Antioxidant activity of the melanoidin fractions formed from DGlucose and D-Fructose with L-Asparagine in the Maillard reaction
Author:
Publisher
Universidad Nacional de Trujillo
Subject
Soil Science,Agronomy and Crop Science,Animal Science and Zoology
Cited by 11 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. Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants;Food Chemistry;2024-08
2. Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping;Journal of Agricultural and Food Chemistry;2024-07-05
3. Antioxidant Stability of Moringa Leaves Extract Powders Obtained by Cocrystallization, Vacuum Drying, and Plating;Journal of Food Quality;2022-12-17
4. How alanine catalyzes melanoidin formation and dehydration during synthesis from glucose;European Food Research and Technology;2022-03-15
5. Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems;Molecules;2022-01-27
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