Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system

Antioxidant properties of extract and fractions from Enteromorpha prolifera, a type of green seaweed

(2011) MyoungLae Cho et al.   FOOD CHEMISTRY

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

(2010) Cristina Delgado-Andrade et al.   FOOD CHEMISTRY

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Effect of Dietary Melanoidins on Lipid Peroxidation during Simulated Gastric Digestion: Their Possible Role in the Prevention of Oxidative Damage

(2010) Davide Tagliazucchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil

(2010) Hélène J. Giroux et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

(2010) Weizheng Sun et al.   MEAT SCIENCE

Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation

(2009) Lei Zhang et al.   BIORESOURCE TECHNOLOGY

Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

(2009) Lijun You et al.   FOOD CHEMISTRY

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

(2009) José A. Rufián-Henares et al.   FOOD RESEARCH INTERNATIONAL

Changes of radical-scavenging capacity and ferrous reducing power in chub mackerel Scomber japonicus and Pacific saury Cololabis saira during 4°C storage and retorting

(2009) Takashi Kuda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach

(2008) Francisco J. Morales et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant properties of soy protein–fructooligosaccharide glycation systems and its hydrolyzates

(2008) María D. Mesa et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial Activity of Melanoidins against Escherichia coli Is Mediated by a Membrane-Damage Mechanism

(2008) Jose A. Rurián-Henares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

(2007) Shih-Chuan Liu et al.   FOOD CHEMISTRY