Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Cristiana Simões"'
Autor:
Sofia Antonietti, Amélia M. Silva, Cristiana Simões, Diana Almeida, Luis M. Félix, Adele Papetti, Fernando M. Nunes
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In this work a comparative study of the chemical composition and potential biological activity of high molecular weight (HMW) melanoidins isolated from instant soluble coffee (ISC) and instant soluble barley (ISB) was performed. ISB HMW melanoidins w
Externí odkaz:
https://doaj.org/article/9d920989cd4d4c54a8eff2eb66cd0a51
Autor:
Ana S.P. Moreira, Fernando M. Nunes, Cristiana Simões, Elisabete Maciel, Pedro Domingues, M. Rosário M. Domingues, Manuel A. Coimbra
Publikováno v:
Data in Brief, Vol 13, Iss , Pp 145-161 (2017)
The data presented here are related to the research paper entitled “Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by Maillard reaction” (Moreira et al., 2017) [1]. Methanolysis was app
Externí odkaz:
https://doaj.org/article/3a7b36bed85a44018ab1b7365f3cf1af
Autor:
Sofia Antonietti, Amélia M. Silva, Cristiana Simões, Diana Almeida, Luis M. Félix, Adele Papetti, Fernando M. Nunes
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In this work a comparative study of the chemical composition and potential biological activity of high molecular weight (HMW) melanoidins isolated from instant soluble coffee (ISC) and instant soluble barley (ISB) was performed. ISB HMW melanoidins w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d308159571ab8520b705d981a7e98414
https://pubmed.ncbi.nlm.nih.gov/35223955
https://pubmed.ncbi.nlm.nih.gov/35223955
Autor:
Manuel A. Coimbra, Cristiana Simões, Ana S. P. Moreira, Elisabete Maciel, M. Rosário M. Domingues, Fernando M. Nunes, Pedro Domingues
Publikováno v:
Data in Brief
Data in Brief, Vol 13, Iss, Pp 145-161 (2017)
Data in Brief, Vol 13, Iss, Pp 145-161 (2017)
The data presented here are related to the research paper entitled “Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by Maillard reaction” (Moreira et al., 2017) [1]. Methanolysis was app
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7621428c29abc07f963b09e0830776c
https://doi.org/10.1016/j.dib.2017.05.027
https://doi.org/10.1016/j.dib.2017.05.027
Autor:
Manuel A. Coimbra, Fernando M. Nunes, Cristiana Simões, Pedro Domingues, Ana S. P. Moreira, Elisabete Maciel, M. Rosário M. Domingues
Publikováno v:
Food chemistry. 227
Under roasting conditions, polysaccharides depolymerize and also are able to polymerize, forming new polymers through non-enzymatic transglycosylation reactions (TGRs). TGRs can also occur between carbohydrates and aglycones, such as the phenolic com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa13b922a56e39f0dfad14db5ed780c5
https://pubmed.ncbi.nlm.nih.gov/28274453
https://pubmed.ncbi.nlm.nih.gov/28274453
Autor:
Cruz, Cristiana Simões
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAE
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAE
Mestrado em Engenharia Química O branqueamento faz parte do processo de fabrico de pasta para papel. Contudo, este é um processo complexo que exige um elevado consumo de reagentes, contribuindo significativamente para os elevados custos da produç
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ca0cf106a8a5044377c3d6ee31ace33e
http://hdl.handle.net/10773/9223
http://hdl.handle.net/10773/9223
