116 related articles for article (PubMed ID: 11714308)
1. Formation of Amadori compounds in dehydrated fruits.
Sanz ML; del Castillo MD; Corzo N; Olano A
J Agric Food Chem; 2001 Nov; 49(11):5228-31. PubMed ID: 11714308
[TBL] [Abstract][Full Text] [Related]
2. Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples.
Cardelle-Cobas A; Moreno FJ; Corzo N; Olano A; Villamiel M
J Agric Food Chem; 2005 Nov; 53(23):9078-82. PubMed ID: 16277405
[TBL] [Abstract][Full Text] [Related]
3. Studies on N-terminal glycation of peptides in hypoallergenic infant formulas: quantification of alpha-N-(2-furoylmethyl) amino acids.
Penndorf I; Biedermann D; Maurer SV; Henle T
J Agric Food Chem; 2007 Feb; 55(3):723-7. PubMed ID: 17263466
[TBL] [Abstract][Full Text] [Related]
4. 2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic.
Ríos-Ríos KL; Vázquez-Barrios ME; Gaytán-Martínez M; Olano A; Montilla A; Villamiel M
Food Chem; 2018 Feb; 240():1106-1112. PubMed ID: 28946230
[TBL] [Abstract][Full Text] [Related]
5. Quantification of Furosine (N
Gong RZ; Wang YH; Gao K; Zhang L; Liu C; Wang ZS; Wang YF; Sun YS
Molecules; 2019 Mar; 24(7):. PubMed ID: 30935092
[TBL] [Abstract][Full Text] [Related]
6. Survey of quality indicators in commercial dehydrated fruits.
Megías-Pérez R; Gamboa-Santos J; Soria AC; Villamiel M; Montilla A
Food Chem; 2014 May; 150():41-8. PubMed ID: 24360417
[TBL] [Abstract][Full Text] [Related]
7. Presence of 2-furoylmethyl derivatives in hydrolysates of processed tomato products.
Sanz ML; del Castillo MD; Corzo N; Olano A
J Agric Food Chem; 2000 Feb; 48(2):468-71. PubMed ID: 10691658
[TBL] [Abstract][Full Text] [Related]
8. Formation of Maillard reaction products during heat treatment of carrots.
Wellner A; Huettl C; Henle T
J Agric Food Chem; 2011 Jul; 59(14):7992-8. PubMed ID: 21682346
[TBL] [Abstract][Full Text] [Related]
9. Synthesis and characterization of gamma-N-(2-furoylmethyl)aminobutyric acid.
del Castillo MD; Corzo N; González L; Olano A
J Agric Food Chem; 1999 Oct; 47(10):4137-9. PubMed ID: 10552779
[TBL] [Abstract][Full Text] [Related]
10. 2-Furoylmethyl amino acids and hydroxymethylfurfural as indicators of honey quality.
Sanz ML; del Castillo MD; Corzo N; Olano A
J Agric Food Chem; 2003 Jul; 51(15):4278-83. PubMed ID: 12848498
[TBL] [Abstract][Full Text] [Related]
11. Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I.
Troise AD; Buonanno M; Fiore A; Monti SM; Fogliano V
Food Chem; 2016 Dec; 212():722-9. PubMed ID: 27374589
[TBL] [Abstract][Full Text] [Related]
12. Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment.
Gamboa-Santos J; Soria AC; Villamiel M; Montilla A
Food Chem; 2013 Nov; 141(1):616-24. PubMed ID: 23768402
[TBL] [Abstract][Full Text] [Related]
13. The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products.
Troise AD; Wiltafsky M; Fogliano V; Vitaglione P
Food Chem; 2018 May; 247():29-38. PubMed ID: 29277225
[TBL] [Abstract][Full Text] [Related]
14. Early stages of maillard reaction in dehydrated orange juice.
del Castillo MD; Corzo N; Olano A
J Agric Food Chem; 1999 Oct; 47(10):4388-90. PubMed ID: 10552822
[TBL] [Abstract][Full Text] [Related]
15. Furosine as indicator of maillard reaction in jams and fruit-based infant foods.
Rada-Mendoza M; Olano A; Villamiel M
J Agric Food Chem; 2002 Jul; 50(14):4141-5. PubMed ID: 12083898
[TBL] [Abstract][Full Text] [Related]
16. Use of 2-furoylmethyl derivatives of GABA and arginine as indicators of the initial steps of maillard reaction in orange juice.
del Castillo MD; Villamiel M; Olano A; Corzo N
J Agric Food Chem; 2000 Sep; 48(9):4217-20. PubMed ID: 10995340
[TBL] [Abstract][Full Text] [Related]
17. Mass spectrometric detection and formation of D-amino acids in processed plant saps, syrups, and fruit juice concentrates.
Pätzold R; Brückner H
J Agric Food Chem; 2005 Dec; 53(25):9722-9. PubMed ID: 16332121
[TBL] [Abstract][Full Text] [Related]
18. Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry.
Troise AD; Fiore A; Wiltafsky M; Fogliano V
Food Chem; 2015 Dec; 188():357-64. PubMed ID: 26041204
[TBL] [Abstract][Full Text] [Related]
19. Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries.
Gamboa-Santos J; Megías-Pérez R; Soria AC; Olano A; Montilla A; Villamiel M
Food Chem; 2014 Jun; 153():164-70. PubMed ID: 24491716
[TBL] [Abstract][Full Text] [Related]
20. Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry.
Troise AD; Fiore A; Roviello G; Monti SM; Fogliano V
Amino Acids; 2015 Jan; 47(1):111-24. PubMed ID: 25323735
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]