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Lista de obras de Ana S. P. Moreira

Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system.

artículo científico publicado en 2015

Coffee melanoidins: structures, mechanisms of formation and potential health impacts.

artículo científico

Contribution of non-enzymatic transglycosylation reactions to the honey oligosaccharides origin and diversity

Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptides

artículo científico publicado en 2017

Differentiation of isomeric pentose disaccharides by electrospray ionization tandem mass spectrometry and discriminant analysis ⬇️

artículo científico publicado el 30 de diciembre de 2012

Differentiation of isomeric β-(1-4) hexose disaccharides by positive electrospray tandem mass spectrometry

artículo científico publicado en 2013

Evaluation of the Effect of Roasting on the Structure of Coffee Galactomannans Using Model Oligosaccharides

article

Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study

artículo científico publicado en 2016

Impact of physical exercise on visceral adipose tissue fatty acid profile and inflammation in response to a high-fat diet regimen.

artículo científico publicado en 2017

Lipid remodelling in human melanoma cells in response to UVA exposure

artículo científico publicado en 2017

Lipidomics Reveals Similar Changes in Serum Phospholipid Signatures of Overweight and Obese Pediatric Subjects

scientific article published on 22 July 2019

Neutral and acidic products derived from hydroxyl radical-induced oxidation of arabinotriose assessed by electrospray ionisation mass spectrometry.

artículo científico publicado en 2014

Nonenzymatic Transglycosylation Reactions Induced by Roasting: New Insights from Models Mimicking Coffee Bean Regions with Distinct Polysaccharide Composition

article

Olive (Olea europaea L. cv. Galega vulgar ) Seed Oil: A First Insight into the Major Lipid Composition of a Promising Agro-Industrial By-Product at Two Ripeness Stages

article

Origin of the pinking phenomenon of white wines.

artículo científico publicado en 2014

Oxidation of amylose and amylopectin by hydroxyl radicals assessed by electrospray ionisation mass spectrometry.

artículo científico publicado en 2016

Potential use of fatty acid profiles of the adductor muscle of cockles (Cerastoderma edule) for traceability of collection site.

artículo científico publicado en 2015

Revisiting the structural features of arabinoxylans from brewers’ spent grain

artículo científico publicado en 2015

Roasting-induced changes in arabinotriose, a model of coffee arabinogalactan side chains.

artículo científico publicado en 2012

Sequential microwave superheated water extraction of mannans from spent coffee grounds.

artículo científico publicado en 2013

Structural analysis of dextrins and characterization of dextrin-based biomedical hydrogels.

artículo científico publicado en 2014

The Unique Lipidomic Signatures of Saccharina latissima Can Be Used to Pinpoint Their Geographic Origin

scientific article published on 08 January 2020

Transglycosylation reactions between galactomannans and arabinogalactans during dry thermal treatment

artículo científico publicado en 2014

Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction.

artículo científico publicado en 2017

Valorization of Lipids from Gracilaria sp. through Lipidomics and Decoding of Antiproliferative and Anti-Inflammatory Activity.

artículo científico publicado en 2017

Xylo-oligosaccharides display a prebiotic activity when used to supplement wheat or corn-based diets for broilers

artículo científico publicado en 2018

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