Results 211 to 220 of about 384,920 (302)

Impact of agro-forestry systems on the aroma generation of coffee beans. [PDF]

Front Nutr, 2022
Xu S, Liu Y, Ma F, Yang N, Virginio Filho EM, Fisk ID.   +5 more
europepmc   +1 more source

Construction of Quality Evaluation Systems for Coffee Beans and Their Application to Chinese Coffee Beans

Shipin Kexue
In order to explore quality evaluation methods for Chinese coffee beans for freshly ground coffee and instant coffee and to select evaluation indicators, the major quality indicators were selected from the basic quality indicators through the Delphi evaluation method and sequence relationship analysis to construct a quality index system.
openaire   +1 more source

Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria. [PDF]

Foods
Pakosz P, Bzducha-Wróbel A, Drużyńska B, Majewska E, Wołosiak R.   +4 more
europepmc   +1 more source

Phytoconstituents, antioxidant and enzyme inhibition activities of coffee beans through widely targeted metabolomes and <i>in vitro</i> arrays. [PDF]

Food Chem X
Wang Y, Huang Z, He H, Zhou X, Yang D, Shu P, Chen X, Cheng J, Ma Y.   +8 more
europepmc   +1 more source

Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans. [PDF]

Antioxidants (Basel), 2022
Jeszka-Skowron M, Frankowski R, Zgoła-Grześkowiak A, Płatkiewicz J.   +3 more
europepmc   +1 more source

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