Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

Hui-Chun Wu, Hua‐Ming Chen, Chyuan‐Yuan Shiau · Food Research International · 2003 · 984 citations

Life Sciences, Biochemistry, Food Science +16

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

Chemical Characterization and Antioxidant Properties of Coffee Melanoidins

Rosa Cinzia Borrelli, Attilio Visconti, Carmela Mennella et al. · Journal of Agricultural and Food Chemistry · 2002 · 379 citations

Agriculture, Biochemistry, Food Science +14

Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods

Cristina Delgado‐Andrade, José Ángel Rufián‐Henares, Francisco J. Morales · Journal of Agricultural and Food Chemistry · 2005 · 335 citations

Agriculture, Biochemistry, Food Science +11

Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH

Wittayachai Lertittikul, Soottawat Benjakul, Munehiko Tanaka · Food Chemistry · 2005 · 310 citations

Life Sciences, Biochemistry, Food Chemistry +2