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What kind of coffee do you drink? An investigation on effects of eight different extraction methods

Food research international, 2019-02, Vol.116, p.1327-1335

2019

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Flavonoids and caffeoylquinic acids in Chrysanthemum morifolium Ramat flowers: A potentially rich source of bioactive compounds

Food chemistry, 2021-05, Vol.344, p.128733-128733, Article 128733

2021

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Outlook on Chlorogenic Acids—Occurrence, Chemistry, Technology, and Biological Activities

Critical reviews in food science and nutrition, 2013-01, Vol.53 (9), p.968-984

2013

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Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

Food chemistry, 2021-05, Vol.343, p.128514, Article 128514

2021

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Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction

Journal of Chromatography A, 2020-02, Vol.1613, p.460703, Article 460703

2020

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Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids

Food chemistry, 2021-05, Vol.345, p.128679-128679, Article 128679

2021

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Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells

Food chemistry, 2018-04, Vol.244, p.7-15

2018

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Dietary intake and major food sources of polyphenols in a Spanish population at high cardiovascular risk: The PREDIMED study

Nutrition, metabolism, and cardiovascular diseases, 2013-10, Vol.23 (10), p.953-959

2013

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Determination of the hydroxycinnamate profile of 12 members of the Asteraceae family

Phytochemistry (Oxford), 2011-06, Vol.72 (8), p.781-790

2011

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Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

Food chemistry, 2020-04, Vol.310, p.125850-125850, Article 125850

2020

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Anti-inflammatory effects of dicaffeoylquinic acids from Ilex kudingcha on lipopolysaccharide-treated RAW264.7 macrophages and potential mechanisms

Food and chemical toxicology, 2019-04, Vol.126, p.332-342

2019

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Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships

Food chemistry, 2016-10, Vol.208, p.61-67

2016

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Phenolic profile and antioxidant activity of Serbian polyfloral honeys

Food chemistry, 2014-02, Vol.145, p.599-607

2014

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Carotenoids and Phenolic Compounds from Solanum sessiliflorum, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen and Nitrogen Species

Journal of agricultural and food chemistry, 2013-03, Vol.61 (12), p.3022-3029

2013

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Evaluation of polyphenolic compounds in membrane concentrated pistachio hull extract

Food chemistry, 2019-03, Vol.277, p.398-406

2019

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Risk Assessment of Chlorogenic and Isochlorogenic Acids in Coffee By-Products

Molecules (Basel, Switzerland), 2023-07, Vol.28 (14), p.5540

2023

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Characterization and quantification of flavonoids and organic acids over fruit development in American cranberry (Vaccinium macrocarpon) cultivars using HPLC and APCI-MS/MS

Plant science (Limerick), 2017-09, Vol.262, p.91-102

2017

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Supercritical anti-solvent fractionation for improving antioxidant and anti-inflammatory activities of an Achillea millefolium L. extract

Food research international, 2019-01, Vol.115, p.128-134

2019

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Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation

Food chemistry, 2015-04, Vol.173, p.718-724

2015

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Role of Degradation Products of Chlorogenic Acid in the Antioxidant Activity of Roasted Coffee

Journal of agricultural and food chemistry, 2015-02, Vol.63 (7), p.1996-2005

2015

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Determination of caffeoylquinic acid derivatives in Azolla imbricata by chitosan-based matrix solid-phase dispersion coupled with HPLC–PDA

Journal of pharmaceutical and biomedical analysis, 2019-01, Vol.163, p.197-203

2019

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Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

Food & function, 2014-08, Vol.5 (8), p.1718-1726

2014

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Characterization and Quantitative Analysis of Phenylpropanoid Amides in Eggplant (Solanum melongena L.) by High Performance Liquid Chromatography Coupled with Diode Array Detection and Hybrid Ion Trap Time-of-Flight Mass Spectrometry

Journal of agricultural and food chemistry, 2015-04, Vol.63 (13), p.3426-3436

2015

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Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Journal of agricultural and food chemistry, 2012-12, Vol.60 (51), p.12565-12573

2012

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Fatty acids-based microemulsion liquid chromatographic determination of multiple caffeoylquinic acid isomers and caffeic acid in honeysuckle sample

Journal of pharmaceutical and biomedical analysis, 2019-07, Vol.171, p.22-29

2019

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What kind of coffee do you drink? An investigation on effects of eight different extraction methods

Flavonoids and caffeoylquinic acids in Chrysanthemum morifolium Ramat flowers: A potentially rich source of bioactive compounds

Outlook on Chlorogenic Acids—Occurrence, Chemistry, Technology, and Biological Activities

Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction

Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids

Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells

Dietary intake and major food sources of polyphenols in a Spanish population at high cardiovascular risk: The PREDIMED study

Determination of the hydroxycinnamate profile of 12 members of the Asteraceae family

Chemical and sensory profile of new genotypes of Brazilian Coffea canephora

Anti-inflammatory effects of dicaffeoylquinic acids from Ilex kudingcha on lipopolysaccharide-treated RAW264.7 macrophages and potential mechanisms

Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships

Phenolic profile and antioxidant activity of Serbian polyfloral honeys

Carotenoids and Phenolic Compounds from Solanum sessiliflorum, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen and Nitrogen Species

Evaluation of polyphenolic compounds in membrane concentrated pistachio hull extract

Risk Assessment of Chlorogenic and Isochlorogenic Acids in Coffee By-Products

Characterization and quantification of flavonoids and organic acids over fruit development in American cranberry (Vaccinium macrocarpon) cultivars using HPLC and APCI-MS/MS

Supercritical anti-solvent fractionation for improving antioxidant and anti-inflammatory activities of an Achillea millefolium L. extract

Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation

Role of Degradation Products of Chlorogenic Acid in the Antioxidant Activity of Roasted Coffee

Determination of caffeoylquinic acid derivatives in Azolla imbricata by chitosan-based matrix solid-phase dispersion coupled with HPLC–PDA

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

Characterization and Quantitative Analysis of Phenylpropanoid Amides in Eggplant (Solanum melongena L.) by High Performance Liquid Chromatography Coupled with Diode Array Detection and Hybrid Ion Trap Time-of-Flight Mass Spectrometry

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Fatty acids-based microemulsion liquid chromatographic determination of multiple caffeoylquinic acid isomers and caffeic acid in honeysuckle sample

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