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High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l‑Alanine or l‑Lysine
High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l‑Alanine or l‑Lysine
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High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l‑Alanine or l‑Lysine

Kanzler, Clemens ; Wustrack, Felix ; Rohn, Sascha

Journal of agricultural and food chemistry, 2021-10, Vol.69 (40), p.11960-11970 [Periódico revisado por pares]

American Chemical Society

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2
Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods
Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods
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Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods

Delgado-Andrade, Cristina ; Rufián-Henares, José A ; Morales, Francisco J

Journal of agricultural and food chemistry, 2005-10, Vol.53 (20), p.7832-7836 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Different Molecular Weight Black Garlic Melanoidins Alleviate High Fat Diet Induced Circadian Intestinal Microbes Dysbiosis
Different Molecular Weight Black Garlic Melanoidins Alleviate High Fat Diet Induced Circadian Intestinal Microbes Dysbiosis
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Different Molecular Weight Black Garlic Melanoidins Alleviate High Fat Diet Induced Circadian Intestinal Microbes Dysbiosis

Wu, Jianfu ; Zhou, Xiaodan ; Dou, Zishan ; Wu, Tao ; Liu, Rui ; Sui, Wenjie ; Zhang, Min

Journal of agricultural and food chemistry, 2021-03, Vol.69 (10), p.3069-3081 [Periódico revisado por pares]

United States: American Chemical Society

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4
Food Design To Feed the Human Gut Microbiota
Food Design To Feed the Human Gut Microbiota
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Food Design To Feed the Human Gut Microbiota

Ercolini, Danilo ; Fogliano, Vincenzo

Journal of agricultural and food chemistry, 2018-04, Vol.66 (15), p.3754-3758 [Periódico revisado por pares]

United States: American Chemical Society

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5
Basic Structure of Melanoidins Formed in the Maillard Reaction of 3‑Deoxyglucosone and γ‑Aminobutyric Acid
Basic Structure of Melanoidins Formed in the Maillard Reaction of 3‑Deoxyglucosone and γ‑Aminobutyric Acid
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Basic Structure of Melanoidins Formed in the Maillard Reaction of 3‑Deoxyglucosone and γ‑Aminobutyric Acid

Bruhns, Philipp ; Kanzler, Clemens ; Degenhardt, Andreas G ; Koch, Timo J ; Kroh, Lothar W

Journal of agricultural and food chemistry, 2019-05, Vol.67 (18), p.5197-5203 [Periódico revisado por pares]

United States: American Chemical Society

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6
Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews
Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews
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Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews

Delgado-Andrade, Cristina ; Morales, Francisco J

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1403-1407 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases
Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases
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Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases

Raupbach, Jana ; Troise, Antonio Dario ; Fogliano, Vincenzo

Journal of agricultural and food chemistry, 2024-03, Vol.72 (11), p.5777-5783 [Periódico revisado por pares]

United States: American Chemical Society

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8
Role of Proteins in the Formation of Melanoidins during Coffee Roasting
Role of Proteins in the Formation of Melanoidins during Coffee Roasting
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Role of Proteins in the Formation of Melanoidins during Coffee Roasting

Böhm, Wendelin ; Zinke, Lucas ; Rehle, Anna-Katharina ; Henle, Thomas

Journal of agricultural and food chemistry, 2023-11, Vol.71 (47), p.18499-18509 [Periódico revisado por pares]

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9
Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions
Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions
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Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions

Rufián-Henares, José A ; Morales, Francisco J

Journal of agricultural and food chemistry, 2007-11, Vol.55 (24), p.10016-10021 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition
Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition
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Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition

Kanzler, Clemens ; Haase, Paul T

Journal of agricultural and food chemistry, 2020-01, Vol.68 (1), p.332-339 [Periódico revisado por pares]

United States: American Chemical Society

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