Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor)

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Changes in Phenolic Acids and Antioxidant Activity in Thai Rice Husk at Five Growth Stages during Grain Development

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Coffee consumption and the risk of cancer: An overview

(2008) André Nkondjock   CANCER LETTERS

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

(2008) Juerg Baggenstoss et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars

(2007) Daniel Perrone et al.   FOOD CHEMISTRY

Measurement of caffeine in coffee beans with UV/vis spectrometer

(2007) Abebe Belay et al.   FOOD CHEMISTRY