Bassoli, D.G.

Antioxidant Activity, Polyphenols, Caffeine and Melanoidins in Soluble Coffee: The Influence of Processing Conditions and Raw Material

Vignoli, J. A., Bassoli, D. G., & Benassi, M. T. (2011) · Food Chemistry

Coffee research and impactsPhytochemicals and Antioxidant Activities

Cited by 375

Roasting Process Affects Differently the Bioactive Compounds and the Antioxidant Activity of Arabica and Robusta Coffees

Vignoli, J. A., Viegas, M. C., Bassoli, D. G., & Benassi, M. D. T. (2014) · Food Research International

Coffee research and impactsPhytochemicals and Antioxidant Activities

Cited by 261