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Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds (2014)
Journal Article
Ames, J. M., Peinado, I., Girón, J., Koutsidis, G., & Ames, J. (2014). Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66, 36-44. https://doi.org/10.1016/j.foodres.2014.08.035

© 2014. The chemical and volatile composition as well as sensory profile of five brown edible seaweeds collected in the United Kingdom, was evaluated. The ash content was 190-280. mg/g, NaCl 35.1-115.1. mg/g, protein 2.9-6.0. g/g, and fat 0.6-5.8. g/... Read More about Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds.

Glycation is regulated by isoflavones (2014)
Journal Article
Ames, J. M., Silvan, J. M., Srey, C., Ames, J., & Dolores Del Castillo, M. (2014). Glycation is regulated by isoflavones. Food and Function, 5(9), 2036-2042. https://doi.org/10.1039/c4fo00260a

The effect of soy isoflavones on the Maillard reaction (MR) was investigated. Model systems composed of the soy protein glycinin (10 mg mL -1) and fructose (40 mg mL-1) under basic pH (∼12) conditions were employed for testing the anti-glycative effe... Read More about Glycation is regulated by isoflavones.

Control of the Maillard reaction by ferulic acid (2011)
Journal Article
Ames, J. M., Dolores Del Castillo, M., Assar, S. H., Silván, J. M., Silvan, J. M., Assar, S. H., …Ames, J. (2011). Control of the Maillard reaction by ferulic acid. Food Chemistry, 128(1), 208-213. https://doi.org/10.1016/j.foodchem.2011.03.047

This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mi... Read More about Control of the Maillard reaction by ferulic acid.

Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems (2010)
Journal Article
Ames, J. M., Assar, S. H., Lima, M., Assar, S. H., & Ames, J. (2010). Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems. Journal of Agricultural and Food Chemistry, 58(3), 1954-1958. https://doi.org/10.1021/jf903562c

Advanced glycation end-products (AGEs) and advanced lipoxidation 7nd-products (ALEs) form when proteins are heated with reducing sugar or lipid. Nε(Carboxymethyl)lysine (CML) is the most commonly studied AGE/ALE in foods, but the relative importance... Read More about Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems.

Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation (2008)
Journal Article
Ames, J. M., Gómez-Ruiz, J. Á., Leake, D. S., Gomez Ruiz, J. A., Ames, J., & Leake, D. S. (2008). Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation. European Food Research and Technology, 227(4), 1017-1024. https://doi.org/10.1007/s00217-007-0815-5

The in vitro antioxidant activity and the protective effect against human low density lipoprotein oxidation of coffees prepared using different degrees of roasting was evaluated. Coffees with the highest amount of brown pigments (dark coffee) showed... Read More about Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation.