Impact of roasting on the phenolic and volatile compounds in coffee beans

Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential

(2021) Akhtar Ali et al.   Antioxidants

LC-ESI-QTOF-MS/MS Profiling and Antioxidant Activity of Phenolics from Custard Apple Fruit and By-Products

(2021) Junxi Du et al.   Separations

Biorefinery of spent coffee grounds waste: Viable pathway towards circular bioeconomy

(2020) J. Rajesh Banu et al.   BIORESOURCE TECHNOLOGY

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time

(2020) Maciej Górecki et al.   Antioxidants

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

(2020) M M Chayan Mahmud et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used

(2020) Gulzhan Khamitova et al.   FOOD CHEMISTRY

The phenolic compounds, tocopherols, and phytosterols in the edible oil of guava (Psidium guava) seeds obtained by supercritical CO2 extraction

(2020) Carlos-Eduardo Narváez-Cuenca et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds and fatty acid compositions of coffee beans

(2020) Mohammed Saeed Alkaltham et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions

(2020) Huijie Lu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of sesamin on fatty acid and cholesterol metabolism, macrophage cholesterol homeostasis and serum lipid profile: A comprehensive review

(2020) Amin F. Majdalawieh et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Health benefits of sesamin on cardiovascular disease and its associated risk factors

(2020) Sarah Dalibalta et al.   SAUDI PHARMACEUTICAL JOURNAL

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

(2020) Hafiz A. R. Suleria et al.   Foods

Polyphenol contents of green coffee beans from different regions of Ethiopia

(2020) Bewketu Mehari et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach

(2020) Gabriele Rocchetti et al.   Metabolomics

Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential

(2020) Vigasini Subbiah et al.   Antioxidants

Comparative Analysis of Chemical Constituents of Moringa oleifera Leaves from China and India by Ultra-Performance Liquid Chromatography Coupled with Quadrupole-Time-Of-Flight Mass Spectrometry

(2019) Hongqiang Lin et al.   MOLECULES

Use of liquid chromatography quadrupole time-of-flight mass spectrometry and metabolomic approach to discriminate coffee brewed by different methods

(2019) Lei Xu et al.   FOOD CHEMISTRY

Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans

(2019) Sabur Badmos et al.   FOOD RESEARCH INTERNATIONAL

Quantitative analysis of aqueous phases of bio-oils resulting from pyrolysis of different biomasses by two-dimensional comprehensive liquid chromatography

(2019) Eliane Lazzari et al.   JOURNAL OF CHROMATOGRAPHY A

Extraction, identification and quantification of polyphenols from spent coffee grounds by chromatographic methods and chemometric analyses

(2019) Marina Ramón-Gonçalves et al.   WASTE MANAGEMENT

Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivars

(2019) Anh Dao Thi Phan et al.   Foods

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

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

Phenolic Profile of Grape Canes: Novel Compounds Identified by LC-ESI-LTQ-Orbitrap-MS

(2019) Saéz et al.   MOLECULES

LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities

(2019) Danying Peng et al.   Processes

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

(2019) Nancy Cordoba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Paper-based DPPH Assay for Antioxidant Activity Analysis

(2018) Kitima SIRIVIBULKOVIT et al.   ANALYTICAL SCIENCES

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Turmeric (Curcuma longa ) and its major constituent (curcumin) as nontoxic and safe substances: Review

(2018) Vahid Soleimani et al.   PHYTOTHERAPY RESEARCH

THERMAL DECOMPOSITION AND KINETIC STUDIES OF TANNIC ACID USING MODEL FREE-METHODS

(2018) Naushad Ahmad et al.   JOURNAL OF THE CHILEAN CHEMICAL SOCIETY

Chemical composition and antioxidant capacity of coffee pulp

(2018) Graciela Munguía Ameca et al.   CIENCIA E AGROTECNOLOGIA

Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans

(2018) Dian Herawati et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Chemistry, pharmacology and new trends in traditional functional and medicinal beverages

(2018) Alice Teresa Valduga et al.   FOOD RESEARCH INTERNATIONAL

Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota

(2018) Sergio Pérez-Burillo et al.   FOOD CHEMISTRY

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

(2017) Grażyna Budryn et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2017) Andrea Heeger et al.   FOOD CHEMISTRY

High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application

(2017) Jânio Sousa Santos et al.   FOOD CHEMISTRY

Identification of phenolic metabolites in human urine after the intake of a functional food made from grape extract by a high resolution LTQ-Orbitrap-MS approach

(2017) Gemma Sasot et al.   FOOD RESEARCH INTERNATIONAL

Protective effects of curcumin against aflatoxicosis: A comprehensive review

(2017) Mohammad Mohajeri et al.   JOURNAL OF CELLULAR PHYSIOLOGY

Vortex-assisted liquid-liquid–liquid microextraction followed by high performance liquid chromatography for the simultaneous determination of fourteen phenolic acids in honey, iced tea and canned coffee drinks

(2017) Marwan Shalash et al.   TALANTA

Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels

(2016) Liang Wei Lee et al.   FOOD CHEMISTRY

Impact of chlorogenic acids from coffee on urine metabolome in healthy human subjects

(2016) Francisco Madrid-Gambin et al.   FOOD RESEARCH INTERNATIONAL

Comparison of different methods of antioxidant activity evaluation of green and roastC. ArabicaandC. Robustacoffee beans

(2015) J. Pokorná et al.   ACTA ALIMENTARIA

Serum biomarkers of habitual coffee consumption may provide insight into the mechanism underlying the association between coffee consumption and colorectal cancer

(2015) K. A. Guertin et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

(2015) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography–mass spectrometry: survey and effect of brewing procedures

(2015) Maryam Chaichi et al.   Food Additives & Contaminants Part B-Surveillance

ABTS radical scavenging capacity in green and roasted coffee extracts

(2014) Remmelt van der Werf et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases

(2013) Romy Hertz-Schünemann et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Catabolism of coffee chlorogenic acids by human colonic microbiota

(2013) Iziar A. Ludwig et al.   BIOFACTORS

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

Pearson's correlation coefficient

(2012) P. Sedgwick   BMJ-British Medical Journal

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

(2011) Ivana Hečimović et al.   FOOD CHEMISTRY

Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor)

(2011) Chanyarin Somporn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Extraction of antioxidant phenolic compounds from spent coffee grounds

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

Enhanced functional properties of tannic acid after thermal hydrolysis

(2010) T.J. Kim et al.   FOOD CHEMISTRY

Metabolite Profiling of Hydroxycinnamate Derivatives in Plasma and Urine after the Ingestion of Coffee by Humans: Identification of Biomarkers of Coffee Consumption

(2009) A. Stalmach et al.   DRUG METABOLISM AND DISPOSITION

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

(2009) Tao Wang et al.   FOOD CHEMISTRY

Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

(2008) Juerg Baggenstoss et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY