Detalhe da pesquisa
1.
Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet.
J Food Sci Technol
; 57(8): 3119-3131, 2020 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-32624613
2.
Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments.
Molecules
; 24(3)2019 Jan 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-30696032
3.
Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread.
Front Nutr
; 8: 708928, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-34381807
4.
Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
Food Chem
; 185: 65-74, 2015 Oct 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-25952842