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Investigation of metabolite differences in green coffee beans fermented with various microbes

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Exploration Study of Gayo Specialty Coffee (Coffea arabica L.): Chemical Compounds, Sensory Profile and Physical Appearance

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Toward Smart Online Coffee Roasting Process Control: Feasibility of Real-Time Prediction of Coffee Roast Degree and Brew Antioxidant Capacity by Single-Photon Ionization Mass Spectrometric Monitoring of Roast Gases

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Production of functional Arabica and Robusta green coffee beans: Optimization of fermentation with microbial cocktails to improve antioxidant activity and metabolomic profiles

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Simplified sample treatment for the determination of total concentrations and chemical fractionation forms of Ca, Fe, Mg and Mn in soluble coffees

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Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

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A portable colorimetric tool using a smartphone camera applied for determining total phenolic contents in coffee products

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Effect of limited enzymatic hydrolysis on physico‐chemical properties of soybean protein isolate‐maltodextrin conjugates

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Evaluation of the Effect of Pulsed Electric Field on Coffee Arabica Beans

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Quality parameters and lipid composition of oil extracted from spent coffee grounds: A promising alternative to vegetable oils used for consumption and cosmetic purposes

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Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans

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Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice

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Hydroxycinnamic acids profiling, in vitro evaluation of total phenolic compounds, caffeine and antioxidant properties of coffee imported, roasted and consumed in Algeria

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Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam

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Effects of the Consumption of Caffeinated and Decaffeinated Instant Coffee Beverages on Oxidative Stress Induced by Strenuous Exercise in Rats

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Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

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Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee

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The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

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Characterization of the Therapeutic Properties and Flavor Profile of Coffee via Monoculture Fermentation with Endophytic Microbial Isolates

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Development and Evaluation of Anti-Pollution Film-Forming Facial Spray Containing Coffee Cherry Pulp Extract

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Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry

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Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

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Adding Adulterants to Coffee Reduces Bioactive Compound Levels and Antioxidant Activity

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Melanins ofVitex mollisfruit with differences in water-solubility show high inhibition of carbohydrate digestive enzymes and antioxidant activity

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Activation of antioxidant response element (ARE)-dependent genes by roasted coffee extracts

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THE EFFECT OF GRAVITY-DRIP FILTRATION METHODS ON THE CHEMICAL AND SENSORIAL PROPERTIES OF COFFEE (COFFEA ARABICA L. VAR. CASTILLO)

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Roasting Effects on Nutritional and Antinutritional Compounds in Coffee

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The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

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Determination of Total Concentrations and Chemical and Physical Fractionation Forms of Manganese in Infusions of Ground Coffees

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The compositional basis of coffee flavour

Sunarharum, W. B. (2016) · The University of Queensland · doi:10.14264/uql.2016.1110 · Cited by 9 · see citing works

The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film

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Coffee toxicology, processing of the coffee and liver diseases (is it a miracle of nature?)

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Amino acid and sensory profile of Kopi Luwak (Civet Coffee)

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What is in a cup of joe? From green beans to spent grounds: a mini-review on coffee composition and health benefits

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Roasting Temperature as a Factor Modifying the Caffeine and Phenolic Content of Ethiopian Coffee

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A New Approach for Quantifying Purpurogallin in Brewed Beverages Using LC-MS in Combination with Solid Phase Extraction

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Molecular Insights on Coffee Components as Chemical Antioxidants

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Effect of Superheated Steam Roasting on Radical Scavenging Activity and Phenolic Content of Robusta Coffee Beans

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Application of Ultrasound to Aid Food Processing

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Fermentation of Light and Dark Bean Coffee Brews with SCOBY and Lactic Acid Bacteria

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Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews

Ludwig, I. A. (2013) · Deposito Adademico Digital Universidad De Navarra (University of Navarra)

Health benefits

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Coffee constituents and modulation of antioxidant status in Caco-2 cells

Liu, Y. (2010) · cIRcle (University of British Columbia) · doi:10.14288/1.0070943

Influence of Roasting Conditions on the Antioxidant Characteristics of Colombian Coffee (Coffea arabica L.) Beans

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Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure

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