Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels

Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)

(2021) Wanpei Tang et al.   Foods

Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee

(2019) Thammarat Aree   FOOD CHEMISTRY

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

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

Green coffee infusion as a source of caffeine and chlorogenic acid

(2019) Lukas Macheiner et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chlorogenic acid (CGA): A pharmacological review and call for further research

(2018) Muhammad Naveed et al.   BIOMEDICINE & PHARMACOTHERAPY

Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices ( Zizania aquatica L.)

(2017) Daniela Sumczynski et al.   FOOD CHEMISTRY

The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee

(2017) Megan Fuller et al.   Scientific Reports

Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

(2016) Magdalena Jeszka-Skowron et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities

(2016) Ningjian Liang et al.   FOOD CHEMISTRY

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

(2014) Iziar A. Ludwig et al.   Food & Function

Recovery of Natural Antioxidants from Spent Coffee Grounds

(2013) Alessia Panusa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Antioxidant and Chlorogenic Acid Profiles of Whole Coffee Fruits Are Influenced by the Extraction Procedures

(2011) W. Mullen et al.   JOURNAL OF AGRICULTURAL AND FOOD 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