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By John L. Massey

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A. J. (2016) Rapid assessment of bioactive phenolics and methylxanthines in spent coffee grounds by FT-NIR spectroscopy, Talanta, 147 460-467. , Chmurzyński, L. and Kaliszan, R. (2014) Preliminary studies on trigonelline as potential anti-Alzheimer disease agent: Determination by hydrophilic interaction liquid chromatography and modeling of interactions with beta-amyloid, Journal of Chromatography B, 968, 101-104. , Ramon, D. D. (2014) A novel antioxidant beverage for body weight control based on coffee silverskin, Food Chemistry, 150, 227-234.

Viegas, Denisley G. Bassoli et al. Sánchez-González, I; Jiménez-Escrig, A; Saura-Calixto, F. In vitro antioxidant activity of brewed using different procedures (italian, espresso and filter). Food Chem, 200590, 133139. Vignoli, JA; Viegas, MC; Bassoli, DG; Benassi, MT. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Res Int, 2014 61, 279-285. Bekedam, EK; Schols, HA; Boekel, MAJS; Smit, G. Incorporation of chlorogenic acids in coffee brew melanoidins.

H. and Anklam, E. (2007) Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide, LWT - Food Science and Technology, 40, 1849-1854. , Tokimitsu, I. and Saito, I. (2002). Green coffee bean extract and its metabolites have a hypotensive effect in spontaneously hypertensive rats. Hypertensive Research, 25, 99–107. , Viguera, M. and Calvo, L. (2011) Extraction of caffeine from Robusta coffee (Coffea canephora var. Robusta) husks using supercritical carbon dioxide, The Journal of Supercritical Fluids, 59, 53– 60.

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