Search Results

There are 21321 results for: content related to: Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers

  1. CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF TRADITIONAL BALSAMIC VINEGAR DURING AGING

    Journal of Food Biochemistry

    Volume 34, Issue 5, October 2010, Pages: 1061–1078, DAVIDE TAGLIAZUCCHI, ELENA VERZELLONI and ANGELA CONTE

    Article first published online : 20 MAY 2010, DOI: 10.1111/j.1745-4514.2010.00349.x

  2. Iron-Chelating Properties of Melanoidins and Inducing Effect of Pulsed Electric Field

    Journal of Food Process Engineering

    Volume 36, Issue 6, December 2013, Pages: 786–792, Zhonghe Wang, Jun Wang, Shoujun Guo, Xiaoli Xue and Shujuan Yu

    Article first published online : 7 NOV 2013, DOI: 10.1111/jfpe.12047

  3. Isolation and characterisation of a coffee melanoidin fraction

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 12, September 2008, Pages: 2153–2160, Diana Gniechwitz, Nicole Reichardt, John Ralph, Michael Blaut, Hans Steinhart and Mirko Bunzel

    Article first published online : 4 AUG 2008, DOI: 10.1002/jsfa.3327

  4. Five years of research on health risks and benefits of Maillard reaction products: An update

    Molecular Nutrition & Food Research

    Volume 49, Issue 7, July 2005, Pages: 663–672, Veronika Somoza

    Article first published online : 30 MAY 2005, DOI: 10.1002/mnfr.200500034

  5. Reaction of melanoidins with sulphur dioxide: stoichiometry of the reaction

    International Journal of Food Science & Technology

    Volume 22, Issue 6, December 1987, Pages: 643–651, B. L. WEDZICHA and M. T. KAPUTO

    Article first published online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1987.tb00532.x

  6. The protective effects of melanoidins in adriamycin-induced oxidative stress in isolated rat hepatocytes

    Journal of the Science of Food and Agriculture

    Volume 84, Issue 13, October 2004, Pages: 1701–1707, V Valls-Bellés, MC Torres, P Muñiz, L Boix, ML González-Sanjose and P Codoñer-Franch

    Article first published online : 4 AUG 2004, DOI: 10.1002/jsfa.1859

  7. Optimised formation of blue Maillard reaction products of xylose and glycine model systems and associated antioxidant activity

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 7, May 2014, Pages: 1332–1339, Zi Yin, Qian Sun, Xi Zhang and Hao Jing

    Article first published online : 31 OCT 2013, DOI: 10.1002/jsfa.6415

  8. Effect of solution pH and activated carbon dosage on the decolourization ability, nitrogen components and antioxidant activity of peanut meal hydrolysate

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2571–2577, Chuqiao Xiao, Lin Zheng, Guowan Su and Mouming Zhao

    Article first published online : 30 JUN 2014, DOI: 10.1111/ijfs.12587

  9. Bread crust melanoidins as potential prebiotic ingredients

    Molecular Nutrition & Food Research

    Volume 49, Issue 7, July 2005, Pages: 673–678, Rose C. Borrelli and Vincenzo Fogliano

    Article first published online : 28 JUN 2005, DOI: 10.1002/mnfr.200500011

  10. The role of peptides and proteins in melanoidin formation

    Journal of Mass Spectrometry

    Volume 44, Issue 3, March 2009, Pages: 410–418, Anna Smaniotto, Antonella Bertazzo, Stefano Comai and Pietro Traldi

    Article first published online : 22 JAN 2009, DOI: 10.1002/jms.1519

  11. Supercritical CO2 Decaffeination of Unroasted Coffee Beans Produces Melanoidins with Distinct NF-κB Inhibitory Activity

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: H182–H186, Yumin Chen, Peter H. Brown, Kang Hu, Richard M. Black, Ronald L. Prior, Boxin Ou and Yi-Fang Chu

    Article first published online : 8 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02304.x

  12. Influence of model melanoidins on calcium-dependent transport mechanisms in smooth muscle tissue

    Molecular Nutrition & Food Research

    Volume 51, Issue 4, April 2007, Pages: 468–472, Iliyana D. Stefanova, Mariana D. Argirova and Athanas D. Krustev

    Article first published online : 14 MAR 2007, DOI: 10.1002/mnfr.200600110

  13. α-Dicarbonyl Compounds—Key Intermediates for the Formation of Carbohydrate-based Melanoidins

    Annals of the New York Academy of Sciences

    Volume 1126, Issue 1, April 2008, Pages: 210–215, Lothar W. Kroh, Thorsten Fiedler and Janine Wagner

    Article first published online : 23 APR 2008, DOI: 10.1196/annals.1433.058

  14. Effect of coffee Melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide

    Molecular Nutrition & Food Research

    Volume 51, Issue 5, May 2007, Pages: 536–545, Luis Goya, Cristina Delgado-Andrade, José A. Rufián-Henares, Laura Bravo and Francisco J. Morales

    Article first published online : 11 APR 2007, DOI: 10.1002/mnfr.200600228

  15. Influence of Roasting Conditions on the Antioxidant Characteristics of Colombian Coffee (Coffea arabica L.) Beans

    Journal of Food Biochemistry

    Volume 38, Issue 3, June 2014, Pages: 271–280, Ah Reum Cho, Kye Won Park, Ki Myong Kim, So Yeon Kim and Jaejoon Han

    Article first published online : 5 AUG 2013, DOI: 10.1111/jfbc.12045

  16. Chemistry and Biological Effects of Melanoidins and Glyceraldehyde-Derived Pyridinium as Advanced Glycation End Products

    Annals of the New York Academy of Sciences

    Volume 1043, Issue 1, June 2005, Pages: 104–110, FUMITAKA HAYASE, TERUYUKI USUI, KAZUYUKI NISHIYAMA, SHIGEYUKI SASAKI, YOSHINOBU SHIRAHASHI, NAOYUKI TSUCHIYA, NAOKO NUMATA and HIROHITO WATANABE

    Article first published online : 9 JAN 2006, DOI: 10.1196/annals.1333.013

  17. Complexation of Calcium by Melanoidin and Its Role in Determining Bioavailability

    Journal of Food Science

    Volume 52, Issue 6, November 1987, Pages: 1699–1705, J. A. RENDLEMAN JR.

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb05909.x

  18. ANTIMICROBIAL ACTIVITY OF MELANOIDINS

    Journal of Food Quality

    Volume 30, Issue 2, April 2007, Pages: 160–168, JOSÉ A. RUFIÁN-HENARES and FRANCISCO J. MORALES

    Article first published online : 6 APR 2007, DOI: 10.1111/j.1745-4557.2007.00112.x

  19. You have free access to this content
    OXIDATION OF HIGHER ALCOHOLS BY MELANOIDINS IN BEER

    Journal of the Institute of Brewing

    Volume 78, Issue 1, January-February 1972, Pages: 43–51, Naoki Hashimoto

    Article first published online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1972.tb03428.x

  20. Maillard reaction products modulate gut microbiota composition in adolescents

    Molecular Nutrition & Food Research

    Volume 58, Issue 7, July 2014, Pages: 1552–1560, Isabel Seiquer, Luis A. Rubio, M. Jesús Peinado, Cristina Delgado-Andrade and María Pilar Navarro

    Article first published online : 28 MAY 2014, DOI: 10.1002/mnfr.201300847