Keywords: ملانوئیدی ها; Distillery wastewater; Fractionation; Antioxidant activity; Melanoidins; Total phenols; Antimicrobial property;
مقالات ISI ملانوئیدی ها (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: ملانوئیدی ها; Maillard reaction; Cocoa; Melanoidins; Phenolic compounds; Antioxidant activity; Roasting process;
Keywords: ملانوئیدی ها; Melanoidins; Chemical pollutants; EDCs; Environmental problems; Health hazards; Treatment approaches;
Keywords: ملانوئیدی ها; Unburnt carbon; Sugarcane bagasse ash; Melanoidins; Adsorption; Desorption;
Keywords: ملانوئیدی ها; Autobronzants; Dihydroxyacétone; DHA; Ãrythrulose; Troxérutine; Tyrosine; Mélanotan; Mélanoïdines; Self-tanning products; Dihydroxyacetone; DHA; Erythrulose; Troxerutin; Tyrosine; Melanotan; Melanoidins;
Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
Keywords: ملانوئیدی ها; Antioxidant activity; Brown colour; Melanoidins; Soluble coffee; HMF; Acrylamide; Cookies;
Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction
Keywords: ملانوئیدی ها; Maillard reaction; Melanoidins; Roasting; Phenols; Transglycosylation;
Keywords: ملانوئیدی ها; Electro-oxidation; Boron doped diamond anode; Microbial fuel cell; Effluent treatment; Melanoidins;
Keywords: ملانوئیدی ها; Coffee; Carbohydrates; Polysaccharides; Phenolics; Mass spectrometry; Melanoidins;
Keywords: ملانوئیدی ها; Cocoa; Roasting; Colour; Melanoidins; 5-Hydroxymethylfurfural;
Keywords: ملانوئیدی ها; Distillery effluent; Melanoidins; Catalytic wet air oxidation; Pt and Ru catalysts;
Keywords: ملانوئیدی ها; Processed-cheese; Maillard reaction; Volatile compounds; Multi-responses modelling; 2-Methylbutanal (PUBChem CID: 7284); Formic acid (PUBChem CID: 284); Furfural (PUBChem CID: 7362); 5-Methylfurfural (PUBChem CID: 12097); Furfuryl alcohol (PUBChem CID: 73
Keywords: ملانوئیدی ها; 5-Caffeoylquinic acid (PubChem CID: 12310830); Caffeine (PubChem CID: 2519); Espresso coffee; Portioned coffee; Pods; Melanoidins; Antioxidant capacity; Extraction; Kinetics;
Keywords: ملانوئیدی ها; Dark chocolate; Conching; Procyanidins; Melanoidins; TEAC; FRAP
Keywords: ملانوئیدی ها; Immunostimulatory activity; Ultrafiltration; Polysaccharides; Melanoidins; Chlorogenic acids; Caffeine;
Keywords: ملانوئیدی ها; Antioxidant capacity; Maillard reaction; Melanoidins; Metal chelating activity;
Keywords: ملانوئیدی ها; Nanofiltration; Submerged filtration; Molasses wastewater; Color removal; Melanoidins;
Keywords: ملانوئیدی ها; Coffee; Spent coffee; By-products; Antioxidant; Phenolic compounds; Melanoidins;
Keywords: ملانوئیدی ها; Coffee; Dendritic cells; Macrophages; Arabinogalactans; Melanoidins; Polysaccharides; B lymphocytes; Arabinofuranosidase;
Keywords: ملانوئیدی ها; Melanoidins; Paracoccus pantotrophus; Decolorization; 16S rDNA; Distillery effluent
Effects of dietary melanoidins on digestive physiology, nutrient digestibility and plasmatic antioxidant capacity of the rainbow trout Oncorhynchus mykiss
Keywords: ملانوئیدی ها; Melanoidins; Gastric evacuation; Gut pH; Digestive proteases; Nutrient digestibility; Plasmatic antioxidant capacity;
The impact of postharvest dehydration methods on qualitative attributes and chemical composition of 'Xynisteri' grape (Vitis vinifera) must
Keywords: ملانوئیدی ها; Commandaria; Phenolic compounds; Postharvest dehydration; Bound volatiles; Melanoidins; LC-DAD-qTOF-MS;
Concentrating molasses distillery wastewater using biomimetic forward osmosis (FO) membranes
Keywords: ملانوئیدی ها; Forward osmosis (FO); Biomimetic aquaporin membranes; Molasses distillery wastewater; Melanoidins; Antioxidant activity;
Computational study of the chemical reactivity of the Blue-M1 intermediate melanoidin
Keywords: ملانوئیدی ها; Melanoidins; Blue-M1; Conceptual DFT; Chemical reactivity; Dual descriptor; Parr function; Maximum absorption wavelength;
Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment
Keywords: ملانوئیدی ها; Melanoidins; Coffee; Bread crust; Hydroxycinnamic acids; Hydroxybenzoic acids; Principal component analysis;
Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins
Keywords: ملانوئیدی ها; Antioxidant capacity; Bread making; Fermentation; Maillard Reaction; Melanoidins; Psidium guajava; 2,4-Dihydroxybenzoic acid (PubChem CID: 1491); 3,4-Dihydroxybenzoic acid (PubChem CID: 72); 5-Caffeoylquinic acid (PubChem CID: 1794427); Ferulic acid (PubC
Neutral aldoses derived from sequential acid hydrolysis of sediments as indicators of diagenesis over 120,000Â years
Keywords: ملانوئیدی ها; Neutral aldoses; Organic matter diagenesis; Organic matter degradation; Cariaco Basin; Acid hydrolysis; Alditol acetate; Melanoidins;
Antioxidant activity of dried green olives (Carolea cv.)
Keywords: ملانوئیدی ها; ABTS; DPPH; Drying; Melanoidins; Olives;
Antimicrobial, antiviral and antioxidant activities of “água-mel” from Portugal
Keywords: ملانوئیدی ها; AAPH; 2,2â²-Azobis-2-methyl-propanimidamide, dihydrochloride; ABTS; 2,2â²-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid; AGEs; glycation endproducts; AU; absorption units; AUC; area under the curve; FL; fluorescein; ORAC; oxygen radical activity cap
Melanoidins isolated from heated potato fiber (Potex) affect human colon cancer cells growth via modulation of cell cycle and proliferation regulatory proteins
Keywords: ملانوئیدی ها; AM4; water extract of heated (180 °C/120 min) Potex; AO; acridine orange; CDK; cyclin-dependent kinase; c-Raf; c-RAF proto-oncogene serine/threonine-protein kinase; ERK; extracellular signal-regulated kinase; HMW; high molecular weight fraction; IC50;
Monitoring the behavior of melanoidin from a glucose/l-asparagine solution
Keywords: ملانوئیدی ها; Melanoidins; Intrinsic viscosity; Dynamic light scattering; Ultrasonic; TEM; Aggregation;
Reactivity of acrylamide with coffee melanoidins in model systems
Keywords: ملانوئیدی ها; Acrylamide; Coffee; Melanoidins; Maillard reaction;
Growth and transcriptional response of Salmonella Typhimurium LT2 to glucose–lysine-based Maillard reaction products generated under low water activity conditions
Keywords: ملانوئیدی ها; Amadori compounds; Melanoidins; Advanced glycation end products
The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys
Keywords: ملانوئیدی ها; Melanoidins; Non-enzymatic browning; Canadian honeys; Antioxidant activity; ORAC; Size-exclusion chromatography; Activity-guided fractionation
Control of the Maillard reaction by ferulic acid
Keywords: ملانوئیدی ها; Glycation inhibitor; Early Maillard reaction products; Ferulic acid; Advanced glycation end products (AGEs); Nϵ-(Carboxymethyl)-lysine (CML); Melanoidins;
Biodegradation and detoxification of melanoidin from distillery effluent using an aerobic bacterial strain SAG5 of Alcaligenes faecalis
Keywords: ملانوئیدی ها; Biodegradation; Melanoidins; Alcaligenes faecalis; Decolorization; 16S rDNA; Distillery effluent;
Adsorption of melanoidins by chitin nanofibers
Keywords: ملانوئیدی ها; Melanoidins; Chitin nanofibers; Adsorption
Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition
Keywords: ملانوئیدی ها; Sugar; melanoidins; metal ions; structure; physical property; pH
Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity
Keywords: ملانوئیدی ها; Honey; Melanoidins; Antioxidant activity; ORAC; Polyphenols; Protein; Oligosaccharides; SDS-PAGE; LC-ESI-MS;
Characterisation of a stable radical from dark roasted malt in wort and beer
Keywords: ملانوئیدی ها; Beer; Malt; Wort; Stable radical; Electron spin resonance spectroscopy; Light scattering; Melanoidins
Characterisation of the impact of coagulation and anaerobic bio-treatment on the removal of chromophores from molasses wastewater
Keywords: ملانوئیدی ها; Coagulation; Decolourisation; Melanoidins; Characterisation; Molasses wastewater
Storage-induced chemical changes in active components of honey de-regulate its antibacterial activity
Keywords: ملانوئیدی ها; Honey antibacterial activity; Storage; Escherichia coli; Bacillus subtilis; MIC90; Colour; UV-absorbing compounds; Melanoidins;
Melanoidins produced by the Maillard reaction: Structure and biological activity
Keywords: ملانوئیدی ها; Maillard reaction; Melanoidins; Structural properties; Biological effects; Antioxidant activity
Crystallization and jamming in the traditional balsamic vinegar
Keywords: ملانوئیدی ها; Traditional balsamic vinegar; Crystallization; Jamming; Glucose; Melanoidins;
The interaction of metal ions with Maillard reaction products in a lactose–glycine model system
Keywords: ملانوئیدی ها; Lactose; Glycine; Maillard reaction; Melanoidins; Metal ions
Binding capacity of brown pigments present in special Spanish sweet wines
Keywords: ملانوئیدی ها; Sweet wines; Flavour binding; Brown pigments; Melanoidins; Must
Evolution of colorants in sugarbeet juices during decolorization using styrenic resins
Keywords: ملانوئیدی ها; Melanoidins; Sugar technology; Size exclusion chromatography; Color removal; Ion exchange
A comparison of coagulant dosing options for the remediation of molasses process water
Keywords: ملانوئیدی ها; Chemical flocculation; Electrocoagulation; Wastewater remediation; Melanoidins
Heat-induced chemical, physical and functional changes during grape must cooking
Keywords: ملانوئیدی ها; Grape must; Heat concentration; Browning; Hydroxymethylfurfural; Melanoidins; Polyphenols; Antioxidant activity
Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction
Keywords: ملانوئیدی ها; Amino acid enantiomers; Enolization; Maillard reaction; Melanoidins; Racemization