Concepedia

Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems

Zheng Li, Hyun Chung, Young Suk Kim

Food Research International · 2015 · 41 citations · 45 references

DOI

Concepts

References

45

Structure-antioxidant activity relationships of flavonoids and phenolic acids

Catherine Rice‐Evans, Nicholas J. Miller, George Paganga · Free Radical Biology and Medicine · 1996 · 8.9K citations

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Antioxidant Activities of Caffeic Acid and Its Related Hydroxycinnamic Acid Compounds

Jiang Hong Chen, Chi‐Tang Ho · Journal of Agricultural and Food Chemistry · 1997 · 906 citations

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Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants

Yi‐Zhong Cai, Mei Sun, Jie Xing et al. · Life Sciences · 2005 · 865 citations

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Comparison of the Antioxidant Activity of Aspalathin with That of Other Plant Phenols of Rooibos Tea (<i>Aspalathus linearis</i>), α-Tocopherol, BHT, and BHA

Astrid von Gadow, Elizabeth Joubert, C. F. Hansmann · Journal of Agricultural and Food Chemistry · 1997 · 582 citations

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Coffee flavour: an overview

Roberto A. Buffo, Claudio Cardelli‐Freire · Flavour and Fragrance Journal · 2004 · 344 citations

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