Results 201 to 210 of about 5,804 (216)

Characterization of Food Melanoidin

2005
Seiichi Homma, Masatsune Murata, Naoko Terasawa, Young-Soon Lee   +3 more
openaire   +1 more source

Antimicrobial Activity of Coffee Melanoidins—A Study of Their Metal-Chelating Properties

Journal of Agricultural and Food Chemistry, 2009
José A Rufián-Henares
exaly  

Influence of melanoidins on acidogenic fermentation of food waste to produce volatility fatty acids

Bioresource Technology, 2019
Jun Yin, Ting Chen, Yuyang Long
exaly  

Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities

Food Research International, 2007
José A Rufián-Henares, Francisco J Morales   +1 more
exaly  

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

Food Chemistry, 2016
Cynthia Helou, Céline Niquet-Léridon, Pascale Gadonna-Widehem   +2 more
exaly  

Microtiter plate-based assay for screening antimicrobial activity of melanoidins against E. coli and S. aureus

Food Chemistry, 2008
José A Rufián-Henares, Francisco J Morales   +1 more
exaly  

Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

Journal of Agricultural and Food Chemistry, 2010
Davide Tagliazucchi, Angela Conte
exaly  

Melanoidins produced by the Maillard reaction: Structure and biological activity

Food Chemistry, 2011
exaly  

Reductone Contents of Nondialyzable Melanoidins

Agricultural and Biological Chemistry, 1968
Hiromichi Kato, Gunki Noguchi, Masao Fujimaki   +2 more
openaire   +1 more source

Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity

Food Chemistry, 2004
Jean-Luc Le Quéré
exaly