Structural characterisation and antioxidant activity of melanoidins from high‐temperature fermented apple

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Antimicrobial Activity of Melanoidins against Escherichia coli Is Mediated by a Membrane-Damage Mechanism

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Antioxidant activity of vinegar melanoidins

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Aged black garlic extract inhibits HT29 colon cancer cell growth via the PI3K/Akt signaling pathway

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Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing

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Structural analysis and antioxidant activities of polysaccharides from cultured Cordyceps militaris

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A comparative study on the antioxidative and anti‐allergic activities of fresh and aged black garlic extracts

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Flocculation of melanoidins induced by inorganic ions

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PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositions

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From balsamic to healthy: Traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat

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Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

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Hepatoprotective Effect of Aged Black Garlic on Chronic Alcohol-Induced Liver Injury in Rats

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Anti-Allergic Action of Aged Black Garlic Extract in RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice

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Effect of Garlic and Aged Black Garlic on Hyperglycemia and Dyslipidemia in Animal Model of Type 2 Diabetes Mellitus

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

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Olive semidrying process: oleuropein degradation in relation to sensory bitterness.

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Correction to Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew

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Formation and Structure of Melanoidins in Food and Model Systems

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Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality

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Method development for the identification, extraction and characterization of melanoidins in thermal hydrolyzed sludge

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The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis)

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Structure, spectral properties and antioxidant activity of melanoidins extracted from high temperature sterilized lotus rhizome juice

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Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing

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Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods

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Study on physicochemical properties and antioxidant activities of melanoidins extracted from low thermal induced black Lycium barbarum L.

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Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement

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Protective effects of melanoidins from black garlic on zearalenone-induced toxicity in zebrafish embryonic developmental model

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Microwave- and ultrasound-assisted extraction of biocompounds from poblano chilli waste

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Bio-Functional and Medicinal Benefits of Fruit Vinegar: A Natural Alternative for Health and Food Preservation

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Biorefining and bioprocessing of synthetic food waste for homofermentative production of L-lactic acid using Lactobacillus rhamnosus

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Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing

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Optimization of fermentation process of black apple by response surface methodology and its antioxidant activity evaluation

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Antioxidant activity of vinegar melanoidins

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Χημικός χαρακτηρισμός και αντιοξειδωτικές ιδιότητες μελανοϊδινων από θερμικά συμπυκνώμενους χυμούς φρούτων

Γεωργίου, Μ. (2018) · Ktisis at Cyprus University of Technology (Cyprus University of Technology)

The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys

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