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Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition.
Food Chem. 2012 Oct 15;134(4):1870-7. doi: 10.1016/j.foodchem.2012.03.095. Epub 2012 Mar 30.
Food Chem. 2012.
PMID: 23442632
Physical properties and bioactive constituents of powdered mixtures and drinks prepared with cocoa and various sweeteners.
Belscak-Cvitanović A, Benković M, Komes D, Bauman I, Horzić D, Dujmić F, Matijasec M.
Belscak-Cvitanović A, et al. Among authors: horzic d.
J Agric Food Chem. 2010 Jun 23;58(12):7187-95. doi: 10.1021/jf1005484.
J Agric Food Chem. 2010.
PMID: 20509612
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Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting.
Hečimović I, Belščak-Cvitanović A, Horžić D, Komes D.
Hečimović I, et al. Among authors: horzic d.
Food Chem. 2011 Dec 1;129(3):991-1000. doi: 10.1016/j.foodchem.2011.05.059. Epub 2011 May 15.
Food Chem. 2011.
PMID: 25212328
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Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis.
Komes D, Belščak-Cvitanović A, Horžić D, Rusak G, Likić S, Berendika M.
Komes D, et al. Among authors: horzic d.
Phytochem Anal. 2011 Mar-Apr;22(2):172-80. doi: 10.1002/pca.1264. Epub 2010 Sep 16.
Phytochem Anal. 2011.
PMID: 20848396
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Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used.
Rusak G, Komes D, Likić S, Horžić D, Kovač M.
Rusak G, et al. Among authors: horzic d.
Food Chem. 2008 Oct 15;110(4):852-8. doi: 10.1016/j.foodchem.2008.02.072. Epub 2008 Mar 4.
Food Chem. 2008.
PMID: 26047270
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