Results 241 to 245 of about 5,279 (245)

Maillard Reaction Products in Bread: A Novel Semi-Quantitative Method for Evaluating Melanoidins in Bread

Food Chemistry, 2016
Frederic J Tessier, Celine Niquet-Leridon, Pascale Gadonna-Widehem   +2 more
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  

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

Food Engineering Reviews, 2012
Jordi Pagán, Albert Ibarz
exaly  

MELANOIDINS AND THEIR USE FOR IMPROVING PROPERTIES OF PLANTS

2014
GRABER ELLEN R, ELAD YIGAL, RAV DAVID DALIA, SEGAL SERGEY   +3 more
openaire   +5 more sources

Comparative characterization of food melanoidins

2005
ADAMS A, BORRELLI, RC, FOGLIANO, VINCENZO, DE KIMPE N.   +3 more
openaire   +1 more source