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Coffee melanoidins: structures, mechanisms of formation and potential health impacts.
TLDR
This paper systematizes the available information and provides a critical overview of the knowledge obtained so far about the structure of coffee melanoidins, mechanisms of their formation, and their potential health implications. Expand
Melanoidins from coffee infusions. Fractionation, chemical characterization, and effect of the degree of roast.
  • F. Nunes, M. Coimbra
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 25 April 2007
TLDR
The results obtained suggest that the chelating ability of these coffee melanoidins is modulated by their carbohydrates, and that the 75% ethanol soluble fractions were almost devoid of carbohydrates. Expand
Modification of wheat straw lignin by solid state fermentation with white-rot fungi.
TLDR
The levels of esterified hydroxycinnamic acids degradation were considerably higher than previous reports with lignocellulosic biomass and the data show that P. rufa, may be considered for more specific studies as higher ferulic and p-coumaric acids degradation was observed for earlier incubation times. Expand
Selenium contents of Portuguese commercial and wild edible mushrooms
TLDR
The selenium contents of 66 mushroom samples, wild growing or commercially available in Portugal, fresh, canned or dried, were determined and it was found that edible mushrooms, such as Lentinula edodes , Pleurotus ostreatus , Cantharellus cibarius, Craterellus cornucopioides and Lepista nuda, contained only small amounts of seenium. Expand
Authentication of beeswax (Apis mellifera) by high-temperature gas chromatography and chemometric analysis.
TLDR
Using linear discriminant analysis, classification rules for authentic and paraffin adulterated beeswax samples were developed and showed good recognition and prediction abilities, 100% and 99%, respectively. Expand
Influence of osmotic dehydration process parameters on the quality of candied pumpkins
Abstract The influence of osmotic dehydration process parameters on the efficiency of water loss and sucrose gain of pumpkins and the influence on the quality of the final product are essential forExpand
Immunostimulatory properties of coffee mannans.
Coffee infusion mannans are acetylated polysaccharides containing single Galp and Araf residues as side chains of a beta-(1 --> 4)-Manp backbone. These mannans are structurally similar to theExpand
Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill).
TLDR
Native chestnut starch presents a type B pasting profile similar to corn starch but with a lower gelatinization and peak viscosity temperatures, making native chestnuts starch a potential technological alternative to Corn starch, especially in application where lower processing temperatures are needed. Expand
Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee.
  • F. Nunes, M. Coimbra
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 3 March 2001
TLDR
The high molecular weight material extracted with hot water from two green and roasted ground arabica coffees showed coelution of polysaccharides, proteins, phenolics, and brown compounds, and it was concluded that the phenolics andbrown compounds were linked by covalent bonds to the polymeric material. Expand
Structural features of partially acetylated coffee galactomannans presenting immunostimulatory activity
Abstract The galactomannans purified from coffee infusions have been shown to present in vitro immunostimulatory activity on murine B- and T-lymphocytes. These properties have also been shownExpand
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