Cargando…

Brewed Robusta Coffee Increases Nickel Ion Release from Dental Alloys: An In Vitro Study

Alloys in oral cavity always interact with dynamic oral environment, such as pH, temperature, salivary conditions, and dietary habits. Coffee can further decrease pH in the oral cavity. Thus, coffee may increase the release of metal ions that may lead to various health diseases. This study aimed to...

Descripción completa

Detalles Bibliográficos
Autores principales:	Rachmawati, Dessy, Cahyasari, Devanti Ayu, Febiantama, Ardin Tito, Hidayati, Lusi, Kleverlaan, Cornelis Johannes
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620205/ https://www.ncbi.nlm.nih.gov/pubmed/34832471 http://dx.doi.org/10.3390/ma14227069

Ejemplares similares

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods
por: Wolska, J., et al.
Publicado: (2017)

Roast level and brew temperature significantly affect the color of brewed coffee
por: Yeager, Sara E., et al.
Publicado: (2022)

Inhibiting the growth of periopathogenic bacteria and accelerating bone repair processes by using robusta coffee bean extract
por: Sari, Desi Sandra, et al.
Publicado: (2023)

Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee
por: Zakaria, Nur Hadiyani, et al.
Publicado: (2023)

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
por: Batali, Mackenzie E., et al.
Publicado: (2020)

Acidity and Antioxidant Activity of Cold Brew Coffee
por: Rao, Niny Z., et al.
Publicado: (2018)

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum
por: Piotr Konieczka, Paweł, et al.
Publicado: (2020)

The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans
por: Mihailova, Alina, et al.
Publicado: (2022)

Author Correction: Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
por: Batali, Mackenzie E., et al.
Publicado: (2021)

Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD
por: Moeenfard, Marzieh, et al.
Publicado: (2014)

Coffee Brews: Are They a Source of Macroelements in Human Nutrition?
por: Olechno, Ewa, et al.
Publicado: (2021)

Influence of Various Factors on Caffeine Content in Coffee Brews
por: Olechno, Ewa, et al.
Publicado: (2021)

Modifying Robusta coffee aroma by green bean chemical pre-treatment
por: Liu, Chujiao, et al.
Publicado: (2019)

NIRS and Aquaphotomics Trace Robusta-to-Arabica Ratio in Liquid Coffee Blends
por: Aouadi, Balkis, et al.
Publicado: (2022)

Temperature contributes to host specialization of coffee wilt disease (Fusarium xylarioides) on arabica and robusta coffee crops
por: Zhang, Xiuhan, et al.
Publicado: (2023)

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction
por: Rao, Niny Z., et al.
Publicado: (2020)

Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods
por: Zhai, Xingchen, et al.
Publicado: (2022)

Phenylindanes in Brewed Coffee Inhibit Amyloid-Beta and Tau Aggregation
por: Mancini, Ross S., et al.
Publicado: (2018)

Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction
por: Ziefuß, Anna R., et al.
Publicado: (2022)

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
por: Caporaso, Nicola, et al.
Publicado: (2018)

Personal Exposure to Dust and Endotoxin in Robusta and Arabica Coffee Processing Factories in Tanzania
por: Sakwari, Gloria, et al.
Publicado: (2013)

Genetic variability for vigor and yield of robusta coffee (Coffea canephora) clones in Ghana
por: Akpertey, Abraham, et al.
Publicado: (2022)

Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
por: Cordoba, Nancy, et al.
Publicado: (2019)

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
por: Janda, Katarzyna, et al.
Publicado: (2020)

Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
por: Yu, Ja-Myung, et al.
Publicado: (2021)

Influence of shape and finishing on the corrosion of palladium-based dental alloys
por: Milheiro, Ana, et al.
Publicado: (2015)

Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons
por: Ciecierska, Marta, et al.
Publicado: (2018)

Identification and Analysis of Jasmonate Pathway Genes in Coffea canephora (Robusta Coffee) by In Silico Approach
por: Bharathi, Kosaraju, et al.
Publicado: (2017)

Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties
por: Buck, Nina, et al.
Publicado: (2021)

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
por: Batali, Mackenzie E., et al.
Publicado: (2022)

Stable Radical Content and Anti-Radical Activity of Roasted Arabica Coffee: From In-Tact Bean to Coffee Brew
por: Troup, Gordon J., et al.
Publicado: (2015)

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts
por: Lee, Jookyeong, et al.
Publicado: (2020)

Nickel ion release from dental alloys in two different mouthwashes
por: Jafari, Karim, et al.
Publicado: (2019)

A Metabolomic Study of the Variability of the Chemical Composition of Commonly Consumed Coffee Brews
por: Rothwell, Joseph A., et al.
Publicado: (2019)

Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee
por: Olechno, Ewa, et al.
Publicado: (2020)

An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
por: Liang, Jiexin, et al.
Publicado: (2021)

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
por: Stanek, Natalia, et al.
Publicado: (2021)

Formulation of Effervescent Granule from Robusta Green Coffee Bean Ethanolic Extract (Coffea canephora)
por: Maysarah, Hilda, et al.
Publicado: (2020)

Organic Farming Practices and Shade Trees Reduce Pest Infestations in Robusta Coffee Systems in Amazonia
por: Piato, Kevin, et al.
Publicado: (2021)

No Reduction in Yield of Young Robusta Coffee When Grown under Shade Trees in Ecuadorian Amazonia
por: Piato, Kevin, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_treh3i3tnvnukrffgs879bpgbt