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melanoidins

Known as: melanoidin 
National Institutes of Health

Related topics

Related topics

1 relation
melanoidin polymers

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2015
2015
Effects of long-term consumption of standard diets including glucose-lysine model glycated compounds on the antioxidant status of adult rats.
2010
2010
Enhanced Degradation of Melanoidin and Caramel in Biomethanated Distillery Spentwash by Microorganisms Isolated from Mangroves
Four microorganisms isolated from samples of mangrove areas were found to be promising and significantly decolorized spent wash… 
Highly Cited
2008
Highly Cited
2008
Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast.
The antioxidative properties of coffee brew fractions were studied using electron spin resonance spectroscopy using 2,2,6,6… 
2007
2007
Microbial decolorization and bioremediation of melanoidin containing molasses spent wash.
Molasses spent wash from cane-molasses based distilleries contains a brown coloured recalcitrantpolymer melanoidin, which if… 
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… 
1996
1996
Kinetic Analysis of the Inhibition by Melanoidin of Trypsin.
The inhibition by melanoidin of trypsin was investigated in a kinetic approach. Melanoidin was prepared by the Maillard reaction… 
Review
1982
Review
1982
Non-enzymatic glycosylation and browning of proteins in diabetes.
1957
1957
Experimental Observations On Melanoidin Formation in Human Carious Teeth
B ROWNING of the organic matrix is an integral part of the caries process in human teeth. The pigment thus formed is extremely… 
Review
1951
Review
1951
Reactions between sugars and nitrogenous compounds and their relationship to certain food problems.
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