Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents

Oracz, Joanna; Lewandowska, Urszula; Owczarek, Katarzyna; Caban, Miłosz; Rosicka-Kaczmarek, Justyna; Żyżelewicz, Dorota

doi:10.1016/j.foodchem.2024.138423

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.138423

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Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents

Joanna Oracz,

Urszula Lewandowska,

Katarzyna Owczarek

et al.

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Cited by 4 publications

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Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents

Cited by 4 publications

References 78 publications

Reducing the bitterness of angiotensin-I-converting enzyme (ACE) inhibitory peptides from soybean protein by NADES-driven Maillard reaction

Reducing the bitterness of angiotensin-I-converting enzyme (ACE) inhibitory peptides from soybean protein by NADES-driven Maillard reaction

Structural characteristics, chemical compositions and antioxidant activity of melanoidins during the traditional brewing of Monascus vinegar

Gentidelasides A−G: Loganin derivatives from Gentiana delavayi with reducing Aβ secretion via suppressing BACE1 expression

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