Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

(2020) Maria Belen Rios et al.   MOLECULES

Bioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee Grounds

(2019) Amaia Iriondo-DeHond et al.   Nutrients

The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice

(2019) Anna Michalska et al.   MOLECULES

Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions

(2019) Amaia Iriondo-DeHond et al.   Nutrients

Validation of coffee by-products as novel food ingredients

(2018) Amaia Iriondo-DeHond et al.   Innovative Food Science & Emerging Technologies

Chemical composition and value-adding applications of coffee industry by-products: A review

(2018) Brendan Janissen et al.   RESOURCES CONSERVATION AND RECYCLING

Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage

(2017) Andrea Heeger et al.   FOOD CHEMISTRY

Use of spent coffee grounds as food ingredient in bakery products

(2017) Nuria Martinez-Saez et al.   FOOD CHEMISTRY

Melanoidins as a potential functional food ingredient

(2017) Marta Mesías et al.   Current Opinion in Food Science

From Dietary Fiber to Host Physiology: Short-Chain Fatty Acids as Key Bacterial Metabolites

(2016) Ara Koh et al.   CELL

Determination of acrylamide in brewed coffee and coffee powder using polymeric ionic liquid-based sorbent coatings in solid-phase microextraction coupled to gas chromatography–mass spectrometry

(2016) Cecilia Cagliero et al.   JOURNAL OF CHROMATOGRAPHY A

Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis

(2015) Yohei Onishi et al.   3 Biotech

Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis

(2015) Yohei Onishi et al.   3 Biotech

Contribution of melanoidins to the antioxidant capacity of the Spanish diet

(2014) Silvia Pastoriza et al.   FOOD CHEMISTRY

Current issues in dietary acrylamide: formation, mitigation and risk assessment

(2013) Franco Pedreschi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Sustainable management of coffee industry by-products and value addition—A review

(2012) Pushpa S. Murthy et al.   RESOURCES CONSERVATION AND RECYCLING

Fungi and mycotoxins in stored foods

(2011) Atanda S. A   African Journal of Microbiology Research

Functional properties of coffee and coffee by-products

(2011) Patricia Esquivel et al.   FOOD RESEARCH INTERNATIONAL

Feverfew as a source of bioactives for functional foods: Storage stability in model beverages

(2011) Eunice N. Marete et al.   Journal of Functional Foods

Estimation of dietary intake of melanoidins from coffee and bread

(2011) Vincenzo Fogliano et al.   Food & Function

Soluble Dietary Fiber

(2010) R. Chawla et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products

(2010) Pushpa S. Murthy et al.   Food and Bioprocess Technology

Shelf-Life Testing of Coffee and Related Products: Uncertainties, Pitfalls, and Perspectives

(2009) M. C. Nicoli et al.   Food Engineering Reviews

Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature

(2008) Marina Contini et al.   FOOD CHEMISTRY

Coffee brew shelf life modelling by integration of acceptability and quality data

(2008) Lara Manzocco et al.   FOOD QUALITY AND PREFERENCE

Shelf Life Modeling of Photosensitive Food: The Case of Colored Beverages

(2008) Lara Manzocco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY