Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review. [PDF]
MoleculesFinta H +8 more
europepmc +1 more source
Color Compounds Removal from Tequila Vinasses Using Silica Gel Adsorbents Functionalized with Thiol Moieties: Equilibrium and Kinetics Studies. [PDF]
MoleculesGonzalez-Valerio C +6 more
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Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds. [PDF]
Food Chem XMaiyah N +5 more
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Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein. [PDF]
Compr Rev Food Sci Food SafDing W, Bai Y, Rose DJ.
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Effect of brewer's spent grain melanoidins on maillard reaction products during storage of whey protein model systems. [PDF]
Curr Res Food SciBlidi S +7 more
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Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey. [PDF]
FoodsMajewska E +4 more
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Moderate Beer Consumption Ameliorated Aging-Related Metabolic Disorders Induced by D-Galactose in Mice via Modulating Gut Microbiota Dysbiosis. [PDF]
Food Sci NutrFu X +11 more
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Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (<i>Allium sativum</i> L.). [PDF]
Curr Res Food SciUtama GL, Rahmi Z, Sari MP, Hanidah II.
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Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. [PDF]
J Agric Food ChemRaupbach J, Troise AD, Fogliano V.
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Cultivar-Specific Quality and In Vitro Antioxidant Profiles of Pear Pastes. [PDF]
FoodsNiu J +6 more
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