Related references
Note: Only part of the references are listed.Extraction and Identification of Biomolecules from Lignin Alkaline Hydrolysate from Coffee Husk
Boutros Sarrouh et al.
WASTE AND BIOMASS VALORIZATION (2021)
Structural characterization of native and oxidized procyanidins (condensed tannins) from coffee pulp (Coffea arabica) using phloroglucinolysis and thioglycolysis-HPLC-ESI-MS
Jorge E. Wong-Paz et al.
FOOD CHEMISTRY (2021)
Optimization of Chemical Pretreatments Using Response Surface Methodology for Second-Generation Ethanol Production from Coffee Husk Waste
J. L. Morales-Martinez et al.
BIOENERGY RESEARCH (2021)
Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods
Mariana de Oliveira Silva et al.
MOLECULES (2021)
Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix
Vanesa Benitez et al.
FOOD & FUNCTION (2021)
Biomolecules extraction from coffee and cocoa by- and co-products using deep eutectic solvents
Mariana Ruesgas-Ramon et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran
Lavinia Florina Calinoiu et al.
BIOMOLECULES (2020)
Bioavailability of Melatonin from Lentil Sprouts and Its Role in the Plasmatic Antioxidant Status in Rats
Miguel Rebollo-Hernanz et al.
FOODS (2020)
A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union
Tizian Klingel et al.
FOODS (2020)
Supramolecular solvent extraction of bioactives from coffee cherry pulp
Laura Sofia Torres-Valenzuela et al.
JOURNAL OF FOOD ENGINEERING (2020)
Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers' Spent Grain Using Response Surface Methodology (RSM)
Ana Isabel Andres et al.
FOODS (2020)
Chlorogenic acid promotes development of brown adipocyte-like phenotype in 3T3-L1 adipocytes
Manu Sudhakar et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
A review of sustainable and intensified techniques for extraction of food and natural products
Farid Chemat et al.
GREEN CHEMISTRY (2020)
Multivariate optimization techniques in food analysis - A review
Sergio L. C. Ferreira et al.
FOOD CHEMISTRY (2019)
A critical review on the use of artificial neural networks in olive oil production, characterization and authentication
I. Gonzalez-Fernandez et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization
Elena Rosello-Soto et al.
MOLECULES (2019)
Reversing ROS-mediated neurotoxicity by chlorogenic acid involves its direct antioxidant activity and activation of Nrf2-ARE signaling pathway
Juan Yao et al.
BIOFACTORS (2019)
Cocoa Shell Aqueous Phenolic Extract Preserves Mitochondrial Function and Insulin Sensitivity by Attenuating Inflammation between Macrophages and Adipocytes In Vitro
Miguel Rebollo-Hernanz et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2019)
Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization
Vanesa Benitez et al.
FOOD RESEARCH INTERNATIONAL (2019)
Inhibition of the Maillard Reaction by Phytochemicals Composing an Aqueous Coffee Silverskin Extract via a Mixed Mechanism of Action
Miguel Rebollo-Hernanz et al.
FOODS (2019)
Phenolic compounds from coffee by-products modulate adipogenesis-related inflammation, mitochondrial dysfunction, and insulin resistance in adipocytes, via insulin/PI3K/AKT signaling pathways
Miguel Rebollo-Hernanz et al.
FOOD AND CHEMICAL TOXICOLOGY (2019)
Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro
Miguel Rebollo-Hernanz et al.
ANTIOXIDANTS (2019)
Composting and co-composting of coffee husk and pulp with source-separated municipal solid waste: a breakthrough in valorization of coffee waste
D. Dadi et al.
INTERNATIONAL JOURNAL OF RECYCLING OF ORGANIC WASTE IN AGRICULTURE (2019)
Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis
Yolanda Aguilera et al.
FOOD & FUNCTION (2019)
Characterization of coffee (Coffea arabica) husk lignin and degradation products obtained after oxygen and alkali addition
Fernanda de Carvalho Oliveira et al.
BIORESOURCE TECHNOLOGY (2018)
Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?
Daniel Granato et al.
FOOD CHEMISTRY (2018)
Phytochemical analysis, antioxidant, antibacterial and cytotoxic activity of different plant organs of Eryngium serbicum L.
Milena D. Vukic et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Chemical composition and value-adding applications of coffee industry by-products: A review
Brendan Janissen et al.
RESOURCES CONSERVATION AND RECYCLING (2018)
Antioxidant and anti-inflammatory activities of quercetin and its derivatives
Marija Lesjak et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries
Cristian Torres-Leon et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2018)
Applications of Response Surface Methodology in the Food Industry Processes
Mahmoud Yolmeh et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage
Andrea Heeger et al.
FOOD CHEMISTRY (2017)
Potential of coffee husk biomass waste for the adsorption of Pb(II) ion from aqueous solutions
Basma G. Alhogbi
SUSTAINABLE CHEMISTRY AND PHARMACY (2017)
Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review
Kashif Ameer et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit
Abderrahmane Mokrani et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2016)
Extraction and determination of total polyphenols and antioxidant capacity of red coffee (Coffea arabica L.) pulp of wet processing plants
Melkayo Geremu et al.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE (2016)
Ultrasound assisted extraction of phenolic compounds from P. lentiscus L. leaves: Comparative study of artificial neural network (ANN) versus degree of experiment for prediction ability of phenolic compounds recovery
Farid Dahmoune et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Characterization of Conventional, Biodynamic, and Organic Purple Grape Juices by Chemical Markers, Antioxidant Capacity, and Instrumental Taste Profile
Daniel Granato et al.
JOURNAL OF FOOD SCIENCE (2015)
Gallic acid: a versatile antioxidant with promising therapeutic and industrial applications
Bharti Badhani et al.
RSC ADVANCES (2015)
Anti-inflammatory effects of chlorogenic acid in lipopolysaccharide-stimulated RAW 264.7 cells
Su Jung Hwang et al.
INFLAMMATION RESEARCH (2014)
Degradation Kinetics of Chlorogenic Acid at Various pH Values and Effects of Ascorbic Acid and Epigallocatechin Gallate on Its Stability under Alkaline Conditions
Yusaku Narita et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid
Yuki Sato et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2011)
Determination of Microbial Phenolic Acids in Human Faeces by UPLC-ESI-TQ MS
Fernando Sanchez-Patan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function
Fulgencio Saura-Calixto
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)