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geniltonalves
(3 results)?
Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread.
Front Nutr. 2021 Jul 26;8:708928. doi: 10.3389/fnut.2021.708928. eCollection 2021.
Front Nutr. 2021.
PMID: 34381807
Free PMC article.
Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments.
Vieira Teixeira da Silva D, Dos Santos Baião D, de Oliveira Silva F, Alves G, Perrone D, Mere Del Aguila E, M Flosi Paschoalin V.
Vieira Teixeira da Silva D, et al. Among authors: alves g.
Molecules. 2019 Jan 28;24(3):458. doi: 10.3390/molecules24030458.
Molecules. 2019.
PMID: 30696032
Free PMC article.
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Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet.
Alves G, Xavier P, Limoeiro R, Perrone D.
Alves G, et al.
J Food Sci Technol. 2020 Aug;57(8):3119-3131. doi: 10.1007/s13197-020-04346-0. Epub 2020 Mar 18.
J Food Sci Technol. 2020.
PMID: 32624613
Free PMC article.
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Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
Alves G, Perrone D.
Alves G, et al.
Food Chem. 2015 Oct 15;185:65-74. doi: 10.1016/j.foodchem.2015.03.110. Epub 2015 Apr 2.
Food Chem. 2015.
PMID: 25952842
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