Physiological relevance of dietary melanoidins (Q37800426)

23 August 2017

Physiological relevance of dietary melanoidins (English)

1 reference

23 August 2017

Francisco J Morales

1

1 reference

23 August 2017

Veronika Somoza

series ordinal

2

1 reference

23 August 2017

Vincenzo Fogliano

series ordinal

3

1 reference

23 August 2017

15 October 2010

1 reference

23 August 2017

1 reference

23 August 2017

42

1 reference

23 August 2017

4

1 reference

23 August 2017

1097-1109

1 reference

https://scigraph.springernature.com/pub.10.1007/s00726-010-0774-1

23 August 2017

0 references

cites work

Thermal degradation studies of food melanoidins

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Free radicals and the etiology of colon cancer

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

High molecular weight melanoidins from coffee brew

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Arabinogalactan proteins are incorporated in negatively charged coffee brew melanoidins.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Roasting effects on formation mechanisms of coffee brew melanoidins

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Low molecular weight melanoidins in coffee brew

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Incorporation of chlorogenic acids in coffee brew melanoidins

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Radio fluorination and positron emission tomography (PET) as a new approach to study the in vivo distribution and elimination of the advanced glycation endproducts N epsilon-carboxymethyllysine (CML) and N epsilon-carboxyethyllysine (CEL).

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Characterization of coloured compounds obtained by enzymatic extraction of bakery products

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Characterization of a new potential functional ingredient: coffee silverskin

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Quantification of melanoidin concentration in sugar-casein systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Intact carbohydrate structures as part of the melanoidin skeleton

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Induction of Nrf2-mediated cellular defenses and alteration of phase I activities as mechanisms of chemoprotective effects of coffee in the liver

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Investigations on the high molecular weight foaming fractions of espresso coffee.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Antiadhesive effect of green and roasted coffee on Streptococcus mutans' adhesive properties on saliva-coated hydroxyapatite beads

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Moderate coffee consumption increases plasma glutathione but not homocysteine in healthy subjects

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Metabolic transit and in vivo effects of melanoidins and precursor compounds deriving from the Maillard reaction

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Molecular size and molecular size distribution affecting traditional balsamic vinegar aging.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Dietary modulation of the human colonic microbiota: updating the concept of prebiotics

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Characterization and fermentability of an ethanol soluble high molecular weight coffee fraction.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Food anoxia and the formation of either flavor or toxic compounds by amino acid degradation initiated by oxidized lipids

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Melanoidin, a food protein-derived advanced maillard reaction product, suppresses Helicobacter pylori in vitro and in vivo

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Influence of the Maillard Reaction Products on Some Bacteria of the Intestinal Flora

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Antibacterial effect of the glucose oxidase-glucose system on food-poisoning organisms

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Melanoidins and carbohydrates in roasted barley

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Coffee drinking influences plasma antioxidant capacity in humans.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Degree of roasting is the main determinant of the effects of coffee on NF-kappaB and EpRE.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

A new procedure to measure the antioxidant activity of insoluble food components.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

The role of peptides and proteins in melanoidin formation

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Activity-guided identification of a chemopreventive compound in coffee beverage using in vitro and in vivo techniques.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Effect of dietary melanoidins on lipid peroxidation during simulated gastric digestion: their possible role in the prevention of oxidative damage.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Characterization of a metal-chelating substance in coffee

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

New Melanoidin-like Maillard Polymers from 2-Deoxypentoses.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Effect of heat-treated proteins on selected parameters of the biotransformation system in the rat.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Identification of a pathway for the utilization of the Amadori product fructoselysine in Escherichia coli

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-010-0774-1

10.1007/S00726-010-0774-1

21 January 2018

Identifiers

DOI

1 reference

release_u5tftgb6zzc27p4qaj6hcscj5e

23 August 2017

1 reference

Fatcat

https://api.fatcat.wiki/v0/release/u5tftgb6zzc27p4qaj6hcscj5e

mapped directly with Wikidata item

24 November 2022

based on heuristic

1 reference