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Effect of processing on bioaccessibility and bioavailability - of bioactive compounds in coffee beans

Wu, H, Gu, J, BK, A, Nawaz, MA, Barrow, Colin, Dunshea, FR and Suleria, HAR 2022, Effect of processing on bioaccessibility and bioavailability - of bioactive compounds in coffee beans, Food Bioscience, vol. 46, pp. 1-13, doi: 10.1016/j.fbio.2021.101373.

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Title Effect of processing on bioaccessibility and bioavailability - of bioactive compounds in coffee beans
Author(s) Wu, H
Gu, J
BK, A
Nawaz, MA
Barrow, ColinORCID iD for Barrow, Colin orcid.org/0000-0002-2153-7267
Dunshea, FR
Suleria, HAR
Journal name Food Bioscience
Volume number 46
Article ID ARTN 101373
Start page 1
End page 13
Total pages 13
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2022
ISSN 2212-4292
2212-4306
Keyword(s) Alkaloids
Anti-nutritional compounds
ANTIOXIDANT ACTIVITY
Bioavailability
CAFFEINE
CHLOROGENIC ACID
Coffee beans
CONSUMPTION
FERMENTATION
Food Science & Technology
GREEN
Life Sciences & Biomedicine
Phenolic compounds
PHENOLIC-COMPOUNDS
PLASMA
Roasting
Science & Technology
STARTER CULTURES
TRIGONELLINE
Language eng
DOI 10.1016/j.fbio.2021.101373
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30155933

Document type: Journal Article
Collections: Faculty of Science, Engineering and Built Environment
School of Life and Environmental Sciences
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Citation counts: TR Web of Science Citation Count  Cited 5 times in TR Web of Science
Scopus Citation Count Cited 7 times in Scopus Google Scholar Search Google Scholar
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Created: Wed, 19 Jan 2022, 14:59:14 EST

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