198 related articles for article (PubMed ID: 26213055)
1. Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
Helou C; Jacolot P; Niquet-Léridon C; Gadonna-Widehem P; Tessier FJ
Food Chem; 2016 Jan; 190():904-911. PubMed ID: 26213055
[TBL] [Abstract][Full Text] [Related]
2. Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb.
Helou C; Anton PM; Niquet-Léridon C; Spatz M; Tessier FJ; Gadonna-Widehem P
Food Funct; 2017 Aug; 8(8):2722-2730. PubMed ID: 28725891
[TBL] [Abstract][Full Text] [Related]
3. Estimation of dietary intake of melanoidins from coffee and bread.
Fogliano V; Morales FJ
Food Funct; 2011 Feb; 2(2):117-23. PubMed ID: 21779556
[TBL] [Abstract][Full Text] [Related]
4. Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems.
Helou C; Denis S; Spatz M; Marier D; Rame V; Alric M; Tessier FJ; Gadonna-Widehem P
Food Funct; 2015 Dec; 6(12):3737-45. PubMed ID: 26364594
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity.
Lindenmeier M; Faist V; Hofmann T
J Agric Food Chem; 2002 Nov; 50(24):6997-7006. PubMed ID: 12428950
[TBL] [Abstract][Full Text] [Related]
7. Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread.
Troadec R; Nestora S; Niquet-Léridon C; Marier D; Jacolot P; Sarron E; Regnault S; Anton PM; Jouquand C
Food Chem; 2022 Nov; 393():133387. PubMed ID: 35671658
[TBL] [Abstract][Full Text] [Related]
8. Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS.
Huault L; Descharles N; Rega B; Bistac S; Bosc V; Giampaoli P
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016; 33(2):236-43. PubMed ID: 26666729
[TBL] [Abstract][Full Text] [Related]
9. Thermal degradation studies of food melanoidins.
Adams A; Borrelli RC; Fogliano V; De Kimpe N
J Agric Food Chem; 2005 May; 53(10):4136-42. PubMed ID: 15884851
[TBL] [Abstract][Full Text] [Related]
10. Bread crust melanoidins as potential prebiotic ingredients.
Borrelli RC; Fogliano V
Mol Nutr Food Res; 2005 Jul; 49(7):673-8. PubMed ID: 15986388
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Physiological relevance of dietary melanoidins.
Morales FJ; Somoza V; Fogliano V
Amino Acids; 2012 Apr; 42(4):1097-109. PubMed ID: 20949365
[TBL] [Abstract][Full Text] [Related]
13. Conceptual study on maillardized dietary fiber in coffee.
Silván JM; Morales FJ; Saura-Calixto F
J Agric Food Chem; 2010 Dec; 58(23):12244-9. PubMed ID: 21067233
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment.
Çelik EE; Rubio JMA; Andersen ML; Gökmen V
Food Res Int; 2018 Jun; 108():286-294. PubMed ID: 29735060
[TBL] [Abstract][Full Text] [Related]
16. Dietary Melanoidins from Biscuits and Bread Crust Alter the Structure and Short-Chain Fatty Acid Production of Human Gut Microbiota.
Rajakaruna S; Pérez-Burillo S; Kramer DL; Rufián-Henares JÁ; Paliy O
Microorganisms; 2022 Jun; 10(7):. PubMed ID: 35888986
[TBL] [Abstract][Full Text] [Related]
17. Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction.
Li D; Xie Y; Na X; Li Y; Dai C; Li Y; Tan M
Food Funct; 2019 Jul; 10(7):4414-4422. PubMed ID: 31282903
[TBL] [Abstract][Full Text] [Related]
18. Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats.
Roncero-Ramos I; Delgado-Andrade C; Haro A; Ruiz-Roca B; Morales FJ; Navarro MP
Amino Acids; 2013 Jun; 44(6):1409-18. PubMed ID: 22109787
[TBL] [Abstract][Full Text] [Related]
19. Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure.
Martins ZE; Pinho O; Ferreira IMPLVO
J Food Sci; 2017 Sep; 82(9):2183-2191. PubMed ID: 28796381
[TBL] [Abstract][Full Text] [Related]
20. Influence of Maillard products from bread crust on magnesium bioavailability in rats.
Roncero-Ramos I; Delgado-Andrade C; Morales FJ; Navarro MP
J Sci Food Agric; 2013 Jun; 93(8):2002-7. PubMed ID: 23254393
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]