ArticleMolecules (Basel, Switzerland)2022
Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 12 citations in OpenAlex.
- Multivariate Chemometric and FTIR Insights Into the Effects of Rice Bran Extracts on Brown Rice Protein Bars.Food science & nutrition · 2026Article
- Gluten-Free Rice Malt Extract Powder: Pilot-Scale Production, Characterization, and Food Applications.Molecules (Basel, Switzerland) · 2025Article
- Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts.Molecules (Basel, Switzerland) · 2024Article
- Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping.Journal of agricultural and food chemistry · 2024Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
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Abstract
The browning of plant-based food is commonly understood to result from the enzymatic polymerization of phenolic compounds to pigments, called melanin. However, during the thermal treatment of food, enzymes are deactivated, and non-enzymatic reactions predominate. The extent of the contribution of phenolic compounds to these non-enzymatic reactions has been speculated ("melanin-like vs. melanoidin-like"), but the literature is limited. Therefore, the aim of the present study was to investigate the heat-induced reactions of caffeic acid (CA),
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