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Cited by in F6Publishing
For: Walker JM, Mennella I, Ferracane R, Tagliamonte S, Holik A, Hölz K, Somoza MM, Somoza V, Fogliano V, Vitaglione P. Melanoidins from coffee and bread differently influence energy intake: A randomized controlled trial of food intake and gut-brain axis response. Journal of Functional Foods 2020;72:104063. [DOI: 10.1016/j.jff.2020.104063] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Diaz-Morales N, Ortega-Heras M, Diez-Maté AM, Gonzalez-SanJose ML, Muñiz P. Antimicrobial properties and volatile profile of bread and biscuits melanoidins. Food Chem 2022;373:131648. [PMID: 34839966 DOI: 10.1016/j.foodchem.2021.131648] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Shaheen S, Shorbagi M, Lorenzo JM, Farag MA. Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties. Crit Rev Food Sci Nutr 2021;:1-18. [PMID: 34137312 DOI: 10.1080/10408398.2021.1937509] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Zhang H, Troise AD, Zhang H, Fogliano V. Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system. Food Chem 2021;345:128827. [PMID: 33348132 DOI: 10.1016/j.foodchem.2020.128827] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
4 Wang Z, Li S, Zhang Z, Zhang X, Xia T, Zheng Y, Xia M, Wang M. Exploring polymerisation of 1,2-dicarbonyl compounds to decipher the formation of nitrogen-free substructures in melanoidins. European Polymer Journal 2021;161:110859. [DOI: 10.1016/j.eurpolymj.2021.110859] [Reference Citation Analysis]