Results 91 to 100 of about 818 (159)

Roast-Driven Coffee Proteome Changes Characterized by Bradford Assay, SDS-PAGE, and LC-MS. [PDF]

Foods
Lu W, Chen Y, Niu Y, Yu LL.
europepmc   +1 more source

The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer. [PDF]

Food Chem X
Wang J, Huang S, Zhang N, Nie Y, Xing L, Wang M, Yu J, Xia T.   +7 more
europepmc   +1 more source

Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells. [PDF]

Nutrients
Gerardi G, Temiño V, Salazar-Mardones G, Díaz-Morales N, Melero B, Bocigas C, Muñiz P, Rovira J, Cavia-Saiz M.   +8 more
europepmc   +1 more source

Microwaves affect the formation of volatile compounds in peper powder by changing the nucleophilic addition reactions in Maillard reactions. [PDF]

Food Chem X, 2023
Wang Z, Liu X, Fang Y, Wang X, Hu Y, Li Y.   +5 more
europepmc   +1 more source

Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction. [PDF]

Antioxidants (Basel)
Martínez-Inda B, Jiménez-Moreno N, Esparza I, Ancín-Azpilicueta C.   +3 more
europepmc   +1 more source

Assessing the staining potential of common sauces on tooth enamel surface. [PDF]

Odontology
Kim S, Larnani S, Lee W, Lappanakokiat N, Truong VM, Moon W, Park YS.   +6 more
europepmc   +1 more source

Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review). [PDF]

Biomed Rep
Hu Z, Li J, Wu X, Wei Y, Li X, Ji J.
europepmc   +1 more source

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds. [PDF]

Molecules, 2023
Wronkowska M, Bączek N, Honke J, Topolska J, Wiczkowski W, Zieliński H.   +5 more
europepmc   +1 more source

Comprehensive characterization of Chinese beers based on chemical composition, antioxidant activity and volatile metabolomics. [PDF]

Sci Rep
Wang C, Fu X, Wang J, Yu J, Shi Y, Feng X, Liu C, Yang Z, Li B, Cao W, Du F, Shen Z, Hou H.   +12 more
europepmc   +1 more source

Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds. [PDF]

Food Chem X
Maiyah N, Kerdpiboon S, Kerr WL, Klaypradit W, Smithisukul C, Supapvanich S.   +5 more
europepmc   +1 more source