Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins-Reference-Cited by-同舟云学术

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Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins

Published:2022-10 Issue: Volume:168 Page:113965
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liao Yu-Chen,Kim Taejo,Silva Juan L.,Hu Wu-Yueh,Chen Bang-Yuan

Funder

Mississippi Agricultural and Forestry Experiment Station, Mississippi State University

Mississippi State University

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Organic selenium as antioxidant additive in mitigating acrylamide in coffee beans roasted via conventional and superheated steam;Alafeef;Foods,2020

2. Quantification of total phenols and antioxidants in coffee samples of different origins and evaluation of the effect of degree of roasting on their levels;Alnsour;Molecules,2022

3. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors;Alves;Journal of Agricultural and Food Chemistry,2010

4. Gallic acid antagonizes P-selectin-mediated platelet-leukocyte interactions: Implications for the French paradox;Appeldoorn;Circulation,2005

5. Mass spectral fragmentation of the intravenous anesthetic propofol and structurally related phenols;Bajpai;Journal of the American Society for Mass Spectrometry,2005

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2. Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans;Food and Bioprocess Technology;2024-08-05

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4. Influence of Post-Harvest Processing and Drying Techniques on Physicochemical Properties of Thai Arabica Coffee;AgriEngineering;2024-07-16

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