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melanoidins

Known as: melanoidin 
National Institutes of Health

Related topics

Related topics

1 relation
melanoidin polymers

Papers overview

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Highly Cited
2012
Highly Cited
2012
Biodegradation of organic compounds of molasses melanoidin (MM) from biomethanated distillery spent wash (BMDS) during the decolourisation by a potential bacterial consortium
Molasses melanoidin (MM) is a major pollutant in biomethanated distillery spent wash (BMDS) due to its recalcitrant properties… 
2012
2012
Decolourization of melanoidins by a electrocoagulation process using aluminium electrodes
The decolourization of melanoidins was studied with a batch electrocoagulation (EC) process using aluminium electrodes. The… 
2011
2011
Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.
UNLABELLED The supercritical CO(2)-decaffeination process causes unroasted coffee beans to turn brown. Therefore, we suspected… 
Review
2010
Review
2010
Removal of melanoidin present in distillery effluent as a major colorant: a review.
Effluent originating from distilleries contain large amount of dark brown coloured wastewater called molasses spent wash (MSW… 
2006
2006
Microbial degradation of melanoidins in distillery spent wash by an indigenous isolate
Spent wash is pollution intensive wastewater generated by distilleries. Its dark brown colour is due to recalcitrant melanoidin… 
2005
2005
Photosensitizer activity of model melanoidins.
This study investigates the potential of melanoidins, the brown pigments formed during Maillard reaction in thermally processed… 
Review
2001
Review
2001
Melanoidins as Pro-or Antioxidants
Melanoidins are the final products of the Maillard reaction. They are brown, macromolecular materials that contain nitrogen but… 
Highly Cited
2000
Highly Cited
2000
Origin and formation pathways of kerogen-like organic matter in recent sediments off the Danube delta (northwestern Black Sea)
Review
1982
Review
1982
Non-enzymatic glycosylation and browning of proteins in diabetes.
Review
1951
Review
1951
Reactions between sugars and nitrogenous compounds and their relationship to certain food problems.
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