Concepedia

Melanoidin Formation

Melanoidin Formation is a chemical process in food browning reactions that belongs to the class of non-enzymatic browning phenomena, specifically characterized by the polymerization of Maillard reaction intermediates into brown nitrogen-containing polymers known as melanoidins.

176

Publications

8.7K

Citations

551

Authors

184

Institutions

Publications per year

2017–2026

48

Parents

Publications

176

Melanoidins produced by the Maillard reaction: Structure and biological activity

Heya Wang, He Qian, Weirong Yao · Food Chemistry · 2011 · 711 citations

, , +9

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

Jordi Pagán, Albert Ibarz · Food Engineering Reviews · 2012 · 219 citations

, , +9

High Molecular Weight Melanoidins from Coffee Brew

E. Koen Bekedam, Henk A. Schols, M.A.J.S. van Boekel et al. · Journal of Agricultural and Food Chemistry · 2006 · 199 citations

, , +15

The formation and clay mineral reactions of melanoidins

John I. Hedges · Geochimica et Cosmochimica Acta · 1978 · 178 citations

, , +12

Regulation of mammalian melanogenesis I: partial purification and characterization of a dopachrome converting factor: dopachrome tautomerase

Pilar Aroca, José C. García‐Borrón, Francisco Solano et al. · Biochimica et Biophysica Acta (BBA) - General Subjects · 1990 · 174 citations

, , +9

1–5 of 176

Authors

551

  1. CK
    Clemens Kanzler

    Technische Universität Berlin, Germany

    9 publications · 475 citations

    9

    h-index

  2. MA
    Manuel A. Coimbra

    University of Aveiro, Portugal

    6 publications · 299 citations

    6

    h-index

  3. JP
    Jordi Pagán

    Universitat de Lleida, Spain

    6 publications · 345 citations

    6

    h-index

  4. FM
    Fernando M. Nunes

    University of Trás-os-Montes and Alto Douro, Portugal

    6 publications · 299 citations

    6

    h-index

  5. AI
    Albert Ibarz

    Universitat de Lleida, Spain

    6 publications · 345 citations

    6

    h-index

1–5 of 551

Institutions

184

  1. Technische Universität Berlin

    Berlin, Germany

    13 h-index

    38 publications

    2.4K citations

  2. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    9 h-index

    23 publications

    1.9K citations

  3. University of Aveiro

    Aveiro, Portugal

    6 h-index

    26 publications

    1.2K citations

  4. Universitat de Lleida

    Lleida, Spain

    6 h-index

    18 publications

    1K citations

  5. Jiangnan University

    Wuxi, China

    6 h-index

    26 publications

    2.8K citations

  6. University of Trás-os-Montes and Alto Douro

    Vila Real, Portugal

    6 h-index

    10 publications

    445 citations

  7. University of Leeds

    Leeds, United Kingdom

    5 h-index

    11 publications

    341 citations

  8. Ochanomizu University

    Tokyo, Japan

    5 h-index

    17 publications

    578 citations

1–8 of 184

Venues

  1. Journal of Agricultural and Food Chemistry

    29 publications · 1.7K citations

    22

    h-index

  2. Food Chemistry

    25 publications · 2.2K citations

    21

    h-index

  3. Journal of Food Science

    JFS · 6 publications · 179 citations

    6

    h-index

  4. Agricultural and Biological Chemistry

    6 publications · 122 citations

    6

    h-index

  5. Bioorganic & Medicinal Chemistry

    5 publications · 288 citations

    5

    h-index

1–5