Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

Author:

Çelik Ecem EvrimORCID,Rubio Jose Manuel Amigo,Andersen Mogens Larsen,Gökmen VuralORCID

Funder

Hacettepe University Research Projects Coordination Unit

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Free radicals and the etiology of colon cancer;Babbs;Free Radical Biology & Medicine,1990

2. Bread crust melanoidins as potential prebiotic ingredients;Borrelli;Molecular Nutrition & Food Research,2005

3. Characterization of coloured compounds obtained by enzymatic extraction of bakery products;Borrelli;Food and Chemical Toxicology,2003

4. Coffee and its consumption: Benefits and risks;Butt;Critical Reviews in Food Science and Nutrition,2011

5. Review article: possible beneficial effects of coffee on liver disease and function;Cadden;Alimentary Pharmacology & Therapeutics,2007

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