ArticleAntioxidants (Basel, Switzerland)2021
Antioxidant and Functional Activities of MRPs Derived from Different Sugar-Amino Acid Combinations and Reaction Conditions.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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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.
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Who cites it
15 citing papers in PubMed, 33 citations in OpenAlex.
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- One-Pot Enzymatic Bioconversion of Native Whey for the Simultaneous Production of Galacto-Oligosaccharides and Antioxidant Peptides.Foods (Basel, Switzerland) · 2026Article
- Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties.Foods (Basel, Switzerland) · 2026Article
- The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu inFood science & nutrition · 2026Article
- Fermented Soy Protein Maillard Product Prevents Bone Loss via TNF-α Suppression and Gut-Bone Axis Modulation in Ovariectomized Mice.Journal of microbiology and biotechnology · 2025Article
- NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources.Molecules (Basel, Switzerland) · 2025Article
- Maillard Reaction-Derived Carbon Nanodots: Food-Origin Nanomaterials with Emerging Functional and Biomedical Potential.Pharmaceutics · 2025Review
- Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion.Food chemistry: X · 2025Article
- Physicochemical and Functional Properties of Black Walnut and Sycamore Syrups.Foods (Basel, Switzerland) · 2024Article
- Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity uponFood chemistry: X · 2024Article
- Chemical reactivity of the tryptophan/acetone/DMSO triad system and its potential applications in nanomaterial synthesis.RSC advances · 2023Article
- Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity.Foods (Basel, Switzerland) · 2023Article
- Lysine-Derived Maillard Reaction Products Inhibit the Growth ofPathogens (Basel, Switzerland) · 2023Article
- Trapa Bispinosa Roxb. Inhibits the Insulin-Dependent AKT/WNK1 Pathway to Induce Autophagy in Mice with Type 2 Diabetes.Diabetes, metabolic syndrome and obesity : targets and therapy · 2023Article
- Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (BioMed research international · 2023Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
Abstract
The Maillard reaction (MR), or non-enzymatic browning, involves reducing sugars reacting with amino acids, peptides, or proteins when heated to produce an abundance of products that contribute to sensory, nutritional, and functional qualities of the food system. One example of an important functional quality of MR relates to antioxidant capacity, which has relevance to preserve food quality and also to extend a potential role that may promote gastrointestinal health. The addition of Alphacel (10%), a non-reactive polysaccharide, to MR reactants produced small significant (
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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.