High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

The use of statistical software in food science and technology: Advantages, limitations and misuses

(2015) Cleiton Antônio Nunes et al.   FOOD RESEARCH INTERNATIONAL

Further insights into the role of melanoidins on the antioxidant potential of barley malt

(2014) Daniel O. Carvalho et al.   FOOD CHEMISTRY

Contribution of melanoidins to the antioxidant capacity of the Spanish diet

(2014) Silvia Pastoriza et al.   FOOD CHEMISTRY

Reactions Involving Iron in Mediating Catechol Oxidation in Model Wine

(2013) John C. Danilewicz   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Flavour generation during commercial barley and malt roasting operations: A time course study

(2013) Hafiza Yahya et al.   FOOD CHEMISTRY

Biological Properties of Melanoidins: A Review

(2013) Ewa Langner et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Pro-oxidative effects of melanoidin–copper complexes on isolated and cellular DNA

(2012) Bettina Cämmerer et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of Malt Roasting on the Oxidative Stability of Sweet Wort

(2012) Signe Hoff et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

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

Melanoidins produced by the Maillard reaction: Structure and biological activity

(2011) He-Ya Wang et al.   FOOD CHEMISTRY

Characterisation of a stable radical from dark roasted malt in wort and beer

(2010) Doris Jehle et al.   FOOD CHEMISTRY

Influence of malt on the xanthohumol and isoxanthohumol behavior in pale and dark beers: A micro-scale approach

(2010) Paulo J. Magalhães et al.   FOOD RESEARCH INTERNATIONAL