Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 180

1.

Coffee: biochemistry and potential impact on health.

Ludwig IA, Clifford MN, Lean ME, Ashihara H, Crozier A.

Food Funct. 2014 Aug;5(8):1695-717. doi: 10.1039/c4fo00042k. Review.

PMID:
24671262
2.

Coffee components and cardiovascular risk: beneficial and detrimental effects.

Godos J, Pluchinotta FR, Marventano S, Buscemi S, Li Volti G, Galvano F, Grosso G.

Int J Food Sci Nutr. 2014 Dec;65(8):925-36. doi: 10.3109/09637486.2014.940287. Epub 2014 Jul 21. Review.

PMID:
25046596
4.

[Pharmacological bases of coffee nutrients for diabetes prevention].

Oka K.

Yakugaku Zasshi. 2007 Nov;127(11):1825-36. Review. Japanese.

5.

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
6.

Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health.

Ciaramelli C, Palmioli A, Airoldi C.

Food Chem. 2019 Apr 25;278:47-55. doi: 10.1016/j.foodchem.2018.11.063. Epub 2018 Nov 12.

PMID:
30583399
7.

Coffee and health: a review of recent human research.

Higdon JV, Frei B.

Crit Rev Food Sci Nutr. 2006;46(2):101-23. Review.

PMID:
16507475
8.

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
9.

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
10.

Simultaneous Determination of Trigonelline, Caffeine, Chlorogenic Acid and Their Related Compounds in Instant Coffee Samples by HPLC Using an Acidic Mobile Phase Containing Octanesulfonate.

Arai K, Terashima H, Aizawa S, Taga A, Yamamoto A, Tsutsumiuchi K, Kodama S.

Anal Sci. 2015;31(8):831-5. doi: 10.2116/analsci.31.831.

11.

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 Jul-Sep;15(3):281-288. doi: 10.17306/J.AFS.2016.3.27.

PMID:
28071027
12.

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
13.

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
14.

Coffee and cardiovascular disease: in vitro, cellular, animal, and human studies.

Bonita JS, Mandarano M, Shuta D, Vinson J.

Pharmacol Res. 2007 Mar;55(3):187-98. Epub 2007 Jan 26. Review.

PMID:
17368041
15.

Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components.

Charles-Bernard M, Kraehenbuehl K, Rytz A, Roberts DD.

J Agric Food Chem. 2005 Jun 1;53(11):4417-25.

PMID:
15913304
16.

Coffee consumption, obesity and type 2 diabetes: a mini-review.

Santos RM, Lima DR.

Eur J Nutr. 2016 Jun;55(4):1345-58. doi: 10.1007/s00394-016-1206-0. Epub 2016 Mar 30. Review.

PMID:
27026242
17.

Nature of phenolic compounds in coffee melanoidins.

Coelho C, Ribeiro M, Cruz AC, Domingues MR, Coimbra MA, Bunzel M, Nunes FM.

J Agric Food Chem. 2014 Aug 6;62(31):7843-53. doi: 10.1021/jf501510d. Epub 2014 Jul 23.

PMID:
24998624
18.

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
19.

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

Ludwig IA, Mena P, Calani L, Cid C, Del Rio D, Lean ME, Crozier A.

Food Funct. 2014 Aug;5(8):1718-26. doi: 10.1039/c4fo00290c.

PMID:
25014672
20.

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

Supplemental Content

Support Center