Chemical characterization and antioxidant properties of coffee melanoidins.
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Advanced glycation end-products: modifiable environmental factors profoundly mediate insulin resistancePhytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound HealingDietary Total Antioxidant Capacity and Colorectal Cancer in the Italian EPIC Cohort.Coffee intake and risk of colorectal cancer among Chinese in Singapore: the Singapore Chinese Health Study.Is coffee a functional food?Acrylamide in coffee: review of progress in analysis, formation and level reduction.Coffee Consumption Is Positively Associated with Longer Leukocyte Telomere Length in the Nurses' Health StudyA perspective on the Maillard reaction and the analysis of protein glycation by mass spectrometry: probing the pathogenesis of chronic diseaseFlaking process increases the NF-κB inhibition activity and melanoidin extractability of coffee.Polyphenols and human health: a prospectus.Coffee melanoidins: structures, mechanisms of formation and potential health impacts.Coffee, colon function and colorectal cancer.An outlook on chlorogenic acids-occurrence, chemistry, technology, and biological activities.Coffee components and cardiovascular risk: beneficial and detrimental effects.Antioxidant property of coffee components: assessment of methods that define mechanisms of action.The gastro-intestinal tract as the major site of biological action of dietary melanoidins.Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.Exploring the antioxidant potentiality of two food by-products into a topical cream: stability, in vitro and in vivo evaluation.Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys.Application of Coffee Silverskin in cosmetic formulations: physical/antioxidant stability studies and cytotoxicity effects.Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops.Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.The study of interactions between active compounds of coffee and willow (Salix sp.) bark water extract.Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays.Estimation of dietary intake of melanoidins from coffee and bread.Treatment of melanoidin wastewater by anaerobic digestion and coagulation.Activation of the transcription factor Nrf2 in macrophages, Caco-2 cells and intact human gut tissue by Maillard reaction products and coffee.Dose-response plasma appearance of coffee chlorogenic and phenolic acids in adults.How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography.New biological properties of coffee melanoidins.Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damage.Beneficial effects of oral pure caffeine on oxidative stress.Probing Protein Glycation by Chromatography and Mass Spectrometry: Analysis of Glycation Adducts.Effects of dietary fermented spent coffee ground on nutrient digestibility and nitrogen utilization in sheep.Coffee intake and incidence of erectile dysfunction.In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples.Effects of Coffee Extracts with Different Roasting Degrees on Antioxidant and Anti-Inflammatory Systems in Mice.A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
P2860
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P2860
Chemical characterization and antioxidant properties of coffee melanoidins.
description
2002 nî lūn-bûn
@nan
2002 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Chemical characterization and antioxidant properties of coffee melanoidins.
@ast
Chemical characterization and antioxidant properties of coffee melanoidins.
@en
type
label
Chemical characterization and antioxidant properties of coffee melanoidins.
@ast
Chemical characterization and antioxidant properties of coffee melanoidins.
@en
prefLabel
Chemical characterization and antioxidant properties of coffee melanoidins.
@ast
Chemical characterization and antioxidant properties of coffee melanoidins.
@en
P2093
P356
P1476
Chemical characterization and antioxidant properties of coffee melanoidins
@en
P2093
Attilio Visconti
Carmela Mennella
Rosa Cinzia Borrelli
Vincenzo Fogliano
P304
P356
10.1021/JF025686O
P407
P50
P577
2002-10-01T00:00:00Z