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Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods.Ulcerative Colitis and Crohn's Disease Are Associated with Decreased Serum Selenium Concentrations and Increased Cardiovascular Risk.High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion-Fermentation Model: Toward the Development of a Novel Food Supplement.Healthy properties of green and white teas: an update.Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion.Effect of coffee melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide.Does the pelleting process affect the nutritive value of a pre-starter diet for suckling piglets? Ex vivo studies on mineral absorption.Generation of furosine and color in infant/enteral formula-resembling systems.Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects.Evolution of fatty acid profile and lipid oxidation during enteral formula storage.Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components.New Method To Estimate Total Polyphenol Excretion: Comparison of Fast Blue BB versus Folin-Ciocalteu Performance in Urine.Relationship between composition and bioactivity of persimmon and kiwifruit.Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins.Nutritional and physicochemical characteristic of commercial Spanish citrus juices.Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties.Effect of Food Thermal Processing on the Composition of the Gut MicrobiotaBiscuit Melanoidins of Different Molecular Masses Protect Human HepG2 Cells against Oxidative StressRelationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: a survey of Spanish breakfast cerealsStudy on fluorescence of Maillard reaction compounds in breakfast cerealsAcrylamide content of selected Spanish foods: survey of biscuits and bread derivativesEffect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractionsComposition and functionality of bone affected by dietary glycated compoundsEffects of model Maillard compounds on bone characteristics and functionalityContribution of melanoidins to the antioxidant capacity of the Spanish dietSpent Coffee Grounds Extract, Rich in Mannooligosaccharides, Promotes a Healthier Gut Microbial Community in a Dose-Dependent MannerNatural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry
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P50
description
hulumtues
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researcher
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wetenschapper
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հետազոտող
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name
José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
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José A Rufián-Henares
@sl
P106
P21
P31
P496
0000-0002-1428-4353