128 related articles for article (PubMed ID: 37027971)
41. Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice.
Ding X; Zhang Y; Li J; Yan S
Int J Biol Macromol; 2024 Jun; 270(Pt 2):132171. PubMed ID: 38729478
[TBL] [Abstract][Full Text] [Related]
42. Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy.
Hu Y; Pan ZJ; Liao W; Li J; Gruget P; Kitts DD; Lu X
Food Chem; 2016 Jul; 202():254-61. PubMed ID: 26920292
[TBL] [Abstract][Full Text] [Related]
43. Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by
Wronkowska M; Wiczkowski W; Topolska J; Szawara-Nowak D; Piskuła MK; Zieliński H
Molecules; 2023 Mar; 28(6):. PubMed ID: 36985718
[TBL] [Abstract][Full Text] [Related]
44. Chemical characterization and antioxidant properties of coffee melanoidins.
Borrelli RC; Visconti A; Mennella C; Anese M; Fogliano V
J Agric Food Chem; 2002 Oct; 50(22):6527-33. PubMed ID: 12381145
[TBL] [Abstract][Full Text] [Related]
45. ANTIOXIDANT ACTIVITY AND FT-IR ANALYSIS OF
Bhardwaj K; Kumar S; Ojha S
Afr J Tradit Complement Altern Med; 2016; 13(5):7-16. PubMed ID: 28487888
[TBL] [Abstract][Full Text] [Related]
46. Exploration of browning reactions during alkaline thermal hydrolysis of sludge: Maillard reaction, caramelization and humic acid desorption.
Yang N; Yang S; Yang L; Song Q; Zheng X
Environ Res; 2023 Jan; 217():114814. PubMed ID: 36403650
[TBL] [Abstract][Full Text] [Related]
47. Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles.
Zhang H; Zhang Y; Bao E; Zhao Y
Int J Biol Macromol; 2016 Aug; 89():287-96. PubMed ID: 27132881
[TBL] [Abstract][Full Text] [Related]
48. Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet.
Alves G; Xavier P; Limoeiro R; Perrone D
J Food Sci Technol; 2020 Aug; 57(8):3119-3131. PubMed ID: 32624613
[TBL] [Abstract][Full Text] [Related]
49. Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin.
Joubran Y; Mackie A; Lesmes U
Food Chem; 2013 Dec; 141(4):3796-802. PubMed ID: 23993551
[TBL] [Abstract][Full Text] [Related]
50. Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance-Fourier transformed infrared spectroscopy.
Lu X; Ross CF; Powers JR; Aston DE; Rasco BA
J Agric Food Chem; 2011 May; 59(10):5215-21. PubMed ID: 21506613
[TBL] [Abstract][Full Text] [Related]
51. Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew.
Perrone D; Farah A; Donangelo CM
J Agric Food Chem; 2012 May; 60(17):4265-75. PubMed ID: 22490054
[TBL] [Abstract][Full Text] [Related]
52. Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates.
Hayase F; Usui T; Watanabe H
Mol Nutr Food Res; 2006 Dec; 50(12):1171-9. PubMed ID: 17131457
[TBL] [Abstract][Full Text] [Related]
53. Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties.
Shaheen S; Shorbagi M; Lorenzo JM; Farag MA
Crit Rev Food Sci Nutr; 2022; 62(32):8954-8971. PubMed ID: 34137312
[TBL] [Abstract][Full Text] [Related]
54. Metabolic transit and in vivo effects of melanoidins and precursor compounds deriving from the Maillard reaction.
Faist V; Erbersdobler HF
Ann Nutr Metab; 2001; 45(1):1-12. PubMed ID: 11244181
[TBL] [Abstract][Full Text] [Related]
55. Method development for the identification, extraction and characterization of melanoidins in thermal hydrolyzed sludge.
Wang L; Hao J; Yu X; Zhang B; Sui J; Wang C
Sci Total Environ; 2023 Mar; 864():161204. PubMed ID: 36581290
[TBL] [Abstract][Full Text] [Related]
56. Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions.
Wang B; Zhong Y; Wang D; Meng F; Li Y; Deng Y
Foods; 2023 Oct; 12(20):. PubMed ID: 37893621
[TBL] [Abstract][Full Text] [Related]
57. The role of peptides and proteins in melanoidin formation.
Smaniotto A; Bertazzo A; Comai S; Traldi P
J Mass Spectrom; 2009 Mar; 44(3):410-8. PubMed ID: 19165819
[TBL] [Abstract][Full Text] [Related]
58. Maillard reaction and food processing. Application aspects.
Chuyen NV
Adv Exp Med Biol; 1998; 434():213-35. PubMed ID: 9598202
[TBL] [Abstract][Full Text] [Related]
59. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
Ross CF; Hoye C; Fernandez-Plotka VC
J Food Sci; 2011 Aug; 76(6):C884-90. PubMed ID: 22417486
[TBL] [Abstract][Full Text] [Related]
60. Photosensitizer activity of model melanoidins.
Argirova MD
J Agric Food Chem; 2005 Feb; 53(4):1210-4. PubMed ID: 15713043
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
