Chemical Characterization and Antioxidant Properties of Coffee Melanoidins

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Coffee Melanoidins: Structures, Mechanisms of Formation and Potential Health Impacts

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Polyphenols and Human Health: A Prospectus

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Characterization of a New Potential Functional Ingredient: Coffee Silverskin

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In Vitro Antioxidant Activity of Coffee Compounds and Their Metabolites

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Is coffee a functional food?

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Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

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Validation of Coffee By-Products as Novel Food Ingredients

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Coffee components and cardiovascular risk: beneficial and detrimental effects

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High Molecular Weight Melanoidins from Coffee Brew

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Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

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A novel antioxidant beverage for body weight control based on coffee silverskin

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Nature of Phenolic Compounds in Coffee Melanoidins

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Antiradical Activity, Phenolics Profile, and Hydroxymethylfurfural in Espresso Coffee: Influence of Technological Factors

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Angiotensin-I Converting Enzyme Inhibitory Activity of Coffee Melanoidins

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Natural Occurrence of Ochratoxin A and Antioxidant Activities of Green and Roasted Coffees and Corresponding Byproducts

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Moderate coffee consumption increases plasma glutathione but not homocysteine in healthy subjects

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Roasted Coffees High in Lipophilic Antioxidants and Chlorogenic Acid Lactones Are More Neuroprotective than Green Coffees

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Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing

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The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys

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Integration of chlorogenic acid recovery and bioethanol production from spent coffee grounds

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Spent coffee as a rich source of antioxidative compounds

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Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

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Changes in antioxidant activity of dehydrated onion and garlic during storage

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Coffee and cancer risk: a summary overview

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Modeling Weight Loss and Chlorogenic Acids Content in Coffee during Roasting

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Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties

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Characterization of high molecular weight coffee fractions and their fermentation by human intestinal microbiota

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Adsorption Characteristics of Spent Coffee Grounds as an Alternative Adsorbent for Cadmium in Solution

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Arabinogalactan Proteins Are Incorporated in Negatively Charged Coffee Brew Melanoidins

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Low Molecular Weight Melanoidins in Coffee Brew

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Influence of removal of microbial inhibitors on PHA production from spent coffee grounds employing Halomonas halophila

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Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide

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Beneficial effects of oral pure caffeine on oxidative stress

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Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

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Dose–response plasma appearance of coffee chlorogenic and phenolic acids in adults

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Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules

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Biorefinery strategies for microbial bioplastics production: Sustainable pathway towards Circular Bioeconomy

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Adsorptive removal of heavy metals and organic dyes by sodium alginate/coffee waste composite hydrogel

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Antidiabetes and Antihypertension Potential of Commonly Consumed Carbohydrate Sweeteners Using In Vitro Models

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Chemical characterisation and antioxidant properties of coffee melanoidins

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Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews

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How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography

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Melanoidins in Coffee

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