Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal

El café y la salud

(2023) Indira Paz-Graniel et al.   MEDICINA CLINICA

Antioxidant properties and bioaccessibility of coffee beans and their coffee silverskin grown in different countries

(2022) İdriss Amit Aroufai et al.   Journal of Food Measurement and Characterization

Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels

(2022) Lilian Alnsour et al.   MOLECULES

DNA barcoding and phylogenetic analysis of endemic Astragalus nezaketiae and Vicia alpestris subsp. hypoleuca (Fabaceae): Evidence from nrDNA ITS and cpDNA matK and rbcL sequences

(2022) Mehmet Y. PAKSOY et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

MEGA X: Molecular Evolutionary Genetics Analysis across Computing Platforms

(2018) Sudhir Kumar et al.   MOLECULAR BIOLOGY AND EVOLUTION

Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels

(2017) Soohan Jung et al.   JOURNAL OF MEDICINAL FOOD

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

Influence of Coffee Genotype on Bioactive Compounds and the in Vitro Capacity To Scavenge Reactive Oxygen and Nitrogen Species

(2015) Naira Poerner Rodrigues et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of antioxidant activity between green and roasted coffee beans using molecular methods

(2015) ALEXANDROS PRIFTIS et al.   Molecular Medicine Reports

Analytical methods applied for the characterization and the determination of bioactive compounds in coffee

(2014) Magdalena Jeszka-Skowron et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Lipoxygenase inhibitors and antioxidants from green coffee—mechanism of action in the light of potential bioaccessibility

(2014) Urszula Gawlik-Dziki et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action

(2014) Ningjian Liang et al.   MOLECULES

The effect of processing on chlorogenic acid content of commercially available coffee

(2013) Charlotte E. Mills et al.   FOOD CHEMISTRY

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

Genetic structure and diversity of coffee (Coffea) across Africa and the Indian Ocean islands revealed using microsatellites

(2012) Norosoa J. Razafinarivo et al.   ANNALS OF BOTANY

Functional properties of coffee and coffee by-products

(2011) Patricia Esquivel et al.   FOOD RESEARCH INTERNATIONAL

Incorporation of Chlorogenic Acids in Coffee Brew Melanoidins

(2008) E. Koen Bekedam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

First Coffea arabica karyogram showing that this species is a true allotetraploid

(2008) W. R. Clarindo et al.   PLANT SYSTEMATICS AND EVOLUTION