541 related articles for article (PubMed ID: 18680301)
1. 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]
2. 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]
3. High molecular weight melanoidins from coffee brew.
Bekedam EK; Schols HA; van Boekel MA; Smit G
J Agric Food Chem; 2006 Oct; 54(20):7658-66. PubMed ID: 17002436
[TBL] [Abstract][Full Text] [Related]
4. Low molecular weight melanoidins in coffee brew.
Bekedam EK; Roos E; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Jun; 56(11):4060-7. PubMed ID: 18489118
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Arabinogalactan proteins are incorporated in negatively charged coffee brew melanoidins.
Bekedam EK; De Laat MP; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2007 Feb; 55(3):761-8. PubMed ID: 17263472
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. 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]
11. Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Farah A; de Paulis T; Trugo LC; Martin PR
J Agric Food Chem; 2005 Mar; 53(5):1505-13. PubMed ID: 15740032
[TBL] [Abstract][Full Text] [Related]
12. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity.
Moon JK; Yoo HS; Shibamoto T
J Agric Food Chem; 2009 Jun; 57(12):5365-9. PubMed ID: 19530715
[TBL] [Abstract][Full Text] [Related]
13. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
Daglia M; Racchi M; Papetti A; Lanni C; Govoni S; Gazzani G
J Agric Food Chem; 2004 Mar; 52(6):1700-4. PubMed ID: 15030233
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis.
Müller C; Lang R; Hofmann T
J Agric Food Chem; 2006 Dec; 54(26):10086-91. PubMed ID: 17177545
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Melanoidins from coffee infusions. Fractionation, chemical characterization, and effect of the degree of roast.
Nunes FM; Coimbra MA
J Agric Food Chem; 2007 May; 55(10):3967-77. PubMed ID: 17455954
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
