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.
22. Effect of Maillard reaction products on protein digestion. Oste R Prog Clin Biol Res; 1989; 304():329-42. PubMed ID: 2506564 [TBL] [Abstract][Full Text] [Related]
23. 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]
24. Spiro cross-links: representatives of a new class of glycoxidation products. Reihl O; Biemel KM; Eipper W; Lederer MO; Schwack W J Agric Food Chem; 2003 Jul; 51(16):4810-8. PubMed ID: 14705917 [TBL] [Abstract][Full Text] [Related]
25. Extra-weak chemiluminescence of drugs. XV. Method for determining stability of Toki-shakuyaku-san extract granules. Sato H; Hirayama H; Yamamoto T; Ichio Y; Ishizawa F; Mizugaki M J Biolumin Chemilumin; 1994; 9(2):73-7. PubMed ID: 8023706 [TBL] [Abstract][Full Text] [Related]
26. Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar. Charissou A; Ait-Ameur L; Birlouez-Aragon I J Agric Food Chem; 2007 May; 55(11):4532-9. PubMed ID: 17469839 [TBL] [Abstract][Full Text] [Related]
27. Influence of thermally processed carbohydrate/amino acid mixtures on the fermentation by Saccharomyces cerevisiae. Tauer A; Elss S; Frischmann M; Tellez P; Pischetsrieder M J Agric Food Chem; 2004 Apr; 52(7):2042-6. PubMed ID: 15053549 [TBL] [Abstract][Full Text] [Related]
28. 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]
29. Occurrence of galactosyl isomaltol and galactosyl beta-pyranone in commercial drinking milk. Pellegrino L; Cattaneo S Nahrung; 2001 Jun; 45(3):195-200. PubMed ID: 11455787 [TBL] [Abstract][Full Text] [Related]
30. Monitoring carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols by FTIR spectroscopy--a possible route to Amadori products. Wnorowski A; Yaylayan VA J Agric Food Chem; 2003 Oct; 51(22):6537-43. PubMed ID: 14558775 [TBL] [Abstract][Full Text] [Related]
31. Biological and chemical assessment of antioxidant activity of sugar-lysine model maillard reaction products. Kitts DD; Hu C Ann N Y Acad Sci; 2005 Jun; 1043():501-12. PubMed ID: 16037272 [TBL] [Abstract][Full Text] [Related]
32. Novel yellow compounds, dilysyldipyrrolones A and B, formed from xylose and lysine by the Maillard reaction. Sakamoto J; Takenaka M; Ono H; Murata M Biosci Biotechnol Biochem; 2009 Sep; 73(9):2065-9. PubMed ID: 19734661 [TBL] [Abstract][Full Text] [Related]
33. Structural studies of the Maillard reaction products of a protein using ion trap mass spectrometry. Tagami U; Akashi S; Mizukoshi T; Suzuki E; Hirayama K J Mass Spectrom; 2000 Feb; 35(2):131-8. PubMed ID: 10679972 [TBL] [Abstract][Full Text] [Related]
34. Extra-weak chemiluminescence of drugs. V. The extra-weak chemiluminescence of imipramine hydrochloride produced by autoxidation. Sato H; Edo K; Mizugaki M Chem Pharm Bull (Tokyo); 1986 Dec; 34(12):5110-4. PubMed ID: 3568213 [No Abstract] [Full Text] [Related]
35. A quantitative model of the generation of N(epsilon)-(carboxymethyl)lysine in the Maillard reaction between collagen and glucose. Ferreira AE; Ponces Freire AM; Voit EO Biochem J; 2003 Nov; 376(Pt 1):109-21. PubMed ID: 12911334 [TBL] [Abstract][Full Text] [Related]
36. Study on fluorescence of Maillard reaction compounds in breakfast cereals. Delgado-Andrade C; Rufián-Henares JA; Morales FJ Mol Nutr Food Res; 2006 Sep; 50(9):799-804. PubMed ID: 16917806 [TBL] [Abstract][Full Text] [Related]
37. 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]
38. Pyrone hydroperoxide formation during the Maillard reaction and its implication in biological systems. Lertsiri S; Fujimoto K; Miyazawa T Biochim Biophys Acta; 1995 Dec; 1245(3):278-84. PubMed ID: 8541301 [TBL] [Abstract][Full Text] [Related]
39. Redox-related cytotoxic responses to different casein glycation products in Caco-2 and int-407 cells. Jing H; Kitts DD J Agric Food Chem; 2004 Jun; 52(11):3577-82. PubMed ID: 15161233 [TBL] [Abstract][Full Text] [Related]
40. Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availability. Delgado-Andrade C; Seiquer I; Navarro MP Mol Nutr Food Res; 2005 Jul; 49(7):679-84. PubMed ID: 15786517 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]