa B, Ramos P, Adamczyk J, Pawłowska-Góral K.

Food Chem. 2014 May 15;151:110-9. doi: 10.1016/j.foodchem.2013.11.035. Epub 2013 Nov 17.

PMID:
24423509
[PubMed - in process]
20.

In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.

Daglia M, Racchi M, Papetti A, Lanni C, Govoni S, Gazzani G.

J Agric Food Chem. 2004 Mar 24;52(6):1700-4.

PMID:
15030233
[PubMed - indexed for MEDLINE]
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