Estimation of dietary intake of melanoidins from coffee and bread

Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds

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Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential

(2009) S. González-Mateo et al.   FOOD AND CHEMICAL TOXICOLOGY

Biscuit Melanoidins of Different Molecular Masses Protect Human HepG2 Cells against Oxidative Stress

(2009) María Ángeles Martín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Italian National Food Consumption Survey INRAN-SCAI 2005–06: main results in terms of food consumption

(2009) Catherine Leclercq et al.   PUBLIC HEALTH NUTRITION

Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

(2009) Vural Gökmen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microtiter plate-based assay for screening antimicrobial activity of melanoidins against E. coli and S. aureus

(2008) José A. Rufián-Henares et al.   FOOD CHEMISTRY

Characterization and Fermentability of an Ethanol Soluble High Molecular Weight Coffee Fraction

(2008) Diana Gniechwitz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary glycated protein modulates the colonic microbiota towards a more detrimental composition in ulcerative colitis patients and non-ulcerative colitis subjects

(2008) D.J.S. Mills et al.   JOURNAL OF APPLIED MICROBIOLOGY

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

(2008) Paola Vitaglione et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY