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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 15
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Decaffeinated coffee and its benefits on health: focus on systemic disorders

Raffaella ColomboDepartment of Drug Sciences, University of Pavia, Pavia, ItalyORCID Iconhttps://orcid.org/0000-0001-9675-6598
ORCID Icon &
Adele PapettiDepartment of Drug Sciences, University of Pavia, Pavia, ItalyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1523-7759
ORCID Icon
Pages 2506-2522 | Published online: 18 Jun 2020

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Lonnie M. Lowery, Dawn E. Anderson, Kelsey F. Scanlon, Abigail Stack, Guillermo Escalante, Sara C. Campbell, Chad M. Kerksick, Michael T. Nelson, Tim N. Ziegenfuss, Trisha A. VanDusseldorp, Douglas S. Kalman, Bill I. Campbell, Richard B. Kreider & Jose Antonio. (2023) International society of sports nutrition position stand: coffee and sports performance. Journal of the International Society of Sports Nutrition 20:1.
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Articles from other publishers (5)

David Silva da Costa, Tânia Gonçalves Albuquerque, Helena Soares Costa & Adriana Pavesi Arisseto Bragotto. (2023) Thermal Contaminants in Coffee Induced by Roasting: A Review. International Journal of Environmental Research and Public Health 20:8, pages 5586.
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Shuo Pang, Guangrui Miao, Yuanhang Zhou, Mingxuan Duan, Linpeng Bai & Xiaoyan Zhao. (2023) Association between coffee intake and frailty among older American adults: A population-based cross-sectional study. Frontiers in Nutrition 10.
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Daniela Calheiros, Maria Inês Dias, Ricardo C. Calhelha, Lillian Barros, Isabel C. F. R. Ferreira, Chantal Fernandes & Teresa Gonçalves. (2023) Antifungal Activity of Spent Coffee Ground Extracts. Microorganisms 11:2, pages 242.
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Aya Yanagimoto, Yuji Matsui, Tohru Yamaguchi, Masanobu Hibi, Shigeru Kobayashi & Noriko Osaki. (2022) Effects of Ingesting Both Catechins and Chlorogenic Acids on Glucose, Incretin, and Insulin Sensitivity in Healthy Men: A Randomized, Double-Blinded, Placebo-Controlled Crossover Trial. Nutrients 14:23, pages 5063.
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Umakanthan & Madhu Mathi. (2022) Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays. Heliyon 8:11, pages e11338.
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