The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents. - Wikidata - awgldk - TriplyDB

The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.

The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.

http://www.wikidata.org/entity/Q38546627

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Blue honeysuckle fruit (Lonicera caerulea L.) from eastern Russia: phenolic composition, nutritional value and biological activities of its polar extracts Assessment of Cellular Mutagenicity of Americano Coffees from Popular Coffee Chains.Coffee Consumption and Risk of Biliary Tract Cancers and Liver Cancer: A Dose-Response Meta-Analysis of Prospective Cohort Studies.Coffee, tea and melanoma risk: findings from the European Prospective Investigation into Cancer and Nutrition.Association of Coffee Consumption with MRI Markers and Cognitive Function: A Population-Based Study.Coffee Decreases the Risk of Endometrial Cancer: A Dose-Response Meta-Analysis of Prospective Cohort Studies.Coffee Intake Decreases Risk of Postmenopausal Breast Cancer: A Dose-Response Meta-Analysis on Prospective Cohort Studies.Fluid Intake and Beverage Consumption Description and Their Association with Dietary Vitamins and Antioxidant Compounds in Italian Adults from the Mediterranean Healthy Eating, Aging and Lifestyles (MEAL) Study.Do Coffee Polyphenols Have a Preventive Action on Metabolic Syndrome Associated Endothelial Dysfunctions? An Assessment of the Current Evidence.

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P2860

The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.

http://www.wikidata.org/entity/Q38546627

description

2015 nî lūn-bûn

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2015年の論文

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2015年論文

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2015年論文

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2015年論文

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2015年論文

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2015年論文

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2015年论文

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2015年论文

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2015年论文

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09637486.2015.1064871

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International Journal of Food Sciences and Nutrition

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The influence of different typ ...... nd main bioactive constituents

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Gianni Sagratini

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Manuela Cortese

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Sauro Vittori

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P2860

Caffeine content of specialty coffees

Chemical characterization and antioxidant properties of coffee melanoidins.

Protective effects of quinic acid derivatives on tetrahydropapaveroline-induced cell death in C6 glioma cells.

Antioxidant actions of plant foods: use of oxidative DNA damage as a tool for studying antioxidant efficacy.

Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel.

Dietary phenolics: chemistry, bioavailability and effects on health.

Is coffee a functional food?

Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid.

Neuroprotective effects of 3,5-dicaffeoylquinic acid on hydrogen peroxide-induced cell death in SH-SY5Y cells.

Aging, energy, and oxidative stress in neurodegenerative diseases.

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505-513

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Giovanni Caprioli

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