Alves RC - Search Results

1

Isoflavones in coffee: influence of species, roast degree, and brewing method.

Alves RC, Almeida IM, Casal S, Oliveira MB. Alves RC, et al. J Agric Food Chem. 2010 Mar 10;58(5):3002-7. doi: 10.1021/jf9039205. J Agric Food Chem. 2010. PMID: 20131840

2

Free and conjugated biogenic amines in green and roasted coffee beans.

Casal S, Mendes E, Alves MR, Alves RC, Beatriz M, Oliveira PP, Ferreira MA. Casal S, et al. Among authors: alves rc, alves mr. J Agric Food Chem. 2004 Oct 6;52(20):6188-92. doi: 10.1021/jf049509u. J Agric Food Chem. 2004. PMID: 15453685

3

Factors influencing the norharman and harman contents in espresso coffee.

Alves RC, Casal S, Oliveira BP. Alves RC, et al. J Agric Food Chem. 2007 Mar 7;55(5):1832-8. doi: 10.1021/jf063128u. Epub 2007 Feb 10. J Agric Food Chem. 2007. PMID: 17291006

4

Vitamin E profile as a reliable authenticity discrimination factor between chestnut (Castanea sativa Mill.) cultivars.

Barreira JC, Alves RC, Casal S, Ferreira IC, Oliveira MB, Pereira JA. Barreira JC, et al. Among authors: alves rc. J Agric Food Chem. 2009 Jun 24;57(12):5524-8. doi: 10.1021/jf900435y. J Agric Food Chem. 2009. PMID: 19489539

5

Development and validation of a matrix solid-phase dispersion method to determine acrylamide in coffee and coffee substitutes.

Soares CM, Alves RC, Casal S, Oliveira MB, Fernandes JO. Soares CM, et al. Among authors: alves rc. J Food Sci. 2010 Apr;75(3):T57-63. doi: 10.1111/j.1750-3841.2010.01545.x. J Food Sci. 2010. PMID: 20492315

6

Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: influence of technological factors.

Alves RC, Costa AS, Jerez M, Casal S, Sineiro J, Núñez MJ, Oliveira B. Alves RC, et al. J Agric Food Chem. 2010 Dec 8;58(23):12221-9. doi: 10.1021/jf1031229. Epub 2010 Nov 11. J Agric Food Chem. 2010. PMID: 21070017

7

Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira).

Campos SD, Alves RC, Mendes E, Costa AS, Casal S, Oliveira MB. Campos SD, et al. Among authors: alves rc. Meat Sci. 2013 Apr;93(4):914-8. doi: 10.1016/j.meatsci.2012.09.016. Epub 2012 Oct 3. Meat Sci. 2013. PMID: 23122409

8

Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction.

Dias MI, Barros L, Dueñas M, Pereira E, Carvalho AM, Alves RC, Oliveira MB, Santos-Buelga C, Ferreira IC. Dias MI, et al. Among authors: alves rc. Food Chem. 2013 Dec 15;141(4):4152-60. doi: 10.1016/j.foodchem.2013.07.018. Epub 2013 Jul 10. Food Chem. 2013. PMID: 23993599

9

Phenylketonuria: protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine.

Pimentel FB, Alves RC, Costa AS, Torres D, Almeida MF, Oliveira MB. Pimentel FB, et al. Among authors: alves rc. Food Chem. 2014 Apr 15;149:144-50. doi: 10.1016/j.foodchem.2013.10.099. Epub 2013 Oct 31. Food Chem. 2014. PMID: 24295688

10

Organic versus conventional tomatoes: influence on physicochemical parameters, bioactive compounds and sensorial attributes.

Vinha AF, Barreira SV, Costa AS, Alves RC, Oliveira MB. Vinha AF, et al. Among authors: alves rc. Food Chem Toxicol. 2014 May;67:139-44. doi: 10.1016/j.fct.2014.02.018. Epub 2014 Feb 23. Food Chem Toxicol. 2014. PMID: 24569070

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