Detection and formation of fluorescent carbon nanodots in coffee brews and its relationship with other compositions-Reference-Cited by-同舟云学术

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Detection and formation of fluorescent carbon nanodots in coffee brews and its relationship with other compositions

Published:2024-08 Issue: Volume:132 Page:106347
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Nguyen Duyen H.H.,Muthu Arjun,El-Ramady Hassan,Béni Áron,Prokisch József

Publisher

Elsevier BV

Reference65 articles.

1. Maillard browning reaction of D-psicose as affected by reaction factors;Baek;Food Sci. Biotechnol.,2008

2. Absence of influence of polymorphisms of the MBL2 gene in oral infections by HSV-1 in individuals with HIV;Barros;Braz. J. Microbiol,2019

3. Roasting effects on formation mechanisms of coffee brew melanoidins;Bekedam;J. Agric. Food Chem.,2008

4. High molecular weight melanoidins from coffee brew;Bekedam;J. Agric. Food Chem.,2006

5. Caffeine content in coffee as influenced by grinding and brewing techniques;Bell;Food Res. Int.,1996

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