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Page 1
Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction.
J Food Biochem. 2021 Feb;45(2):e13611. doi: 10.1111/jfbc.13611. Epub 2021 Jan 24.
J Food Biochem. 2021.
PMID: 33491238
Review.
Inhibition of Browning in Apples Using Betacyclodextrin-Assisted Extracts of Green Rooibos (Aspalathus linearis).
Vhangani LN, Van Wyk J.
Vhangani LN, et al.
Foods. 2023 Feb 1;12(3):602. doi: 10.3390/foods12030602.
Foods. 2023.
PMID: 36766132
Free PMC article.
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Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction.
Vhangani LN, Favre LC, Rolandelli G, Van Wyk J, Del Pilar Buera M.
Vhangani LN, et al.
Molecules. 2022 May 31;27(11):3556. doi: 10.3390/molecules27113556.
Molecules. 2022.
PMID: 35684494
Free PMC article.
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Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system.
Vhangani LN, Van Wyk J.
Vhangani LN, et al.
Food Chem. 2016 Oct 1;208:301-8. doi: 10.1016/j.foodchem.2016.03.100. Epub 2016 Mar 29.
Food Chem. 2016.
PMID: 27132854
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Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology.
Favre LC, Rolandelli G, Mshicileli N, Vhangani LN, Dos Santos Ferreira C, van Wyk J, Buera MDP.
Favre LC, et al. Among authors: vhangani ln.
Food Chem. 2020 Jun 30;316:126280. doi: 10.1016/j.foodchem.2020.126280. Epub 2020 Jan 23.
Food Chem. 2020.
PMID: 32058192
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Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems.
Vhangani LN, Van Wyk J.
Vhangani LN, et al.
Food Chem. 2013 Apr 15;137(1-4):92-8. doi: 10.1016/j.foodchem.2012.09.030. Epub 2012 Sep 16.
Food Chem. 2013.
PMID: 23199995
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