Chlorogenic acid–arabinose hybrid domains in coffee melanoidins: Evidences from a model system-Reference-Cited by-同舟云学术

Chlorogenic acid–arabinose hybrid domains in coffee melanoidins: Evidences from a model system

Published:2015-10 Issue: Volume:185 Page:135-144
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Moreira Ana S.P.,Coimbra Manuel A.,Nunes Fernando M.,Passos Cláudia P.,Santos Sónia A.O.,Silvestre Armando J.D.,Silva André M.N.,Rangel Maria,Domingues M. Rosário M.

Funder

Fundação para a Ciência e a Tecnologia

European Union

QREN

FEDER

COMPETE

CICECO

Ana Moreira

Cláudia Passos

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Arabinogalactan proteins are incorporated in negatively charged coffee brew melanoidins;Bekedam;Journal of Agricultural and Food Chemistry,2007

2. Roasting effects on formation mechanisms of coffee brew melanoidins;Bekedam;Journal of Agricultural and Food Chemistry,2008

3. High molecular weight melanoidins from coffee brew;Bekedam;Journal of Agricultural and Food Chemistry,2006

4. Incorporation of chlorogenic acids in coffee brew melanoidins;Bekedam;Journal of Agricultural and Food Chemistry,2008

5. Chemical structures of green coffee bean polysaccharides;Bradbury;Journal of Agricultural and Food Chemistry,1990

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