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Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system
30/30 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 30 checked references that resolve
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Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems
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Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
resolves10.1111/j.1365-2621.2006.tb08893.x
Maillard Reaction Products as Encapsulants for Fish Oil Powders
resolves10.1016/j.foodchem.2004.03.045
Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince
resolves10.1007/s11746-001-0392-y
Antioxidants from a heated histidine‐glucose model system. Investigation of the copper(II) binding ability
resolves10.1021/jf0512353
Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods
resolves10.1006/abbi.1994.1485
Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers
resolves10.1016/j.foodhyd.2008.07.004
Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients
resolves10.1016/j.foodchem.2005.05.035
Microwave improvement of soy protein isolate–saccharide graft reactions
resolves10.1016/S0278-6915(02)00070-4
Chemical and biochemical properties of casein–sugar Maillard reaction products
resolves10.1021/jf00088a057
Maillard reaction of disaccharides with protein: suppressive effect of nonreducing end pyranoside groups on browning and protein polymerization
resolves10.1016/j.foodhyd.2008.10.009
In-vitro evaluation of hydrocolloid–based encapsulated fish oil
resolves10.1016/0006-3002(49)90100-6
Studies of the reaction between proteins and reducing sugars in the “dry” state
resolves10.1016/j.foodchem.2005.09.085
Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH
resolves10.1016/j.foodchem.2007.11.006
Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems
resolves10.1017/S0022029900029885
Antioxidant activity of casein and Maillard reaction products from casein-sugar mixtures
resolves10.1016/S0308-8146(00)00239-9
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
resolves10.1016/S0308-8146(97)00176-3
Reducing sugars effect on available lysine loss of casein by moderate heat treatment
resolves10.3136/nskkk1962.35.11_771
Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography.
resolves10.1016/j.scitotenv.2005.07.011
Copper complexing properties of melanoidins and marine humic material
resolves10.1021/jf040088q
Generation of Furosine and Color in Infant/Enteral Formula-Resembling Systems
resolves10.1016/j.foodres.2005.06.002
A new application of a commercial microtiter plate-based assay for assessing the antimicrobial activity of Maillard reaction products
resolves10.1021/jf0718291
Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions
resolves10.1111/j.1365-2621.1984.tb13219.x
Effect of Carbohydrates and Heat on the Amino Acid Composition and Chemically Available Lysine Content of Casein
resolves10.1021/jf970041n
Reaction Conditions Influence the Elementary Composition and Metal Chelating Affinity of Nondialyzable Model Maillard Reaction Products
resolves10.1016/0308-8146(93)90295-Q
Antimutagenicity of a partially fractionated Maillard reaction product
resolves10.1007/s11746-997-0061-9
Antioxidant activity of grape extracts in a lecithin liposome system
resolves10.1021/jf9609845
Antioxidative Effect of Maillard Reaction Products Using Glucose−Glycine Model System
The 2 references without a DOI — listed, not checked
no DOI — not checkedAntioxidative effect of Maillard reaction intermediates
no DOI — not checkedFractionation and antioxidative activity of browning reaction products between d-xylose and glycine
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