Applications of Compounds from Coffee Processing By-Products

Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin

(2020) Maite Iriondo-DeHond et al.   Nutrients

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

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

(2020) Tizian Klingel et al.   Foods

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

(2020) Amaia Iriondo-DeHond et al.   Foods

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

(2020) Simone Angeloni et al.   MOLECULES

Applications of Lignocellulosic Fibers and Lignin in Bioplastics: A Review

(2019) Jianlei Yang et al.   Polymers

Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten-Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts

(2019) Alessandro Guglielmetti et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

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

(2019) Amaia Iriondo-DeHond et al.   Nutrients

Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization

(2019) Vanesa Benitez et al.   FOOD RESEARCH INTERNATIONAL

Phenolic compounds from coffee by-products modulate adipogenesis-related inflammation, mitochondrial dysfunction, and insulin resistance in adipocytes, via insulin/PI3K/AKT signaling pathways

(2019) Miguel Rebollo-Hernanz et al.   FOOD AND CHEMICAL TOXICOLOGY

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

(2019) Amaia Iriondo-DeHond et al.   Nutrients

Bio-refinery approach for spent coffee grounds valorization

(2018) Teresa M. Mata et al.   BIORESOURCE TECHNOLOGY

In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee ( Coffee arabica L.) grounds

(2018) Kenia Vázquez-Sánchez et al.   FOOD CHEMISTRY

Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product

(2018) Anabela S.G. Costa et al.   FOOD CHEMISTRY

Valorizing coffee pulp by-products as anti-inflammatory ingredient of food supplements acting on IL-8 release

(2018) Chiara Magoni et al.   FOOD RESEARCH INTERNATIONAL

Validation of coffee by-products as novel food ingredients

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

Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes

(2018) Gizem Ateş et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Coffea canephora silverskin from different geographical origins: A comparative study

(2018) Sílvia M.F. Bessada et al.   SCIENCE OF THE TOTAL ENVIRONMENT

NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors

(2018) Kathryn Williamson et al.   FOOD RESEARCH INTERNATIONAL

Spent coffee grounds: A review on current utilization

(2018) Josiah McNutt et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution

(2018) Gizem Ateş et al.   Journal of Food Measurement and Characterization

Valorization of coffee parchment waste (Coffea arabica) as a source of caffeine and phenolic compounds in antifungal gellan gum films

(2018) Vicente A. Mirón-Mérida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity

(2017) Amaia Iriondo-DeHond et al.   FOOD RESEARCH INTERNATIONAL

Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion

(2017) Nuria Martinez-Saez et al.   Nutrients

Caffeine prevents LPS-induced inflammatory responses in RAW264.7 cells and zebrafish

(2016) Ji-Hyun Hwang et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro

(2016) Dunia Maria López-Barrera et al.   FOOD CHEMISTRY

Coffee silverskin extract improves glucose-stimulated insulin secretion and protects against streptozotocin-induced damage in pancreatic INS-1E beta cells

(2016) Beatriz Fernandez-Gomez et al.   FOOD RESEARCH INTERNATIONAL

The green generation of sunscreens: Using coffee industrial sub-products

(2016) J. Marto et al.   INDUSTRIAL CROPS AND PRODUCTS

Coffee Silverskin Extract Protects against Accelerated Aging Caused by Oxidative Agents

(2016) Amaia Iriondo-DeHond et al.   MOLECULES

Insights on the health benefits of the bioactive compounds of coffee silverskin extract

(2016) Beatriz Fernandez-Gomez et al.   Journal of Functional Foods

Use of Spent Coffee Ground Compost in Peat-Based Growing Media for the Production of Basil and Tomato Potting Plants

(2015) Domenico Ronga et al.   COMMUNICATIONS IN SOIL SCIENCE AND PLANT ANALYSIS

Exploring the antioxidant potentiality of two food by-products into a topical cream: stability, in vitro and in vivo evaluation

(2015) F. Rodrigues et al.   DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY

Simulated gastrointestinal digestion and in vitro colonic fermentation of spent coffee (Coffea arabica L.): Bioaccessibility and intestinal permeability

(2015) R. Campos-Vega et al.   FOOD RESEARCH INTERNATIONAL

Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties

(2015) Ana Jiménez-Zamora et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spent coffee grounds: A review on current research and future prospects

(2015) Rocio Campos-Vega et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Performance and emissions characteristics of compressed spent coffee ground/wood chip logs in a residential stove

(2015) Lionel Limousy et al.   Energy for Sustainable Development

New knowledge on the antiglycoxidative mechanism of chlorogenic acid

(2015) Beatriz Fernandez-Gomez et al.   Food & Function

Evaluation of nutritional and economic feed values of spent coffee grounds andArtemisia princepsresidues as a ruminant feed usingin vitroruminal fermentation

(2015) Jakyeom Seo et al.   PeerJ

Ultrasound-assisted production of biodiesel and ethanol from spent coffee grounds

(2014) Maria Valderez Ponte Rocha et al.   BIORESOURCE TECHNOLOGY

Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin

(2014) Lina F. Ballesteros et al.   Food and Bioprocess Technology

Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

(2014) M. Mesías et al.   FOOD RESEARCH INTERNATIONAL

Coffee Silverskin: Characterization, Possible Uses, and Safety Aspects

(2014) Tullia Gallina Toschi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recovery of Biomolecules from Food Wastes — A Review

(2014) Antonietta Baiano   MOLECULES

A novel antioxidant beverage for body weight control based on coffee silverskin

(2013) Nuria Martinez-Saez et al.   FOOD CHEMISTRY

Anti-inflammatory effects of chlorogenic acid in lipopolysaccharide-stimulated RAW 264.7 cells

(2013) Su Jung Hwang et al.   INFLAMMATION RESEARCH

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

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

Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground

(2013) Armando Sampaio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Espresso Coffee Residues: A Valuable Source of Unextracted Compounds

(2012) Rebeca Cruz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

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

Coffee melanoidins: structures, mechanisms of formation and potential health impacts

(2012) Ana S. P. Moreira et al.   Food & Function

Production, Composition, and Application of Coffee and Its Industrial Residues

(2011) Solange I. Mussatto et al.   Food and Bioprocess Technology

Functional properties of coffee and coffee by-products

(2011) Patricia Esquivel et al.   FOOD RESEARCH INTERNATIONAL

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

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

Safety studies on products from whole coffee fruit

(2010) J.T. Heimbach et al.   FOOD AND CHEMICAL TOXICOLOGY

Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced-obese mice

(2010) Ae-Sim Cho et al.   FOOD AND CHEMICAL TOXICOLOGY

Combined treatment of tetrahydrocurcumin and chlorogenic acid exerts potential antihyperglycemic effect on streptozotocin-nicotinamide-induced diabetic rats

(2010) K. Karthikesan et al.   GENERAL PHYSIOLOGY AND BIOPHYSICS

Dietary fiber and subsequent changes in body weight and waist circumference in European men and women

(2009) Huaidong Du et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Feasibility of ethanol production from coffee husks

(2009) B. M. Gouvea et al.   BIOTECHNOLOGY LETTERS

Kinetics of ochratoxin A destruction during coffee roasting

(2009) Mariano B.M. Ferraz et al.   FOOD CONTROL

Production of α-amylase under solid-state fermentation utilizing coffee waste

(2009) Pushpa S. Murthy et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Fibers of coffee husk and hulls for the production of particleboard

(2009) Samson Ayele Bekalo et al.   MATERIALS AND STRUCTURES

Untreated coffee husks as biosorbents for the removal of heavy metals from aqueous solutions

(2007) Waleska E. Oliveira et al.   JOURNAL OF HAZARDOUS MATERIALS