Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins-Reference-Cited by-同舟云学术

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Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins

Published:2015-10 Issue: Volume:185 Page:65-74
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alves Genilton,Perrone Daniel^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Universidade Federal do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Antioxidant activity of grains;Adom;Journal of Agricultural and Food Chemistry,2002

2. Phytochemical profiles and antioxidant activity of wheat varieties;Adom;Journal of Agricultural and Food Chemistry,2003

3. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties;Adom;Journal of Agricultural and Food Chemistry,2005

4. Low molecular weight melanoidins in coffee brew;Bekedam;Journal of Agricultural and Food Chemistry,2008

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

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