Functional properties of coffee and coffee by-products
By Patricia Esquivel, V. Jiménez. 2012
807 citations recorded by the source corpus.
Subfields: Pharmacology
View Paper: https://www.semanticscholar.org/paper/4a702efff4af422c48b30b7ba61a34d65c7248d2
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- R. Gyawali
- Oscar Galarce-Bustos
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- Maritza Alvarado
Citations in the corpus
- Occurrence of ochratoxin A in roasted and instant coffees in Chilean market (2014, background): “Worldwide, coffee has become in the second most consumed hot beverage, this privileged position could be explained by the large variety of chemical compounds present in coffee that provides a unique mixture of sensorial properties and physiological effects, e.g. caffeine (Cano-Marquina, Tarín, & Can”
- Natural products as antimicrobial agents (2014, background): “Coffee husks, peel and pulp, which comprises nearly 45% of the cherry, are one of the main by-products of coffee processing (Esquivel & Jim enez, 2012).”