The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents

Quantification of caffeine, trigonelline and nicotinic acid in espresso coffee: the influence of espresso machines and coffee cultivars

(2014) Giovanni Caprioli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

(2012) Giovanni Caprioli et al.   FOOD CHEMISTRY

Extraction of coffee antioxidants: Impact of brewing time and method

(2012) Iziar A. Ludwig et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

(2010) J.A. Vignoli et al.   FOOD CHEMISTRY

Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee Brew

(2010) Simone Blumberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antiradical Activity, Phenolics Profile, and Hydroxymethylfurfural in Espresso Coffee: Influence of Technological Factors

(2010) Rita C. Alves et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components: Quinic Acid, Caffeic Acid, and Chlorogenic Acid

(2010) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Dietary phenolics: chemistry, bioavailability and effects on health

(2009) Alan Crozier et al.   NATURAL PRODUCT REPORTS

Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars

(2007) Daniel Perrone et al.   FOOD CHEMISTRY

Chlorogenic acid and caffeine contents in various commercial brewed coffees

(2007) K. Fujioka et al.   FOOD CHEMISTRY