Results 121 to 130 of about 818 (159)

Changes in the chemical composition and medicinal effects of black ginseng during processing. [PDF]

Front Pharmacol
Qiu Y, Wang N, Yu Z, Guo X, Yang M.
europepmc   +1 more source

Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke. [PDF]

Food Chem X
Ao F, Wu J, Qiu R, Zhao H, Li L, Zong X.
europepmc   +1 more source

Influence of Coffee Roasting Degree from Four Mexican Regions on In Vitro Antioxidant Activity and Digestive Enzyme Inhibition and Its In Vivo Effects on Carbohydrate and Lipid Absorption. [PDF]

Int J Mol Sci
Gamboa-Gómez CI, Barragán-Zúñiga J, Herrera MD, Alongi M, Rocha-Guzmán NE, Herrera-Rocha KM, Dominguez D, Valles-Araiza KF, Anese M, Rodríguez-Morán M, Guerrero-Romero F.   +10 more
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Antioxidant strategies against cellular senescence: unveiling the power of synthetic versus natural antioxidants in a systematic review. [PDF]

Front Aging
Ebrahimirad F, Mirmahdizade SE, Mahmoodieh B, Najafi S, Banihashemian SM, Nikakhtar S, Mobaraki H, Sadeghi A, Kossari N, SadatRafiei SK, Ghodsi Moghadam M, Mashkani A, Asadi Anar M, Khosravi F.   +13 more
europepmc   +1 more source

Nutritional Characterization of Brewer's Spent Grains Depending on Brewery Scale and Beer Production Technology. [PDF]

Foods
Universa AE, Banis A, Kince T, Kruma Z, Dabina-Bicka I.   +4 more
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Black Garlic: Evolution of the Chemical Composition and Broad Biological Activities. [PDF]

J Agric Food Chem
Vecchi V, Sabbioni G, Altieri MT, Breveglieri G, Costa S, Marchetti F, Gugel I, Vertuani S, Borgatti M.   +8 more
europepmc   +1 more source

Revisiting Spectrophotometric Methods in the FoodOmics Era: The Influence of Phytochemicals in the Quantification of Soluble Sugars in Plant-Based Beverages, Drinks, and Extracts. [PDF]

Foods
Reis A, Passos CP, Brandão E, Teixeira N, Alves T, Mateus N, de Freitas V.   +6 more
europepmc   +1 more source

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Characterization of melanoidins by IR spectroscopy—I. Galactose-glycine melanoidins

Organic Geochemistry, 1986
Abstract A comparative IR spectral study was conducted with synthetic melanoidins which were prepared from various ratios of sugars and amino acids and a pseudomelanoidin which was prepared from sugar only. A significant resemblance was observed between the pseudomelanoidin and the melanoidin prepared from a high (9:1) sugar ratio (type 1). Another
Y. Rubinsztain, S. Yariv, P. Ioselis, Z. Aizenshtat, R. Ikan   +4 more
openaire   +1 more source

Melanoidins in Coffee

2015
Abstract Coffee roasting influences the taste of the coffee brew by physically and chemically changing the coffee seed. Different compounds found in green coffee beans, such as proteins, polysaccharides, and phenolic compounds, are degraded/transformed to some extent, giving rise to a decrease of the amount of carbohydrates and chlorogenic acids and ...
José A. Rufián-Henares, Silvia Pastoriza   +1 more
openaire   +1 more source

Biodegradable Photonic Melanoidin for Theranostic Applications

ACS Nano, 2015
Light-absorbing nanoparticles for localized heat generation in tissues have various biomedical applications in diagnostic imaging, surgery, and therapies. Although numerous plasmonic and carbon-based nanoparticles with strong optical absorption have been developed, their clearance, potential cytotoxicity, and long-term safety issues remain unresolved ...
Lee, Min-Young, Lee, Changho, Jung, Ho Sang, Jeon, Mansik, Kim, Ki Su, Yun, Seok Hyun, Kim, Chulhong, Hahn, SK   +7 more
openaire   +3 more sources