Naringenin is a trihydroxyflavanone present in large amount in different citrus fruits, eg,
oranges, pomelos, grapefruits, but also in tomatoes, fenugreek and coffee. It has a wide …

Simple phenolic acids are considered the most common and widely studied bioactive
compounds belonging to plants' secondary metabolites. The simple phenolic acids can be …

Phenolic compounds present in coffee beans could generate flavor and bring benefits to
health. This study aimed to evaluate the impacts of commercial roasting levels (light …

Coffee is a popular roasted beverage that provides health benefits through phenolic
antioxidants. However, roasting effect on antioxidant activity remains inconclusive, and …

The chemical complexity of coffee influences the sensory evaluation of the beverage, the
main method used to define the quality of the coffee. In view of the subjectivity that method …

Due to its chemical compounds, coffee has a good taste, pleasant aroma, stimulant effect,
and health benefits. Roasting is a critical process to develop a good flavor and cup quality of …

Considering the current trend in the global coffee market, which involves an increased
demand for decaffeinated coffee, the aim of the present study was to formulate coffee blends …

The exploitation of massive amounts of food and agro-waste represents a severe social,
economic, and environmental issue. Under the growing demand for food products that are …

Thermal and non-thermal technologies used in food processing should be not only effective
in terms of decontamination and preservation but also minimize undesirable losses of …

Coffee is the most consumed beverage in the world after water. Multiple benefits are
attributed to it in human health due to the presence of antioxidant compounds, whose …