melanoidins

Known as: melanoidin 
 
National Institutes of Health

Papers overview

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2011
2011
Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight… (More)
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Review
2010
Review
2010
Melanoidins are the final products of the Maillard reaction. The main dietary sources of melanoidins are coffee, bread crust… (More)
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Highly Cited
2010
Highly Cited
2010
UNLABELLED Epidemiological data associate coffee consumption with a lower prevalence of chronic liver disease and a reduced risk… (More)
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2006
2006
The composition of high molecular weight (HMw) coffee melanoidin populations, obtained after ethanol precipitation, was studied… (More)
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2006
2006
The decolourisation of synthetic melanoidins (i.e., GGA, GAA, SGA, and SAA) by three Bacillus isolates (Bacillus thuringiensis… (More)
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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… (More)
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2005
2005
Instant coffees produced from the same green coffee beans were supplied from a company in different roasting degrees, light… (More)
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2005
2005
Melanoidins are the final products of the Maillard reaction. They are a heterogeneous mixture of compounds characterized by brown… (More)
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Highly Cited
2002
Highly Cited
2002
Melanoidins, the brown polymers formed through Maillard reaction during coffee roasting, constitute up to 25% of the coffee… (More)
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Review
2001
Review
2001
Metabolic transit data on food-borne advanced MRPs (Maillard reaction products) termed melanoidins are yet not completely… (More)
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