Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
about
Food caramels: a review.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 StudyDietary total antioxidant capacity and pancreatic cancer risk: an Italian case-control study.Physiological relevance of dietary melanoidins.Naturally occurring inhibitors against the formation of advanced glycation end-products.Coffee melanoidins: structures, mechanisms of formation and potential health impacts.Coffee components and cardiovascular risk: beneficial and detrimental effects.Antioxidant property of coffee components: assessment of methods that define mechanisms of action.Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.Non-enzymatic antioxidant capacity (NEAC) estimated by two different dietary assessment methods and its relationship with NEAC plasma levels.Dietary total antioxidant capacity in relation to endometrial cancer risk: a case-control study in Italy.Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.Phenolic content, physical and sensory properties of breads made with different types of barley wort.Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays.Estimation of dietary intake of melanoidins from coffee and bread.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.Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities.Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study.Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species.Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies.Dietary total antioxidant capacity and gastric cancer risk in the European prospective investigation into cancer and nutrition studyRelationship between the chemical composition and the biological activities of food melanoidins
P2860
Q34123348-D569EF0D-E221-4D5C-A059-9618F58BDC77Q36905601-59A0E6BC-1D9B-42EE-B3B2-92116AAFF80EQ37051709-2F0D602B-708A-4134-9184-33F59D9CE40BQ37061320-24D8F8A3-F1C3-435D-8C2B-1917515ACE67Q37800426-04B434CD-B175-4D0E-86F5-400ACF3A3917Q37903708-E143EA58-E8D5-4014-8B2A-955FB28301A4Q38010054-3808D95E-4A40-40B7-9B09-A3DB69648C14Q38232207-A0985C19-5C31-47B1-9728-C63ED086B56CQ38270292-8DB8BCD4-850F-424C-8F9E-F04E16CC9FC2Q38715230-FE3715E4-E155-43D6-9250-084270A9DF48Q39493416-ECDCB95B-CE4F-469F-A2AD-B4DCED1BE500Q39881854-C8BEC3DE-AD35-47CA-8F55-A8E41E68ECEAQ40036620-C163E195-6367-4B9A-8214-F51CB560611AQ40857618-F2D7EB68-4E81-47E1-9541-4EC5F279D0BFQ41752532-001C1311-1FFC-4E13-9285-3C2B78206D0BQ42322372-BC2BA301-AB63-47B1-BA4F-D11DE3AB8A90Q42610215-82C9D9C8-6F85-4477-81A8-CA2316608A47Q44029738-5AA6B216-2AA7-46CC-B282-69DD4E0B1DBFQ44200088-5E4D7841-C8B5-4540-8F63-70E84F6F454CQ45253199-5979750E-3935-4ADC-83A1-1F8A439CE975Q45986634-00671E2D-12C9-4150-A774-B5E383D7AB1EQ46772386-1D2B9636-501E-45C9-BE67-CF6367280DDAQ50493036-7CBC1EE8-74E0-4E33-B7BC-495C1616EC18Q57054110-2C91B057-2C17-4997-9213-AB3B68457C9BQ58275572-2D044D32-C59E-44A2-B7F3-B2CB472708B5
P2860
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
@en
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
@nl
type
label
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
@en
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
@nl
prefLabel
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
@en
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
@nl
P356
P1476
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews
@en
P2093
Cristina Delgado-Andrade
P304
P356
10.1021/JF048500P
P407
P577
2005-03-01T00:00:00Z