Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast

New method for quantitative determination of uronic acids

Blumenkrantz, N., & Asboe-Hansen, G. (1973) · Analytical Biochemistry · doi:10.1016/0003-2697(73)90377-1 · Cited by 7,140 · see citing works

New Aspects of the Maillard Reaction in Foods and in the Human Body

Ledl, F., & Schleicher, E. D. (1990) · Angewandte Chemie International Edition in English · doi:10.1002/anie.199005653 · Cited by 738 · see citing works

Methods in Lignin Chemistry

(1993) · Comparative Biochemistry and Physiology Part B Comparative Biochemistry · doi:10.1016/0305-0491(93)90261-3 · Cited by 487 · see citing works

Chemical Characterization and Antioxidant Properties of Coffee Melanoidins

Borrelli, R. C., Visconti, A., Mennella, C., Anese, M., & Fogliano, V. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025686o · Cited by 384 · see citing works

High Molecular Weight Melanoidins from Coffee Brew

Bekedam, E. K., Schols, H. A., van Boekel, M. A. J. S., & Smit, G. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0615449 · Cited by 204 · see citing works

Investigation of the influence of reaction conditions on the elementary composition of melanoidins

Cämmerer, B., & Kroh, L. W. (1995) · Food Chemistry · doi:10.1016/0308-8146(95)95786-6 · Cited by 172 · see citing works

Iron-binding ability of melanoidins from food and model systems?

Morales, F. J. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.05.030 · Cited by 164 · see citing works

Chemical Characterization of the High Molecular Weight Material Extracted with Hot Water from Green and Roasted Arabica Coffee

Nunes, F. M., & Coimbra, M. A. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0012953 · Cited by 152 · see citing works

Polysaccharides of green Arabica and Robusta coffee beans

Fischer, M., Reimann, S., Trovato, V., et al. (2001) · Carbohydrate Research · doi:10.1016/s0008-6215(00)00272-x · Cited by 134 · see citing works

Effect of Diabetes and Aging on Carboxymethyllysine Levels in Human Urine

Wells‐Knecht, K. J., Dunn, J. A., McFarland, K. F., McCance, D. R., Lyons, T. J., Thorpe, S. R., & Baynes, J. (1991) · Diabetes · doi:10.2337/diab.40.2.190 · Cited by 121 · see citing works

Effect of roasting on the carbohydrate composition of Coffea arabica beans

Oosterveld, A., Voragen, A. G. J., & Schols, H. A. (2003) · Carbohydrate Polymers · doi:10.1016/s0144-8617(03)00164-4 · Cited by 120 · see citing works

Detection and quantification of pentosidine in foods

Henle, T., Schwarzenbolz, U., & Klostermeyer, H. (1997) · Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht · doi:10.1007/s002170050043 · Cited by 104 · see citing works

Extraction and characterization of polysaccharides from green and roasted Coffea arabica beans

Oosterveld, A., Harmsen, J., Voragen, A. G. J., & Schols, H. A. (2003) · Carbohydrate Polymers · doi:10.1016/s0144-8617(02)00296-5 · Cited by 94 · see citing works

Coffee

(1985) · Springer eBooks · doi:10.1007/978-1-4615-6657-1 · Cited by 91 · see citing works

A Multiresidue Derivatization Gas Chromatographic Assay for Fifteen Phenolic Constituents with Mass Selective Detection

Soleas, G. J., Diamandis, E. P., Karumanchiri, A., et al. (1997) · Analytical Chemistry · doi:10.1021/ac961320x · Cited by 87 · see citing works

Characterization of Galactomannan Derivatives in Roasted Coffee Beverages

Nunes, F. M., Reis, A., Domingues, M. R., & Coimbra, M. A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf052971+ · Cited by 80 · see citing works

Biochemical and molecular characterization and expression of the 11S-type storage protein from Coffea arabica endosperm

Rogers, W. J., Bézard, G., Deshayes, A., Meyer, I., Pétiard, V., & Marraccini, P. (1999) · Plant Physiology and Biochemistry · doi:10.1016/s0981-9428(99)80024-2 · Cited by 80 · see citing works

Arabinosyl and glucosyl residues as structural features of acetylated galactomannans from green and roasted coffee infusions

Nunes, F. M., Domingues, M. R., & Coimbra, M. A. (2005) · Carbohydrate Research · doi:10.1016/j.carres.2005.05.002 · Cited by 72 · see citing works

Melanoidin, a Food Protein‐Derived Advanced Maillard Reaction Product, Suppresses Helicobacter pylori in vitro and in vivo

Hiramoto, S., Itoh, K., Shizuuchi, S., Kawachi, Y., Morishita, Y., Nagase, M., Suzuki, Y., Nobuta, Y., Sudou, Y., Nakamura, O., et al. (2004) · Helicobacter · doi:10.1111/j.1083-4389.2004.00263.x · Cited by 64 · see citing works

Roast effects on coffee amino acid enantiomers

Casal, S. I. P., Mendes, E., Oliveira, M. B. P. P., & Ferreira, M. A. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.02.039 · Cited by 64 · see citing works

Importance of nonvolatile compounds to the flavor of coffee

Feldman, R. S., RYDER, W. S., & Kung, J. T. (1969) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60164a018 · Cited by 64 · see citing works

Plant Cell Wall Analysis

Linskens, H. F., & Jackson, J. F. (1996) · Modern methods of plant analysis · doi:10.1007/978-3-642-60989-3 · Cited by 63 · see citing works

Application of capillary zone electrophoresis to the study of food and food-model melanoidins

Morales, F. J. (2002) · Food Chemistry · doi:10.1016/s0308-8146(01)00295-3 · Cited by 59 · see citing works

Studies on Polypeptides. XVII. The Synthesis of Three Acyltridecapeptide Amides Possessing a High Level of Melanocyte-expanding Activity in Vitro1-3

Hofmann, K. H., Yajima, H., & Schwartz, E. T. (1960) · Journal of the American Chemical Society · doi:10.1021/ja01499a065 · Cited by 44 · see citing works

Cytochemistry and immunolocalisation of polysaccharides and proteoglycans in the endosperm of green Arabica coffee beans

Sutherland, P. W., Hallett, I. C., MacRae, E., et al. (2004) · PROTOPLASMA · doi:10.1007/s00709-004-0036-8 · Cited by 40 · see citing works

Metal Complexation by the Peptide-Bound Maillard Reaction Products Nε-Fructoselysine and Nε-Carboxymethyllysine

Seifert, S. T., Krause, R., Gloe, K., & Henle, T. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf035223y · Cited by 39 · see citing works

Investigations on the High Molecular Weight Foaming Fractions of Espresso Coffee

D’Agostina, A., Boschin, G., Bacchini, F., & Arnoldi, A. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049013c · Cited by 39 · see citing works

Identification of Nε-(carboxyethyl)lysine, one of the methylglyoxal-derived AGE structures, in glucose-modified protein: mechanism for protein modification by reactive aldehydes

Nagai, R., Araki, T., Hayashi, C. M., Hayase, F., & Horiuchi, S. (2003) · Journal of Chromatography B · doi:10.1016/s1570-0232(02)01019-x · Cited by 38 · see citing works

Zur Isolierung und Charakterisierung der braunen Kaffeer�ststoffe II Mitteilung

Maier, H. G., & Buttle, H. (1973) · European Food Research and Technology · doi:10.1007/bf01356789 · Cited by 24 · see citing works

Comparison of Brown Pigments in Foods by Microbial Decolorization

Terasawa, N., Murata, M., & Homma, S. (1996) · Journal of Food Science · doi:10.1111/j.1365-2621.1996.tb12178.x · Cited by 19 · see citing works

Zur Isolierung und Charakterisierung der braunen Kaffeeröststoffe

Maier, H. G., Diemair, W., & Ganssmann, J. (1968) · European Food Research and Technology · doi:10.1007/bf02084614 · Cited by 17 · see citing works

Stoffe vom Huminsäuretyp in Röstkaffee-Extrakten

Klöcking, R., Hofmann, R., & Mücke, D. (1971) · European Food Research and Technology · doi:10.1007/bf01784145 · Cited by 16 · see citing works

Étude chromatographique des acides phénoliques et des phénols obtenus par la fusion alcaline des acides humiques

Batistic, L., & Mayaudon, J. (1970) · Plant and Soil · doi:10.1007/bf01378236 · Cited by 7 · see citing works

Coffee Melanoidins: Structures, Mechanisms of Formation and Potential Health Impacts

Moreira, A. S. P., Nunes, F. M., Domingues, M. R., & Coimbra, M. A. (2012) · Food & Function · doi:10.1039/c2fo30048f · Cited by 346 · see citing works

Coffee components and cardiovascular risk: beneficial and detrimental effects

Godos, J., Pluchinotta, F. R., Marventano, S., Buscemi, S., Li Volti, G., Galvano, F., & Grosso, G. (2014) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2014.940287 · Cited by 210 · see citing works

Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins

Bekedam, E. K., Loots, M. J., Schols, H. A., Van Boekel, M. A. J. S., & Smit, G. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800999a · Cited by 148 · see citing works

Spent Coffee Grounds, an Innovative Source of Colonic Fermentable Compounds, Inhibit Inflammatory Mediators in Vitro

López-Barrera, D. M., Vázquez-Sánchez, K., Loarca-Piña, M. G. F., & Campos-Vega, R. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.05.175 · Cited by 142 · see citing works

Effects of Coffee and Its Components on the Gastrointestinal Tract and the Brain–Gut Axis

Iriondo-DeHond, A., Uranga, J. A., del Castillo, M. D., & Abalo, R. (2020) · Nutrients · doi:10.3390/nu13010088 · Cited by 126 · see citing works

Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction

Rao, N. Z., Fuller, M., & Grim, M. D. (2020) · Foods · doi:10.3390/foods9070902 · Cited by 113 · see citing works

Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts

Monente, C., Ludwig, I. A., Irigoyen, A., De Peña, M.-P., & Cid, C. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b01619 · Cited by 93 · see citing works

Role of Hydroxycinnamates in Coffee Melanoidin Formation

Nunes, F. M., & Coimbra, M. A. (2010) · Phytochemistry Reviews · doi:10.1007/s11101-009-9151-7 · Cited by 82 · see citing works

Effect of Sugar Addition (Torrefacto) during Roasting Process on Antioxidant Capacity and Phenolics of Coffee

Ludwig, I. A., Bravo, J., De Peña, M. P., & Cid, C. (2013) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2012.12.010 · Cited by 51 · see citing works

Melanoidins from Coffee and Bread Differently Influence Energy Intake: A Randomized Controlled Trial of Food Intake and Gut-Brain Axis Response

Walker, J. M., Mennella, I., Ferracane, R., Tagliamonte, S., Holik, A.-K., Hölz, K., Somoza, M. M., Somoza, V., Fogliano, V., & Vitaglione, P. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2020.104063 · Cited by 37 · see citing works

Melanoidins produced by the Maillard reaction: Structure and biological activity

Wang, H.-Y., Qian, H., & Yao, W.-R. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.03.075 · Cited by 719 · see citing works

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

Echavarría, A. P., Pagán, J., & Ibarz, A. (2012) · Food Engineering Reviews · doi:10.1007/s12393-012-9057-9 · Cited by 224 · see citing works

Glucose - 아미노산계 Maillard 반응생성물의 니트로사민 생성억제작용

이동호, 이태기, 여생규, et al. (1994)

High Pressure Effect on Maillard Reaction

Tamaoka, T., Itoh, N., & Hayashi, R. (1991) · Agricultural and Biological Chemistry · doi:10.1080/00021369.1991.10870919 · Cited by 22 · see citing works

High Pressure Effects on Chemical Reactions Related to Food Preparation. Part II. High Pressure Effect on Maillard Reaction.

Tamaoka, T., Itoh, N., & Hayashi, R. (1991) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.55.2071 · Cited by 52 · see citing works