Francesco Rinaldi

Publications

138

Citations

H-Index

1998

Active since

Affiliations

Friedrich-Alexander-Universität Erlangen-Nürnberg(Current)

Francesco Rinaldi is an author at Friedrich-Alexander-Universität Erlangen-Nürnberg specializing in in vitro fermentation, food chemistry, and food fermentation.

Top concepts

HealthMedicineMetabolismBiochemistryBiosynthesisFood ChemistryOxidative StressFood FermentationFood PreservativesIn Vitro Fermentation

Publications per year

1998–2003

Publications

Maillard Reaction Products Inhibit Oxidation of Human Low-Density Lipoproteins in Vitro

Ralf Dittrich, Faroukh El-massry, Katrin Kunz et al. · Journal of Agricultural and Food Chemistry · 2003 · 82 citations

Assessment of the Antioxidative and Prooxidative Activities of Two Aminoreductones Formed during the Maillard Reaction: Effects on the Oxidation of β-Carotene, Nα-Acetylhistidine, and cis-Alkenes

Monika Pischetsrieder, Francesco Rinaldi, Theodor Severin · Journal of Agricultural and Food Chemistry · 1998 · 56 citations

Food Analysis, Polysaccharide, Maillard Reaction +18

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