标题
The content of polyphenols in coffee beans as roasting, origin and storage effect
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2019-11-07
DOI
10.1007/s00217-019-03388-9
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- The Impact of the Roast Levels of Coffee Extracts on their Potential Anticancer Activities
- (2018) Benigno E. Mojica et al. JOURNAL OF FOOD SCIENCE
- The effect of organic and conventional farm management on the allergenic potency and bioactive compounds status of apricots (Prunus armeniaca L.)
- (2018) E. Hallmann et al. FOOD CHEMISTRY
- Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions
- (2017) Jong-Sup Jeon et al. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
- Influence of hydrothermal process on bioactive compounds extraction from green coffee bean
- (2016) Adane Tilahun Getachew et al. Innovative Food Science & Emerging Technologies
- Quercetin, not caffeine, is a major neuroprotective component in coffee
- (2016) Moonhee Lee et al. NEUROBIOLOGY OF AGING
- Coffee consumption associated with reduced risk of oral cancer: a meta-analysis
- (2016) Ya-Min Li et al. Oral Surgery Oral Medicine Oral Pathology Oral Radiology
- Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis
- (2013) Naira Poerner Rodrigues et al. FOOD RESEARCH INTERNATIONAL
- 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
- The impact of coffee on health
- (2013) A. Cano-Marquina et al. MATURITAS
- Caffeinated and caffeine-free beverages and risk of type 2 diabetes
- (2012) Shilpa N Bhupathiraju et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Antioxidant and DNA-Protective Activities of Chlorogenic Acid Isomers
- (2012) Jian-Guo Xu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Discrimination of organic coffee via Fourier transform infrared-photoacoustic spectroscopy
- (2012) Fernando Gordillo-Delgado et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies
- (2012) Rakesh Jaiswal et al. Food & Function
- Effect of nitrogen fertilization on caffeine production in coffee (Coffea arabica)
- (2011) David J. Gonthier et al. CHEMOECOLOGY
- Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting
- (2011) Ivana Hečimović et al. FOOD CHEMISTRY
- Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews
- (2011) Yazheng Liu et al. FOOD RESEARCH INTERNATIONAL
- Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaí Amarelo IAC-62 and Coffea canephora cv. Apoatã IAC-2258
- (2011) Silvia A. V. Tfouni et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- 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
- 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
- Coffee Consumption and Mortality Due to All Causes, Cardiovascular Disease, and Cancer in Japanese Women
- (2010) Kemmyo Sugiyama et al. JOURNAL OF NUTRITION
- Comparative study of metal contents in Brazilian coffees cultivated by conventional and organic agriculture applying principal component analysis
- (2010) José S. dos Santos et al. JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
- Natural products in crop protection
- (2009) Franck E. Dayan et al. BIOORGANIC & MEDICINAL CHEMISTRY
- Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans
- (2009) Grażyna Budryn et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves
- (2008) Takuya Katsube et al. FOOD CHEMISTRY
- Comparison of the Effectiveness of Fatty Acids, Chlorogenic Acids, and Elements for the Chemometric Discrimination of Coffee (Coffea arabica L.) Varieties and Growing Origins
- (2008) Benoît Bertrand et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction
- (2008) Giampiero Sacchetti et al. JOURNAL OF FOOD ENGINEERING
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now