Reference health
Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods
16/16 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
9 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 16 checked references that resolve
resolves10.1007/s00217-004-0896-3
Peroxyl radical scavenging activity of melanoidins in aqueous systems
resolves10.1016/j.foodchem.2004.05.030
Iron-binding ability of melanoidins from food and model systems?
resolves10.1016/j.aca.2004.11.028
Assessing the non-specific hydroxyl radical scavenging properties of melanoidins in a Fenton-type reaction system
resolves10.1006/fstl.1996.0181
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
resolves10.1111/j.1365-2621.1995.tb06277.x
Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties
resolves10.1021/jf030047e
In Vitro Antioxidant Activities of Edible Artichoke (<i>Cynara scolymus </i>L.) and Effect on Biomarkers of Antioxidants in Rats
resolves10.1021/jf9913458
Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay
resolves10.1016/j.foodchem.2003.12.026
Relationship between redox potential and chain-breaking activity of model systems and foods
resolves10.1021/jf990510g
In Vitro Antioxidant and ex Vivo Protective Activities of Green and Roasted Coffee
resolves10.1016/S0304-3835(97)04628-4
Loss and/or formation of antioxidants during food processing and storage
resolves10.1016/j.foodchem.2004.03.037
In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)
resolves10.1002/1097-0010(200010)80:13<1925::AID-JSFA714>3.0.CO;2-4
The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants
The 9 references without a DOI — listed, not checked
no DOI — not checkedjf0512353b00001/jf0512353b00001_1
no DOI — not checkedjf0512353b00002/jf0512353b00002_1
no DOI — not checkedjf0512353b00003/jf0512353b00003_1
no DOI — not checkedjf0512353b00004/jf0512353b00004_1
no DOI — not checkedSexièmes Colloque Scientifique International sur le Café
no DOI — not checkedjf0512353b00011/jf0512353b00011_1
no DOI — not checkedjf0512353b00013/jf0512353b00013_1
no DOI — not checkedMelanoidins in food and health
no DOI — not checkedAntioxidant capacity of the Spanish Mediterranean diet. Food Chem
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