Coffee by-products in topical formulations: A review

Author:

Santos Érica Mendes dos,Macedo Lucas Malvezzi deORCID,Tundisi Louise LacalendolaORCID,Ataide Janaína Artem,Camargo Gisele AnneORCID,Alves Rita C.ORCID,Oliveira Maria Beatriz P.P.,Mazzola Priscila GavaORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Ministerio da Ciencia Tecnologia e Ensino Superior

Fundação para a Ciência e a Tecnologia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference104 articles.

1. Spent coffee grounds as a renewable source of bioactive compounds;Acevedo;Journal of Biobased Materials and Bioenergy,2013

2. Phytochemical composition, antioxidant activity, and the effect of the aqueous extract of coffee (Coffea arabica L.) bean residual press cake on the skin wound healing;Affonso;Oxidative Medicine and Cellular Longevity,2016

3. Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles;Alves;Food Chemistry,2009

4. Benefícios do café na saúde: Mito ou realidade?;Alves;Quimica Nova,2009

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

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