The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin

Conceptualizing the circular economy: An analysis of 114 definitions

(2017) Julian Kirchherr et al.   RESOURCES CONSERVATION AND RECYCLING

Antioxidative polyphenolics obtained from spent coffee grounds by pressurized liquid extraction

(2017) Y.-F. Shang et al.   SOUTH AFRICAN JOURNAL OF BOTANY

The circular economy

(2016) Walter R. Stahel   NATURE

Browning control of fresh-cut lettuce by phytoncide treatment

(2014) Do-Hee Kim et al.   FOOD CHEMISTRY

Microwave superheated water extraction of polysaccharides from spent coffee grounds

(2013) Cláudia P. Passos et al.   CARBOHYDRATE POLYMERS

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

(2013) Alexia N. Gloess et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn

(2013) Naira Poerner Rodrigues et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

(2012) Tena Niseteo et al.   FOOD CHEMISTRY

Extraction of coffee antioxidants: Impact of brewing time and method

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

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

(2012) Jimena Bravo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the Degree of Roasting on the Antioxidant Capacity and Genoprotective Effect of Instant Coffee: Contribution of the Melanoidin Fraction

(2012) Raquel Del Pino-García et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Magnetically modified spent coffee grounds for dyes removal

(2011) Ivo Safarik et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of extraction process on antioxidant capacity of spent coffee

(2011) Jimena Bravo et al.   FOOD RESEARCH INTERNATIONAL

Extraction of antioxidant phenolic compounds from spent coffee grounds

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

Spent Coffee Grounds as a Versatile Source of Green Energy

(2008) Narasimharao Kondamudi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY