✦ LIBER ✦

Antioxidant Effect of Maillard Reaction Products: Application to a Butter Cookie of a Competition Kinetics Analysis

✍ Scribed by Bressa, Francesca; Tesson, Nathalie; Dalla Rosa, Marco; Sensidoni, Alessandro; Tubaro, Franco

Book ID: 127060030
Publisher: American Chemical Society
Year: 1996
Tongue: English
Weight: 140 KB
Volume: 44
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf950436b

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Antioxidant effects of fructosyl arginin

Antioxidant effects of fructosyl arginine, a Maillard reaction product in aged garlic extract

✍ Nagatoshi Ide; Benjamin H.S. Lau; Kenjiro Ryu; Hiromichi Matsuura; Yoichi Itakur 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 126 KB

LC/MS Analysis and Antioxidative Efficie

LC/MS Analysis and Antioxidative Efficiency of Maillard Reaction Products from a Lactose−Lysine Model System

✍ Monti, Simona Maria; Ritieni, Alberto; Graziani, Giulia; Randazzo, Giacomino; Ma 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 98 KB

Antioxidant capacity of maillard reactio

Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

✍ Liu, Qian; Li, Jing; Kong, Baohua; Jia, Na; Li, Peijun 📂 Article 📅 2013 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 520 KB

Two-Dimensional Correlation Analysis in

Two-Dimensional Correlation Analysis in Application to a Kinetic Model of Parallel Reactions

✍ Chin, Thou-Long; Lin, King-Chuen 📂 Article 📅 2003 🏛 Society for Applied Spectroscopy 🌐 English ⚖ 352 KB

Corrigendum to “Characteristics and anti

Corrigendum to “Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products” [Food Research International 46 (2012) 55–61]

✍ Dong, Shiyuan; Panya, Atikorn; Zeng, Mingyong; Chen, Bingcan; McClements, D. Jul 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 119 KB

The antioxidant effect of a diet rich in

The antioxidant effect of a diet rich in Maillard reaction products is attenuated after consumption by healthy male adolescents. In vitro and in vivo comparative study

✍ Isabel Seiquer; Beatriz Ruiz-Roca; Marta Mesías; Antonio Muñoz-Hoyos; Gabriel Ga 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 145 KB

## Abstract **BACKGROUND:** Maillard reaction products (MRPs) are widely consumed as a part of the human diet. A 2 week randomised two‐period crossover trial to determine whether MRP intake affects the antioxidant defence system in male adolescents (11–14 years, __n__ = 18) was carried out using tw