Effect of roasting on the formation of chlorogenic acid lactones in coffee.
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Role of Chlorogenic Acids in Controlling Oxidative and Inflammatory Stress ConditionsPhytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound HealingAuthentication of Coffea arabica according to Triacylglycerol Stereospecific CompositionCoffee consumption and risk of gastric cancer: a large updated meta-analysis of prospective studies.Caffeinated and decaffeinated coffee and tea intakes and risk of colorectal cancer in a large prospective studyQuantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD.3,4,5-tri-O-caffeoylquinic acid inhibits amyloid β-mediated cellular toxicity on SH-SY5Y cells through the upregulation of PGAM1 and G3PDH.Catabolism of coffee chlorogenic acids by human colonic microbiota.High coffee consumption and different brewing methods in relation to postmenopausal endometrial cancer risk in the Norwegian women and cancer study: a population-based prospective study.Effect of coffee (caffeine) against human cataract blindness.Coffee and cigarette consumption and perceived effects in recovering alcoholics participating in Alcoholics Anonymous in Nashville, Tennessee, USACoffee, glucose homeostasis, and insulin resistance: physiological mechanisms and mediators.Electrochemical Behavior and Determination of Chlorogenic Acid Based on Multi-Walled Carbon Nanotubes Modified Screen-Printed Electrode.Plant Food Residues as a Source of Nutraceuticals and Functional Foods.Flaking process increases the NF-κB inhibition activity and melanoidin extractability of coffee.Coffee melanoidins: structures, mechanisms of formation and potential health impacts.Behavioural effects of compounds co-consumed in dietary forms of caffeinated plants.An outlook on chlorogenic acids-occurrence, chemistry, technology, and biological activities.The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread.Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production.Antiproliferation effect of commercially brewed coffees on human ovarian cancer cells in vitro.NMR Studies of Hetero-Association of Caffeine with di-O-Caffeoylquinic Acid Isomers in Aqueous SolutionIn vitro studies on the stability in the proximal gastrointestinal tract and bioaccessibility in Caco-2 cells of chlorogenic acids from spent coffee grounds.Caffeine adsorption of montmorillonite in coffee extracts.Espresso coffee residues as a nitrogen amendment for small-scale vegetable production.The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee.Bioavailability of hydroxycinnamates in an instant green/roasted coffee blend in humans. Identification of novel colonic metabolites.Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies.Chemical descriptors for sensory and parental origin of commercial Coffea genotypes.Impact of dose on the bioavailability of coffee chlorogenic acids in humansAcidity and Antioxidant Activity of Cold Brew CoffeePhenylindanes in Brewed Coffee Inhibit Amyloid-Beta and Tau Aggregation
P2860
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P2860
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
@en
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
@nl
type
label
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
@en
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
@nl
prefLabel
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
@en
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
@nl
P2093
P356
P1476
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
@en
P2093
Adriana Farah
Luiz C Trugo
Peter R Martin
Tomas de Paulis
P304
P356
10.1021/JF048701T
P407
P577
2005-03-01T00:00:00Z