262 related articles for article (PubMed ID: 15740014)
1. Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
Delgado-Andrade C; Morales FJ
J Agric Food Chem; 2005 Mar; 53(5):1403-7. PubMed ID: 15740014
[TBL] [Abstract][Full Text] [Related]
2. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods.
Delgado-Andrade C; Rufián-Henares JA; Morales FJ
J Agric Food Chem; 2005 Oct; 53(20):7832-6. PubMed ID: 16190638
[TBL] [Abstract][Full Text] [Related]
3. Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions.
Rufián-Henares JA; Morales FJ
J Agric Food Chem; 2007 Nov; 55(24):10016-21. PubMed ID: 17966972
[TBL] [Abstract][Full Text] [Related]
4. Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew.
Perrone D; Farah A; Donangelo CM
J Agric Food Chem; 2012 May; 60(17):4265-75. PubMed ID: 22490054
[TBL] [Abstract][Full Text] [Related]
5. Roasting effects on formation mechanisms of coffee brew melanoidins.
Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301
[TBL] [Abstract][Full Text] [Related]
6. Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction.
Del Pino-García R; González-SanJosé ML; Rivero-Pérez MD; Muñiz P
J Agric Food Chem; 2012 Oct; 60(42):10530-9. PubMed ID: 23020245
[TBL] [Abstract][Full Text] [Related]
7. 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.
Smrke S; Opitz SE; Vovk I; Yeretzian C
Food Funct; 2013 Jul; 4(7):1082-92. PubMed ID: 23592006
[TBL] [Abstract][Full Text] [Related]
8. Chemical characterization and antioxidant properties of coffee melanoidins.
Borrelli RC; Visconti A; Mennella C; Anese M; Fogliano V
J Agric Food Chem; 2002 Oct; 50(22):6527-33. PubMed ID: 12381145
[TBL] [Abstract][Full Text] [Related]
9. Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast.
Bekedam EK; Schols HA; Cämmerer B; Kroh LW; van Boekel MA; Smit G
J Agric Food Chem; 2008 Jun; 56(12):4597-604. PubMed ID: 18522399
[TBL] [Abstract][Full Text] [Related]
10. Nature of phenolic compounds in coffee melanoidins.
Coelho C; Ribeiro M; Cruz AC; Domingues MR; Coimbra MA; Bunzel M; Nunes FM
J Agric Food Chem; 2014 Aug; 62(31):7843-53. PubMed ID: 24998624
[TBL] [Abstract][Full Text] [Related]
11. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
[TBL] [Abstract][Full Text] [Related]
12. Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.
Chen Y; Brown PH; Hu K; Black RM; Prior RL; Ou B; Chu YF
J Food Sci; 2011 Sep; 76(7):H182-6. PubMed ID: 21824138
[TBL] [Abstract][Full Text] [Related]
13. Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components.
Charles-Bernard M; Kraehenbuehl K; Rytz A; Roberts DD
J Agric Food Chem; 2005 Jun; 53(11):4417-25. PubMed ID: 15913304
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds.
Bravo J; Juániz I; Monente C; Caemmerer B; Kroh LW; De Peña MP; Cid C
J Agric Food Chem; 2012 Dec; 60(51):12565-73. PubMed ID: 23214450
[TBL] [Abstract][Full Text] [Related]
15. Coffee melanoidins: structures, mechanisms of formation and potential health impacts.
Moreira AS; Nunes FM; Domingues MR; Coimbra MA
Food Funct; 2012 Sep; 3(9):903-15. PubMed ID: 22584883
[TBL] [Abstract][Full Text] [Related]
16. Stable radical content and anti-radical activity of roasted Arabica coffee: from in-tact bean to coffee brew.
Troup GJ; Navarini L; Suggi Liverani F; Drew SC
PLoS One; 2015; 10(4):e0122834. PubMed ID: 25856192
[TBL] [Abstract][Full Text] [Related]
17. Incorporation of chlorogenic acids in coffee brew melanoidins.
Bekedam EK; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Mar; 56(6):2055-63. PubMed ID: 18290625
[TBL] [Abstract][Full Text] [Related]
18. Insight into the mechanism of coffee melanoidin formation using modified "in bean" models.
Nunes FM; Cruz AC; Coimbra MA
J Agric Food Chem; 2012 Sep; 60(35):8710-9. PubMed ID: 22880950
[TBL] [Abstract][Full Text] [Related]
19. Conceptual study on maillardized dietary fiber in coffee.
Silván JM; Morales FJ; Saura-Calixto F
J Agric Food Chem; 2010 Dec; 58(23):12244-9. PubMed ID: 21067233
[TBL] [Abstract][Full Text] [Related]
20. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Odžaković B; Džinić N; Kukrić Z; Grujić S
Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]