| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa
|
Pedan, Vasilisa
|
|
2016
|
89 |
P2 |
p. 890-900
11 p.
|
artikel
|
| 2 |
An untargeted metabolomic assessment of cocoa beans during fermentation
|
Mayorga-Gross, A.L.
|
|
2016
|
89 |
P2 |
p. 901-909
9 p.
|
artikel
|
| 3 |
Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules
|
Lopes, Guido R.
|
|
2016
|
89 |
P2 |
p. 989-996
8 p.
|
artikel
|
| 4 |
Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion
|
Budryn, Grażyna
|
|
2016
|
89 |
P2 |
p. 1004-1014
11 p.
|
artikel
|
| 5 |
Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats
|
Żyżelewicz, Dorota
|
|
2016
|
89 |
P2 |
p. 946-957
12 p.
|
artikel
|
| 6 |
Coffee silverskin extract improves glucose-stimulated insulin secretion and protects against streptozotocin-induced damage in pancreatic INS-1E beta cells
|
Fernandez-Gomez, Beatriz
|
|
2016
|
89 |
P2 |
p. 1015-1022
8 p.
|
artikel
|
| 7 |
Conference calendar
|
|
|
2016
|
89 |
P2 |
p. I-
1 p.
|
artikel
|
| 8 |
Consumers' preference for the origin and quality attributes associated with production of specialty coffees: Results from a cross-cultural study
|
Sepúlveda, Wilmer S.
|
|
2016
|
89 |
P2 |
p. 997-1003
7 p.
|
artikel
|
| 9 |
Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation
|
Koné, M. Koumba
|
|
2016
|
89 |
P2 |
p. 910-917
8 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2016
|
89 |
P2 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2016
|
89 |
P2 |
p. i-
1 p.
|
artikel
|
| 12 |
Effect of alkalization on the Maillard reaction products formed in cocoa during roasting
|
Taş, Neslihan Göncüoğlu
|
|
2016
|
89 |
P2 |
p. 930-936
7 p.
|
artikel
|
| 13 |
Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle
|
Stapornkul, Nahathai
|
|
2016
|
89 |
P2 |
p. 1038-1045
8 p.
|
artikel
|
| 14 |
Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure
|
Kocadağlı, Tolgahan
|
|
2016
|
89 |
P2 |
p. 976-981
6 p.
|
artikel
|
| 15 |
Influence of harvesting factors on sensory attributes and phenolic and aroma compounds composition of Cymbopogon citratus leaves infusions
|
Coelho, M.
|
|
2016
|
89 |
P2 |
p. 1029-1037
9 p.
|
artikel
|
| 16 |
Long-term consumption of a green/roasted coffee blend positively affects glucose metabolism and insulin resistance in humans
|
Sarriá, Beatriz
|
|
2016
|
89 |
P2 |
p. 1023-1028
6 p.
|
artikel
|
| 17 |
Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS
|
Rosa, Jeane Santos da
|
|
2016
|
89 |
P2 |
p. 967-975
9 p.
|
artikel
|
| 18 |
Modulating the expression of genes associated with hepatic lipid metabolism, lipoperoxidation and inflammation by cocoa, cocoa extract and cocoa flavanols related to hepatic steatosis induced by a hypercaloric diet
|
Rabadán-Chávez, Griselda M.
|
|
2016
|
89 |
P2 |
p. 937-945
9 p.
|
artikel
|
| 19 |
Preface
|
Coimbra, Manuel A.
|
|
2016
|
89 |
P2 |
p. 889-
1 p.
|
artikel
|
| 20 |
The evaluation of the suitability of different alternative sample preparation procedures prior to the multi-elemental analysis of brews of ground roasted and instant coffees by FAAS and ICP OES
|
Szymczycha-Madeja, Anna
|
|
2016
|
89 |
P2 |
p. 958-966
9 p.
|
artikel
|
| 21 |
The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates
|
Żyżelewicz, Dorota
|
|
2016
|
89 |
P2 |
p. 918-929
12 p.
|
artikel
|
| 22 |
Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality
|
Dulsat-Serra, Neus
|
|
2016
|
89 |
P2 |
p. 982-988
7 p.
|
artikel
|
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