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melanoidins

Known as: melanoidin 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2012
Review
2012
During the roasting process, coffee bean components undergo structural changes leading to the formation of melanoidins, which are… 
Review
2010
Review
2010
Melanoidins are the final products of the Maillard reaction. The main dietary sources of melanoidins are coffee, bread crust… 
Highly Cited
2010
Highly Cited
2010
Epidemiological data associate coffee consumption with a lower prevalence of chronic liver disease and a reduced risk of elevated… 
Highly Cited
2006
Highly Cited
2006
The composition of high molecular weight (HMw) coffee melanoidin populations, obtained after ethanol precipitation, was studied… 
Highly Cited
2005
Highly Cited
2005
Antioxidant activity of instant coffees produced from the same green coffee beans roasted at three different degrees was analyzed… 
Highly Cited
2005
Highly Cited
2005
Instant coffees produced from the same green coffee beans were supplied from a company in different roasting degrees, light… 
Highly Cited
2005
Highly Cited
2005
Melanoidins are the final products of the Maillard reaction. They are a heterogeneous mixture of compounds characterized by brown… 
Highly Cited
2002
Highly Cited
2002
Melanoidins, the brown polymers formed through Maillard reaction during coffee roasting, constitute up to 25% of the coffee…