Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

(2016) Jerônimo Raimundo Oliveira-Neto et al.   FOOD CHEMISTRY

Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

(2015) Han Sub Kwak et al.   JOURNAL OF THE INSTITUTE OF BREWING

Food items contributing most to variation in antioxidant intake; a cross-sectional study among Norwegian women

(2014) Samera Azeem Qureshi et al.   BMC PUBLIC HEALTH

Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages

(2014) Mina K. Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

(2013) Josiane Alessandra Vignoli et al.   FOOD RESEARCH INTERNATIONAL

Habitual Coffee Consumption and Risk of Heart Failure

(2012) Elizabeth Mostofsky et al.   Circulation-Heart Failure

Production of total polyphenol from fermented soybean curd residue by Lentinus edodes

(2012) Min Shi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

(2010) Mónica Pérez-Martínez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes of ginsenosides in Korean red ginseng (Panax ginseng) fermented by Lactobacillus plantarum M1

(2010) Bong-Gwan Kim et al.   PROCESS BIOCHEMISTRY

Antioxidant Activity and Ginsenoside Pattern of Fermented White Ginseng

(2010) Seong-Il Lim et al.   Journal of Ginseng Research

Coffee, Decaffeinated Coffee, and Tea Consumption in Relation to Incident Type 2 Diabetes Mellitus

(2009) Rachel Huxley   ARCHIVES OF INTERNAL MEDICINE

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

(2008) C SILVA et al.   FOOD MICROBIOLOGY