BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

128 related articles for article (PubMed ID: 37027971)

  • 21. Impact of lipid oxidation-derived aldehydes and ascorbic acid on the antioxidant activity of model melanoidins.
    Kitrytė V; Adams A; Venskutonis PR; De Kimpe N
    Food Chem; 2012 Dec; 135(3):1273-83. PubMed ID: 22953854
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction.
    Moreira AS; Nunes FM; Simões C; Maciel E; Domingues P; Domingues MR; Coimbra MA
    Food Chem; 2017 Jul; 227():422-431. PubMed ID: 28274453
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid.
    Bruhns P; Kanzler C; Degenhardt AG; Koch TJ; Kroh LW
    J Agric Food Chem; 2019 May; 67(18):5197-5203. PubMed ID: 31017427
    [TBL] [Abstract][Full Text] [Related]  

  • 25. In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans.
    Oracz J; Zyzelewicz D
    Antioxidants (Basel); 2019 Nov; 8(11):. PubMed ID: 31731784
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (
    Oracz J; Prejzner M; Grzelczyk J; Kowalska G; Żyżelewicz D
    Molecules; 2023 Mar; 28(5):. PubMed ID: 36903546
    [TBL] [Abstract][Full Text] [Related]  

  • 28. How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography.
    Smrke S; Opitz SE; Vovk I; Yeretzian C
    Food Funct; 2013 Jul; 4(7):1082-92. PubMed ID: 23592006
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study.
    Patrignani M; Rinaldi GJ; Rufián-Henares JÁ; Lupano CE
    Food Chem; 2019 Mar; 276():443-450. PubMed ID: 30409618
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Melanoidins exert a weak antiradical activity in watery fluids.
    Morales FJ; Babbel MB
    J Agric Food Chem; 2002 Jul; 50(16):4657-61. PubMed ID: 12137493
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Coffee melanoidins: structures, mechanisms of formation and potential health impacts.
    Moreira AS; Nunes FM; Domingues MR; Coimbra MA
    Food Funct; 2012 Sep; 3(9):903-15. PubMed ID: 22584883
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MS
    Oracz J; Nebesny E; Żyżelewicz D
    Food Res Int; 2019 Jan; 115():135-149. PubMed ID: 30599925
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines.
    Diaz-Morales N; Cavia-Saiz M; Salazar G; Rivero-Pérez MD; Muñiz P
    Food Chem; 2021 May; 343():128405. PubMed ID: 33127227
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Nature of phenolic compounds in coffee melanoidins.
    Coelho C; Ribeiro M; Cruz AC; Domingues MR; Coimbra MA; Bunzel M; Nunes FM
    J Agric Food Chem; 2014 Aug; 62(31):7843-53. PubMed ID: 24998624
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Melanoidin formed from fructosylalanine contains more alanine than melanoidin formed from d-glucose with L-alanine.
    Mohsin GF; Schmitt FJ; Kanzler C; Epping JD; Buhrke D; Hornemann A
    Food Chem; 2020 Feb; 305():125459. PubMed ID: 31520919
    [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. 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]  

  • 38. High molecular weight melanoidins from coffee brew.
    Bekedam EK; Schols HA; van Boekel MA; Smit G
    J Agric Food Chem; 2006 Oct; 54(20):7658-66. PubMed ID: 17002436
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Exploring polymerisation of methylglyoxal with NH
    Wang Z; Zhao Y; Wang D; Zhang X; Xia M; Xia T; Zheng Y; Wang M
    Food Chem; 2022 Nov; 394():133472. PubMed ID: 35716504
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 7.