Quercus based coffee-like beverage: effect of roasting process and functional characterization
- 8 November 2017
- journal article
- research article
- Published by Springer Nature in Journal of Food Measurement and Characterization
- Vol. 12 (1) , 471-479
Abstract
No abstract availableKeywords
Funding Information
- Fundação para Ciência e Tecnologia (UID/Multi/50016/2013)
- FCT (SFRH/BD/111884/2015)
This publication has 30 references indexed in Scilit:
- Antioxidant and Biological Properties of Bioactive Phenolic Compounds fromQuercus suberL.Journal of Agricultural and Food Chemistry, 2009
- Use of BPX‐70 60‐m GC columns for screening the fatty acid composition of industrial cookiesEuropean Journal of Lipid Science and Technology, 2009
- Antioxidants, Phenolic Compounds, and Nutritional Quality of Different Strawberry GenotypesJournal of Agricultural and Food Chemistry, 2008
- A Comparison of Chinese and American Indian (Chumash) MedicineEvidence-Based Complementary and Alternative Medicine, 2007
- Identification and Sensory Evaluation of Dehydro- and Deoxy-ellagitannins Formed upon Toasting of Oak Wood (Quercus albaL.)Journal of Agricultural and Food Chemistry, 2007
- Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from SerbiaFood Chemistry, 2007
- The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extractsFood Chemistry, 2007
- Plasma fatty acid metabolic profiling and biomarkers of type 2 diabetes mellitus based on GC/MS and PLS‐LDAFEBS Letters, 2006
- Cytogenetic Damage Induced by Acrylamide and Glycidamide in Mammalian Cells: Correlation with Specific Glycidamide-DNA AdductsToxicological Sciences, 2006
- Sister chromatid exchange induced by several types of coffees in Chinese hamster ovary cellsTeratogenesis, Carcinogenesis, and Mutagenesis, 2001