Blois MS. Antioxidant determinations by the use of a stable free radical.
Nature 181: 1199-1200. 1958.
Choi MJ, Lee JY. Effects of caffeine on bone mineral density and bone mineral content in ovariectomized rats. Korean Journal of Nutrition 41: 216-223. 2008.
Choi SH. Changes in the composition of catechins, theaflavins and alkaloids in leaves from Korean Yabukida tea plant during processing to fermented black tea. Journal of Korean Society of Food Culture 24: 308-314. 2009.
Colonna-Dashwood M. The coffee dictionary: an A-to-Z of coffee, from growing & roasting to brewing & tasting. Mitchell Beazley. London. pp1-13. 2017.
Eun JB, Jo MY, Im JS. Physicochemical characteristics of coffee extracts using different extraction methods.
Korean Journal of Food Science and Technology 46: 723-728. 2014.
Franca AS, Mendonça JC, Oliveira SD. Composition of green and roasted coffees of different cup qualities.
LWT-Food Science and Technology 38: 709-715. 2007.
Flament I. Coffee flavor chemistry. John Wiley & Sons. New York. pp16-166. 2002.
Jang EH, Nam D, Na HG, Chae HS, Lee DH, Kim MJ, Kim HH, Lee JH, Jang KH. Comparison of physicochemical properties and antioxidant activities of commercial regular coffee and instant coffee with coffee creamer.
Journal of the East Asia Society of Dietary Life 27: 540-547. 2017.
Jeong JS, Lee ES. The efficiency measurements of abdominal obesity management through the massage with caffeine and the subjective evaluation after massage. Asian Journal of Beauty and Cosmetology 11: 1117-1127. 2013.
Ji JH, Lee SH. Analysis of the demand for imported coffee bean in Korea.
Journal of Korean Agriculture Management and Policy 46: 1-16. 2019.
Karakaya S, EI SN, Taş AA. Antioxidant activity of some foods containing phenolic compounds.
International Journal of Food Science and Nutrition 52: 501-508. 2001.
Kim DH, Yeon SJ, Jang KI. Quality characteristics and antioxidant activity of espresso coffee prepared with green bean fermented by lactic acid bacteria.
Journal of the Korean Society of Food Science and Nutrition 45: 1799-1807. 2016.
Kim EH, Lee WK. The political-economic meanings of coffee through coffee history. Journal of Tourism Industry Studies 9: 35-55. 2015.
Kim E. Connecting specialty coffee with fair travel: focusing on changing coffee industry and government policy in Indonesia.
Journal of the Association of Korean Photo-Geographers 26: 135-151. 2016.
Kim HK, Hwang SY, Yoon SB, Chun DS, Kong SK, Kang KO. A study of the characteristics of different coffee beans by roasting and extracting condition. The Korean Journal of Food and Nutrition 20: 14-19. 2007.
Kim JY, Han YS. Influence of roasting time on antibacterial and antioxidative effects of coffee extract. Korean Journal of Food and Cookery Science 25: 496-505. 2009.
Kim KJ, Park SK. Changes in major chemical constituents of green coffee beans during the roasting. Korean Journal of Food Science and Technology 38: 153-158. 2006.
Kim SH, Kim JS. Chemical composition and sensory attributes of brewed coffee as affected by roasting conditions. Culinary Science and Hospitality Research 23: 1-11. 2017.
Kim SJ, Chung SH. The effect of caffeine on human body.
FoodService Industry Journal 13: 333-344. 2017.
Ko JK, Yoon HH. Sensory quality characteristics of Colombia coffee under various processing and roasting conditions of green beans.
Journal of the East Asian Society of Dietary Life 27: 365-377. 2017.
Lee CH, Yi HR. A study on the influence of the selection attributes of roastery coffee shop on customer satisfaction and revisitation. Journal of Foodservice Management 19: 177-199. 2016.
Lee EH, Park DH, Kwon HJ. Nutritional and functional characterization of coffee cherry husk extract (CHE) for estimation of utility as raw material for cosmetics. Asian Journal of Beauty and Cosmetology 11: 497-488. 2013.
Lee KS, Kim JM, Yoon KY. Physicochemical properties, bioactive composition, and antioxidant activity of different coffee beans dependent on the cultivation region. Korean Journal of Food Science and Technology 49: 474-479. 2017.
Lim YK. The effects of caffeinated beverage intake on serum iron (Fe) and total iron binding capacity (TIBC). Korean Association of Addiction Crime Review 7: 93-112. 2017.
Mongraw-Chaffin ML, Cohn BA, Anglemyer AT, Cohen RD, Christianson RE. Maternal smoking, alcohol, and coffee use during pregnancy and son’s risk of testicular cancer.
Alcohol 43: 241-245. 2009.
Nakanishi N, Nakamura K, Nahajima K, Suzuki K, Tatara K. Coffee consumption and decreased serum gamma-glutamyltransferase; a study of middle-aged Japanese men.
European Journal of Epidemiology 16: 419-423. 2000.
Park YJ, Lee SJ, Shin NM, Shin H, Kim YK, Cho Y, Jeon S, Cho I. Bone mineral density, biochemical bone turnover markers and factors associated with bone health in young Korean women.
Journal of Korean Academy of Nursing 44: 504-514. 2014.
Sacchetti G, Di Mattia C, Pittia P, Mastrocola D. Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction.
Journal of Food Engineering 90: 74-80. 2009.
Seo HS, Kang HJ, Jung EH, Hwang IK. Application of GC-SAW electronic nose classification of origins and blended commercial brands in roasted ground coffee beans. Korean Journal of Food and Cookery Science 22: 299-306. 2006.
Seo HS, Kim SH, Hwang IK. Comparison on physicochemical properties and antioxidant activities of commonly consumed coffees at coffee shops in Seoul downtown. Korean Journal of Food and Cookery Science 19: 624-630. 2003.
Shin MG, Kim KJ, Kim KI. A study of consumers’ selection properties of roastery coffee house and roasting conditions of coffee. Journal of Foodservice Management 21: 215-236. 2018.
Shin WR, Choi YM, Yoon HH. The sensory characteristics of espresso according to grinding grades of coffee beans.
Korean Journal of Food and Cookery Science 27: 85-99. 2011.
Yeon JY, Bae YJ. Coffee consumption and the risk of abdominal obesity as defined by waist circumference in Korean women: based on 2012~2016 Korea national health and nutrition examination survey. The Korean Journal of Food and Nutrition 32: 69-78. 2019.
You JW, Lee SE. Effects of coffee and caffeine ingestion on energy metabolism in upper extremity exercise. The Korea Society of Sports Science 27: 963-972. 2018.
Yun SS, Kim H, Jang SJ, Lim HS, Kim SH, Kim M. Simultaneous determination of caffeine, theobromine and theophylline in tea leaves by HPLC.
Korean Journal of Food Science and Technology 47: 556-560. 2015.