246 related articles for article (PubMed ID: 15986388)
21. Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions.
Rufián-Henares JA; Morales FJ
J Agric Food Chem; 2007 Nov; 55(24):10016-21. PubMed ID: 17966972
[TBL] [Abstract][Full Text] [Related]
22. Effect of electro-activated sweet whey on growth of Bifidobacterium, Lactobacillus, and Streptococcus strains under model growth conditions.
Kareb O; Champagne CP; Jean J; Gomaa A; Aïder M
Food Res Int; 2018 Jan; 103():316-325. PubMed ID: 29389621
[TBL] [Abstract][Full Text] [Related]
23. Growth of infant faecal bifidobacteria and clostridia on prebiotic oligosaccharides in in vitro conditions.
Rada V; Nevoral J; Trojanová I; Tománková E; Smehilová M; Killer J
Anaerobe; 2008 Oct; 14(4):205-8. PubMed ID: 18583163
[TBL] [Abstract][Full Text] [Related]
24. Evaluation of the prebiotic properties of wheat arabinoxylan fractions and induction of hydrolase activity in gut microflora.
Vardakou M; Palop CN; Christakopoulos P; Faulds CB; Gasson MA; Narbad A
Int J Food Microbiol; 2008 Mar; 123(1-2):166-70. PubMed ID: 18279987
[TBL] [Abstract][Full Text] [Related]
25. Treatment of bran containing bread by baking enzymes; effect on the growth of probiotic bacteria on soluble dietary fiber extract in vitro.
Saarinen MT; Lahtinen SJ; Sørensen JF; Tiihonen K; Ouwehand AC; Rautonen N; Morgan A
Biosci Biotechnol Biochem; 2012; 76(6):1135-9. PubMed ID: 22790935
[TBL] [Abstract][Full Text] [Related]
26. Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette.
Jouquand C; Niquet-Léridon C; Jacolot P; Petit N; Marier D; Gadonna-Widehem P
J Food Sci; 2018 Oct; 83(10):2424-2431. PubMed ID: 30184250
[TBL] [Abstract][Full Text] [Related]
27. Influence of prebiotics, probiotics and protein ingredients on mycotoxin bioaccessibility.
Ferrer M; Manyes L; Mañes J; Meca G
Food Funct; 2015 Mar; 6(3):987-94. PubMed ID: 25673154
[TBL] [Abstract][Full Text] [Related]
28. Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism.
Rurián-Henares JA; Morales FJ
J Agric Food Chem; 2008 Apr; 56(7):2357-62. PubMed ID: 18338864
[TBL] [Abstract][Full Text] [Related]
29. Five years of research on health risks and benefits of Maillard reaction products: an update.
Somoza V
Mol Nutr Food Res; 2005 Jul; 49(7):663-72. PubMed ID: 15926141
[TBL] [Abstract][Full Text] [Related]
30. Profiling of composition and metabolic activities of the colonic microflora of growing pigs fed diets supplemented with prebiotic oligosaccharides.
Mountzouris KC; Balaskas C; Fava F; Tuohy KM; Gibson GR; Fegeros K
Anaerobe; 2006 Aug; 12(4):178-85. PubMed ID: 16731014
[TBL] [Abstract][Full Text] [Related]
31. [Prebiotic lactitol as a component of biopreparation from aerobic bacilli].
Saphronova LA; Osadchaia AI; Iliash VM
Mikrobiol Z; 2008; 70(6):34-41. PubMed ID: 19351047
[TBL] [Abstract][Full Text] [Related]
32. Contribution of melanoidins to the antioxidant capacity of the Spanish diet.
Pastoriza S; Rufián-Henares JA
Food Chem; 2014 Dec; 164():438-45. PubMed ID: 24996355
[TBL] [Abstract][Full Text] [Related]
33. Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions.
Zhang H; Zhang H; Troise AD; Fogliano V
J Agric Food Chem; 2019 Oct; 67(39):10921-10929. PubMed ID: 31496242
[TBL] [Abstract][Full Text] [Related]
34. Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties.
Rufián-Henares JA; de la Cueva SP
J Agric Food Chem; 2009 Jan; 57(2):432-8. PubMed ID: 19123814
[TBL] [Abstract][Full Text] [Related]
35. Metabolism of the soybean isoflavone glycoside genistin in vitro by human gut bacteria and the effect of prebiotics.
Steer TE; Johnson IT; Gee JM; Gibson GR
Br J Nutr; 2003 Sep; 90(3):635-42. PubMed ID: 13129470
[TBL] [Abstract][Full Text] [Related]
36. Characterization of coloured compounds obtained by enzymatic extraction of bakery products.
Borrelli RC; Mennella C; Barba F; Russo M; Russo GL; Krome K; Erbersdobler HF; Faist V; Fogliano V
Food Chem Toxicol; 2003 Oct; 41(10):1367-74. PubMed ID: 12909270
[TBL] [Abstract][Full Text] [Related]
37. Sourdough lactobacilli and celiac disease.
Gobbetti M; Giuseppe Rizzello C; Di Cagno R; De Angelis M
Food Microbiol; 2007 Apr; 24(2):187-96. PubMed ID: 17008163
[TBL] [Abstract][Full Text] [Related]
38. Impact of sourdough on the texture of bread.
Arendt EK; Ryan LA; Dal Bello F
Food Microbiol; 2007 Apr; 24(2):165-74. PubMed ID: 17008161
[TBL] [Abstract][Full Text] [Related]
39. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
Alves G; Perrone D
Food Chem; 2015 Oct; 185():65-74. PubMed ID: 25952842
[TBL] [Abstract][Full Text] [Related]
40. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models.
Díaz-Morales N; Cavia-Saiz M; Rivero-Perez MD; Gómez I; Salazar-Mardones G; Jaime I; González-SanJosé ML; Muñiz P
Food Funct; 2023 Feb; 14(3):1785-1794. PubMed ID: 36723046
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]