Extraction, Isolation and Nutritional Quality of Coffee Protein

Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds

(2022) Carolina Cantele et al.   Foods

Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring

(2022) Farzaneh Nasrollahzadeh et al.   FOOD HYDROCOLLOIDS

The development of a combined enzymatic and microbial fermentation as a viable technology for the spent coffee ground full utilization

(2021) Marija D. Milić et al.   Biomass Conversion and Biorefinery

Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates

(2021) Etinosa C. Osemwota et al.   Membranes

Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates

(2021) Supun Fernando et al.   CEREAL CHEMISTRY

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

(2021) Barbara Prandi et al.   Biomolecules

Effects of dietary supplementation in sport and exercise: a review of evidence on milk proteins and amino acids

(2020) Priscila Berti Zanella Master et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques

(2020) Le Wen et al.   Biomass Conversion and Biorefinery

Consumption of green coffee and the risk of chronic diseases

(2018) Nevin Sanlier et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates

(2017) Mudasir Ahmad Malik et al.   FOOD HYDROCOLLOIDS

Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds

(2017) Lina F. Ballesteros et al.   JOURNAL OF FOOD ENGINEERING

The Nutritional and Phytochemical Composition of the Indigenous Australian Pindan Walnut (Terminalia cunninghamii) Kernels

(2017) Liezhou Zhong et al.   PLANT FOODS FOR HUMAN NUTRITION

Oxidative Stress and Inflammation: What Polyphenols Can Do for Us?

(2016) Tarique Hussain et al.   Oxidative Medicine and Cellular Longevity

Coffee silver skin as a source of polyphenols: High resolution mass spectrometric profiling of components and antioxidant activity

(2016) Luca Regazzoni et al.   Journal of Functional Foods

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

(2015) C.B.J. Villarino et al.   FOOD RESEARCH INTERNATIONAL

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

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

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

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

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

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

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL