Author:
Machado Marlene,Galrinho Miguel F.,Passos Cláudia P.,Espírito Santo Liliana,Simona Chiș Maria,Ranga Floricuța,Puga Hélder,Palmeira Josman,Coimbra Manuel A.,Oliveira M. Beatriz P.P.,Ferreira Helena,Alves Rita C.
Reference73 articles.
1. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors;Alves;Journal of Agricultural and Food Chemistry,2010
2. State of the art in coffee processing by-products;Alves,2017
3. Characterization of odor-active compounds, polyphenols, and fatty acids in coffee silverskin;Angeloni;Molecules,2020
4. AOAC. (2019). Official Methods of Analysis of AOAC International (Vol. 1). AOAC International: Rockville, MD, USA.
5. Atomic-level understanding on conformational flexibility of neochlorogenic and chlorogenic acids and their inclusion complexation with β-cyclodextrin;Aree;Food Hydrocolloids,2023