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Items: 1 to 20 of 124

1.

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. doi: 10.1039/c2fo30048f. Epub 2012 May 15. Review.

PMID:
22584883
2.

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 27;56(16):7138-45. doi: 10.1021/jf800999a. Epub 2008 Aug 5.

PMID:
18680301
3.

Low molecular weight melanoidins in coffee brew.

Bekedam EK, Roos E, Schols HA, Van Boekel MA, Smit G.

J Agric Food Chem. 2008 Jun 11;56(11):4060-7. doi: 10.1021/jf8001894. Epub 2008 May 20.

PMID:
18489118
4.

High molecular weight melanoidins from coffee brew.

Bekedam EK, Schols HA, van Boekel MA, Smit G.

J Agric Food Chem. 2006 Oct 4;54(20):7658-66.

PMID:
17002436
5.

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 25;56(12):4597-604. doi: 10.1021/jf8004004. Epub 2008 Jun 4.

PMID:
18522399
6.

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 5;60(35):8710-9. doi: 10.1021/jf301527e. Epub 2012 Aug 22.

PMID:
22880950
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. doi: 10.1039/c3fo30377b. Epub 2013 Apr 17.

PMID:
23592006
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 23;50(22):6527-33.

PMID:
12381145
9.

Incorporation of chlorogenic acids in coffee brew melanoidins.

Bekedam EK, Schols HA, Van Boekel MA, Smit G.

J Agric Food Chem. 2008 Mar 26;56(6):2055-63. doi: 10.1021/jf073157k. Epub 2008 Feb 22.

PMID:
18290625
10.

Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.

Delgado-Andrade C, Morales FJ.

J Agric Food Chem. 2005 Mar 9;53(5):1403-7.

PMID:
15740014
11.

Estimation of dietary intake of melanoidins from coffee and bread.

Fogliano V, Morales FJ.

Food Funct. 2011 Feb;2(2):117-23. doi: 10.1039/c0fo00156b. Epub 2011 Jan 14.

PMID:
21779556
12.

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 7;55(3):761-8.

PMID:
17263472
13.

Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins.

Rufian-Henares JA, Morales FJ.

J Agric Food Chem. 2007 Feb 21;55(4):1480-5. Epub 2007 Jan 23.

PMID:
17243703
14.

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 6;62(31):7843-53. doi: 10.1021/jf501510d. Epub 2014 Jul 23.

PMID:
24998624
15.

Physiological relevance of dietary melanoidins.

Morales FJ, Somoza V, Fogliano V.

Amino Acids. 2012 Apr;42(4):1097-109. doi: 10.1007/s00726-010-0774-1. Epub 2010 Oct 15. Review.

PMID:
20949365
16.

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 28;55(24):10016-21. Epub 2007 Oct 30.

PMID:
17966972
17.

Coffee: biochemistry and potential impact on health.

Ludwig IA, Clifford MN, Lean ME, Ashihara H, Crozier A.

Food Funct. 2014 Aug;5(8):1695-717. doi: 10.1039/c4fo00042k. Review.

PMID:
24671262
18.

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 2;60(17):4265-75. doi: 10.1021/jf205388x. Epub 2012 Apr 19. Erratum in: J Agric Food Chem. 2012 Nov 14;60(45):11447.

PMID:
22490054
19.

Conceptual study on maillardized dietary fiber in coffee.

Silván JM, Morales FJ, Saura-Calixto F.

J Agric Food Chem. 2010 Dec 8;58(23):12244-9. doi: 10.1021/jf102489u. Epub 2010 Nov 10.

PMID:
21067233
20.

Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction.

Moreira AS, Nunes FM, Simões C, Maciel E, Domingues P, Domingues MR, Coimbra MA.

Food Chem. 2017 Jul 15;227:422-431. doi: 10.1016/j.foodchem.2017.01.107. Epub 2017 Jan 23.

PMID:
28274453

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