Ingo Lantz

Studies on acrylamide levels in roasting, storage and brewing of coffee

Ingo Lantz, Ruediger Ternité, J. Wilkens et al. · Molecular Nutrition & Food Research · 2006 · 119 citations

Food Chemistry, Acrylamide Levels, Green Coffee +3

Antioxidant‐rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: Results from an intervention study

Tamara Bakuradze, Nadine Boehm, C. Janzowski et al. · Molecular Nutrition & Food Research · 2011 · 101 citations

Nutrition, Dietary Exposure, Lipid Peroxidation +18

Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling

H. Guenther, Katrin Hoenicke, S. Biesterveld et al. · Food Additives & Contaminants Part A · 2010 · 87 citations · Full text

Food Chemistry, Production Steps, Consumer Handling +12

Antioxidant effectiveness of coffee extracts and selected constituents in cell‐free systems and human colon cell lines

Tamara Bakuradze, Roman Lang, Thomas Hofmann et al. · Molecular Nutrition & Food Research · 2010 · 84 citations

Coffees rich in chlorogenic acid or <i>N</i>‐methylpyridinium induce chemopreventive phase II‐enzymes via the Nrf2/ARE pathway in vitro and in vivo

Ute Boettler, Nadine Volz, Gudrun Pahlke et al. · Molecular Nutrition & Food Research · 2011 · 74 citations