| scholarly article | Q13442814 |
| P356 | DOI | 10.1016/J.FOODCHEM.2015.03.086 |
| P8608 | Fatcat ID | release_kmcllhn2irdbrkuxix2oak57pi |
| P698 | PubMed publication ID | 25952851 |
| P5875 | ResearchGate publication ID | 274968144 |
| P50 | author | Cláudia P Passos | Q59086087 |
| André M.N. Silva | Q60633378 | ||
| Ana S. P. Moreira | Q61314324 | ||
| Maria Rosario M Domingues | Q38803903 | ||
| Armando Silvestre | Q42772485 | ||
| Fernando Nunes | Q42778850 | ||
| Manuel A. Coimbra | Q43990724 | ||
| Maria Rangel | Q58841797 | ||
| Sónia A.O. Santos | Q59085033 | ||
| P2860 | cites work | How to distinguish between cinnamoylshikimate esters and chlorogenic acid lactones by liquid chromatography-tandem mass spectrometry | Q84941419 |
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| P304 | page(s) | 135-144 | |
| P577 | publication date | 2015-03-28 | |
| P1433 | published in | Food Chemistry | Q3007875 |
| P1476 | title | Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system | |
| P478 | volume | 185 |
| Q58494342 | Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules |
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| Q92703909 | Structural features of spent coffee grounds water-soluble polysaccharides: Towards tailor-made microwave assisted extractions |
| Q50076500 | Structural polymeric features that contribute to in vitro immunostimulatory activity of instant coffee. |
| Q103730712 | Thermostability of bioactive compounds during roasting process of coffee beans |
| Q51105640 | Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction. |
| Q126434501 | Use of NMR techniques to investigate the changes on the chemical composition of coffee melanoidins |
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