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Critical Roasting Level Determines Bioactive Content and Antioxidant Activity of Robusta Coffee Beans

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Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

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Comparison study between popular brands of coffee, tea and red wine regarding polyphenols content and antioxidant activity

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Use of NMR techniques to investigate the changes on the chemical composition of coffee melanoidins

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Screening for Coffee Adulteration Using Digital Images and SPA-LDA

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Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays

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Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee

Kalschne, D. L., Biasuz, T., Conti, A., Viegas, M. C., Corso, M. P., & Benassi, M. D. T. (2018) · Food Research International · doi:10.1016/j.foodres.2018.03.038 · Cited by 38 · see citing works

Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp

Lu, T., Sun, Y., Huang, Y., & Chen, X. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16516 · Cited by 35 · see citing works

Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins

Liu, J., Gan, J., Yu, Y., Zhu, S., Yin, L., & Cheng, Y. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.11.041 · Cited by 35 · see citing works

Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages

Machado, E. M. S., Mussatto, S. I., Teixeira, J. A., Vilanova, M., & Oliveira, J. M. (2018) · Beverages · doi:10.3390/beverages4040105 · Cited by 35 · see citing works

Chemometric Authentication of Brazilian Coffees Based on Chemical Profiling

Monteiro, P. I., Santos, J. S., Rodionova, O. Y., Pomerantsev, A. L., Chaves, E. S., Rosso, N. D., & Granato, D. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14815 · Cited by 35 · see citing works

Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology

Cho, J., Bae, H., Cho, B., & Moon, K. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.189 · Cited by 35 · see citing works

Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew

Herawati, D., Giriwono, P. E., Dewi, F. N., Kashiwagi, T., & Andarwulan, N. (2019) · International Journal of Food Properties · doi:10.1080/10942912.2019.1622562 · Cited by 34 · see citing works

Developing predictive models for determining physical properties of coffee beans during the roasting process

Bustos-Vanegas, J. D., Côrrea, P. C., Martins, M. A., Baptestini, F. M., Campos, R. C., de Oliveira, G. H. H., & Nunes, E. H. M. (2017) · Industrial Crops and Products · doi:10.1016/j.indcrop.2017.12.015 · Cited by 33 · see citing works

Coffee Extends Yeast Chronological Lifespan through Antioxidant Properties

Czachor, J., Miłek, M., Galiniak, S., Stępień, K., Dżugan, M., & Mołoń, M. (2020) · International Journal of Molecular Sciences · doi:10.3390/ijms21249510 · Cited by 32 · see citing works

Antioxidant Properties of Fermented Green Coffee Beans with Wickerhamomyces anomalus (Strain KNU18Y3)

Haile, M., & Kang, W. H. (2020) · Fermentation · doi:10.3390/fermentation6010018 · Cited by 31 · see citing works

Changes of polyphenols and antioxidants of arabica coffee varieties during roasting

Mestanza, M., Mori-Culqui, P. L., & Quintana, S. G. C. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1078701 · Cited by 31 · see citing works

Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion

Park, J., Gim, S. Y., Jeon, J.-Y., Kim, M., Choi, H., & Lee, J. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.054 · Cited by 31 · see citing works

Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

Rodriguez, Y. F. B., Gutiérrez-Guzmán, N., Pedreschi, F., & Mariotti‐Celis, M. S. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.12.034 · Cited by 31 · see citing works

Alginate aerogel beads doped with a polymeric deep eutectic solvent for green solid-phase microextraction of 5-hydroxymethylfurfural in coffee samples

Asghari, Z., Sereshti, H., Soltani, S., Nodeh, H. R., & AliAbadi, M. H. S. (2022) · Microchemical Journal · doi:10.1016/j.microc.2022.107729 · Cited by 31 · see citing works

CHAPTER 33. Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup

Yeretzian, C., Opitz, S., Smrke, S., & Wellinger, M. (2019) · Coffee · doi:10.1039/9781782622437-00726 · Cited by 29 · see citing works

Coffee Consumption Behavior in Young Adults: Exploring Motivations, Frequencies, and Reporting Adverse Effects and Withdrawal Symptoms

Lone, A., Alnawah, A. K., Hadadi, A. S., Alturkie, F. M., Aldreweesh, Y. A., & Alhedhod, A. T. (2023) · Psychology Research and Behavior Management · doi:10.2147/prbm.s427867 · Cited by 31 · see citing works

Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study

Freitas, V. V., Borges, L. L. R., Castro, G. A. D., Almeida, L. F., Crepalde, L. T., Kobi, H. D. B., Vidigal, M. C. T. R., dos Santos, M. H., Fernandes, S. A., Maitan‐Alfenas, G. P., et al. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104171 · Cited by 30 · see citing works

Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees

Podio, N. S., López-Froilán, R., Ramírez‐Moreno, E., Bertrand, L., Baroni, M. V., Pérez-Rodríguez, M. L., Sánchez‐Mata, M. D. C., & Wunderlin, D. A. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b04406 · Cited by 30 · see citing works

Chemical Constituents of Coffee

Pinheiro, P. F., Pinheiro, C. A., Osório, V. M., & Pereira, L. L. (2020) · Food engineering series · doi:10.1007/978-3-030-54437-9_5 · Cited by 30 · see citing works

Comprehensive analysis of quality characteristics in main commercial coffee varieties and wild Arabica in Kenya

Ogutu, C. O., Cherono, S., Ntini, C., Wang, L., & Han, Y. (2022) · Food Chemistry X · doi:10.1016/j.fochx.2022.100294 · Cited by 30 · see citing works

Acute and subacute (28 days) toxicity of green coffee oil enriched with diterpenes cafestol and kahweol in rats

de Oliveira, N. A., Sandini, T. M., Cornelio-Santiago, H. P., Martinelli, E. C. L., Raspantini, L. E. R., Raspantini, P. C. F., Momo, C., de Oliveira, A. L., & Fukumasu, H. (2019) · Regulatory Toxicology and Pharmacology · doi:10.1016/j.yrtph.2019.104517 · Cited by 29 · see citing works

Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds

Acquaticci, L., Angeloni, S., Cela, N., Galgano, F., Vittori, S., Caprioli, G., & Condelli, N. (2023) · Food Control · doi:10.1016/j.foodcont.2023.109714 · Cited by 28 · see citing works

Unravelling life cycle impacts of coffee: Why do results differ so much among studies?

Bessou, C., Acosta-Alba, I., Boissy, J., Payen, S., Rigal, C., Setiawan, A., Sevenster, M., Tran, T., & Azapagic, A. (2024) · Sustainable Production and Consumption · doi:10.1016/j.spc.2024.04.005 · Cited by 27 · see citing works

Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography

Opitz, S. E. W., Goodman, B. A., Keller, M., Smrke, S., Wellinger, M., Schenker, S., & Yeretzian, C. (2016) · Phytochemical Analysis · doi:10.1002/pca.2661 · Cited by 27 · see citing works

The Influence of Roasting and Additional Processing on the Content of Bioactive Components in Special Purpose Coffees

Pilipczuk, T., Kusznierewicz, B., Zielińska, D., & Bartoszek, A. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1646-6 · Cited by 27 · see citing works

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

Gobbi, L., Maddaloni, L., Prencipe, S. A., & Vinci, G. (2023) · Beverages · doi:10.3390/beverages9010003 · Cited by 26 · see citing works

Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee

Várady, M., Tauchen, J., Klouček, P., & Popelka, P. (2022) · Fermentation · doi:10.3390/fermentation8080375 · Cited by 25 · see citing works

Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

Várady, M., Ślusarczyk, S., Boržíková, J., Hanková, K., Vieriková, M., Marcinčák, S., & Popelka, P. (2021) · Foods · doi:10.3390/foods10061310 · Cited by 25 · see citing works

Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists

Elmacı, İ., & Gök, İ. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11185 · Cited by 23 · see citing works

Influence of the roasting process on bioactive compounds and aroma profile in specialty coffee: a review

Laukaleja, I., & Krūma, Z. (2019) · FoodBalt ... · doi:10.22616/foodbalt.2019.002 · Cited by 24 · see citing works

Effect of steam treatment on the profile of bioactive compounds and antioxidant activity of defective roasted coffee (Coffea canephora)

Kalschne, D. L., Viegas, M. C., Conti, A., Corso, M. P., & Benassi, M. D. T. (2018) · LWT · doi:10.1016/j.lwt.2018.09.080 · Cited by 23 · see citing works

Biochemical compounds of Arabica coffee (Coffea arabica L.) varieties grown in northwestern highlands of Ethiopia

Mengistu, M. W., Alemayehu, M., & Mohammed, A. S. (2020) · Cogent Food & Agriculture · doi:10.1080/23311932.2020.1741319 · Cited by 23 · see citing works

Effect of the roasting levels of Coffea arabica L. extracts on their potential antioxidant capacity and antiproliferative activity in human prostate cancer cells

de Souza, L. D. S., Horta, I. P. C., Rosa, L. D. S., Lima, L. G. B., da Rosa, J. S., Montenegro, J., dos Santos, L. S., de Castro, R. B. N., Freitas‐Silva, O., & Teodoro, A. J. (2020) · RSC Advances · doi:10.1039/d0ra01179g · Cited by 23 · see citing works

Discrimination of Arabica and Conilon Coffee from Physicochemical Properties Allied to Chemometrics

Agnoletti, B. Z., Oliveira, E. C. D. S., Pinheiro, P. F., & Saraiva, S. H. (2019) · Revista Virtual de Química · doi:10.21577/1984-6835.20190057 · Cited by 25 · see citing works

Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS

Ismail, B. B., Huang, R., Liu, D., Ye, X., & Guo, M. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133475 · Cited by 22 · see citing works

Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan

Wan, L., Li, Y., Wang, H., Wang, Y., Song, L., & Liang, W.-J. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139942 · Cited by 21 · see citing works

Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content

Šeremet, D., Fabečić, P., Cebin, A. V., Mandura, A., Pudić, R., & Komes, D. (2022) · Molecules · doi:10.3390/molecules27020448 · Cited by 21 · see citing works

Cafestol, Kahweol and Their Acylated Derivatives: Antitumor Potential, Pharmacokinetics, and Chemopreventive Profile

da Silva, M. A. E., Brand, A. L. M., Novaes, F. J. M., & Rezende, C. M. (2022) · Food Reviews International · doi:10.1080/87559129.2022.2141776 · Cited by 21 · see citing works

Development and validation of chromatographic methods to quantify organic compounds in green coffee (Coffea arabica) beans

Santiago, W. D., Teixeira, A. R., Santiago, J. D. A., Lopes, A. C. A., Brandão, R. M., Caetano, A. R. S., Cardoso, M. D. G., & de Resende, M. L. V. (2020) · Australian Journal of Crop Science · doi:10.21475/ajcs.20.14.08.p2433 · Cited by 20 · see citing works

Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability

Kim, D., & Joo, N. (2021) · Foods · doi:10.3390/foods10122948 · Cited by 19 · see citing works

Incorporation of spent coffee grounds in muffins: A promising industrial application

Benincá, D. B., do Carmo, L. B., Grancieri, M., Aguiar, L. L., Filho, T. L., Costa, A. G. V., Oliveira, D. D. S., Saraiva, S. H., & Silva, P. I. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100329 · Cited by 19 · see citing works

Coffee and Parkinson's disease

Asuku, A. O., Ayinla, M. T., Olajide, T. S., Oyerinde, T. O., Yusuf, J. A., Bayo-Olugbami, A. A., & Fajemidagba, G. A. (2024) · Progress in brain research · doi:10.1016/bs.pbr.2024.06.001 · Cited by 19 · see citing works

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

Várady, M., Hrušková, T., & Popelka, P. (2020) · Czech Journal of Food Sciences · doi:10.17221/122/2020-cjfs · Cited by 19 · see citing works

HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials

Pedan, V., Stamm, E., Do, T. K. T., Holinger, M., & Reich, E. (2020) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2020.103610 · Cited by 19 · see citing works

Effect of Roasting Degree, Extraction Time, and Temperature of Coffee Beans on Anti-Hyperglycaemic and Anti-Hyperlipidaemic Activities Using Ultrasound-Assisted Extraction

Duangjai, A., Trisat, K., & Saokaew, S. (2021) · Preventive Nutrition and Food Science · doi:10.3746/pnf.2021.26.3.338 · Cited by 19 · see citing works

Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions

Chen, S., Xiao, Y., Tang, W., Jiang, F., Zhu, J. F., Zhou, Y., & Ye, L. (2023) · Foods · doi:10.3390/foods12203857 · Cited by 19 · see citing works

Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

Laukaleja, I., & Krūma, Z. (2018) · Research for Rural Development/Research for Rural Development (Online) · doi:10.22616/rrd.24.2018.038 · Cited by 18 · see citing works

Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

Schouten, M. A., Tappi, S., Angeloni, S., Cortese, M., Caprioli, G., Vittori, S., & Romani, S. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128514 · Cited by 77 · see citing works

Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples

Freitas, V. V., Borges, L. L. R., Castro, G. A. D., dos Santos, M. H., Vidigal, M. C. T. R., Fernandes, S. A., & Stringheta, P. C. (2023) · Heliyon · doi:10.1016/j.heliyon.2023.e19580 · Cited by 48 · see citing works

Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes

Odžaković, B., Džinić, N., Kukrić, Z., & Grujić, S. (2016) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.2016.4.39 · Cited by 37 · see citing works

Changes in Bioactive Compounds and Antioxidant Capacity of Coffee under Different Roasting Conditions

Song, J. L., Asare, T. S., Kang, M. Y., & Lee, S. C. (2018) · doi:10.7732/kjpr.2018.31.6.704 · Cited by 17 · see citing works

Antioxidant Activity and Total Phenolic Compounds of Arabica and Robusta Coffee at Different Roasting Levels

Hasbullah, U. H. A., & Umiyati, D. R. (2021) · Journal of Physics Conference Series · doi:10.1088/1742-6596/1764/1/012033 · Cited by 15 · see citing works