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Items: 1 to 20 of 219

1.

How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography.

Smrke S, Opitz SE, Vovk I, Yeretzian C.

Food Funct. 2013 Jul;4(7):1082-92. doi: 10.1039/c3fo30377b. Epub 2013 Apr 17.

PMID:
23592006
2.

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. doi: 10.1002/pca.2661. Epub 2016 Dec 23.

3.

Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast.

Bekedam EK, Schols HA, Cämmerer B, Kroh LW, van Boekel MA, Smit G.

J Agric Food Chem. 2008 Jun 25;56(12):4597-604. doi: 10.1021/jf8004004. Epub 2008 Jun 4.

PMID:
18522399
4.

Roasting effects on formation mechanisms of coffee brew melanoidins.

Bekedam EK, Loots MJ, Schols HA, Van Boekel MA, Smit G.

J Agric Food Chem. 2008 Aug 27;56(16):7138-45. doi: 10.1021/jf800999a. Epub 2008 Aug 5.

PMID:
18680301
5.

Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew.

Perrone D, Farah A, Donangelo CM.

J Agric Food Chem. 2012 May 2;60(17):4265-75. doi: 10.1021/jf205388x. Epub 2012 Apr 19. Erratum in: J Agric Food Chem. 2012 Nov 14;60(45):11447.

PMID:
22490054
6.

Chemical characterization and antioxidant properties of coffee melanoidins.

Borrelli RC, Visconti A, Mennella C, Anese M, Fogliano V.

J Agric Food Chem. 2002 Oct 23;50(22):6527-33.

PMID:
12381145
7.

Incorporation of chlorogenic acids in coffee brew melanoidins.

Bekedam EK, Schols HA, Van Boekel MA, Smit G.

J Agric Food Chem. 2008 Mar 26;56(6):2055-63. doi: 10.1021/jf073157k. Epub 2008 Feb 22.

PMID:
18290625
8.

Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays.

Opitz SE, Smrke S, Goodman BA, Keller M, Schenker S, Yeretzian C.

Foods. 2014 Nov 12;3(4):586-604. doi: 10.3390/foods3040586.

9.

Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction.

Del Pino-García R, González-SanJosé ML, Rivero-Pérez MD, Muñiz P.

J Agric Food Chem. 2012 Oct 24;60(42):10530-9. doi: 10.1021/jf302747v. Epub 2012 Oct 11.

PMID:
23020245
10.

Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.

Delgado-Andrade C, Morales FJ.

J Agric Food Chem. 2005 Mar 9;53(5):1403-7.

PMID:
15740014
11.

Conceptual study on maillardized dietary fiber in coffee.

Silván JM, Morales FJ, Saura-Calixto F.

J Agric Food Chem. 2010 Dec 8;58(23):12244-9. doi: 10.1021/jf102489u. Epub 2010 Nov 10.

PMID:
21067233
12.

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
13.

Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods.

Delgado-Andrade C, Rufián-Henares JA, Morales FJ.

J Agric Food Chem. 2005 Oct 5;53(20):7832-6.

PMID:
16190638
14.

The effect of processing on chlorogenic acid content of commercially available coffee.

Mills CE, Oruna-Concha MJ, Mottram DS, Gibson GR, Spencer JP.

Food Chem. 2013 Dec 15;141(4):3335-40. doi: 10.1016/j.foodchem.2013.06.014. Epub 2013 Jun 13.

PMID:
23993490
15.

Coffee melanoidins: structures, mechanisms of formation and potential health impacts.

Moreira AS, Nunes FM, Domingues MR, Coimbra MA.

Food Funct. 2012 Sep;3(9):903-15. doi: 10.1039/c2fo30048f. Epub 2012 May 15. Review.

PMID:
22584883
16.

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.

17.

Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.

Chen Y, Brown PH, Hu K, Black RM, Prior RL, Ou B, Chu YF.

J Food Sci. 2011 Sep;76(7):H182-6. doi: 10.1111/j.1750-3841.2011.02304.x. Epub 2011 Aug 8.

PMID:
21824138
18.

Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition.

Niseteo T, Komes D, Belščak-Cvitanović A, Horžić D, Budeč M.

Food Chem. 2012 Oct 15;134(4):1870-7. doi: 10.1016/j.foodchem.2012.03.095. Epub 2012 Mar 30.

PMID:
23442632
19.

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
20.

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;20(6):626-635. doi: 10.1089/jmf.2017.3935. Epub 2017 Jun 5.

PMID:
28581877

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