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

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Life Sciences, Biochemistry, Toxicology +11

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

Danny K. Asami, Yun‐Jeong Hong, Diane M. Barrett et al. · Journal of Agricultural and Food Chemistry · 2003 · 1K citations

Agriculture, Organic Agriculture, Plant Sciences +14

Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 824 citations

Agriculture, Food Science, Nutritional Sciences +14

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

Francisco J. Morales, Salvio Jiménez Pérez · Food Chemistry · 2001 · 575 citations

Natural Sciences, Biochemistry, Chemistry +5

Effect of Roasting on the Antioxidant Activity of Coffee Brews

M. Dolores del Castillo, Jennifer M. Ames, Michael H. Gordon · Journal of Agricultural and Food Chemistry · 2002 · 373 citations

Agriculture, Biochemistry, Food Science +16