Chemical Characterization and Antioxidant Properties of Coffee Melanoidins

Cited by (384)

Items 201–300 of 384

1. Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee
   Yeison Fernando Barrios Rodriguez, Nelson Gutiérrez-Guzmán, Franco Pedreschi, María Salomé Mariotti‐Celis · 2022 · Trends in Food Science & Technology
2. Antioxidative Activity of a Zinc-Chelating Substance in Coffee
   Wen Xu, Makiko Takenaka, Masatsune Murata, Seiichi Homma · 2004 · Bioscience Biotechnology and Biochemistry
3. Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
   Noelia Díaz‐Morales, Mónica Cavia-Sáiz, Gonzalo Salazar, Maria Dolores Rivero-Perez, Pilar Múñiz · 2020 · Food Chemistry
4. Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects
   Cláudia P. Passos, Rita M. Costa, Sónia S. Ferreira, Guido R. Lopes, Maria Teresa Cruz, Manuel A. Coimbra · 2021 · Foods
5. Antioxidant Activity of Aqueous Extracts of Different Caffeine Products
   Abd El-Moneim M. R. Afify, Emad A. Shalaby, Hossam Saad EL-BELTAGI · 2011 · Notulae Botanicae Horti Agrobotanici Cluj-Napoca
6. Antioxidant capacity of some caramel-containing soft drinks
   Oreste Vittore Brenna, E. L. M. Ceppi, Gabriella Giovanelli · 2008 · Food Chemistry
7. Identification of hydrogen peroxide as a major cytotoxic component in Maillard reaction mixtures and coffee
   Jörg Hegele, Gerald W Münch, Monika Pischetsrieder · 2009 · Molecular Nutrition & Food Research
8. Effect of added sugars and amino acids on acrylamide formation in white pan bread
   Yanting Shen, Gengjun Chen, Yonghui Li · 2019 · Cereal Chemistry
9. In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee
   Marilisa Alongi, Jesús M. Frías, Riccardo Vriz, Gemma K. Kinsella, Aleksandra Rulikowska, Monica Anese · 2020 · Food Chemistry
10. Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
    Cláudia P. Passos, Kristí­na Kukurová, Eva Basil, Pedro A.R. Fernandes, Andreia Neto, Fernando M. Nunes, Michael Murkovic, Zuzana Ciesarová, Manuel A. Coimbra · 2017 · Food Chemistry
11. Coffee Intake
    Marilyn C. Cornelis · 2012 · Progress in molecular biology and translational science
12. Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions
    Riikka Raitio, Vibeke Orlien, Leif Horsfelt Skibsted · 2011 · Food Chemistry
13. The super-food Manuka honey, a comprehensive review of its analysis and authenticity approaches
    Nesrine Mahmoud Hegazi, Ghada E. Abd Elghani, Mohamed Ali Farag · 2021 · Journal of Food Science and Technology
14. How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops
    C. Severini, Antonio Derossi, Anna Giuseppina Fiore, Teresa De Pilli, Ofelia Alessandrino, Arcangela Del Mastro · 2015 · Journal of the Science of Food and Agriculture
15. Activation of the transcription factor Nrf2 in macrophages, Caco-2 cells and intact human gut tissue by Maillard reaction products and coffee
    Tanja Sauer, Martin Raithel, Jürgen Kressel, Gerald W Münch, Monika Pischetsrieder · 2012 · Amino Acids
16. Characterization of the polymerization of furfuryl alcohol during roasting of coffee
    Yuliana Reni Swasti, Michael Murkovic · 2012 · Food & Function
17. Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey
    Ewa Majewska, Beata Drużyńska, Dorota Derewiaka, Marta Ciecierska, Paulina Pakosz · 2024 · Foods
18. Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents
    Joanna Oracz, Urszula Lewandowska, Katarzyna Owczarek, Miłosz Caban, Justyna Rosicka‐Kaczmarek, Dorota Żyżelewicz · 2024 · Food Chemistry
19. Real time monitoring of free radical processes during the roasting of coffee beans using electron paramagnetic resonance spectroscopy
    Bernard Albert Goodman, Ederlinda C. Pascual, Chahan Yeretzian · 2010 · Food Chemistry
20. Coffee Intake and Risk of Colorectal Cancer Among Chinese in Singapore: The Singapore Chinese Health Study
    Sabrina P. Trudo, Jian‐Min Yuan, Woon‐Puay Koh, Can‐Lan Sun, Renwei Wang, Robert J. Turesky, Mimi C. Yu · 2009 · Nutrition and Cancer
21. Role of Proteins in the Formation of Melanoidins during Coffee Roasting
    Wendelin Böhm, Lucas Zinke, Anna-Katharina Rehle, Thomas Henle · 2023 · Journal of Agricultural and Food Chemistry
22. Real Time Monitoring the Maillard Reaction Intermediates by HPLC- FTIR
    Aristos Ioannou · 2016 · Journal of Physical Chemistry & Biophysics
23. The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (Allium sativum L.) Cloves, Paste and Powder
    Katarzyna Najman, Katarzyna Król, Anna Sadowska · 2022 · Applied Sciences
24. The antibacterial, anti-biofilm, anti-inflammatory and virulence inhibition properties of Portuguese honeys
    Carina Isabel da Silva, Smail Aazza, Maria Leonor Faleiro, Maria Graça Miguel, Luis Neto · 2016 · Journal of Apicultural Research
25. Evaluation of antioxidant, diuretic, and wound healing effect of Tulkarm honey and its effect on kidney function in rats
    Hamada Imtara, Noori Al-Waili, Meryem Bakour, Wail Al-Waili, Badiaâ Lyoussi · 2018 · Veterinary World
26. The Association between Coffee Consumption Pattern and Prevalence of Metabolic Syndrome in Korean Adults
    Seong-Ah Kim, Sangah Shin · 2019 · Nutrients
27. Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness
    Patricia M. Nyembwe, Amanda Minnaar, Kwaku Gyebi Duodu, Henriëtte L. de Kock · 2015 · Food Chemistry
28. The Study of Interactions between Active Compounds of Coffee and Willow (Salixsp.) Bark Water Extract
    Agata Durak, Urszula Gawlik‐Dziki · 2014 · BioMed Research International
29. In vitro determination of the lipophilic and hydrophilic antioxidant capacity of unroasted coffee bean extracts and their synergistic and antagonistic effects
    Miguel Angel Prieto, José Antonio Vázquez · 2014 · Food Research International
30. Supercritical CO 2 Decaffeination of Unroasted Coffee Beans Produces Melanoidins with Distinct NF‐κB Inhibitory Activity
    Yumin Chen, Peter H. Brown, Kang Quan Hu, Richard M. Black, Ronald L. Prior, Boxin Ou, YiFang Chu · 2011 · Journal of Food Science
31. Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
    Yeon-Soo Suh, Seung‐Heon Lee, Ya‐Fang Shang, Jung-Ro Yoon, Won‐Jong Lee · 2014 · Korean Journal of Food Preservation
32. Effects of dietary fermented spent coffee ground on nutrient digestibility and nitrogen utilization in sheep
    Yongjun Choi, J. S. Rim, Youngjun Na, Sang-Rak Lee · 2017 · Asian-Australasian Journal of Animal Sciences
33. Antioxidant effects after coffee enema or oral coffee consumption in healthy Thai male volunteers
    Supanimit Teekachunhatean, Nisanuch Tosri, Chaichan Sangdee, Rawiwan Wongpoomchai, Werawan Ruangyuttikarn, Chaniporn Puaninta, Somdet Srichairatanakool · 2012 · Human & Experimental Toxicology
34. Enrichment of Bakery Products with Antioxidant and Dietary Fiber Ingredients Obtained from Spent Coffee Ground
    Christos Papageorgiou, Efimia K. Dermesonlouoglou, Dimitrios Tsimogiannis, Petros Taoukis · 2024 · Applied Sciences
35. Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content
    Danijela Šeremet, Patricia Fabečić, Aleksandra Vojvodić Cebin, Ana Mandura, Robert Pudić, Draženka Komes · 2022 · Molecules
36. Coffee Melanoidin‐Based Multipurpose Film Formation: Application to Single‐Cell Nanoencapsulation
    Ji Yup Kim, Seulbi Kim, Sol Han, Sang Yeong Han, Cláudia P. Passos, Jeongyeon Seo, Hojae Lee, Eunhye K. Kang, João Filipe Mano, Manuel A. Coimbra et al. · 2020 · ChemNanoMat
37. Coffee consumption and gastric cancer: a pooled analysis from the Stomach cancer Pooling Project consortium
    Georgia Martimianaki, Paola Bertuccio, Gianfranco Alicandro, Claudio Pelucchi, Francesca Bravi, Greta Carioli, Rossella Bonzi, Charles S. Rabkin, Linda M. Liao, Rashmi R. Sinha et al. · 2021 · European Journal of Cancer Prevention
38. Coffee Consumption and the Risk of Metabolic Syndrome in the ‘Seguimiento Universidad de Navarra’ Project
    María J. Corbi-Cobo-Losey, Miguel Ángel Martínez‐González, Anne Katherine Gribble, Alejandro Fernández‐Montero, Adela Navarro, Ligia Juliana Dominguez, Maira Bes‐Rastrollo, Estefanía Toledo · 2023 · Antioxidants
39. Preparation and properties of cotton fabrics finished with spent coffee extract
    Eunmi Koh, Kyung Hwa Hong · 2017 · Cellulose
40. Sugar Cane Stillage: A Potential Source of Natural Antioxidants
    Emma Caderby, Stéphanie Baumberger, William Hoareau, Claire Fargues, Martine Decloux, Marie‐Noëlle Maillard · 2013 · Journal of Agricultural and Food Chemistry
41. Effect of Roasted Ground Coffee Residue Extract on Shelf-life and Quality of Salted Mackerel
    Eu-Jin Song, Jin-Yul Kim, So-Young Lee, Koth-Bong-Woo-Ri Kim, Seojin Kim, So-Young Yoon, So-Jeong Lee, 이청조, Dong-Hyun Ahn · 2009 · Journal of the Korean Society of Food Science and Nutrition
42. Anti-genotoxicity of coffee against N-methyl-N-nitro-N-nitrosoguanidine in mouse lymphoma cells
    S.K. Abraham, Helga Stopper · 2004 · Mutation Research/Genetic Toxicology and Environmental Mutagenesis
43. Antioxidant activity of the melanoidin fractions formed from D-Glucose and D-Fructose with L-Asparagine in the Maillard reaction
    A. P. Echavarría, Jordi Pagán, Albert Ibarz · 2013 · Scientia Agropecuaria
44. Expert Report: Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information
    2009 · Comprehensive Reviews in Food Science and Food Safety
45. Application of ultrafiltration in the study of phenolic isolates and melanoidins from pale and black brewers' spent grain
    Charles O. Piggott, Alan Connolly, Richard J. Fitzgerald · 2014 · International Journal of Food Science & Technology
46. Antioxidant properties of high molecular weight compounds from coffee roasting and brewing byproducts
    Amaia Iriondo‐DeHond, Beatriz Ramírez, Francisco Vélazquez Escobar, M. Dolores del Castillo · 2019 · Bioactive Compounds in Health and Disease
47. Thermal processing enhances anti‐radical activity and reduces pro‐oxidant activity in water‐soluble fraction of selected Allium vegetables
    Molay Kumar Roy, Makiko Takenaka, Seiichiro Isobe · 2007 · Journal of the Science of Food and Agriculture
48. Reduction of Nitrous Acid to Nitric Oxide by Coffee Melanoidins and Enhancement of the Reduction by Thiocyanate: Possibility of Its Occurrence in the Stomach
    Umeo Takahama, Sachiko Hirota · 2008 · Journal of Agricultural and Food Chemistry
49. Acrylamide in Coffee and Coffee Substitutes
    Monica Anese · 2015 · Elsevier eBooks
50. Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô ( Vitis labrusca L.)
    Maurício Bonatto Machado de Castilhos, Odinéli Louzada dos Santos Corrêa, Mauro Celso Zanus, J. D. G. Maia, Sergio Gómez‐Alonso, Esteban García‐Romero, Vanildo Luiz Del Bianchi, Isidro Hermosín‐Gutiérrez · 2015 · Food Research International
51. Gene-Coffee Interactions and Health
    Marilyn C. Cornelis · 2014 · Current Nutrition Reports
52. In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
    Rebeca López-Froilán, Esther Ramírez‐Moreno, Natalia Soledad Podio, María Luisa Pérez-Rodríguez, Montaña Cámara, Maria Verónica Baroni, Daniel Alberto Wunderlin, María de Cortes Sánchez‐Mata · 2016 · Food & Function
53. Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure
    Tolgahan Kocadağlı, Vural Gökmen · 2016 · Food Research International
54. Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems
    Majid Nooshkam, Mehdi Varidi · 2024 · Vitamins and hormones
55. Beverages – a scoping review for Nordic Nutrition Recommendations 2023
    Emily Sonestedt, Marko Lukic · 2024 · Food & Nutrition Research
56. Coffee Intake and Incidence of Erectile Dysfunction
    David S. López, Lydia Liu, Eric B. Rimm, Konstantinos K. Tsilidis, Marcia de Oliveira Otto, Run Wang, Steven E. Canfield, Edward L. Giovannucci · 2017 · American Journal of Epidemiology
57. Formulation development of liposomal coffee extracts and investigation of their antioxidant capacities
    Meltem Macit, Ozan Emre Eyüpoğlu, Çağlar Macit, Gülengül Duman · 2021 · Journal of Drug Delivery Science and Technology
58. Effective components of Chinese herbal compound decoction and Maillard reaction
    Zhiyun Cao, Xuzheng Chen, En-ta Chang, Jian Du · 2009 · Chinese Journal of Integrative Medicine
59. Thermal kinetics on antiradical capacity of mulberry fruit extract
    Hyung Joo Suh, Jin‐Man Kim, Ho Lee, Seok Won Lee, Yang Moon Choi · 2004 · European Food Research and Technology
60. Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review
    Brian G Yust, Frank H. Wilkinson, Niny Z. Rao · 2023 · Antioxidants
61. Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
    Julio Nogales‐Bueno, Berta Baca‐Bocanegra, Laura Romero-Molina, Alicia Martínez‐López, Ana Elisa Rato, Francisco José Heredia, José Miguel Hernández‐Hierro, M. Luisa Escudero-Gilete, María Lourdes González-Miret · 2020 · LWT
62. Hydrothermal Extraction of Antioxidant Compounds from Green Coffee Beans and Decomposition Kinetics of 3-o-Caffeoylquinic Acid
    Takafumi Sato, Takuya Takahata, Tetsuo Honma, Masaru Watanabe, Masayoshi Wagatsuma, Shiho Matsuda, Richard L. Smith, Naotsugu Itoh · 2018 · Industrial & Engineering Chemistry Research
63. Comparison of the antioxidant activities of roasted and explosive puffed coffees
    Sung‐Hee Han, Bong Soo Ko, So Hyun Ahn, Dong Ouk Noh, Hyung Joo Suh · 2017 · International Journal of Food Science & Technology
64. Coffee-mediated protective effects against directly acting genotoxins and gamma-radiation in mouse lymphoma cells
    S.K. Abraham, Vladimir Vukićević, Helga Stopper · 2004 · Cell Biology and Toxicology
65. Investigation of Optimum Roasting Conditions to Obtain Possible Health Benefit Supplement, Antioxidants from Coffee Beans
    Shaida Fariza Sulaiman, Joon‐Kwan Moon, Takayuki Shibamoto · 2011 · Journal of Dietary Supplements
66. Antimicrobial, antiviral and antioxidant activities of “água-mel” from Portugal
    Maria Graça Miguel, Maria Leonor Faleiro, M. D. Carlos Antunes, Smail Aazza, Joana Duarte, Ana R. Silvério · 2013 · Food and Chemical Toxicology
67. Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies
    Josiane Alessandra Vignoli, Denisley Gentil Bassoli, Marta de Toledo Benassi · 2012 · Coffee Science
68. Drying of spent coffee grounds in a cyclonic dryer
    Jefferson Luiz Gomes Corrêa, Johnson Clay Pereira Santos, Bruno Elyezer Fonseca, Ana Gabriela da Silva Carvalho · 2014 · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
69. LC-MS Based Screening and Targeted Profiling Methods for Complex Plant: Coffee a Case Study
    Jeane Santos da Rosa, Otniel Freitas‐Silva, Sidney Pacheco, Ronoel Luiz de Oliveira Godóy, Cláudia M. Rezende · 2012 · Current Drug Metabolism
70. New biological properties of coffee melanoidins
    Mariana Argirova, Iliyana D. Stefanova, Athanas D. Krustev · 2013 · Food & Function
71. Effects of Various Amendments on Heavy Metal Stabilization in Acid and Alkali Soils
    Min-Suk Kim, Hyun-Gi Min, Jeong‐Gyu Kim, Namin Koo, Jeong Sik Park, Gwan-In Bak · 2014 · Korean Journal of Environmental Agriculture
72. Coffee consumption and overall and cause-specific mortality: the Norwegian Women and Cancer Study (NOWAC)
    Marko Lukic, Runa Borgund Barnung, Guri Skeie, Karina Standahl Olsen, Tonje Braaten · 2020 · European Journal of Epidemiology
73. The Effects of Roasting Conditions on the Physical Appearance Traits and Aroma and Taste Components of Roasted Stem Tea
    Tetsuya Sasaki, Natsuko Yuikawa, Nana Tanihiro, Toshihide Michihata, Toshiki Enomoto · 2020 · Food Science and Technology Research
74. Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds
    Agnese Santanatoglia, Laura Alessandroni, Cinzia Mannozzi, Riccardo Marconi, Diletta Piatti, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli · 2024 · Future Postharvest and Food
75. Color development and antioxidant activity in honey caramel
    Monika Rahardjo, Maria Engzelita Sihombing, Melati Anggraeni · 2020 · IOP Conference Series Earth and Environmental Science
76. Low pKa of Lys promotes glycation at one complementarity-determining region of a bispecific antibody
    Xiaobin Xu, Jessica Ann O'Callaghan, Zachary Guarnero, Haibo Qiu, Ning Li, Terra B. Potocky, Douglas E. Kamen, Kenneth S. Graham, Mohammed Shameem, Teng‐Chieh Yang · 2022 · Biophysical Journal
77. Roasting Effects on Nutritional and Antinutritional Compounds in Coffee
    2016 · CRC Press eBooks
78. Antioxidant and prooxidant activity of spent coffee extracts by isothermal calorimetry
    Nabil Haman, Giovanna Ferrentino, Sebastian Imperiale, Matteo Scampicchio · 2018 · Journal of Thermal Analysis and Calorimetry
79. Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects
    Jilu Feng, Karin G. P. H. Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire Berton‐Carabin · 2023 · Journal of Agricultural and Food Chemistry
80. Optimization of Roasting Conditions for Coffee Beans by Response Surface Methodology
    Sung Jin Park, Sung-Won Moon, Jin Lee, Eunjung Kim, Byung‐Sun Kang · 2011 · Korean Journal of Food Preservation
81. Quality Characteristics and Antioxidant Activity of Sikhe prepared using Hot Water Extracts of Roasted Coffee Ground Residue
    La-Young Park · 2014 · Korean Journal of Food Science and Technology
82. Analysis of Chlorogenic Acids and Total Polyphenols in Coffee Beans
    Yoh-ichi KOHNO, Kazuhiro Fujita · 2016 · BUNSEKI KAGAKU
83. Tumour cell growth-inhibiting properties of water extract isolated from heated potato fi bre (Potex)
    Ewa Langner, Wojciech Rzeski, Józef Kaczor, Martyna Kandefer‐Szerszeń, Stefan Grzegorz Pierzynowski · 2009 · Journal of Pre-Clinical and Clinical Research
84. Biopolymeric Melanoidins Capped ZnO Nanocomposites: A New Hybrid Material with UV Blocking and Suppressed Photocatalytic Properties for Sunscreen Action
    Venkataraghavan Ragunathan, K. Chithra · 2024 · Journal of Inorganic and Organometallic Polymers and Materials
85. Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
    Yeon-Soo Suh, Seung‐Heon Lee, Ya‐Fang Shang, Won‐Jong Lee · 2015 · Korean Journal of Food Preservation
86. Acute coffee ingestion with and without medium-chain triglycerides decreases blood oxidative stress markers and increases ketone levels
    Matthew John McAllister, Hunter S. Waldman, Liliana I. Rentería, Drew Edward Gonzalez, Matthew B. Butawan, Richard J. Bloomer · 2019 · Canadian Journal of Physiology and Pharmacology
87. Skin whitening activity of supercritical fluid extract from spent coffee in B16F10 melanoma cell
    Hea Mi Sung, Hyun Jung Jung, Ji Sun Sin, Ki Myong Kim, Ji‐Hyang Wee · 2015 · Food Science and Biotechnology
88. What are melanoidins, polymers in food?
    Kyoko Noda, Masatsune Murata · 2022 · Journal of Biological Macromolecules
89. Flaking process increases the NF ‐κB inhibition activity and melanoidin extractability of coffee
    YiFang Chu, Kang Quan Hu, Thomas Hatzold, Richard M. Black, Don Chen · 2012 · Food Science & Nutrition
90. Nutrition and Colon Cancer
    Daniel David Gallaher, Sabrina P. Trudo · 2012 · Elsevier eBooks
91. Effects of Dietary Supplementation of Coffee Meal on Growth Performance, Blood Biochemical Profiles and Antioxidant Defense System in Broiler Chickens
    Young-Hyun Ko, Sun-Young Kang, In-Surk Jang · 2012 · Korean Journal of Poultry Science
92. Relationship between Antioxidants and Acrylamide Formation
    Ying Zhang, Cheng Wu Jin · 2015 · Elsevier eBooks
93. Discoloration of fiber-reinforced composite resin disc for computer-aided design/computer-aided manufacturing after immersion in coffee and curry solutions
    Maho Shiozawa, Yumi Tsuchida, Tetsuya Suzuki, Hidekazu Takahashi · 2022 · Dental Materials Journal
94. Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems
    Slim Blidi, Antonio Dario Troise, Mattia Zazzaroni, Sabrina De Pascale, S Cottin, Keith R. Sturrock, Andrea Scaloni, Alberto Fiore · 2024 · Current Research in Food Science
95. Iron‐Chelating Properties of Melanoidins and Inducing Effect of Pulsed Electric Field
    Zhonghe Wang, Jun Wang, Shoujun Guo, Xiaoli Xue, Shujuan Yu · 2013 · Journal of Food Process Engineering
96. Antioxidant activity and comparative analysis of major functional compounds in liqueur using coffee and coffee-ground
    Jeong Eun Kang, Seon Kyeong Park, Tian Jiao Guo, Jin Yong Kang, Du Sang Lee, Jong Min Kim, O-Jun Kwon, Uk Lee, Ho Jin Heo · 2016 · Korean Journal of Food Preservation
97. Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages
    Monika Sijko-Szpańska, Iwona Teresa Mystkowska, Aleksandra Dmitrowicz · 2025 · Molecules
98. Actividad citotóxica y antioxidante de los productos de la reacción de Maillard de los sistemas modelo D-glucosa-glicina y D-glucosa-L-lisina
    I Gisella Miranda, H José Ventura, Cecilia Suárez, R César Fuertes · 2007 · Redalyc (Universidad Autónoma del Estado de México)
99. Atividade antioxidante in vitro e in vivo de café bebida mole
    Sheila Andrade Abrahão, Rosemary Gualberto Fonseca Alvarenga Pereira, Raimundo Vicente de Sousa, Adriene Ribeiro Lima · 2012 · Pesquisa Agropecuária Brasileira
100. A Radical Scavenging Compound, 3-Pyridinol, in Instant Coffee and its Hepatoprotective Activity
     Shizue Kurakane, Kiharau IGARASHI · 2006 · Food Science and Technology Research