Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins-Reference-Cited by-同舟云学术

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Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins

Published:2016-03 Issue: Volume:21 Page:75-86
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Liu Jiyuan,Gan Jing,Yu Yongjian,Zhu Shenghu,Yin Lijun,Cheng Yongqiang

Funder

National Science Foundation of China

National Key-technologies R&D Project

Ministry of Science and Technology

Key-technologies R&D Project from Jiangsu Province, PRC

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference68 articles.

1. Thermal degradation studies of food melanoidins;Adams;Journal of Agricultural and Food Chemistry,2005

2. Effect of roasting on the formation of chlorogenic acid lactones in coffee;Adriana;Journal of Agricultural and Food Chemistry,2005

3. Comparison of antioxidant and pro-oxidant activity in coffee beverages prepared with conventional and “torrefacto” coffee;Andueza;LWT – Food Science and Technology,2004

4. Antioxidant properties of ready-to-drink coffee brews;Anese;Journal of Agricultural and Food Chemistry,2003

5. Roasting effects on formation mechanisms of coffee brew melanoidins;Bekedam;Journal of Agricultural and Food Chemistry,2008

Cited by 30 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. Structural characteristics, chemical compositions and antioxidant activity of melanoidins during the traditional brewing of Monascus vinegar;LWT;2024-09

2. Identification of characteristic volatiles of Zhenjiang aromatic vinegar using HS‐SPME‐GC/MS coupled with multivariate analysis;Flavour and Fragrance Journal;2024-06-07

3. Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions;Foods;2023-10-11

4. Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach;Foods;2023-08-25

5. Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage;Food Technology and Biotechnology;2023

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