Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

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http://www.wikidata.org/entity/Q56828479
Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound HealingBioactive micronutrients in coffee: recent analytical approaches for characterization and quantification.Transfer of ochratoxin A into tea and coffee beverages.Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD.Development of an instant coffee enriched with chlorogenic acids.Current evidence for the use of coffee and caffeine to prevent age-related cognitive decline and Alzheimer's disease.Antioxidant property of coffee components: assessment of methods that define mechanisms of action.The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.Exploring the antioxidant potentiality of two food by-products into a topical cream: stability, in vitro and in vivo evaluation.Application of Coffee Silverskin in cosmetic formulations: physical/antioxidant stability studies and cytotoxicity effects.The study of interactions between active compounds of coffee and willow (Salix sp.) bark water extract.Variability of some diterpene esters in coffee beverages as influenced by brewing procedures.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.New biological properties of coffee melanoidins.Coffee Intake and Liver Steatosis: A Population Study in a Mediterranean Area.A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
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Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

Item
http://www.wikidata.org/entity/Q56828479
description
im Februar 2011 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в лютому 2011
@uk
name
Antioxidant activity, polyphen ...... ng conditions and raw material
@en
Antioxidant activity, polyphen ...... ng conditions and raw material
@nl
type
label
Antioxidant activity, polyphen ...... ng conditions and raw material
@en
Antioxidant activity, polyphen ...... ng conditions and raw material
@nl
prefLabel
Antioxidant activity, polyphen ...... ng conditions and raw material
@en
Antioxidant activity, polyphen ...... ng conditions and raw material
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P921
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P1433
P1476
Antioxidant activity, polyphen ...... ng conditions and raw material
@en
P2093
P304
P31
P356
10.1016/J.FOODCHEM.2010.07.008
P433
P478
P577
P921