Coffee silverskin: A possible valuable cosmetic ingredient

Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process

(2014) Anabela S.G. Costa et al.   INDUSTRIAL CROPS AND PRODUCTS

Medicago spp. extracts as promising ingredients for skin care products

(2013) Francisca Rodrigues et al.   INDUSTRIAL CROPS AND PRODUCTS

Recovery of Natural Antioxidants from Spent Coffee Grounds

(2013) Alessia Panusa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains

(2013) Nuno G.T. Meneses et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Polyphenolic Extract of Barbary-Fig (Opuntia ficus-indica) Syrup: RP–HPLC–ESI–MS Analysis and Determination of Antioxidant, Antimicrobial and Cancer-Cells Cytotoxic Potentials

(2012) Karima Dhaouadi et al.   Food Analytical Methods

Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds

(2012) Sofia F. Reis et al.   FOOD CHEMISTRY

High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water

(2012) Yusaku Narita et al.   FOOD CHEMISTRY

Extraction of coffee antioxidants: Impact of brewing time and method

(2012) Iziar A. Ludwig et al.   FOOD RESEARCH INTERNATIONAL

In vitro antioxidant and anti-inflammatory effects of brewers' spent grain protein rich isolate and its associated hydrolysates

(2012) Aoife L. McCarthy et al.   FOOD RESEARCH INTERNATIONAL

Characterization of extracts from winery by-products with antifungal activity against Botrytis cinerea

(2012) Leonora Mendoza et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimization of ultrasonic-assisted extraction of antioxidant compounds from blackberry leaves using response surface methodology

(2012) Önder Aybastıer et al.   INDUSTRIAL CROPS AND PRODUCTS

Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology

(2012) Amir Pourfarzad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of antimicrobial activity of coffee brewed in three different ways from different origins

(2011) Magdalena Martínez-Tomé et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

(2011) Ivana Hečimović et al.   FOOD CHEMISTRY

Functional properties of coffee and coffee by-products

(2011) Patricia Esquivel et al.   FOOD RESEARCH INTERNATIONAL

Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS

(2011) M. Fátima Barroso et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of antioxidant phenolic compounds from spent coffee grounds

(2011) Solange I. Mussatto et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Investigation of fruit peel extracts as sources for compounds with antioxidant and antiproliferative activities against human cell lines

(2010) Ruttiros Khonkarn et al.   FOOD AND CHEMICAL TOXICOLOGY

Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange

(2009) Rafaela Guimarães et al.   FOOD AND CHEMICAL TOXICOLOGY

Tocopherols in espresso coffee: Analytical method development and validation

(2009) Rita C. Alves et al.   FOOD CHEMISTRY

Application of Natural Antimicrobials for Food Preservation

(2009) Brijesh K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Valorisation of agro-industrial by-products, effluents and waste: concept, opportunities and the case of olive mill wastewaters

(2009) Federico Federici et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

In vitro biocompatibility of electrospun hexanoyl chitosan fibrous scaffolds towards human keratinocytes and fibroblasts

(2008) Artphop Neamnark et al.   EUROPEAN POLYMER JOURNAL

Low cytotoxicity of creams and lotions formulated with Buriti oil (Mauritia flexuosa) assessed by the neutral red release test

(2008) Cinthia Fernanda Zanatta et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidants and antiradicals in almond hull and shell (Amygdalus communis L.) as a function of genotype

(2008) Ali Jahanban Sfahlan et al.   FOOD CHEMISTRY

Studies on extraction and antioxidant potential of green coffee

(2007) M. Madhava Naidu et al.   FOOD CHEMISTRY