Risk Assessment of Coffee Cherry (Cascara) Fruit Products for Flour Replacement and Other Alternative Food Uses

Food security vulnerability due to trade dependencies on Russia and Ukraine

(2022) Petra Hellegers   Food Security

Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems?

(2022) Tarek Ben Hassen et al.   Foods

The wastes of coffee bean processing for utilization in food: a review

(2021) Shalini S. Arya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.)

(2021) Yeison Barrios-Rodríguez et al.   Engenharia Agricola

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

(2021) Gustavo Armando Rosas-Sánchez et al.   Foods

Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications

(2021) Jiraporn Sangta et al.   Plants-Basel

Chemical Characterization of Coffee Husks, a By-Product of Coffea arabica Production

(2021) Lais B. Cangussu et al.   Foods

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

(2020) Maria Belen Rios et al.   MOLECULES

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

(2020) Tizian Klingel et al.   Foods

Applications of Compounds from Coffee Processing By-Products

(2020) Amaia Iriondo-DeHond et al.   Biomolecules

A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)

(2020) Aileen Pua et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica

(2019) Sophia Jiyuan Zhang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten-Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts

(2019) Alessandro Guglielmetti et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Chemical composition and value-adding applications of coffee industry by-products: A review

(2018) Brendan Janissen et al.   RESOURCES CONSERVATION AND RECYCLING

Epigallocatechin gallate: a review

(2018) L. Bartosikova et al.   VETERINARNI MEDICINA

Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage

(2017) Andrea Heeger et al.   FOOD CHEMISTRY

Having a Coffee Break: The Impact of Caffeine Consumption on Microglia-Mediated Inflammation in Neurodegenerative Diseases

(2017) Maria H. Madeira et al.   MEDIATORS OF INFLAMMATION

High doses of (−)-epigallocatechin-3-gallate from green tea induces cardiac fibrosis in mice

(2015) Yi Cai et al.   BIOTECHNOLOGY LETTERS

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

Polyphenolic and Hydroxycinnamate Contents of Whole Coffee Fruits from China, India, and Mexico

(2013) W. Mullen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Trigonelline: A Plant Alkaloid with Therapeutic Potential for Diabetes and Central Nervous System Disease

(2012) J. Zhou et al.   CURRENT MEDICINAL CHEMISTRY

Inhibition of the Nrf2 transcription factor by the alkaloid trigonelline renders pancreatic cancer cells more susceptible to apoptosis through decreased proteasomal gene expression and proteasome activity

(2012) A Arlt et al.   ONCOGENE

Sustainable management of coffee industry by-products and value addition—A review

(2012) Pushpa S. Murthy et al.   RESOURCES CONSERVATION AND RECYCLING

The impact of traditional coffee processing on river water quality in Ethiopia and the urgency of adopting sound environmental practices

(2011) Abebe Beyene et al.   ENVIRONMENTAL MONITORING AND ASSESSMENT

Production, Composition, and Application of Coffee and Its Industrial Residues

(2011) Solange I. Mussatto et al.   Food and Bioprocess Technology

Acute Effects of Decaffeinated Coffee and the Major Coffee Components Chlorogenic Acid and Trigonelline on Glucose Tolerance

(2009) A. E. van Dijk et al.   DIABETES CARE

Hepatotoxicity from green tea: a review of the literature and two unpublished cases

(2009) Gabriela Mazzanti et al.   EUROPEAN JOURNAL OF CLINICAL PHARMACOLOGY

Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods

(2009) Giselle S. Duarte et al.   FOOD CHEMISTRY

Trigonelline Is a Novel Phytoestrogen in Coffee Beans

(2009) Kimberly F. Allred et al.   JOURNAL OF NUTRITION