Chemical composition and anti-radical properties of coffee cherry cultivated in Mediterranean climate

[1]  P. Valderrama,et al.  Effect of Pollination on the Composition of Raw Arabica Coffee (Coffea arabica L.): Antioxidant Capacity, Bioactive Compounds, and Volatiles Precursors. , 2023, The Journal of the Science of Food and Agriculture.

[2]  X. Liu,et al.  By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds , 2023, Antioxidants.

[3]  S. Bonacci,et al.  Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta , 2023, Foods.

[4]  C. Vari,et al.  Caffeine and Its Antioxidant Properties—It Is All about Dose and Source , 2022, International journal of molecular sciences.

[5]  M. Maffia,et al.  Non-Celiac Gluten Sensitivity and Protective Role of Dietary Polyphenols , 2022, Nutrients.

[6]  M. Vazzana,et al.  Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study , 2022, Sustainability.

[7]  I. Al-Momani,et al.  Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels , 2021, Molecules.

[8]  S. Cash,et al.  Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora , 2021, Frontiers in Plant Science.

[9]  Qiang Yu,et al.  Fast determination of lipid and protein content in green coffee beans from different origins using NIR spectroscopy and chemometrics , 2021 .

[10]  R. C. Alves,et al.  Neuroprotective properties of coffee: An update , 2021, Trends in Food Science & Technology.

[11]  A. Conte,et al.  Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization , 2020, Foods.

[12]  A. Gure,et al.  Influence of Altitude on Caffeine, 5-Caffeoylquinic Acid, and Nicotinic Acid Contents of Arabica Coffee Varieties , 2020 .

[13]  Dirk W Lachenmeier,et al.  A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union , 2020, Foods.

[14]  E. Nishihara,et al.  Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans , 2020, Antioxidants.

[15]  B. Rojano,et al.  Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusions. , 2019, Acta scientiarum polonorum. Technologia alimentaria.

[16]  F. Hernández-Castillo,et al.  Extractos de pulpa de café: Una revisión sobre antioxidantes polifenólicos y su actividad antimicrobiana , 2019, Investigación y Ciencia de la Universidad Autónoma de Aguascalientes.

[17]  F. Queiroz,et al.  Potential of alternative solvents to extract biologically active compounds from green coffee beans and its residue from the oil industry , 2019, Food and Bioproducts Processing.

[18]  C. Airoldi,et al.  Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health. , 2019, Food chemistry.

[19]  G. Mannino,et al.  Food quality and nutraceutical value of nine cultivars of mango (Mangifera indica L.) fruits grown in Mediterranean subtropical environment. , 2019, Food chemistry.

[20]  M. Melilli,et al.  Antioxidant activity and fatty acids quantification in Sicilian purslane germplasm , 2019, Natural product research.

[21]  M. Hernández,et al.  Chemical composition and antioxidant capacity of coffee pulp , 2018, Ciência e Agrotecnologia.

[22]  Ł. Stępień,et al.  Positive and negative aspects of green coffee consumption - antioxidant activity versus mycotoxins. , 2017, Journal of the science of food and agriculture.

[23]  V. Farina,et al.  Fruit production and quality evaluation of four litchi cultivars (Litchi chinensis Sonn.) grown in Mediterranean climate. , 2017 .

[24]  G. Avellone,et al.  Quantitative evaluation of the phenolic profile in fruits of six avocado (Persea americana) cultivars by ultra-high-performance liquid chromatography-heated electrospray-mass spectrometry , 2017 .

[25]  B. Sarriá,et al.  Exhaustive Qualitative LC-DAD-MSn Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green Coffee. , 2016, Journal of agricultural and food chemistry.

[26]  J. M. Jurado,et al.  Characterization of Mexican coffee according to mineral contents by means of multilayer perceptrons artificial neural networks , 2014 .

[27]  P. Negi,et al.  Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour , 2013 .

[28]  F. Lidon,et al.  Chemical descriptors for sensory and parental origin of commercial Coffea genotypes , 2012, International journal of food sciences and nutrition.

[29]  G. Venturella,et al.  The nutritional composition of selected wild edible mushrooms from Sicily (southern Italy) , 2012, International journal of food sciences and nutrition.

[30]  G. Rolim,et al.  Microclimate in coffee plantation grown under grevillea trees shading - doi: 10.4025/actasciagron.v33i2.7065 , 2011 .

[31]  J. Ribeiro,et al.  Caffeine and adenosine. , 2010, Journal of Alzheimer's disease : JAD.

[32]  S. Lafay,et al.  Chlorogenic acids from green coffee extract are highly bioavailable in humans. , 2008, The Journal of nutrition.

[33]  T. McMahon,et al.  Updated world map of the Köppen-Geiger climate classification , 2007 .

[34]  L. Johnson,et al.  Comparison of kjeldahl and dumas methods for determining protein contents of soybean products , 2003 .

[35]  U. Meier,et al.  Application of the extended BBCH scale for the description of the growth stages of coffee (Coffea spp.) , 2002 .

[36]  G. Biggio,et al.  Caffeine-Induced Increases in the Brain and Plasma Concentrations of Neuroactive Steroids in the Rat , 2000, Pharmacology Biochemistry and Behavior.

[37]  A. Willis,et al.  The estimation of carbohydrates in plant extracts by anthrone. , 1954, The Biochemical journal.

[38]  Mutmainnah,et al.  Spectrophotometric analysis of caffeine in local product of Arabica: observed at different roasted temperatures , 2021 .

[39]  C. Soccol,et al.  Chemical composition and health properties of coffee and coffee by-products. , 2020, Advances in food and nutrition research.

[40]  K. Shankar,et al.  Climate change and its impact on fruit crops , 2020 .

[41]  M. Clifford,et al.  Phenols and caffeine in wet-processed coffee beans and coffee pulp , 1991 .