These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

251 related articles for article (PubMed ID: 16037216)

  • 1. Historical perspective of the Maillard reaction in food science.
    Finot PA
    Ann N Y Acad Sci; 2005 Jun; 1043():1-8. PubMed ID: 16037216
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.
    Erbersdobler HF; Somoza V
    Mol Nutr Food Res; 2007 Apr; 51(4):423-30. PubMed ID: 17390403
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The Maillard reaction in foods.
    Kaanane A; Labuza TP
    Prog Clin Biol Res; 1989; 304():301-27. PubMed ID: 2675033
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.
    EFSA GMO Panel Working Group on Animal Feeding Trials
    Food Chem Toxicol; 2008 Mar; 46 Suppl 1():S2-70. PubMed ID: 18328408
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The Maillard reaction and its control during food processing. The potential of emerging technologies.
    Jaeger H; Janositz A; Knorr D
    Pathol Biol (Paris); 2010 Jun; 58(3):207-13. PubMed ID: 19896291
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Contribution of mass spectrometry to the study of the Maillard reaction in food.
    Fay LB; Brevard H
    Mass Spectrom Rev; 2005; 24(4):487-507. PubMed ID: 15389846
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Role of phosphate and carboxylate ions in maillard browning.
    Rizzi GP
    J Agric Food Chem; 2004 Feb; 52(4):953-7. PubMed ID: 14969556
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Genotoxicity testing of Maillard reaction products.
    Shibamoto T
    Prog Clin Biol Res; 1989; 304():359-76. PubMed ID: 2675034
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Nutritional and toxicological aspects of the Maillard browning reaction in foods.
    O'Brien J; Morrissey PA
    Crit Rev Food Sci Nutr; 1989; 28(3):211-48. PubMed ID: 2669832
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nutritional aspects of food preservatives.
    Quattrucci E; Masci V
    Food Addit Contam; 1992; 9(5):515-25. PubMed ID: 1298657
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Biological effects of Maillard browning products that may affect acrylamide safety in food: biological effects of Maillard products.
    Friedman M
    Adv Exp Med Biol; 2005; 561():135-56. PubMed ID: 16438296
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Acrylamide from Maillard reaction products.
    Stadler RH; Blank I; Varga N; Robert F; Hau J; Guy PA; Robert MC; Riediker S
    Nature; 2002 Oct; 419(6906):449-50. PubMed ID: 12368845
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder.
    Thomsen MK; Lauridsen L; Skibsted LH; Risbo J
    J Agric Food Chem; 2005 Sep; 53(18):7082-90. PubMed ID: 16131114
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Metabolic transit and toxicity of Maillard reaction products.
    Finot PA; Furniss DE
    Prog Clin Biol Res; 1989; 304():343-58. PubMed ID: 2506565
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Taste-active maillard reaction products: the "tasty" world of nonvolatile maillard reaction products.
    Hofmann T
    Ann N Y Acad Sci; 2005 Jun; 1043():20-9. PubMed ID: 16037218
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Inhibition of enzymatic browning in actual food systems by the Maillard reaction products.
    Mogol BA; Yildirim A; Gökmen V
    J Sci Food Agric; 2010 Dec; 90(15):2556-62. PubMed ID: 20690142
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods.
    Silván JM; van de Lagemaat J; Olano A; Del Castillo MD
    J Pharm Biomed Anal; 2006 Aug; 41(5):1543-51. PubMed ID: 16824722
    [TBL] [Abstract][Full Text] [Related]  

  • 18. CE: a useful analytical tool for the characterization of Maillard reaction products in foods.
    Vallejo-Cordoba B; González-Córdova AF
    Electrophoresis; 2007 Nov; 28(22):4063-71. PubMed ID: 17960536
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formation of flavour compounds in the Maillard reaction.
    van Boekel MA
    Biotechnol Adv; 2006; 24(2):230-3. PubMed ID: 16386869
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Metabolism of Maillard reaction products by the human gut microbiota--implications for health.
    Tuohy KM; Hinton DJ; Davies SJ; Crabbe MJ; Gibson GR; Ames JM
    Mol Nutr Food Res; 2006 Sep; 50(9):847-57. PubMed ID: 16671057
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.