138 related articles for article (PubMed ID: 19053360)
1. Isolation of high molecular weight components and contribution to the protective activity of coffee against lipid peroxidation in a rat liver microsome system.
Daglia M; Papetti A; Aceti C; Sordelli B; Gregotti C; Gazzani G
J Agric Food Chem; 2008 Dec; 56(24):11653-60. PubMed ID: 19053360
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Antiadhesion and antibiofilm activities of high molecular weight coffee components against Streptococcus mutans.
Stauder M; Papetti A; Mascherpa D; Schito AM; Gazzani G; Pruzzo C; Daglia M
J Agric Food Chem; 2010 Nov; 58(22):11662-6. PubMed ID: 21038921
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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]
10. 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]
11. Antioxidant properties of roasted coffee residues.
Yen WJ; Wang BS; Chang LW; Duh PD
J Agric Food Chem; 2005 Apr; 53(7):2658-63. PubMed ID: 15796608
[TBL] [Abstract][Full Text] [Related]
12. Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties.
Rufián-Henares JA; de la Cueva SP
J Agric Food Chem; 2009 Jan; 57(2):432-8. PubMed ID: 19123814
[TBL] [Abstract][Full Text] [Related]
13. Effect of dietary melanoidins on lipid peroxidation during simulated gastric digestion: their possible role in the prevention of oxidative damage.
Tagliazucchi D; Verzelloni E; Conte A
J Agric Food Chem; 2010 Feb; 58(4):2513-9. PubMed ID: 20070103
[TBL] [Abstract][Full Text] [Related]
14. Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques.
Somoza V; Lindenmeier M; Wenzel E; Frank O; Erbersdobler HF; Hofmann T
J Agric Food Chem; 2003 Nov; 51(23):6861-9. PubMed ID: 14582987
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley.
Papetti A; Daglia M; Aceti C; Quaglia M; Gregotti C; Gazzani G
J Agric Food Chem; 2006 Feb; 54(4):1209-16. PubMed ID: 16478238
[TBL] [Abstract][Full Text] [Related]
19. Mechanism of action of novel naphthofuranquinones on rat liver microsomal peroxidation.
Elingold I; Taboas MI; Casanova MB; Galleano M; Silva RS; Menna-Barreto RF; Ventura Pinto A; de Castro SL; Costa LE; Dubin M
Chem Biol Interact; 2009 Dec; 182(2-3):213-9. PubMed ID: 19744469
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
