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Items: 3

1.

Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.

de la Cueva SP, Seiquer I, Mesías M, Rufián-Henares JÁ, Delgado-Andrade C.

Foods. 2017 Jan 11;6(1). pii: E5. doi: 10.3390/foods6010005.

2.

Assessment of hydroxymethylfurfural intake in the Spanish diet.

Rufían-Henares JA, de la Cueva SP.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Nov;25(11):1306-12. doi: 10.1080/02652030802163406.

PMID:
19680837
3.

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 28;57(2):432-8. doi: 10.1021/jf8027842.

PMID:
19123814

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