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 *

225 related articles for article (PubMed ID: 17006601)

  • 21. Nonenzymatic browning of lactose and caseinate during dry heating at different relative humidities.
    Pan GG; Melton LD
    J Agric Food Chem; 2007 Nov; 55(24):10036-42. PubMed ID: 17966974
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of cationic species on visual color formation in model Maillard reactions of pentose sugars and amino acids.
    Rizzi GP
    J Agric Food Chem; 2008 Aug; 56(16):7160-4. PubMed ID: 18611025
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Kinetic mechanism of asparagine synthetase from Vibrio cholerae.
    Fresquet V; Thoden JB; Holden HM; Raushel FM
    Bioorg Chem; 2004 Apr; 32(2):63-75. PubMed ID: 14990305
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Light from Maillard reaction: photon counting, emission spectrum, photography and visual perception.
    Wondrak G; Pier T; Tressl R
    J Biolumin Chemilumin; 1995; 10(5):277-84. PubMed ID: 8533609
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Study on the non-enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2-dicarboxyl and heterocyclic compounds.
    Sun X; Li J; Yan S
    J Sci Food Agric; 2024 Jan; 104(1):362-372. PubMed ID: 37598410
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Impact of browning reactions and bran pigments on color of parboiled rice.
    Lamberts L; Brijs K; Mohamed R; Verhelst N; Delcour JA
    J Agric Food Chem; 2006 Dec; 54(26):9924-9. PubMed ID: 17177522
    [TBL] [Abstract][Full Text] [Related]  

  • 27. News on the Maillard reaction of oligomeric carbohydrates: a survey.
    Kroh LW; Schulz A
    Nahrung; 2001 Jun; 45(3):160-3. PubMed ID: 11455781
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Reactivity of epicatechin in aqueous glycine and glucose maillard reaction models: quenching of C2, C3, and C4 sugar fragments.
    Totlani VM; Peterson DG
    J Agric Food Chem; 2005 May; 53(10):4130-5. PubMed ID: 15884850
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system.
    Knol JJ; van Loon WA; Linssen JP; Ruck AL; van Boekel MA; Voragen AG
    J Agric Food Chem; 2005 Jul; 53(15):6133-9. PubMed ID: 16029007
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Antioxidant properties of malt model systems.
    Samaras TS; Gordon MH; Ames JM
    J Agric Food Chem; 2005 Jun; 53(12):4938-45. PubMed ID: 15941339
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction.
    Yaylayan VA; Machiels D; Istasse L
    J Agric Food Chem; 2003 May; 51(11):3358-66. PubMed ID: 12744667
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction.
    Kim JS; Lee YS
    Amino Acids; 2009 Mar; 36(3):465-74. PubMed ID: 18496645
    [TBL] [Abstract][Full Text] [Related]  

  • 34. D-Galacturonic acid as a highly reactive compound in nonenzymatic browning. 1. Formation of browning active degradation products.
    Bornik MA; Kroh LW
    J Agric Food Chem; 2013 Apr; 61(14):3494-500. PubMed ID: 23495718
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Front face fluorescence spectroscopy as a tool for the assessment of egg freshness during storage at a temperature of 12.2 degrees C and 87% relative humidity.
    Karoui R; Schoonheydt R; Decuypere E; Nicolaï B; De Baerdemaeker J
    Anal Chim Acta; 2007 Jan; 582(1):83-91. PubMed ID: 17386478
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Oxidative pyrolysis and postpyrolytic derivatization techniques for the total analysis of maillard model systems: investigation of control parameters of maillard reaction pathways.
    Yaylayan VA; Haffenden L; Chu FL; Wnorowski A
    Ann N Y Acad Sci; 2005 Jun; 1043():41-54. PubMed ID: 16037220
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose.
    Hong X; Meng J; Lu RR
    J Sci Food Agric; 2015 Jan; 95(1):66-71. PubMed ID: 24700168
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Origin and yields of acetic acid in pentose-based Maillard reaction systems.
    Davidek T; Gouézec E; Devaud S; Blank I
    Ann N Y Acad Sci; 2008 Apr; 1126():241-3. PubMed ID: 18448822
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Engineering and biotechnological aspects for the manufacturing of high quality fried potato products.
    Reimerdes EH; Franke K
    Biotechnol J; 2006 Apr; 1(4):413-9. PubMed ID: 16892269
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents.
    Wagner KH; Reichhold S; Koschutnig K; Chériot S; Billaud C
    Mol Nutr Food Res; 2007 Apr; 51(4):496-504. PubMed ID: 17390400
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 12.