Coffee is consumed not just for its flavor, but also for its health advantages. The quality of
coffee beverages is affected by a number of elements and a series of processes, including …

Background The physicochemical characteristics and flavour of coffee are related to the
volatile and non-volatile compounds produced during roasting, which reach the coffee cup …

Carbon quantum dots (CQDs) offer huge potential due to their enzymatic properties as
compared to natural enzymes. Thus, discovery of CQDs-based nanozymes with low toxicity …

Coffee, one of the most popular beverages in the world, contains many bioactive
compounds. The aim of this study was a comparative evaluation of the content of bioactive …

Background Coffee is one of the most valuable commodities exported worldwide. Greater
understanding of the molecular basis of coffee quality is required to meet the increasing …

Caffeine (1, 3, 7-trimethylxanthine) is the most consumed psychoactive substance in the
world, acting by means of antagonism to adenosine receptors, mainly A1 and A2A. Coffee is …

The extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid (3-
CGA) in cold brew coffee were investigated by brewing four coffee samples (dark …

The role of roasting in cold brew coffee chemistry is poorly understood. The brewing
temperature influences extraction processes and may have varying effects across the roast …

Phenolic compounds in plants are essential components of human nutrition, which provide
various health benefits. However, some missing links became the research in phenolic …

The present study focused on the application of pulsed electric fields (PEF) as an innovative
pre-treatment technique to improve the recovery of polyphenols from two food by-products …