Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

(2021) Anna Muzykiewicz-Szymańska et al.   MOLECULES

Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels

(2021) Shady Awwad et al.   MOLECULES

The effect of roasting on the total polyphenols and antioxidant activity of coffee

(2020) Alica Bobková et al.   JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES

Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis

(2020) Gonca Bilge   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS

(2020) Luigi Castaldo et al.   MOLECULES

Antioxidant Properties of Green Coffee Extract

(2020) Anna Masek et al.   Forests

The content of polyphenols in coffee beans as roasting, origin and storage effect

(2019) Katarzyna Król et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee

(2016) Magdalena Jeszka-Skowron et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

(2015) Paweł Górnaś et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Analysis of major antioxidants from extracts of Myrmecodia pendans by UV/visible spectrophotometer, liquid chromatography/tandem mass spectrometry, and high-performance liquid chromatography/UV techniques

(2015) Adam Mekonnen Engida et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Influence of Roasting Conditions on the Antioxidant Characteristics of Colombian Coffee (Coffea arabica L.) Beans

(2013) Ah Reum Cho et al.   JOURNAL OF FOOD BIOCHEMISTRY

Extraction of antioxidant phenolic compounds from spent coffee grounds

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

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

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