Antiradical Activity, Phenolics Profile, and Hydroxymethylfurfural in Espresso Coffee: Influence of Technological Factors-Reference-Cited by-同舟云学术

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Antiradical Activity, Phenolics Profile, and Hydroxymethylfurfural in Espresso Coffee: Influence of Technological Factors

Published:2010-11-11 Issue:23 Volume:58 Page:12221-12229
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alves Rita C.¹,Costa Anabela S. G.¹,Jerez María²,Casal Susana¹,Sineiro Jorge²,Núñez María J.²,Oliveira Beatriz¹

Affiliation:

1. REQUIMTE/Department of Bromatology, Faculty of Pharmacy, University of Porto, Rua Aníbal Cunha 164, 4099-030 Porto, Portugal

2. Department of Chemical Engineering, University of Santiago de Compostela, Rua Lope Gomez de Marzoa s/n, 15782 Santiago de Compostela, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1031229

Reference34 articles.

1. Comparison of peroxyl radical scavenging capacity of commonly consumed beverages

2. Redox ingredients for oxidative stress prevention: the unexplored potentiality of coffee

3. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

4. Benefícios do café na saúde: mito ou realidade?

5. Phenolic compounds in coffee

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3. Prebiotic potential of a coffee silverskin extract obtained by ultrasound-assisted extraction on Lacticaseibacillus paracasei subsp. paracasei;Journal of Functional Foods;2024-09

4. Exploring Agro-Industrial By-Products: Phenolic Content, Antioxidant Capacity, and Phytochemical Profiling via FI-ESI-FTICR-MS Untargeted Analysis;Antioxidants;2024-07-30

5. Valorization of waste coffee silverskin as a source of antioxidant by extraction with agitation;Environmental Quality Management;2024-03-12

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