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Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars
Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars
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Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars

Shen, Yanting ; Chen, Gengjun ; Li, Yonghui

Food science & technology, 2018-09, Vol.95, p.308-315 [Periódico revisado por pares]

Elsevier Ltd

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2
Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties
Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties
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Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties

Febrianto, Noor Ariefandie ; Zhu, Fan

Food chemistry, 2023-06, Vol.412, p.135489-135489, Article 135489 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Study on Optimization of Ultrasonic Extraction Technology, Stability and Antioxidation of Melanoidin from Black Garlic
Study on Optimization of Ultrasonic Extraction Technology, Stability and Antioxidation of Melanoidin from Black Garlic
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Study on Optimization of Ultrasonic Extraction Technology, Stability and Antioxidation of Melanoidin from Black Garlic

Qingchao JIA ; Yan LI

Shipin gongye ke-ji, 2023-10, Vol.44 (19), p.235-243 [Periódico revisado por pares]

The editorial department of Science and Technology of Food Industry

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4
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
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Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

Nooshkam, Majid ; Varidi, Mehdi ; Verma, Deepak Kumar

Food research international, 2020-05, Vol.131, p.109003-109003, Article 109003 [Periódico revisado por pares]

Canada: Elsevier Ltd

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5
Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice
Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice
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Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice

Ding, Xuefeng ; Zhang, Yanbei ; Li, Jie ; Yan, Shoulei

International journal of biological macromolecules, 2024-06, Vol.270 (Pt 2), p.132171-132171, Article 132171 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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6
Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions
Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions
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Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions

Kitzberger, Cíntia Sorane Good ; Scholz, Maria Brígida dos Santos ; Benassi, Marta de Toledo

Food research international, 2014-07, Vol.61, p.61-66 [Periódico revisado por pares]

Elsevier Ltd

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7
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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8
Concentrating molasses distillery wastewater using biomimetic forward osmosis (FO) membranes
Concentrating molasses distillery wastewater using biomimetic forward osmosis (FO) membranes
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Concentrating molasses distillery wastewater using biomimetic forward osmosis (FO) membranes

Singh, N. ; Petrinic, I. ; Hélix-Nielsen, C. ; Basu, S. ; Balakrishnan, M.

Water research (Oxford), 2018-03, Vol.130, p.271-280 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Melanoidins produced by the Maillard reaction: Structure and biological activity
Melanoidins produced by the Maillard reaction: Structure and biological activity
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Melanoidins produced by the Maillard reaction: Structure and biological activity

Wang, He-Ya ; Qian, He ; Yao, Wei-Rong

Food chemistry, 2011-10, Vol.128 (3), p.573-584 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread
Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread
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Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread

Shen, Yanting ; Tebben, Lauren ; Chen, Gengjun ; Li, Yonghui

International journal of food science & technology, 2019-04, Vol.54 (4), p.1372-1380 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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