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Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees
Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees
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Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

Vignoli, Josiane Alessandra ; Viegas, Marcelo Caldeira ; Bassoli, Denisley Gentil ; Benassi, Marta de Toledo

Food research international, 2014-07, Vol.61, p.279-285 [Periódico revisado por pares]

Elsevier Ltd

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2
Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption
Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption
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Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption

Zhang, Qiuhui ; Chen, Moutong ; Emilia Coldea, Teodora ; Yang, Huirong ; Zhao, Haifeng

Food research international, 2023-02, Vol.164, p.112045-112045, Article 112045 [Periódico revisado por pares]

Canada: Elsevier Ltd

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3
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
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Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

Nooshkam, Majid ; Varidi, Mehdi ; Verma, Deepak Kumar

Food research international, 2020-05, Vol.131, p.109003-109003, Article 109003 [Periódico revisado por pares]

Canada: Elsevier Ltd

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4
Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules
Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules
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Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules

Lopes, Guido R. ; Ferreira, Andreia S. ; Pinto, Mariana ; Passos, Cláudia P. ; Coelho, Elisabete ; Rodrigues, Carla ; Figueira, Cláudia ; Rocha, Sílvia M. ; Nunes, Fernando M. ; Coimbra, Manuel A.

Food research international, 2016-11, Vol.89, p.989-996 [Periódico revisado por pares]

Elsevier Ltd

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5
Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn
Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn
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Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn

Oracz, Joanna ; Nebesny, Ewa ; Żyżelewicz, Dorota

Food research international, 2019-01, Vol.115, p.135-149 [Periódico revisado por pares]

Elsevier Ltd

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6
Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions
Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions
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Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions

Kitzberger, Cíntia Sorane Good ; Scholz, Maria Brígida dos Santos ; Benassi, Marta de Toledo

Food research international, 2014-07, Vol.61, p.61-66 [Periódico revisado por pares]

Elsevier Ltd

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7
Investigation on the extractability of melanoidins in portioned espresso coffee
Investigation on the extractability of melanoidins in portioned espresso coffee
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Investigation on the extractability of melanoidins in portioned espresso coffee

Bartel, C. ; Mesias, M. ; Morales, F.J.

Food research international, 2015-01, Vol.67, p.356-365 [Periódico revisado por pares]

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8
Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar
Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar
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Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar

Liu, Zeping ; Wang, Chao ; Chen, Haiyin ; Ren, Xiyue ; Li, Wei ; Xu, Ning ; Zhang, Yi ; Wang, Jingyi ; Hu, Yong

Food research international, 2022-08, Vol.158, p.111453-111453, Article 111453 [Periódico revisado por pares]

Elsevier Ltd

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9
The interaction of metal ions with Maillard reaction products in a lactose–glycine model system
The interaction of metal ions with Maillard reaction products in a lactose–glycine model system
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The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

Ramonaitytė, Danutė Teresė ; Keršienė, Milda ; Adams, An ; Tehrani, Kourosch Abbaspour ; Kimpe, Norbert De

Food research international, 2009-04, Vol.42 (3), p.331-336 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Cocoa brew inhibits in vitro α-glucosidase activity: The role of polyphenols and high molecular weight compounds
Cocoa brew inhibits in vitro α-glucosidase activity: The role of polyphenols and high molecular weight compounds
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Cocoa brew inhibits in vitro α-glucosidase activity: The role of polyphenols and high molecular weight compounds

Bellesia, Andrea ; Tagliazucchi, Davide

Food research international, 2014-09, Vol.63, p.439-445 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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