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Science

COCOTEA 60 – PHENOLIC COMPOSITION, CAFFEINE CONTENT AND ANTIOXIDANT CAPACITY OF COFFEE SILVERSKIN

Comunicaffe -
Calani L., Bresciani L., Brighenti F., Del Rio D. The φ2 Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, LS9 Interlaboratory group, Department of...
Science

COCOTEA 53 – STRUCTURE AND FUNCTIONALITY OF PROTEINS CHANGE BY INTERACTION WITH COFFEE PHENOLIC COMPOUNDS

Comunicaffe -
Fernandez-Gomez, B.1, Ullate, M.1, Mesa, M.D.2, Ferranti, P.3, del Castillo, M.D.1 1 Institute of Food Science Research (UAM-CSIC). Madrid, Spain. 2 Institute of Nutrition...
Science

COCOTEA /3 – CHEMISTRY AND FATE OF TEA AND COCOA PHENOLIC COMPOUNDS IN FOOD AND BIOLOGICAL SYSTEMS

Comunicaffe -
CHEMISTRY AND FATE OF TEA AND COCOA PHENOLIC COMPOUNDS IN FOOD AND BIOLOGICAL SYSTEMS Kokkinidou S., Zhang L.,Peterson D.G.* Department of Food Science and...

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