about
Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptidesTransglycosylation reactions between galactomannans and arabinogalactans during dry thermal treatment.Structural analysis of dextrins and characterization of dextrin-based biomedical hydrogels.Potential use of fatty acid profiles of the adductor muscle of cockles (Cerastoderma edule) for traceability of collection site.Valorization of Lipids from Gracilaria sp. through Lipidomics and Decoding of Antiproliferative and Anti-Inflammatory Activity.Coffee melanoidins: structures, mechanisms of formation and potential health impacts.Lipid remodelling in human melanoma cells in response to UVA exposure.Sequential microwave superheated water extraction of mannans from spent coffee grounds.Oxidation of amylose and amylopectin by hydroxyl radicals assessed by electrospray ionisation mass spectrometry.Neutral and acidic products derived from hydroxyl radical-induced oxidation of arabinotriose assessed by electrospray ionisation mass spectrometry.Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system.Origin of the pinking phenomenon of white wines.Impact of physical exercise on visceral adipose tissue fatty acid profile and inflammation in response to a high-fat diet regimen.Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction.Roasting-induced changes in arabinotriose, a model of coffee arabinogalactan side chains.Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study.Nonenzymatic Transglycosylation Reactions Induced by Roasting: New Insights from Models Mimicking Coffee Bean Regions with Distinct Polysaccharide CompositionDifferentiation of isomeric pentose disaccharides by electrospray ionization tandem mass spectrometry and discriminant analysisEvaluation of the Effect of Roasting on the Structure of Coffee Galactomannans Using Model OligosaccharidesRevisiting the structural features of arabinoxylans from brewers’ spent grainDifferentiation of isomeric β-(1-4) hexose disaccharides by positive electrospray tandem mass spectrometryOlive (Olea europaea L. cv. Galega vulgar ) Seed Oil: A First Insight into the Major Lipid Composition of a Promising Agro-Industrial By-Product at Two Ripeness StagesXylo-oligosaccharides display a prebiotic activity when used to supplement wheat or corn-based diets for broilersLipidomics Reveals Similar Changes in Serum Phospholipid Signatures of Overweight and Obese Pediatric SubjectsThe Unique Lipidomic Signatures of Saccharina latissima Can Be Used to Pinpoint Their Geographic Origin
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description
researcher ORCID ID = 0000-0003-4745-0984
@en
wetenschapper
@nl
name
Ana S. P. Moreira
@ast
Ana S. P. Moreira
@en
Ana S. P. Moreira
@es
Ana S. P. Moreira
@nl
type
label
Ana S. P. Moreira
@ast
Ana S. P. Moreira
@en
Ana S. P. Moreira
@es
Ana S. P. Moreira
@nl
prefLabel
Ana S. P. Moreira
@ast
Ana S. P. Moreira
@en
Ana S. P. Moreira
@es
Ana S. P. Moreira
@nl
P1153
52664090100
P21
P31
P496
0000-0003-4745-0984