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Role of Chlorogenic Acids in Controlling Oxidative and Inflammatory Stress ConditionsFlaking process increases the NF-κB inhibition activity and melanoidin extractability of coffee.Physiological relevance of dietary melanoidins.Coffee melanoidins: structures, mechanisms of formation and potential health impacts.Coffee, colon function and colorectal cancer.Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.Estimation of dietary intake of melanoidins from coffee and bread.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.Coffee polyphenols protect human plasma from postprandial carbonyl modifications.Risk-benefit considerations of mitigation measures on acrylamide content of foods--a case study on potatoes, cereals and coffee.Antioxidative Effects of a Glucose-Cysteine Maillard Reaction Product on the Oxidative Stability of a Structured Lipid in a Complex Food Emulsion.Relationship between the chemical composition and the biological activities of food melanoidins
P2860
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P2860
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
@zh
2006年学术文章
@zh-cn
2006年学术文章
@zh-hans
2006年学术文章
@zh-my
2006年学术文章
@zh-sg
2006年學術文章
@yue
2006年學術文章
@zh-hant
name
High molecular weight melanoidins from coffee brew.
@en
High molecular weight melanoidins from coffee brew.
@nl
type
label
High molecular weight melanoidins from coffee brew.
@en
High molecular weight melanoidins from coffee brew.
@nl
prefLabel
High molecular weight melanoidins from coffee brew.
@en
High molecular weight melanoidins from coffee brew.
@nl
P2093
P356
P1476
High molecular weight melanoidins from coffee brew.
@en
P2093
E Koen Bekedam
Gerrit Smit
Henk A Schols
Martinus A J S van Boekel
P304
P356
10.1021/JF0615449
P407
P577
2006-10-01T00:00:00Z