Antiradical Efficiency of Maillard Reaction Mixtures in a Hydrophilic Media-Reference-Cited by-同舟云学术

Antiradical Efficiency of Maillard Reaction Mixtures in a Hydrophilic Media

Published:2002-04-04 Issue:10 Volume:50 Page:2788-2792
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Morales Francisco J.¹,Babbel Maj-Britt¹

Affiliation:

1. Departmento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío (C.S.I.C.), E-28040, Madrid, Spain, and Institut für Lebensmittelchemie, Technische Universität Berlin, D-13355, Berlin, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011449u

Reference20 articles.

1. Antioxidant properties of tomato juice as affected by heating

2. Influence of processing on the antioxidant properties of fruit and vegetables

Cited by 74 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. Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions;Food Chemistry: X;2024-03

2. The Effect Of Pressure Cookıng On Antıoxıdant Capacıty And Total Phenolıc Amount Of Kaldirik;Sağlık Akademisi Kastamonu;2023-03-01

3. 조리방법에 따른 테프 추출물의 항산화 및 대장암세포 성장 억제 활성 변화;Korean Journal of Food and Cookery Science;2023-02-28

4. Effect of casein levels on solubility time and antioxidant activity of edible film;PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021);2023

5. Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods;Antioxidants;2022-11-24