Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

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Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices

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Food Chemistry, Nutrition, Food Composition +7

Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence

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Photochemistry, Biochemistry, Food Analysis +5

Effect of Roasting on the Antioxidant Activity of Coffee Brews

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