Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China

Fatty acid, amino acid, and mineral composition of four common vetch seeds on Qinghai-Tibetan plateau

(2015) Zhuxin Mao et al.   FOOD CHEMISTRY

Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques

(2015) Samo Smrke et al.   FOOD CHEMISTRY

Influence of Coffee Genotype on Bioactive Compounds and the in Vitro Capacity To Scavenge Reactive Oxygen and Nitrogen Species

(2015) Naira Poerner Rodrigues et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of 3-Methylbutanoyl Glycosides in Green Coffea arabica Beans as Causative Determinants for the Quality of Coffee Flavors

(2015) Keiko Iwasa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts

(2015) Carmen Monente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differentiation of Mint (Mentha haplocalyx Briq.) from different regions in China using gas and liquid chromatography

(2015) Wenjiang Dong et al.   JOURNAL OF SEPARATION SCIENCE

Ground green coffee beans as a functional food supplement – Preliminary study

(2015) Dariusz Dziki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complexity of coffee flavor: A compositional and sensory perspective

(2014) Wenny B. Sunarharum et al.   FOOD RESEARCH INTERNATIONAL

Rapid Authentication of Coffee Blends and Quantification of 16-O-Methylcafestol in Roasted Coffee Beans by Nuclear Magnetic Resonance

(2014) Elisabetta Schievano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures

(2014) Raffaele Romano et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

(2013) Aline T. Toci et al.   FOOD CHEMISTRY

Volatile composition and antioxidant capacity of Arabica coffee

(2013) Mun Wai Cheong et al.   FOOD RESEARCH INTERNATIONAL

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

(2013) Acácio Antonio Ferreira Zielinski et al.   FOOD RESEARCH INTERNATIONAL

Differentiating Organic and Conventional Sage by Chromatographic and Mass Spectrometry Flow Injection Fingerprints Combined with Principal Component Analysis

(2013) Boyan Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenolic and Hydroxycinnamate Contents of Whole Coffee Fruits from China, India, and Mexico

(2013) W. Mullen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chlorogenic Acid and Coffee Prevent Hypoxia-Induced Retinal Degeneration

(2013) Holim Jang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

N-Methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cells

(2013) Annett Riedel et al.   Food & Function

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

(2012) B. Bertrand et al.   FOOD CHEMISTRY

Antioxidant and DNA-Protective Activities of Chlorogenic Acid Isomers

(2012) Jian-Guo Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Chemical Composition of Bee Pollen in China

(2012) Kai Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee

(2012) Aline T. Toci et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties of coffee and coffee by-products

(2011) Patricia Esquivel et al.   FOOD RESEARCH INTERNATIONAL

Efficiencies of three common lipid extraction methods evaluated by calculating mass balances of the fatty acids

(2011) Liping Xiao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Discrimination between Immature and Mature Green Coffees by Attenuated Total Reflectance and Diffuse Reflectance Fourier Transform Infrared Spectroscopy

(2011) Ana Paula Craig et al.   JOURNAL OF FOOD SCIENCE

Antibacterial Activity and Mechanism of Action of Chlorogenic Acid

(2011) Zaixiang Lou et al.   JOURNAL OF FOOD SCIENCE

Interfacial properties of coffee oils

(2010) M. Ferrari et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Contribution of Chlorogenic Acids to the Inhibition of Human Hepatic Glucose-6-phosphatase Activity in Vitro by Svetol, a Standardized Decaffeinated Green Coffee Extract

(2010) Caroline Henry-Vitrac et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

(2009) Thierry Joët et al.   FOOD CHEMISTRY

Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species

(2009) Vanessa Gressler et al.   FOOD CHEMISTRY

Chemical characterisation of non-defective and defective green arabica and robusta coffees by electrospray ionization-mass spectrometry (ESI-MS)

(2008) Juliana C.F. Mendonça et al.   FOOD CHEMISTRY

Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography–mass spectrometry

(2008) Daniel Perrone et al.   FOOD CHEMISTRY

Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile

(2007) Pamela D.C. Mancha Agresti et al.   FOOD CHEMISTRY