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Term Main definition
Altaki, 2012

Altaki M.S. et al. (2012) Occurrence of furan in coffee from Spanish market: contribution of brewing and roasting. Food Chemistry, 126(4):1527-1532.

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Arendt, 2009

Arendt J. (2009) Managing jet lag: Some of the problems and possible new solutions. Sleep Med Rev, 13:249-56.

Hits - 656
Butt en Sultan, 2011

Butt M.S. & Sultan M.T. (2011) Coffee and its consumption: benefits and risks. Crit Rev Food Sci Nutr, 51:363-373.

Hits - 821
Clifford, 1999

Clifford M. (1999) Chlorogenic acids and other cinnamates – nature, occurrence, and dietary burden. J Sci Food Agric, 79:363-372.

Hits - 849
Factsheet IOF
International Osteoporosis Foundation Fact Sheet
Hits - 794
Genovese, 2014

Genovese A. et al. (2014) Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator. Food Research International, 61:100 – 111

Hits - 748
Guenther, 2010

Guenther H. et al. (2010) Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling. Food Additives and Contaminants, 27:283-290.

Hits - 765
Hallström, 2013a
Hallström H. et al. (2013) Long-term Coffee Consumption in Relation to Fracture Risk and Bone Mineral Density in Women Am J Epidemiol DOI: 10.1093/aje/kwt062
Hits - 760
Heaney, 2002
Heaney R.P. (2002) Effects of caffeine on bone and the calcium economy. Food Chem Toxicol, 40: 1263-70.
Hits - 726
Hernlund, 2013
Hernlund E. et al. (2013) Osteoporosis in the European Union: medical management, epidemiology and economic burden. A report prepared in collaboration with the International Osteoporosis Foundation (IOF) and the European Federation of Pharmaceutic
Hits - 637
Hoelzl, 2010

Hoelzl C. et al. (2010) Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules. Mol Nutr Food Research, 54(12):1722-33.

Hits - 679
IOF, 2008
Osteoporosis in the European Union in 2008: Ten years of progress and ongoing challenges
Hits - 790
Kara, 2010
Kara F.M. et al. (2010) Adenosine A1 Receptors Regulate Bone Resorption in Mice. Arthritis & Rheumatism Vol. 62, No. 2, pp 534–541
Hits - 779
Knöferle, 2012

Knöferle, K. M. (2012). Using customer insights to improve product sound design. Marketing Review St. Gallen, 29(2), 47-53.

Hits - 828
Lee, 2014
Lee D.R. et al. (2014) Coffee Consumption and risk of fractures: A systematic review and dose-response meta-analysis. Bone published on line ahead of print
Hits - 857
Li en Xu, 2013
Li X.I. and Xu J.-H. (2013) Coffee consumption and hip fracture risk: a meta-analysis Journal of Nutritional Science, vol. 2, e23 doi:10.1017/jns.2013.13
Hits - 807
Liu, 2012
Liu H. et al. (2012) Coffee consumption and risk of fractures: a meta-analysis Arch Med Sci. Nov 9, 2012; 8(5): 776–783.
Hits - 814
Moro, 2012

Moro S. et al. (2012) Furan in heat-treated foods: formation, exposure, toxicity, and aspects of risk assessment. Mol Nutr Food Res, 56(8):1197-211.

Hits - 725
Moura-Nunes, 2009

Moura-Nunes N. et al. (2009) The increase in human plasma antioxidant capacity after acute coffee intake is not associated with endogenous non-enzymatic antioxidant compounds. Int. J. Food Sci. Nutr, 60:173-181.

Hits - 776
Natella, 2002

Natella F. et al. (2002) Coffee drinking influences plasma antioxidant capacity in humans.J. Agric. Food Chem, 50:6211-6216.

Hits - 796
Schweitzer, 2006

Schweitzer P.K. et al. (2006) Laboratory and field studies of naps and caffeine as practical countermeasures for sleep-wake problems associated with night work. Sleep, 29(1):39-50.

Hits - 654
Sheng, 2013
Sheng J. et al. (2013) Coffee, tea, and risk of hip fracture: a meta-analysis Osteoporos Int DOI 10.1007/s00198-013-2563-7
Hits - 679
Smith, 1963

Smith R.F. (1963) Niacin content in coffee. Nature, 197:1321.

Hits - 846
Stadler, 2002

Stadler R.H. (2002) Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline. J Agric Fd Chem, 50:1192-1199.

Hits - 732
Viani, 1974

Viani R. et al. (1974) Thermal behaviour of trigonelline. J Food Sci, 39:1216-1217.

Hits - 747