ReviewBiomolecules2020
Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity.
Review in Biomolecules, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 50 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
50 citing papers in PubMed, 142 citations in OpenAlex.
- Physicochemical Characterization and Immunomodulatory Effect of Melanoidins from Vinegar Residue.Foods (Basel, Switzerland) · 2026Article
- Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer.Foods (Basel, Switzerland) · 2026Review
- Development of a Hop Functional Analog Derived from a Global Agrofood By-Product: Roasted Coffee Silverskin.Molecules (Basel, Switzerland) · 2026Article
- Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality.Foods (Basel, Switzerland) · 2026Article
- Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast.Journal of food science · 2026Article
- Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type.Food chemistry: X · 2025Article
- The Contribution of Melanoidins to Soy Sauce Antioxidant Activities and Their Structure Characteristics.Foods (Basel, Switzerland) · 2025Article
- Production of Lambic-like Fruit Sour Beer withAntioxidants (Basel, Switzerland) · 2025Article
- Laryngopharyngeal Reflux Prevalence and Predictors Among Doctors.Indian journal of otolaryngology and head and neck surgery : official publication of the Association of Otolaryngologists of India · 2025Article
- Study of two sugarcane by-products as source of secondary metabolites and heat-induced compounds with potential bioactive applications.Scientific reports · 2025Article
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Brewing with Whole Wheat Bread to Produce Different Beer Styles.Foods (Basel, Switzerland) · 2025Article
- Applications of Microextraction Technology for the Analysis of Alcoholic Beverages Quality: Current Perspectives and Future Directions.Foods (Basel, Switzerland) · 2025Review
- Comprehensive characterization of Chinese beers based on chemical composition, antioxidant activity and volatile metabolomics.Scientific reports · 2025Article
- Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer.Foods (Basel, Switzerland) · 2025Article
- Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion ofNutrients · 2025Article
- Article
- Isoxanthohumol improves hepatic lipid metabolism via regulating the AMPK/PPARα and PI3K/AKT signaling pathways in hyperlipidemic mice.Food science & nutrition · 2024Article
- Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Heliyon · 2024Article
- From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.