| Tài liệu tham khảo |
Loại |
Chi tiết |
| [1] Rocio Campos-Vegaa*, Guadalupe Loarca-Piủaa, Haydộ Vergara- Castaủedac and B. Dave Oomah, “Spent coffee grounds: A review on current research and future prospects”, Trends in Food Science & Technology, 2015 |
Sách, tạp chí |
| Tiêu đề: |
Spent coffee grounds: A review on current research and future prospects” |
|
| “Isoflavones in coffee: Influence of species, roast degree, and brewing method”, Journal of Agricultural and Food Chemistry, 58, pp. 3002–3007, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Isoflavones in coffee: Influence of species, roast degree, and brewing method |
| Năm: |
2010 |
|
| [11] Buffo, R. A., & Cardelli-Freire, C, “Coffee flavour: An overview”, Flavour and Fragrance Journal, 19, pp. 99–104, 2004 |
Sách, tạp chí |
| Tiêu đề: |
Coffee flavour: An overview” |
|
| [12] Arya, M., & Rao, L. J. M, “An impression of coffee carbohydrates”, Critical Reviews in Food Science and Nutrition, 47, pp. 51–67, 2007 |
Sách, tạp chí |
| Tiêu đề: |
An impression of coffee carbohydrates” |
|
| [13] Daglia, M., Papetti, A., Aceti, C., Sordelli, B., Gregotti, C., & Gazzani, G, “Isolation of high molecular weight components to the protective activity of coffee against lipid peroxidation in a rat liver microsome system”, Journal of Agricultural and Food Chemistry, 56, pp. 11653–11660, 2008 |
Sách, tạp chí |
| Tiêu đề: |
Isolation of high molecular weight components to the protective activity of coffee against lipid peroxidation in a rat liver microsome system |
|
| [14] Orecchio, S., Ciotti, V. P., & Culotta, L, “Polycyclic aromatic hydrocarbons (PAHs) in coffee brew samples: Analytical method by GC–MS, profile, levels and sources", Food and Chemical Toxicology, 47, pp. 819–826, 2009 |
Sách, tạp chí |
| Tiêu đề: |
Polycyclic aromatic hydrocarbons (PAHs) in coffee brew samples: Analytical method by GC–MS, profile, levels and sources |
|
| [15] Bagdonaite, K., Derler, K., & Murkovic, M, “Determination of acrylamide during roasting of coffee”, Journal of Agricultural and Food Chemistry, 56, pp. 6081–6086, 2008 |
Sách, tạp chí |
| Tiêu đề: |
Determination of acrylamide during roasting of coffee” |
|
| [16] Sato, Y., Itagaki, S., Kurokawa, T., Ogura, J., Kobayashi, M., Hirano, T., et al, “In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid”, International Journal of Pharmaceutics, 403, pp.136–138, 2011 |
Sách, tạp chí |
| Tiêu đề: |
In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid |
|
| [17] Ginz, M., & Engelhardt, U, “Analysis of bitter fractions of roasted coffee by LC–ESI–MS-new chlorogenic acid derivatives”, Association Scientifique Internationaledu Café (ASIC), 2001 |
Sách, tạp chí |
| Tiêu đề: |
Analysis of bitter fractions of roasted coffee by LC–ESI–MS-new chlorogenic acid derivatives” |
|
| [18] Delgado-Andrade, C., & Morales, F. J, “Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews”, Journal of Agricultural and Food Chemistry, 53, pp.1403–1407, 2005 |
Sách, tạp chí |
| Tiêu đề: |
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews” |
|
| [19] Votavová, L., Voldřich, M., Ševčík, R., Čížková, H., MLejnecká, J., Stolař, M., et al, “Changes of antioxidant capacity of Robusta coffee during roasting”, Czech Journal of Food Science, 27, pp. S49–S52, 2009 |
Sách, tạp chí |
| Tiêu đề: |
Changes of antioxidant capacity of Robusta coffee during roasting” |
|
| “Brazilian roasted coffee oil obtained by mechanical expelling: Compositional analysis by GC–MS”, Ciência e Tecnologia de Alimentos, 25, pp. 677–682, 2005 |
Sách, tạp chí |
| Tiêu đề: |
Brazilian roasted coffee oil obtained by mechanical expelling: Compositional analysis by GC–MS” |
| Năm: |
2005 |
|
| B. A, “Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria”, Journal of Agricultural and Food Chemistry, 54, pp. 8738–8743, 2006 |
Sách, tạp chí |
| Tiêu đề: |
Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria |
| Năm: |
2006 |
|
| [23] Rufián-Henares, J. A., & de la Cueva, S. P, “Antimicrobial activity of coffee melanoidins - A study of their metal-chelating properties”, Journal of Agricultural and Food Chemistry, 57, pp. 432–438, 2009 |
Sách, tạp chí |
| Tiêu đề: |
Antimicrobial activity of coffee melanoidins - A study of their metal-chelating properties |
|
| [24] Meletis, C. D, “Coffee - Functional food and medicinal herb”, Alternative and Complementary Therapies, 12, pp. 7–13, 2006 |
Sách, tạp chí |
| Tiêu đề: |
Coffee - Functional food and medicinal herb” |
|
| [25] Minamisawa, M., Yoshida, S., & Takai, N, “Determination of biologically active substances in roasted coffees using a diode-array HPLC system”, Analytical Sciences, 20, pp. 325–328, 2004 |
Sách, tạp chí |
| Tiêu đề: |
Determination of biologically active substances in roasted coffees using a diode-array HPLC system” |
|
| [26] Rufián-Henares, J. A., & Morales, F. J, “Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities”, Food Research International, 40, pp. 995–1002, 2007 |
Sách, tạp chí |
| Tiêu đề: |
Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities |
|
| [27] Morales, F. J., & Jiménez-Pérez, S, “Peroxyl radical scavenging activity of melanoidins in aqueous systems”, European Food Research and Technology, 218, pp. 515–520, 2004 |
Sách, tạp chí |
| Tiêu đề: |
Peroxyl radical scavenging activity of melanoidins in aqueous systems” |
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| [28] Vignoli, J. A., Bassoli, D. G., & Benassi, M. T, “Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material”, Food Chemistry, 124, pp. 863–868, 2011 |
Sách, tạp chí |
| Tiêu đề: |
Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material |
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| “Polyphenols: Food sources and bioavailability”, American Journal of Clinical Nutrition, 79, pp. 727–747, 2004 |
Sách, tạp chí |
| Tiêu đề: |
Polyphenols: Food sources and bioavailability” |
| Năm: |
2004 |
|