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 *

308 related articles for article (PubMed ID: 1734915)

  • 21. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.
    Zhu CZ; Zhao JL; Tian W; Liu YX; Li MY; Zhao GM
    J Food Sci; 2018 Jan; 83(1):46-52. PubMed ID: 29194607
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Aroma compounds identified in cooked meat: A review.
    Sohail A; Al-Dalali S; Wang J; Xie J; Shakoor A; Asimi S; Shah H; Patil P
    Food Res Int; 2022 Jul; 157():111385. PubMed ID: 35761641
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Fatty acids and volatile flavor compounds in commercial plant-based burgers.
    He J; Liu H; Balamurugan S; Shao S
    J Food Sci; 2021 Feb; 86(2):293-305. PubMed ID: 33472280
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage.
    Lu FS; Bruheim I; Haugsgjerd BO; Jacobsen C
    Food Chem; 2014 Aug; 157():398-407. PubMed ID: 24679797
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.
    Hinneh M; Semanhyia E; Van de Walle D; De Winne A; Tzompa-Sosa DA; Scalone GLL; De Meulenaer B; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2018 Sep; 111():607-620. PubMed ID: 30007725
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Influence of processing on protein quality.
    Mauron J
    J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S57-69. PubMed ID: 2081988
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products.
    Diez-Simon C; Mumm R; Hall RD
    Metabolomics; 2019 Mar; 15(3):41. PubMed ID: 30868334
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions.
    Xia B; Ni ZJ; Hu LT; Elam E; Thakur K; Zhang JG; Wei ZJ
    Food Chem; 2021 Nov; 363():130276. PubMed ID: 34144426
    [TBL] [Abstract][Full Text] [Related]  

  • 30. In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review.
    Mazumder MAR; Hongsprabhas P; Thottiam Vasudevan R
    J Food Biochem; 2019 Dec; 43(12):e13089. PubMed ID: 31680276
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.
    Elmore JS; Mottram DS
    J Agric Food Chem; 2000 Jun; 48(6):2420-4. PubMed ID: 10888561
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts.
    Karademir Y; Göncüoğlu N; Gökmen V
    Food Funct; 2013 Jul; 4(7):1061-6. PubMed ID: 23474835
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction.
    Sun HM; Wang JZ; Zhang CH; Li X; Xu X; Dong XB; Hu L; Li CH
    J Food Sci; 2014 Dec; 79(12):C2415-26. PubMed ID: 25393708
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Contribution of lipid to the formation of characteristic volatile flavor of peanut oil.
    Ma Y; Zhang K; Xu C; Lai C; Liu Y; Cao Y; Zhao L
    Food Chem; 2024 Jun; 442():138496. PubMed ID: 38262280
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of urea on volatile generation from Maillard reaction of cysteine and ribose.
    Chen Y; Xing J; Chin CK; Ho CT
    J Agric Food Chem; 2000 Aug; 48(8):3512-6. PubMed ID: 10956141
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Food processing and lipid oxidation.
    German JB
    Adv Exp Med Biol; 1999; 459():23-50. PubMed ID: 10335367
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: the tendencies analysis of meat-like donors.
    Yang C; Song HL; Chen F; Zou TT
    J Food Sci; 2011; 76(9):C1267-77. PubMed ID: 22416688
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Browning and pigmentation in food through the Maillard reaction.
    Murata M
    Glycoconj J; 2021 Jun; 38(3):283-292. PubMed ID: 32910400
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
    Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S
    Lipids Health Dis; 2017 Feb; 16(1):27. PubMed ID: 28143531
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
    Chen Y; Ho CT
    J Agric Food Chem; 2002 Apr; 50(8):2372-6. PubMed ID: 11929299
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 16.