domenica 22 Dicembre 2024
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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 and Food...

COCOTEA 27 / GASTROINTESTINAL STRUCTURE- AND DOSE-RESPONSE RELATIONSHIPS FOR ABSORPTION OF COFFEE POLYPHENOLS

Scherbl D.1, Erk T.1, Barron D.2, Dionisi F.2; Hauser, J.1, Muentnich S.1, Renouf M.2; Steiling H.2, Williamson G.2, Richling E.1 1 Department of Food Chemistry...

COCOTEA / 11 – STRUCTURE AND POTENTIAL HEALTH BENEFITS OF COFFEE CARBOHYDRATE POLYMERS

Coimbra M.A.1, Moreira A. 1, Passos C.P.1, Simões J.1, Nunes F.M.2, Domingues M.R.1 1QOPNA, Department of Chemistry, University of Aveiro, Aveiro, Portugal. 2UTAD, Department...

COCOTEA / 10 – STRUCTURE AND POTENTIAL HEALTH BENEFITS OF COFFEE CARBOHYDRATE POLYMERS

Coimbra M.A.1, Moreira A. 1, Passos C.P.1, Simões J.1, Nunes F.M.2, Domingues M.R.1 1QOPNA, Department of Chemistry, University of Aveiro, Aveiro, Portugal. 2UTAD, Department of...

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