Chlorogenic acid and caffeine are among the important components in coffee beans,
determining the taste and aroma. In addition, phenols and antioxidants content possess vital …

Coffee flour (CF) from coffee pulp or husk, solid waste of coffee processing have launched in
Canada since 2015. This product is claimed as certified of gluten-free, vegan, kosher, paleo …

This systematic scoping review presents evidence from 52 primary research articles for the
beneficial, and sustainable, use of coffee in personal care products. The identification and …

Coffee is one of the main economic crops in the world and is now widely grown throughout
Taiwan. The process of roasting coffee begins with the heating and smooth expansion of …

In this study, an innovative nanocomposite of multiwalled carbon nanotubes (MWCNTs),
copper oxide nanoparticles (CuONPs) and lignin (LGN) polymer were successfully …

Chlorogenic acids, the main polyphenolic group present in coffee, which include the
caffeoylquinic acids, are recognized as antioxidants with growing interest in …

The chlorogenic acid, rosmarinic acid, and caffeic acid contents in 100 selected plants were
determined using reversed phase high performance liquid chromatography equipped with …

In Vietnam, the cultivation and production of coffee have been expanding over the past few
decades and are known as an important part of the national economy. However, the …

In line with the increase of coffee enthusiasts in Indonesia, coffee shops are now emerging
roommates presents the enjoyment of local coffee in a distinctive way. One of the coffee …

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and
dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid …