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Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α‑Dicarbonyl Compounds under Simulated Physiological Conditions
Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α‑Dicarbonyl Compounds under Simulated Physiological Conditions
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Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α‑Dicarbonyl Compounds under Simulated Physiological Conditions

Zhang, Hao ; Zhang, Hui ; Troise, Antonio Dario ; Fogliano, Vincenzo

Journal of agricultural and food chemistry, 2019-10, Vol.67 (39), p.10921-10929 [Periódico revisado por pares]

American Chemical Society

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2
Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews
Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews
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Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews

Delgado-Andrade, Cristina ; Morales, Francisco J

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1403-1407 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases
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Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases

Raupbach, Jana ; Troise, Antonio Dario ; Fogliano, Vincenzo

Journal of agricultural and food chemistry, 2024-03, Vol.72 (11), p.5777-5783 [Periódico revisado por pares]

United States: American Chemical Society

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4
Role of Proteins in the Formation of Melanoidins during Coffee Roasting
Role of Proteins in the Formation of Melanoidins during Coffee Roasting
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Role of Proteins in the Formation of Melanoidins during Coffee Roasting

Böhm, Wendelin ; Zinke, Lucas ; Rehle, Anna-Katharina ; Henle, Thomas

Journal of agricultural and food chemistry, 2023-11, Vol.71 (47), p.18499-18509 [Periódico revisado por pares]

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5
Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions
Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions
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Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions

Rufián-Henares, José A ; Morales, Francisco J

Journal of agricultural and food chemistry, 2007-11, Vol.55 (24), p.10016-10021 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
NMR-Based Studies on Odorant–Melanoidin Interactions in Coffee Beverages
NMR-Based Studies on Odorant–Melanoidin Interactions in Coffee Beverages
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NMR-Based Studies on Odorant–Melanoidin Interactions in Coffee Beverages

Gigl, Michael ; Hofmann, Thomas ; Frank, Oliver

Journal of agricultural and food chemistry, 2021-12, Vol.69 (50), p.15334-15344 [Periódico revisado por pares]

United States: American Chemical Society

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7
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects
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Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects

Feng, Jilu ; Schroën, Karin ; Guyot, Sylvain ; Gacel, Agnès ; Fogliano, Vincenzo ; Berton-Carabin, Claire C.

Journal of agricultural and food chemistry, 2023-03, Vol.71 (11), p.4717-4728 [Periódico revisado por pares]

United States: American Chemical Society

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8
Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts
Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts
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Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts

Monente, Carmen ; Ludwig, Iziar A ; Irigoyen, Angel ; De Peña, María-Paz ; Cid, Concepción

Journal of agricultural and food chemistry, 2015-05, Vol.63 (17), p.4327-4334 [Periódico revisado por pares]

United States: American Chemical Society

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9
Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage
Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage
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Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

Tagliazucchi, Davide ; Verzelloni, Elena ; Conte, Angela

Journal of agricultural and food chemistry, 2010-02, Vol.58 (4), p.2513-2519 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Nature of Phenolic Compounds in Coffee Melanoidins
Nature of Phenolic Compounds in Coffee Melanoidins
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Nature of Phenolic Compounds in Coffee Melanoidins

Coelho, Carina ; Ribeiro, Miguel ; Cruz, Ana C. S ; Domingues, M. Rosário M ; Coimbra, Manuel A ; Bunzel, Mirko ; Nunes, Fernando M

Journal of agricultural and food chemistry, 2014-08, Vol.62 (31), p.7843-7853 [Periódico revisado por pares]

United States: American Chemical Society

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