1 |
Ensminger, AH, Ensminger, ME, Konlande, JE and Robson, JRK : The Concise Encyclopedia of Foods and Nutrition. p 210, CRC Press, 1995
|
2 |
Daglia, M, Cuzzoni, MT and Dacarro, C : Antibacterial activity of coffee: relationship between biological activity and chemical markers. J. Agric. Food Chern., 42(10):2273, 1994
DOI
ScienceOn
|
3 |
Hour, TC, Liang, YC, Chu, IS and Lin, JK : Inhibition of eleven mutagens by various tea extracts, (-)epigallocatechin3- gallate, gallic acid and caffeine. Food and Chemical Toxicology, 37(6):569, 1999
DOI
ScienceOn
|
4 |
Choi, HY, Jhun, EJ, Lim, BO, Chung, IM, Kyung, SH and Park, DK : Application of flow injectionchemiluminescence to the study of radical scavenging activity in plants. Phytotherapy Research, 14(4):250, 2000
DOI
ScienceOn
|
5 |
Charley, H and Weaver, C : Foods: A Scientific Approach(3rd Eds.). Prentice Hall, Inc., Upper Saddle River, NJ, 1998
|
6 |
Sivetz, M : Chapter 15. Physiological and psychological effects of coffee. in Coffee Processing Technology, vol. 2, p 79, AVI Publishing, 1963
|
7 |
Richelle, M, Tavazzi, I and Offord, E : Comparison of the antioxidant activity of commonly consumed polyphenolic beverages(coffee, cocoa, and tea) prepared per cup serving. J. Agric. Food Chem., 49(7):3438, 2001
DOI
ScienceOn
|
8 |
Illy, A and Viani, R : Espresso coffee-the chemistry of quality. p 105, Academic Press, London, 1995
|
9 |
Anese, M, Pittia, P and Nicoli, MC : Oxygen consuming properties of heated glucose/glycine aqueous systems. Italian Journal of Food Science, 1:75, 1993
|
10 |
Krings, U and Berger, RG : Antioxidant activity of some roasted foods. Food Chemistry, 72(2):223, 2001
DOI
ScienceOn
|
11 |
Nicoli, MC, Anese, M, Parpinel, MT, Franceschi, S and Lerici, CR : Loss and/or formation of antioxidants during food processing and storage. Cancer Letters, 114(1-2):71, 1997
DOI
PUBMED
ScienceOn
|
12 |
Salah, N, Miller, NJ, Paganga, G and Tijburg, L : Polyphenolic flavonols as scavengers of aqueous phase radicals and as chain-breaking antioxidants. Archives of Biochemistry and Biophysics, 322(2):339, 1995
DOI
ScienceOn
|
13 |
Swain, T, Hillis, WE and Oritega, M : Phenolic constituents of Prunus domestiea. I. Quantitative analysis of phenolic constituents. J. Sci. Food. Agrie., 10:63, 1959
DOI
|
14 |
Gisslen, W : Professional Cooking(3rd Eds.). John Willey & Sons Inc., New York, 1995
|
15 |
Borchgrevink, CP, Susskind, AM and Tarras, JM : Consumer preferred hot beverage temperatures. Food Quality and Preference, 10(2):117, 1999
DOI
ScienceOn
|
16 |
Rutherford, DG : Lessons from liebeck, Cornell Hotel and Restaurant Administration Quarterly, 39(3):72, 1998
|
17 |
Hayase, F, Hirashima, S, Okamoto, G and Kato, H : Scavenging of active oxygen by melanoidins. Agric. BioI. Chem., 53:3383, 1989
DOI
|
18 |
Daglia, M, Papetti, A, Dacarro, C and Gazzani, G : Isolation of antibacterial component from roasted coffee. J. Pharm. Biomed. Anal., 18(1-2):219, 1998
DOI
PUBMED
ScienceOn
|
19 |
Daglia, M, Cuzzoni, MT and Dacarro, C : Antibacterial activity of coffee. J. Agric. Food Chem., 42(10):2270, 1994
DOI
ScienceOn
|
20 |
Miller, EG, Gonzales, AP, Orr, AM, Binnie, WH and Sunahara, GI : The anticancer activity of coffee beans. ACS symposium series, 754:56, 2000
DOI
|
21 |
Shaker, ES, Ghazy, MA and Shibamoto, T : Antioxidative activity of volatile browning reaction products and related compounds in a hexanal/hexanoic acid systern. J. Agric. Food Chem., 43(4):1017, 1995
DOI
ScienceOn
|
22 |
알랭스텔라(강현주 역) : 커피. p 64, 창해, 2001
|
23 |
Tavani, A, Pregnolato, A, Vecchia, CL, Negri, E, Talamini, R and Franceschi, S : Coffee and tea intake and risk of cancers of the colon and rectum: A study of 3,530 cases and 7,057 controls. Int. J. Cancer., 73(2):193, 1997
DOI
ScienceOn
|
24 |
Stadler, RH, Turesky, RJ, Mller, O, Markovic, J and Leong-Morgenthaler, PM : The inhibitory effects of coffee on radical-mediated oxidation and mutagenicity. Mutation Research, 308:177, 1994
DOI
|
25 |
Fuster, MD, Mitchell, AE, Ochi, H and Shibamoto, T : Antioxidative activities of heterocyclic compounds formed in brewed coffee. J. Agric. Food Chem., 48(11):5600, 2000
DOI
ScienceOn
|
26 |
Manzocco, L, Calligaris, S, Mastrocola, D, Nicoli, MC and Lerici, CR : Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science & Technology, 11(9-10):340-346
DOI
ScienceOn
|
27 |
Fuster, MD, Mitchell, AE, Ochi, H and Shibamoto, T : Antioxidative activities of heterocyclic compounds formed in brewed coffee. J. Agric. Food Chem., 48(11):5600, 2000
DOI
ScienceOn
|
28 |
The Food Journal : 2002 The Food and Circulation Yearbook. p 220, Food Journal, 2002
|
29 |
Schwarz, K, Bertelsen, G, Nissen, LR, Gardner, PT, Heinonen, MI, Hopia, A, Huynh-Ba, T, Lambelet, P, McPhail, D, Skibsted, LH and Tijburg, L : Investigation of plant extracts for the protection of processed foods against ipid oxidation: Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. Eur Food Res Technol., 212:319, 2001
DOI
ScienceOn
|
30 |
Nunes, FM, Coimbra, MA, Duarte, AC and Delgadillo, I : Foam ability, foam stability, and chemical composition of espresso coffee as affected by the degree of roast. J Agric. Food Chem, 45(8):3238, 1997
DOI
ScienceOn
|
31 |
Blois, MS : Antioxidant determination by the use of a stable free radical. Nature, 181:1199, 1958
DOI
ScienceOn
|
32 |
Smith, AW : Introduction. In Oarke, RJ and Marcrae, R(Eds.), Coffee, vol. 1. p 1, Elsevier Applied Science Publisher, London, 1985
|