Highly heated food rich in Maillard reaction products limit an experimental colitis in mice

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Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers

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Physiological relevance of dietary melanoidins

(2010) Francisco J. Morales et al.   AMINO ACIDS

Quantification of Nε-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography–linear ion trap tandem mass spectrometry

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Degree of roasting is the main determinant of the effects of coffee on NF-κB and EpRE

(2010) Ingvild Paur et al.   FREE RADICAL BIOLOGY AND MEDICINE

Coffee reduces liver damage in a rat model of steatohepatitis: The underlying mechanisms and the role of polyphenols and melanoidins

(2010) Paola Vitaglione et al.   HEPATOLOGY

Browning development in bakery products – A review

(2010) Emmanuel Purlis   JOURNAL OF FOOD ENGINEERING

Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems

(2010) S.D. Rozycki et al.   JOURNAL OF FOOD ENGINEERING

Leptin, adiponectin, resistin, and ghrelin - Implications for inflammatory bowel disease

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