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Coffee Versus Caffeine as Ergogenic Aids: Biological and Methodological Distinctions with Implications for Exercise Performance and Recovery. [PDF]

Nutrients
Domaszewski P.
europepmc   +1 more source

Sugarcane vinasse remediation through HA-nCaO within a computational sustainability and green SDG framework. [PDF]

Sci Rep
Mubarak MF, Saleh AM.
europepmc   +1 more source

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Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity

Food Chemistry, 2011
Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that ...
Katrina Brudzynski
exaly   +3 more sources

Bread crust melanoidins as potential prebiotic ingredients

Molecular Nutrition and Food Research, 2005
Melanoidins are the final products of the Maillard reaction. They are a heterogeneous mixture of compounds characterized by brown color and high molecular weight. The physiological properties of melanoidins have been widely investigated and there is a general consensus on their poor digestibility and bioavailability.
Vincenzo Fogliano
exaly   +4 more sources

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