Results 151 to 160 of about 526,257 (249)

Electrochemical detection of chlorogenic acid in green coffee beans by a carbon paste electrode modified with MWCNTs and Cr-MOF. [PDF]

RSC Adv
Khayatkashani M, Almansarawi SA, Honarmand E, Sadeghi FS, Ehsani A, Jasim LS, Salavati-Niasari M.   +6 more
europepmc   +1 more source

Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee. [PDF]

Curr Res Food Sci, 2023
Wang Y, Wang X, Hu G, Al-Romaima A, Peng X, Li J, Bai X, Li Z, Qiu M.   +8 more
europepmc   +1 more source

Green coffee beans as nutraceutical

Abstract INTRODUCTION Green coffee beans have nutrients like fats. protein and carbohydrate. It also contains chlorogenic acid, phenols, brown pigments, trigonellin & caffeine. Its brown pigments, chlorogenic acid & phenols are good sources of antioxidants which can prevent chronic diseases like cardiovascular diseases, hepatic diseases, cancer ...
openaire   +1 more source

Microstructural Modification and Sorption Capacity of Green Coffee Beans. [PDF]

Foods
Dong W, Kitamura Y, Kokawa M, Suzuki T, Amini RK.   +4 more
europepmc   +1 more source

Exploring the Chemical Profile, Antioxidants, and Anti-Diabetic Properties of Coffee Beans From Selected East African Countries: A Comparative In Vitro and Computational Study. [PDF]

Food Sci Nutr
Mohamed AI, Erukainure OL, Ismail H, Islam MS.   +3 more
europepmc   +1 more source

Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans. [PDF]

Sci Rep
Rusinek R, Dobrzański B, Gawrysiak-Witulska M, Siger A, Oniszczuk A, Tabor S, Gancarz M.   +6 more
europepmc   +1 more source

Carbon Quantum Dots from Roasted Coffee Beans: Their Degree and Mechanism of Cytotoxicity and Their Rapid Removal Using a Pulsed Electric Field. [PDF]

Foods, 2023
Chu L, Zhang Y, He L, Shen Q, Tan M, Wu Y.   +5 more
europepmc   +1 more source

Contents of tocopherols in coffee beans, coffee infusions and instant coffee.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1989
Mieko OGAWA, Chieko KAMIYA, Yuko IIDA
openaire   +2 more sources

Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS. [PDF]

Food Chem X
Kim KJ, Kim DO.
europepmc   +1 more source

Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation. [PDF]

Foods
Tangjaidee P, Braspaiboon S, Singhadechachai N, Phongthai S, Therdtatha P, Rachtanapun P, Sommano SR, Seesuriyachan P.   +7 more
europepmc   +1 more source