CIMBALI
Friday 22 November 2024
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phenolic

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

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

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

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...

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

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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