Skip to search form
Skip to main content
Skip to account menu
Semantic Scholar
Semantic Scholar's Logo
Search 217,273,812 papers from all fields of science
Search
Sign In
Create Free Account
melanoidins
Known as:
melanoidin
National Institutes of Health
Create Alert
Alert
Related topics
Related topics
1 relation
melanoidin polymers
Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
Review
2012
Review
2012
Coffee melanoidins: structures, mechanisms of formation and potential health impacts.
A. Moreira
,
F. Nunes
,
M. R. Domingues
,
M. Coimbra
Food & Function
2012
Corpus ID: 25762960
During the roasting process, coffee bean components undergo structural changes leading to the formation of melanoidins, which are…
Expand
Review
2010
Review
2010
Physiological relevance of dietary melanoidins
F. Morales
,
V. Somoza
,
V. Fogliano
Amino Acids
2010
Corpus ID: 5562998
Melanoidins are the final products of the Maillard reaction. The main dietary sources of melanoidins are coffee, bread crust…
Expand
Highly Cited
2010
Highly Cited
2010
Coffee reduces liver damage in a rat model of steatohepatitis: The underlying mechanisms and the role of polyphenols and melanoidins
P. Vitaglione
,
F. Morisco
,
+6 authors
G. D’Argenio
Hepatology
2010
Corpus ID: 205876054
Epidemiological data associate coffee consumption with a lower prevalence of chronic liver disease and a reduced risk of elevated…
Expand
Highly Cited
2006
Highly Cited
2006
High molecular weight melanoidins from coffee brew.
E. K. Bekedam
,
H. Schols
,
M. V. van Boekel
,
G. Smit
Journal of Agricultural and Food Chemistry
2006
Corpus ID: 39749361
The composition of high molecular weight (HMw) coffee melanoidin populations, obtained after ethanol precipitation, was studied…
Expand
Highly Cited
2005
Highly Cited
2005
Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods.
C. Delgado-Andrade
,
J. Rufián‐Henares
,
F. Morales
Journal of Agricultural and Food Chemistry
2005
Corpus ID: 38650145
Antioxidant activity of instant coffees produced from the same green coffee beans roasted at three different degrees was analyzed…
Expand
Highly Cited
2005
Highly Cited
2005
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
C. Delgado-Andrade
,
F. Morales
Journal of Agricultural and Food Chemistry
2005
Corpus ID: 23158597
Instant coffees produced from the same green coffee beans were supplied from a company in different roasting degrees, light…
Expand
Review
2005
Review
2005
Beer constituents as potential cancer chemopreventive agents.
C. Gerhäuser
European Journal of Cancer
2005
Corpus ID: 15898879
Highly Cited
2005
Highly Cited
2005
Bread crust melanoidins as potential prebiotic ingredients.
R. C. Borrelli
,
V. Fogliano
Molecular Nutrition & Food Research
2005
Corpus ID: 31042133
Melanoidins are the final products of the Maillard reaction. They are a heterogeneous mixture of compounds characterized by brown…
Expand
Highly Cited
2003
Highly Cited
2003
Chemical oxidation of wastewater from molasses fermentation with ozone.
M. Peña
,
M. Coca
,
G. González
,
R. Rioja
,
M. T. Garcia
Chemosphere
2003
Corpus ID: 26040811
Highly Cited
2002
Highly Cited
2002
Chemical characterization and antioxidant properties of coffee melanoidins.
R. C. Borrelli
,
A. Visconti
,
C. Mennella
,
M. Anese
,
V. Fogliano
Journal of Agricultural and Food Chemistry
2002
Corpus ID: 19122879
Melanoidins, the brown polymers formed through Maillard reaction during coffee roasting, constitute up to 25% of the coffee…
Expand
By clicking accept or continuing to use the site, you agree to the terms outlined in our
Privacy Policy
(opens in a new tab)
,
Terms of Service
(opens in a new tab)
, and
Dataset License
(opens in a new tab)
ACCEPT & CONTINUE