Concepedia

Extraction of coffee antioxidants: Impact of brewing time and method

Iziar A. Ludwig, Lidia Sánchez, Bettina Caemmerer, Lothar W. Kroh, María-Paz De Peña, Concepción Cid

Food Research International · 2012 · 185 citations · 39 references

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References

39

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

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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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Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

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Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden

Michael N. Clifford · Journal of the Science of Food and Agriculture · 1999 · 1.3K citations

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Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee

Adriana Farah, Tomas de Paulis, Luiz C. Trugo et al. · Journal of Agricultural and Food Chemistry · 2005 · 534 citations

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