PHARM Search Results

RUBIACEAE Coffea canephora  Pierre ex A.Froehner

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ANTIOXIDANT ACTIVITY

1 - 20 of total 23 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. THAMMASAT INTERNATIONAL JOURNAL OF SCIENCE AND TECHNOLOGY 2017 Vol.22(1),1-8  $70179 [Full]
    - VANIDA CHAIRGULPRASERT,KITTIYA KONGSUWANKEEREE
    - PRELIMINARY PHYTOCHEMICAL SCREENING AND ANTIOXIDANT ACTIVITY OF ROBUSTA COFFEE BLOSSOM.
2. 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.
3. 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.
4. J ESSENT OIL BEAR PLANTS 2015 Vol.18(1),64-73  491536 [Abstract]
    - SAW,ALEX KENG-CHEE;YAM,WAN-SINN;WONG,KENG-CHONG;ET AL.
    - A COMPARATIVE STUDY OF THE VOLATILE CONSTITUENTS OF SOUTHEAST ASIAN COFFEA ARABICA, COFFEA LIBERICA AND COFFEA ROBUSTA GREEN BEANS AND THEIR ANTIOXIDANT ACTIVITIES.
5. J AGRIC FOOD CHEM 2015 Vol.63(),4815-26  $56620 [Full]
    - NAIRA POERNER RODRIGUES,TEREZINHA DE JESUS GARCIA SALVA,NEURA BRAGAGNOLO
    - INFLUENCE OF COFFEE GENOTYPE ON BIOACTIVE COMPOUNDS AND THE IN VITRO CAPACITY TO SCAVENGE REACTIVE OXYGEN AND NITROGEN SPECIES.
6. FOOD RES INT 2014 Vol.61(),279-85  $50843 [Full]
    - JOSIANE ALESSANDRA VIGNOLI,MARCELO CALDEIRA VIEGAS,DENISLEY GENTIL BASSOLI,ET AL.
    - ROASTING PROCESS AFFECTS DIFFERENTLY THE BIOACTIVE COMPOUNDS AND THE ANTIOXIDANT ACTIVITY OF ARABICA AND ROBUSTA COFFEES.
7. FOOD RES INT 2014 Vol.61(),228-35  $50841 [Full]
    - NAIRA POERNER RODRIGUES,MARTA TOLEDO BENASSI,NEURA BRAGAGNOLO
    - SCAVENGING CAPACITY OF COFFEE BREWS AGAINST OXYGEN AND NITROGEN REACTIVE SPECIES AND THE CORRELATION WITH BIOACTIVE COMPOUNDS BY MULTIVARIATE ANALYSIS.
8. FOOD RES INT 2014 Vol.61(),202-13  $50840 [Full]
    - GRAZYNA BUDRYN,EWA NEBESNY,BARTLOMIEJ PALECZ,ET AL.
    - INCLUSION COMPLEXES OF [beta]-CYCLODEXTRIN WITH CHLOROGENIC ACIDS (CHAS) FROM CRUDE AND PURIFIED AQUEOUS EXTRACTS OF GREEN ROBUSTA COFFEE BEANS (COFFEA CANEPHORA L.).
9. FOOD RES INT 2014 Vol.61(),67-74  $50769 [Full]
    - IZIAR A. LUDWIG,LIDIA SANCHEZ,M.PAZ DE PENA,ET AL.
    - CONTRIBUTION OF VOLATILE COMPOUNDS TO THE ANTIOXIDANT CAPACITY OF COFFEE.
10. FOOD RES INT 2014 Vol.61(),61-6  $50768 [Full]
    - CINTIA SORANE GOOD KITZBERGER, MARIA BRIGIDA DOS SANTOS SCHOLZ, MARTA DE TOLEDO BENASSI
    - BIOACTIVE COMPOUNDS CONTENT IN ROASTED COFFEE FROM TRADITIONAL AND MODERN COFFEA ARABICA CULTIVARS GROWN UNDER THE SAME EDAPHO-CLIMATIC CONDITIONS.
11. FOOD RES INT 2014 Vol.61(),39-47  $50766 [Full]
    - VANIA SANTOS RIBEIRO,ANTONIO EDUARDO LEITAO,JOSE COCHICHO RAMALHO,ET AL.
    - CHEMICAL CHARACTERIZATION AND ANTIOXIDANT PROPERTIES OF A NEW COFFEE BLEND WITH COCOA, COFFEE SILVERSKIN AND GREEN COFFEE MINIMALLY PROCESSED.
12. J AGRIC FOOD CHEM 2013 Vol.61(),6911-20  $46789 [Full]
    - MOSTAFA ALI,THOMAS HOMANN,MAHMOUD KHALIL,ET AL.
    - MILK WHEY PROTEIN MODIFICATION BY COFFEE-SPECIFIC PHENOLICS: EFFECT ON STRUCTURAL AND FUNCTIONAL PROPERTIES.
13. NEUROTHERAPEUTICS 2013 Vol.10(1),143-53  $50404 [Full]
    - LEE,KANG-WOO;IM,JOO-YOUNG;WOO,JONG-MIN;ET AL.
    - NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF A COFFEE COMPONENT IN THE MPTP MODEL OF PARKINSON' S DISEASE.
14. FOOD CHEM 2011 Vol.124(),863-8  $32420 [Full]
    - VIGNOLI JA,BASSOLI DG,BENASSI MT
    - ANTIOXIDANT ACTIVITY, POLYPHENOLS, CAFFEINE AND MELANOIDINS IN SOLUBLE COFFEE: THE INFLUENCE OF PROCESSING CONDITIONS AND RAW MATERIAL.
15. PCT INT APPL WO 2010054818 2010 Vol.(),  474860 [Abstract]
    - BYTOF G,STIEBITZ H,LANTZ I,ET AL.
    - N-METHYLPYRIDINIUM-CONTAINING EXTRACT, A METHOD OF ITS PRODUCTION AND USES THEREOF.
16. EUR PAT APPL EP 2186419 2010 Vol.(),  $30866 [Full]
    - BYTOF G,STIEBITZ H,LANTZ I,ET AL.
    - N-METHYLPYRIDINIUM-CONTAINING EXTRACT, A METHOD OF ITS PRODUCTION AND USES THEREOF.
17. FOOD CHEM 2009 Vol.115(1),79-85  $22584 [Full]
    - RAMALAKSHMI K,RAO LJM,TAKANO-ISHIKAWA Y,ET AL.
    - BIOACTIVITIES OF LOW-GRADE GREEN COFFEE AND SPENT COFFEE IN DIFFERENT IN VITRO MODEL SYSTEMS.
18. FOOD CHEM 2009 Vol.114(3),859-68  $22376 [Full]
    - BREZOVA V,SLEBODOVA A,STASKO A
    - COFFEE AS A SOURCE OF ANTIOXIDANTS: AN EPR STUDY.
19. DEUTSCHE LEBENSMITTEL-RUNDSCHAU 2008 Vol.104(2),69-78  417817 [Abstract]
    - BUDRYN G,NEBESNY E
    - ANTIOXIDANT PROPERTIES OF ARABICA AND ROBUSTA COFFEE EXTRACTS PREPARED UNDER DIFFERENT CONDITIONS.
20. INNOVATIONS IN FOOD TECHNOLOGY 2007 Vol.36(),60-1  397684 [Abstract]
    - GRAZIANI G,NAPOLITANO A,SOMMA MC,ET AL.
    - COFFEE SILVERSKIN A NEW FUNCTIONAL BY-PRODUCT: CHARACTERISATION IN ARABICA E ROBUSTA COFFEE VARIETIES.