PHARM Search Results

RUBIACEAE Coffea arabica  L.

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ANTIOXIDANT ACTIVITY

1 - 20 of total 203 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. FOOD CHEM 2017 Vol.219(),364-72  $67472 [Full]
    - DANIEL BEDOYA-RAMIREZ,ANTONIO CILLA,JOSE CONTRERAS-CALDERON,ET AL.
    - EVALUATION OF THE ANTIOXIDANT CAPACITY, FURAN COMPOUNDS AND CYTOPROTECTIVE/CYTOTOXIC EFFECTS UPON CACO-2 CELLS OF COMMERCIAL COLOMBIAN COFFEE.
2. FOOD CHEM 2017 Vol.223(),1-7  $68710 [Full]
    - UKASZ SECZYK,MICHA SWIECA,URSZULA GAWLIK-DZIKI
    - SOYMILK ENRICHED WITH GREEN COFFEE PHENOLICS – ANTIOXIDANT AND NUTRITIONAL PROPERTIES IN THE LIGHT OF PHENOLICS-FOOD MATRIX INTERACTIONS.
3. FOOD CHEM 2017 Vol.221(),1451-7  $69064 [Full]
    - MICHAL SWIECA,URSZULA GAWLIK-DZIKI,DARIUSZ DZIKI,ET AL.
    - WHEAT BREAD ENRICHED WITH GREEN COFFEE – IN VITRO BIOACCESSIBILITY AND BIOAVAILABILITY OF PHENOLICS AND ANTIOXIDANT ACTIVITY.
4. NUTR RES 2017 Vol.40(),65-74  $70523 [Full]
    - JONATHAN ARAUZ,NATANAEL ZARCO,ERIKA HERMANDEZ-AQUINO,ET AL.
    - COFFEE CONSUMPTION PREVENTS FIBROSIS IN A RAT MODEL THAT MIMICS SECONDARY BILIARY CIRRHOSIS IN HUMANS.
5. FOOD CHEM 2017 Vol.221(),969-75  $69055 [Full]
    - ANDREA HEEGER,AGNIESZKA KOSINSKA-CAGNAZZO,ENNIO CANTERGIANI,ET AL.
    - BIOACTIVES OF COFFEE CHERRY PULP AND ITS UTILISATION FOR PRODUCTION OF CASCARA BEVERAGE.
6. FOOD CHEM 2017 Vol.231(),114-21  $71268 [Full]
    - CLAUDIA P. PASSOS,KRISTINA KUKUROVA,EVA BASIL,ET AL.
    - INSTANT COFFEE AS A SOURCE OF ANTIOXIDANT-RICH AND SUGAR-FREE COLOURED COMPOUNDS FOR USE IN BAKERY: APPLICATION IN BISCUITS.
7. NUTRITION 2016 Vol.32(),928-36  $66299 [Full]
    - FILIPPO GIORGIO DI GIROLAMO,SARA MAZZUCCO,ROBERTA SITULIN,ET AL.
    - ROASTING INTENSITY OF NATURALLY LOW-CAFFEINE LAURINA COFFEE MODULATES GLUCOSE METABOLISM AND REDOX BALANCE IN HUMANS.
8. LWT - FOOD SCI TECHNOL 2016 Vol.73(),243-50  $66927 [Full]
    - MAGDALENA JESZKA-SKOWRON,EWA STANISZ,MARIA PAZ DE PENA
    - RELATIONSHIP BETWEEN ANTIOXIDANT CAPACITY, CHLOROGENIC ACIDS AND ELEMENTAL COMPOSITION OF GREEN COFFEE.
9. FOOD CHEM 2016 Vol.190(),506-12  $57656 [Full]
    - JERONIMO RAIMUNDO OLIVEIRA-NETO,STEFANI GARCIA REZENDE,CAROLINA DE FATIMA REIS,ET AL.
    - ELECTROCHEMICAL BEHAVIOR AND DETERMINATION OF MAJOR PHENOLIC ANTIOXIDANTS IN SELECTED COFFEE SAMPLES.
10. FOOD CHEM 2016 Vol.194(),32-45  $57657 [Full]
    - NIRANJAN A. PANAT,DHARMENDRA K. MAURYA,SAROJ S. GHASKADBI,ET AL.
    - TROXERUTIN, A PLANT FLAVONOID, PROTECTS CELLS AGAINST OXIDATIVE STRESS-INDUCED CELL DEATH THROUGH RADICAL SCAVENGING MECHANISM.
11. LWT - FOOD SCI TECHNOL 2016 Vol.66(),244-51  $61259 [Full]
    - KATRINA MARYSE MALIXI JULLY,CRISELDA S. TOTO,LILIAN WERE
    - ANTIOXIDANT EFFECT OF SPENT, GROUND, AND LYOPHILIZED BREW FROM ROASTED COFFEE IN FROZEN COOKED PORK PATTIES.
12. J AGRIC FOOD CHEM 2016 Vol.64(),681-9  $62461 [Full]
    - NINGJIAN LIANG,XIAONAN LU,YAXI HU,ET AL.
    - APPLICATION OF ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORMED INFRARED (ATR-FTIR) SPECTROSCOPY TO DETERMINE THE CHLOROGENIC ACID ISOMER PROFILE AND ANTIOXIDANT CAPACITY OF COFFEE BEANS.
13. PHYTOCHEMISTRY 2016 Vol.123(),33-9  $63093 [Full]
    - OXANA BABOVA,ANDREA OCCHIPINTI,MASSIMO E. MAFFEI
    - CHEMICAL PARTITIONING AND ANTIOXIDANT CAPACITY OF GREEN COFFEE (COFFEA ARABICA AND COFFEA CANEPHORA) OF DIFFERENT GEOGRAPHICAL ORIGIN.
14. FOOD CHEM 2016 Vol.209(),162-70  $64699 [Full]
    - JOSE CONTRERAS-CALDERON,DIANA MEJIA-DIAZ,MARCELA MARTINEZ-CASTANO,ET AL.
    - EVALUATION OF ANTIOXIDANT CAPACITY IN COFFEES MARKETED IN COLOMBIA: RELATIONSHIP WITH THE EXTENT OF NON-ENZYMATIC BROWNING.
15. EUR J NUTR 2016 Vol.(),  $68352 [Full]
    - TORRES,TAISSA;FARAH,ADRIANA.
    - COFFEE, MATE', ACAI' AND BEANS ARE THE MAIN CONTRIBUTORS TO THE ANTIOXIDANT CAPACITY OF BRAZILIAN'S DIET.
16. J AGRIC FOOD CHEM 2016 Vol.64(),9663-74  $68622 [Full]
    - GEMA BAEZA,BEATRIZ SARRIA,LAURA BRAVO,ET AL.
    - EXHAUSTIVE QUALITATIVE LC-DAD-MSN ANALYSIS OF ARABICA GREEN COFFEE BEANS: CINNAMOYL-GLYCOSIDES AND CINNAMOYLSHIKIMIC ACIDS AS NEW POLYPHENOLS IN GREEN COFFEE.
17. FOOD RES INT 2016 Vol.89(),976-81  $68651 [Full]
    - TOLGAHAN KOCADAGLI,VURAL GOKMEN
    - EFFECT OF ROASTING AND BREWING ON THE ANTIOXIDANT CAPACITY OF ESPRESSO BREWS DETERMINED BY THE QUENCHER PROCEDURE.
18. FOOD RES INT 2016 Vol.89(),1015-22  $68652 [Full]
    - BEATRIZ FERNANDEZ-GOMEZ,SONIA RAMOS,LUIS GOYA,ET AL.
    - COFFEE SILVERSKIN EXTRACT IMPROVES GLUCOSE-STIMULATED INSULIN SECRETION AND PROTECTS AGAINST STREPTOZOTOCIN-INDUCED DAMAGE IN PANCREATIC INS-1E BETA CELLS.
19. FOOD RES INT 2016 Vol.89(),219-26  $69623 [Full]
    - OSCAR JAVIER LARA-GUZMAN,RAFAEL ALVAREZ-QUINTERO,EDISON OSORIO,ET AL.
    - GC/MS METHOD TO QUANTIFY BIOAVAILABLE PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY DETERMINATION OF PLASMA AFTER ACUTE COFFEE CONSUMPTION IN HUMAN VOLUNTEERS.
20. FOOD RES INT 2015 Vol.67(),356-65  $54365 [Full]
    - C. BARTEL, M. MESIAS, F.J. MORALES
    - INVESTIGATION ON THE EXTRACTABILITY OF MELANOIDINS IN PORTIONED ESPRESSO COFFEE.