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How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/9780470690499.ch7openalex-snapshot
Technology IV: Beverage Preparation: Brewing Trends for the New Millennium
inferredcites →https://doi.org/10.1002/jsfa.2720openalex-snapshot
Influence of coffee/water ratio on the final quality of espresso coffee
inferredcites →https://doi.org/10.1002/jsfa.7472openalex-snapshot
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops
inferredcites →https://doi.org/10.1006/fstl.1996.0181openalex-snapshot
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
inferredcites →https://doi.org/10.1007/s00217-013-1917-xopenalex-snapshot
Comparison of nine common coffee extraction methods: instrumental and sensory analysis
inferredcites →https://doi.org/10.1007/s00217-016-2705-1openalex-snapshot
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of coffee filter holders
inferredcites →https://doi.org/10.1016/0005-2736(96)00040-5openalex-snapshot
Caffeine as an antioxidant: inhibition of lipid peroxidation induced by reactive oxygen species
inferredcites →https://doi.org/10.1016/0260-8774(87)90019-7openalex-snapshot
Food particle technology. Part I: Properties of particles and particulate food systems
inferredcites →https://doi.org/10.1016/j.ces.2015.06.003openalex-snapshot
Modelling of coffee extraction during brewing using multiscale methods: An experimentally validated model
inferredcites →https://doi.org/10.1016/j.foodchem.2010.07.008openalex-snapshot
Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material
inferredcites →https://doi.org/10.1016/j.foodchem.2012.03.095openalex-snapshot
Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition
inferredcites →https://doi.org/10.1016/j.foodchem.2016.06.064openalex-snapshot
Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour
inferredcites →https://doi.org/10.1016/j.foodchem.2016.07.120openalex-snapshot
Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso
inferredcites →https://doi.org/10.1016/j.foodcont.2011.01.024openalex-snapshot
Influence of different coffee drink preparations on ochratoxin A content and evaluation of the antioxidant activity and caffeine variations
inferredcites →https://doi.org/10.1016/j.foodres.2012.02.023openalex-snapshot
Extraction of coffee antioxidants: Impact of brewing time and method
inferredcites →https://doi.org/10.1016/j.foodres.2013.12.027openalex-snapshot
Evaluation of bioactive amine and mineral levels in Turkish coffee
inferredcites →https://doi.org/10.1016/j.foodres.2014.01.020openalex-snapshot
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
inferredcites →https://doi.org/10.1016/j.foodres.2014.01.027openalex-snapshot
Effect of roasting conditions on carbon dioxide degassing behavior in coffee
inferredcites →https://doi.org/10.1016/j.foodres.2016.09.031openalex-snapshot
Effects of capsule parameters on coffee extraction in single-serve brewer
inferredcites →https://doi.org/10.1016/j.ijms.2014.02.010openalex-snapshot
Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS
inferredcites →https://doi.org/10.1016/j.jfca.2010.02.009openalex-snapshot
Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure
inferredcites →https://doi.org/10.1016/j.jfoodeng.2014.11.006openalex-snapshot
A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds
inferredcites →https://doi.org/10.1016/j.jfoodeng.2017.03.002openalex-snapshot
Time-resolved extraction of caffeine and trigonelline from finely-ground espresso coffee with varying particle sizes and tamping pressures
inferredcites →https://doi.org/10.1016/j.maturitas.2013.02.002openalex-snapshot
The impact of coffee on health
inferredcites →https://doi.org/10.1016/s0023-6438(95)80008-5openalex-snapshot
Use of a free radical method to evaluate antioxidant activity
inferredcites →https://doi.org/10.1016/s0963-9969(97)00002-1openalex-snapshot
Caffeine content in coffee as influenced by grinding and brewing techniques
inferredcites →https://doi.org/10.1021/bk-2000-0754.ch020openalex-snapshot
An Overview of Coffee Roasting
inferredcites →https://doi.org/10.1021/jf034628fopenalex-snapshot
Chemical and Sensorial Characteristics of Espresso Coffee As Affected by Grinding and Torrefacto Roast
inferredcites →https://doi.org/10.1021/jf061178topenalex-snapshot
Changes in Headspace Volatile Concentrations of Coffee Brews Caused by the Roasting Process and the Brewing Procedure
inferredcites →https://doi.org/10.1021/jf063735hopenalex-snapshot
Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast
inferredcites →https://doi.org/10.1021/jf070779xopenalex-snapshot
Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure
inferredcites →https://doi.org/10.1021/jf073157kopenalex-snapshot
Incorporation of Chlorogenic Acids in Coffee Brew Melanoidins
inferredcites →https://doi.org/10.1021/jf205388xopenalex-snapshot
Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew
inferredcites →https://doi.org/10.1021/jf505691uopenalex-snapshot
Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System
inferredcites →https://doi.org/10.1021/jf9037375openalex-snapshot
Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews
inferredcites →https://doi.org/10.1039/c1fo10240kopenalex-snapshot
Espresso coffees, caffeine and chlorogenic acid intake: potential health implications
inferredcites →https://doi.org/10.1039/c2fo30048fopenalex-snapshot
Coffee melanoidins: structures, mechanisms of formation and potential health impacts
inferredcites →https://doi.org/10.1039/c4fo00290copenalex-snapshot
Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?
inferredcites →https://doi.org/10.1080/10408390500400009openalex-snapshot
Coffee and Health: A Review of Recent Human Research
inferredcites →https://doi.org/10.1096/fasebj.24.1_supplement.919.1openalex-snapshot
Coffee is the most important contributor to the total antioxidant capacity in Brazilians’ diet
inferredcites →https://doi.org/10.1111/j.1365-2621.2011.02748.xopenalex-snapshot
Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor)
inferredcites →https://doi.org/10.2903/j.efsa.2015.4102openalex-snapshot
Scientific Opinion on the safety of caffeine
inferredcites →https://doi.org/10.5344/ajev.1965.16.3.144openalex-snapshot
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
inferredcites →https://doi.org/10.5772/intechopen.69002openalex-snapshot
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1002/fsn3.70919openalex-snapshot
Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking
inferred← citeshttps://doi.org/10.1002/jsfa.11185openalex-snapshot
Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists
inferred← citeshttps://doi.org/10.1007/978-3-031-93459-9_21openalex-snapshot
Protective Effects of Coffee on Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD): A Potential Interplay with the Gut Microbiome
inferred← citeshttps://doi.org/10.1007/s00217-018-3107-3openalex-snapshot
Electrochemical, photometric, and chromatographic methods for the evaluation of organic matter and bioactive compounds in coffee brews
inferred← citeshttps://doi.org/10.1007/s00217-019-03388-9openalex-snapshot
The content of polyphenols in coffee beans as roasting, origin and storage effect
inferred← citeshttps://doi.org/10.1007/s00217-021-03868-xopenalex-snapshot
Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability
inferred← citeshttps://doi.org/10.1007/s00217-023-04210-3openalex-snapshot
Using ground coffee particle size and distribution to remodel beverage properties
inferred← citeshttps://doi.org/10.1007/s10068-020-00865-wopenalex-snapshot
Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions
inferred← citeshttps://doi.org/10.1007/s11694-026-04631-0openalex-snapshot
Physicochemical characterization and sensory profile of Coffea arabica spiced with Alpinia officinarum rhizome and Syzygium aromaticum using check-all-that-apply (CATA) method
inferred← citeshttps://doi.org/10.1007/s13197-022-05460-xopenalex-snapshot
RETRACTED ARTICLE: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage
inferred← citeshttps://doi.org/10.1016/j.fct.2022.112821openalex-snapshot
Coffee constituents with antiadipogenic and antidiabetic potentials: A narrative review
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128261openalex-snapshot
Coffee induces AHR- and Nrf2-mediated transcription in intestinal epithelial cells
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.05.029openalex-snapshot
Drinking for protection? Epidemiological and experimental evidence on the beneficial effects of coffee or major coffee compounds against gastrointestinal and liver carcinogenesis
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109223openalex-snapshot
Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule
inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e29323openalex-snapshot
Physicochemical stability and sensory quality of selected Ethiopian coffee (Coffea arabica L.) brands as affected by packaging materials during storage
inferred← citeshttps://doi.org/10.1016/j.jfca.2022.104779openalex-snapshot
Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder
inferred← citeshttps://doi.org/10.1016/j.joco.2019.05.003openalex-snapshot
The acute effects of single cup of coffee on ocular biometric parameters in healthy subjects
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109711openalex-snapshot
The effects of roasting, milling, brewing and storage processes on the physicochemical properties of Turkish coffee
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c03347openalex-snapshot
Lipophilic and Hydrophilic Metabolites as Descriptors of Different Coffee Beverages
inferred← citeshttps://doi.org/10.1038/s41598-024-55831-xopenalex-snapshot
The role of fines in espresso extraction dynamics
inferred← citeshttps://doi.org/10.1080/1028415x.2020.1853416openalex-snapshot
Role of plant-based diet in late-life cognitive decline: results from the Salus in Apulia Study
inferred← citeshttps://doi.org/10.1080/15428052.2020.1848683openalex-snapshot
Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties
inferred← citeshttps://doi.org/10.1080/17425255.2021.1839412openalex-snapshot
Coffee in cancer chemoprevention: an updated review
inferred← citeshttps://doi.org/10.1080/27697061.2023.2172749openalex-snapshot
Caffeine Consumption in Polish Adults: Development and Validation of a Polish Questionnaire for Assessing Caffeine Intake
inferred← citeshttps://doi.org/10.1080/87559129.2024.2438301openalex-snapshot
Cold Brew Coffee: Profile and Preservation
inferred← citeshttps://doi.org/10.1093/nutrit/nuaa138openalex-snapshot
Nutritional and health factors affecting the bioavailability of calcium: a narrative review
inferred← citeshttps://doi.org/10.1093/qjmed/hcaf325openalex-snapshot
Response to: Reassessing fish and coffee intake effects on pain: hidden biases in older adults
inferred← citeshttps://doi.org/10.1108/bfj-10-2018-0664openalex-snapshot
Development and optimization of coffee gelato: a sensory perspective
inferred← citeshttps://doi.org/10.1108/rpj-07-2024-0303openalex-snapshot
Effect of spent coffee grounds modified with cellulose nanofiber on polylactic acid matrix bio-composites for sustainable MEX producing
inferred← citeshttps://doi.org/10.1111/1541-4337.13414openalex-snapshot
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships
inferred← citeshttps://doi.org/10.1111/jfpe.14461openalex-snapshot
Peaberry shape and size influence on different coffee postharvest processes
inferred← citeshttps://doi.org/10.1111/jfpe.70645openalex-snapshot
Characterization of Bimodal Particle Size Distribution of Ground Coffee Powder
inferred← citeshttps://doi.org/10.1111/jfpp.16626openalex-snapshot
Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage
inferred← citeshttps://doi.org/10.1155/jfq/2405668openalex-snapshot
Effects of Roasting Degree and Grinding Size on Caffeine Content and Sensorial Quality of Coffee
inferred← citeshttps://doi.org/10.1186/s13098-022-00833-wopenalex-snapshot
Incidence of diabetes and its predictors in the Greater Beirut Area: a five-year longitudinal study
inferred← citeshttps://doi.org/10.12775/jehs.2020.10.09.024openalex-snapshot
Impact of coffee on human health
inferred← citeshttps://doi.org/10.14744/sigma.2024.00042openalex-snapshot
Turkish coffee suppresses the progression of C6 glioma cells via the activation of apoptosis
inferred← citeshttps://doi.org/10.1515/opag-2021-0016openalex-snapshot
Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
inferred← citeshttps://doi.org/10.17586/2310-1164-2021-14-3-49-59openalex-snapshot
Development of technology for the production of green coffee robusta extracts (Coffea canephora): selection of grinding degree and extraction temperature
inferred← citeshttps://doi.org/10.2139/ssrn.5239458openalex-snapshot
Structural Insights and Metabolic Profiles of Oxidized Green Coffee Extract, and its Impact on Obesity and Gut Microbiota in High-Fat Diet-Fed Mice
inferred← citeshttps://doi.org/10.24857/rgsa.v18n9-139openalex-snapshot
The Effect of Brewing Method and Different Roasting Degree on Physicochemical Characteristics, Total Phenolic Content and Antioxidant Activity of Amazonian Robusta Coffee (Coffea canephora)
inferred← citeshttps://doi.org/10.25186/.v16i.1911openalex-snapshot
Cold coffee beverages extracted by cold and hot methods: Composition and sensory acceptance by youngers
inferred← citeshttps://doi.org/10.25186/.v19i.2209openalex-snapshot
Influence of water quality on CO2 degassing and sensory attributes in lampung robusta espresso
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Kadar Bioaktif dan Aktivitas Antioksidan Seduhan Kopi Arabika dengan Variasi Metode Penyeduhan
inferred← citeshttps://doi.org/10.3153/fh21032openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/antiox12030686openalex-snapshot
Coffee Consumption and the Risk of Metabolic Syndrome in the ‘Seguimiento Universidad de Navarra’ Project
inferred← citeshttps://doi.org/10.3390/antiox13010029openalex-snapshot
Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review
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Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java
inferred← citeshttps://doi.org/10.3390/app13042057openalex-snapshot
Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method
inferred← citeshttps://doi.org/10.3390/app142311395openalex-snapshot
Quantitative Analysis of Caffeine in Roasted Coffee: A Comparison of Brewing Methods
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Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
inferred← citeshttps://doi.org/10.3390/fermentation8080375openalex-snapshot
Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee
inferred← citeshttps://doi.org/10.3390/foods10061208openalex-snapshot
Influence of Various Factors on Caffeine Content in Coffee Brews
inferred← citeshttps://doi.org/10.3390/foods10061347openalex-snapshot
Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
inferred← citeshttps://doi.org/10.3390/foods11060864openalex-snapshot
Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes
inferred← citeshttps://doi.org/10.3390/foods12224125openalex-snapshot
Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews
inferred← citeshttps://doi.org/10.3390/foods14213600openalex-snapshot
Polyphenol Degradation Kinetics of Specialty Coffee in Different Presentations
inferred← citeshttps://doi.org/10.3390/ijms242417569openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/molecules26102959openalex-snapshot
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
inferred← citeshttps://doi.org/10.3390/molecules27248777openalex-snapshot
Recent Advances in Natural Polyphenol Research
inferred← citeshttps://doi.org/10.3390/molecules29102231openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/molecules30204080openalex-snapshot
Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages
inferred← citeshttps://doi.org/10.3390/molecules31122163openalex-snapshot
Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages
inferred← citeshttps://doi.org/10.3390/nu10111772openalex-snapshot
Caffeine in the Diet: Country-Level Consumption and Guidelines
inferred← citeshttps://doi.org/10.3390/nu14122510openalex-snapshot
Effect of Dewaxed Coffee on Gastroesophageal Symptoms in Patients with GERD: A Randomized Pilot Study
inferred← citeshttps://doi.org/10.3390/nu16152385openalex-snapshot
Evaluation of the Caffeine Content in Servings of Popular Coffees in Terms of Its Safe Intake—Can We Drink 3–5 Cups of Coffee per Day, as Experts Advise?
inferred← citeshttps://doi.org/10.3390/nu16244257openalex-snapshot
Coffee and Cardiovascular Health: A Review of Literature
inferred← citeshttps://doi.org/10.3906/elk-2009-20openalex-snapshot
An observer based temperature estimation in cooking heterogeneous mixtures: a Turkish coffee machine application
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Effect of microwave roasting on the chemical constituents and antioxidant potentials of coffee beans
inferred← citeshttps://doi.org/10.5603/dk.2020.0015openalex-snapshot
Coffee in the diet and prevention of diabetes
inferred← citeshttps://doi.org/10.6066/jtip.2023.34.1.70openalex-snapshot
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