Structure and functional characterization of melanoidins from crystal malt-Reference-Cited by-同舟云学术

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Structure and functional characterization of melanoidins from crystal malt

Published:2022-12-18 Issue:4 Volume:249 Page:951-961
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Cai Guolin,Li Cun,Cao Yazhuo,Chen Xingguang,Wu Dianhui,Li Xiaomin,Zhang Ming,Lu Jian

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-022-04186-6.pdf

Reference41 articles.

1. Yahya H, Linforth RST, Cook DJ (2014) Flavour generation during commercial barley and malt roasting operations: a time course study. Food Chem 145:378–387

2. Walker JM, Mennella I, Ferracane R, Tagliamonte S, Holik AK, Holz K, Somoza MM, Somoza V, Fogliano V, Vitaglione P (2020) Melanoidins from coffee and bread differently influence energy intake: a randomized controlled trial of food intake and gut-brain axis response. J Funct Food 72:104063

3. Bhattacharjee MK, Mehta BS, Akukwe B (2021) Maillard reaction products inhibit the periodontal pathogen aggregatibacter actinomycetemcomitans by chelating iron. Aech Oral Bio 122:104989

4. Tran D, Nguyen W (2019) Anti-oxidant and anti-diabetes potential of water-soluble chitosan–glucose derivatives produced by Maillard reaction. Polymers 11(10):1714

5. Wang J, Wei R, Song R (2019) Novel antibacterial peptides isolated from the Maillard reaction products of half-fin anchovy (setipinna taty) hydrolysates/glucose and their mode of action in Escherichia coli. Mar Drugs 17(1):47

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice;International Journal of Biological Macromolecules;2024-06

2. Elucidating the structure of melanoidins derived from biscuits: A preliminary study;Food Chemistry;2023-09

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