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Items: 1 to 20 of 111

1.

The influence of roasting and additional processing on the content of bioactive components in special purpose coffees.

Pilipczuk T, Kusznierewicz B, Zielińska D, Bartoszek A.

J Food Sci Technol. 2015 Sep;52(9):5736-44. doi: 10.1007/s13197-014-1646-6. Epub 2014 Nov 26.

2.

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
3.

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
4.

Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees.

Chu YF, Brown PH, Lyle BJ, Chen Y, Black RM, Williams CE, Lin YC, Hsu CW, Cheng IH.

J Agric Food Chem. 2009 Oct 28;57(20):9801-8. doi: 10.1021/jf902095z.

PMID:
19772322
5.

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
6.

Development of an instant coffee enriched with chlorogenic acids.

Corso MP, Vignoli JA, Benassi Mde T.

J Food Sci Technol. 2016 Mar;53(3):1380-8. doi: 10.1007/s13197-015-2163-y. Epub 2016 Jan 13.

7.

Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions.

Jeon JS, Kim HT, Jeong IH, Hong SR, Oh MS, Park KH, Shim JH, Abd El-Aty AM.

J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Oct 1;1064:115-123. doi: 10.1016/j.jchromb.2017.08.041. Epub 2017 Aug 31.

PMID:
28918319
8.

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.

9.

Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.

Odžaković B, Džinić N, Kukrić Z, Grujić S.

Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):409-417. doi: 10.17306/J.AFS.2016.4.39.

PMID:
28071018
10.

Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota.

Pérez-Burillo S, Mehta T, Esteban-Muñoz A, Pastoriza S, Paliy O, Ángel Rufián-Henares J.

Food Chem. 2019 May 1;279:252-259. doi: 10.1016/j.foodchem.2018.11.137. Epub 2018 Dec 5.

PMID:
30611488
11.

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
12.

Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.

Farah A, de Paulis T, Moreira DP, Trugo LC, Martin PR.

J Agric Food Chem. 2006 Jan 25;54(2):374-81.

PMID:
16417293
13.

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
14.

Role of degradation products of chlorogenic acid in the antioxidant activity of roasted coffee.

Kamiyama M, Moon JK, Jang HW, Shibamoto T.

J Agric Food Chem. 2015 Feb 25;63(7):1996-2005. doi: 10.1021/jf5060563. Epub 2015 Feb 16.

PMID:
25658375
15.

Espresso coffees, caffeine and chlorogenic acid intake: potential health implications.

Crozier TW, Stalmach A, Lean ME, Crozier A.

Food Funct. 2012 Jan;3(1):30-3. doi: 10.1039/c1fo10240k. Epub 2011 Nov 30.

PMID:
22130653
16.

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
17.

Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure.

López-Galilea I, De Peña MP, Cid C.

J Agric Food Chem. 2007 Jul 25;55(15):6110-7. Epub 2007 Jul 4.

PMID:
17608497
18.

Discrimination of Brazilian arabica green coffee samples by chlorogenic acid composition.

Moreira RF, Trugo LC, de Maria CA, Matos AG, Santos SM, Leite JM.

Arch Latinoam Nutr. 2001 Mar;51(1):95-9.

PMID:
11515239
19.

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
20.

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