article Open AccessTop 1% cited
Functional properties of coffee and coffee by-products
Food Research International · 2011 · Vol. 46(2) · pp. 488–495
Patricia Esquivel✉(Universidad de Costa Rica)Víctor M. Jiménez(Universidad de Costa Rica)
Coffee research and impactsIngredientFood scienceCaffeineRoastingFunctional foodHealth benefitsNutraceuticalPolyphenolFood industryCoffee bean
Citations
815
FWCI
24.13
field-weighted impact
References
151
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100%
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References
Polyphenols: food sources and bioavailability
American Journal of Clinical Nutrition · 2004 · 7,887 citations
Cafestol and kahweol, two coffee specific diterpenes with anticarcinogenic activity
Food and Chemical Toxicology · 2002 · 417 citations
In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid
International Journal of Pharmaceutics · 2010 · 940 citations
Caffeine (1, 3, 7‐trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters
Journal of Food Science · 2010 · 899 citations
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