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Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment.
Çelik, Ecem Evrim; Rubio, Jose Manuel Amigo; Andersen, Mogens Larsen; Gökmen, Vural.
Affiliation
  • Çelik EE; Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, Beytepe, 06800, Ankara, Turkey; Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Ingredi
  • Rubio JMA; Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Department of Fundamental Chemistry, Federal University of Pernambuco, Av. Prof. Moraes Rego, 1235, Cidade Universitária, Recife, Brazil.
  • Andersen ML; Ingredients and Dairy Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: mola@food.ku.dk.
  • Gökmen V; Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, Beytepe, 06800, Ankara, Turkey. Electronic address: vgokmen@hacettepe.edu.tr.
Food Res Int ; 108: 286-294, 2018 06.
Article in En | MEDLINE | ID: mdl-29735060
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Picrates / Polymers / Biphenyl Compounds / Bread / Free Radical Scavengers / Coffee / Coumaric Acids / Hydroxybenzoates Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2018 Document type: Article Country of publication: Canada
Fulltext
Add to My VHL
Print
XML
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Picrates / Polymers / Biphenyl Compounds / Bread / Free Radical Scavengers / Coffee / Coumaric Acids / Hydroxybenzoates Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2018 Document type: Article Country of publication: Canada