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Effect of ultra high temperature (UHT) treatment on coffee brew stability

Patricia Sopelana, Mónica Pérez-Martínez, Isabel López-Galilea, María-Paz De Peña, Concepción Cid

Food Research International · 2011 · 29 citations · 20 references

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References

20

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Antioxidant Properties of Tea Extracts as Affected by Processing

Lara Manzocco, Monica Anese, Maria Cristina Nicoli · LWT · 1998 · 311 citations

, , +14

Studies on Character Impact Odorants of Coffee Brews

Peter Semmelroch, Werner Grosch · Journal of Agricultural and Food Chemistry · 1996 · 299 citations

, , +17

Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews

Cristina Delgado‐Andrade, Francisco J. Morales · Journal of Agricultural and Food Chemistry · 2005 · 250 citations

, , +13

Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples

Peter Semmelroch, Werner Grosch · LWT · 1995 · 173 citations

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