Study on physicochemical properties and antioxidant activities of melanoidins extracted from low thermal induced black <i>Lycium barbarum</i> L.
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Maximum Academic Press
Reference36 articles.
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Shaheen S, Shorbagi M, Lorenzo JM, Farag MA. 2022. Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties. Critical Reviews in Food Science and Nutrition 62(32):8954−71
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Nooshkam M, Varidi M, Bashash M. 2019. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chemistry 275:644−60
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Diaz-Morales N, Ortega-Heras M, Diez-Maté AM, Gonzalez-SanJose ML, Muñiz P. 2022. Antimicrobial properties and volatile profile of bread and biscuits melanoidins. Food Chemistry 373:131648
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Rajakaruna S, Pérez-Burillo S, Kramer DL, Rufián-Henares JÁ, Paliy O. 2022. Dietary melanoidins from biscuits and bread crust alter the structure and short-chain fatty acid production of human gut microbiota. Microorganisms 10(7):1268
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