Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin
Letizia Bresciani(University of Parma), Daniele Del Rio(University of Parma), Luca Calani(University of Parma), Renato Bruni(University of Parma), Furio Brighenti(University of Parma)
Cited by 154
Related Papers
Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods
|Food Chemistry|2004|1.2k
Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MSn
|Molecules|2012|311
High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response
|Journal of Cereal Science|2002|297
Comparative screening of plant essential oils: Phenylpropanoid moiety as basic core for antiplatelet activity
|Life Sciences|2005|215
Protective effect of Foeniculum vulgare essential oil and anethole in an experimental model of thrombosis
|Pharmacological Research|2007|195