Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet

Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins

(2018) Cinthya Nathaly Quiroz-Reyes et al.   Journal of Functional Foods

Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn

(2018) Joanna Oracz et al.   FOOD RESEARCH INTERNATIONAL

Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction

(2017) Ana S.P. Moreira et al.   FOOD CHEMISTRY

Dietary intake and food contributors of polyphenols in adults and elderly adults of Sao Paulo: a population-based study

(2016) A. M. Miranda et al.   BRITISH JOURNAL OF NUTRITION

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

(2016) Cynthia Helou et al.   FOOD CHEMISTRY

Effect of alkalization on the Maillard reaction products formed in cocoa during roasting

(2016) Neslihan Göncüoğlu Taş et al.   FOOD RESEARCH INTERNATIONAL

Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins

(2015) Genilton Alves et al.   FOOD CHEMISTRY

Estimate of consumption of phenolic compounds by Brazilian population

(2015) Vanesa Gesser Corrêa et al.   Revista de Nutricao-Brazilian Journal of Nutrition

Comparison of Various Databases for Estimation of Dietary Polyphenol Intake in the Population of Polish Adults

(2015) Anna Witkowska et al.   Nutrients

Contribution of melanoidins to the antioxidant capacity of the Spanish diet

(2014) Silvia Pastoriza et al.   FOOD CHEMISTRY

Relationship between the chemical composition and the biological activities of food melanoidins

(2014) Davide Tagliazucchi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Total antioxidant capacity and phenolic content of the Brazilian diet: a real scenario

(2014) Eloá Angélica Koehnlein et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew

(2012) Daniel Perrone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers

(2012) Haifeng Zhao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

(2012) A. P. Echavarría et al.   Food Engineering Reviews

Concentration of phenolic compounds in aqueous mate (Ilex paraguariensis A. St. Hil) extract through nanofiltration

(2011) Aureanna Nairne Negrão Murakami et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Estimation of dietary intake of melanoidins from coffee and bread

(2011) Vincenzo Fogliano et al.   Food & Function

Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

(2010) J.A. Vignoli et al.   FOOD CHEMISTRY

Antiadhesion and Antibiofilm Activities of High Molecular Weight Coffee Components againstStreptococcus mutans

(2010) Monica Stauder et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Intakes and Food Sources in Greek Adults

(2010) Vardis Dilis et al.   JOURNAL OF NUTRITION

Antimicrobial Activity of Coffee MelanoidinsA Study of Their Metal-Chelating Properties

(2009) José A. Rufián-Henares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chlorogenic acids and related compounds in medicinal plants and infusions

(2008) Viviane Marques et al.   FOOD CHEMISTRY