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 *

409 related articles for article (PubMed ID: 18251497)

  • 1. Nonvolatile oxidation products of glucose in Maillard model systems: formation of saccharinic and aldonic acids and their corresponding lactones.
    Haffenden LJ; Yaylayan VA
    J Agric Food Chem; 2008 Mar; 56(5):1638-43. PubMed ID: 18251497
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Reactivity of 1-deoxy-D-erythro-hexo-2,3-diulose: a key intermediate in the maillard chemistry of hexoses.
    Voigt M; Glomb MA
    J Agric Food Chem; 2009 Jun; 57(11):4765-70. PubMed ID: 19422225
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sugar fragmentation in the maillard reaction cascade: formation of short-chain carboxylic acids by a new oxidative alpha-dicarbonyl cleavage pathway.
    Davídek T; Robert F; Devaud S; Vera FA; Blank I
    J Agric Food Chem; 2006 Sep; 54(18):6677-84. PubMed ID: 16939326
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Mechanism of formation of redox-active hydroxylated benzenes and pyrazine in 13C-labeled glycine/D-glucose model systems.
    Haffenden LJ; Yaylayan VA
    J Agric Food Chem; 2005 Dec; 53(25):9742-6. PubMed ID: 16332124
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Identification of hydroxycinnamic acid-maillard reaction products in low-moisture baking model systems.
    Jiang D; Chiaro C; Maddali P; Prabhu KS; Peterson DG
    J Agric Food Chem; 2009 Nov; 57(21):9932-43. PubMed ID: 19817410
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanism.
    Davídek T; Devaud S; Robert F; Blank I
    J Agric Food Chem; 2006 Sep; 54(18):6667-76. PubMed ID: 16939325
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
    Totlani VM; Peterson DG
    J Agric Food Chem; 2007 Jan; 55(2):414-20. PubMed ID: 17227073
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reaction.
    Davidek T; Devaud S; Robert F; Blank I
    Ann N Y Acad Sci; 2005 Jun; 1043():73-9. PubMed ID: 16037224
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Photoinduced electron-transfer alpha-deoxygenation of aldonolactones. Efficient synthesis of 2-deoxy-D-arabino-hexono-1,4-lactone.
    Bordoni A; de Lederkremer RM; Marino C
    Carbohydr Res; 2006 Aug; 341(11):1788-95. PubMed ID: 16696960
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Oxygen-dependent fragmentation reactions during the degradation of 1-deoxy-D-erythro-hexo-2,3-diulose.
    Voigt M; Smuda M; Pfahler C; Glomb MA
    J Agric Food Chem; 2010 May; 58(9):5685-91. PubMed ID: 20441226
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Gas chromatography/mass spectrometric characterisation of pyrolysis/silylation products of glucose and cellulose.
    Fabbri D; Chiavari G; Prati S; Vassura I; Vangelista M
    Rapid Commun Mass Spectrom; 2002; 16(24):2349-55. PubMed ID: 12478581
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Gas chromatographic-mass spectrometric fragmentation study of flavonoids as their trimethylsilyl derivatives: analysis of flavonoids, sugars, carboxylic and amino acids in model systems and in citrus fruits.
    Füzfai Z; Molnár-Perl I
    J Chromatogr A; 2007 May; 1149(1):88-101. PubMed ID: 17289064
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Elucidation of chemical pathways in the maillard reaction by 17O-NMR spectroscopy.
    Robert F; Vera FA; Kervella F; Davidek T; Blank I
    Ann N Y Acad Sci; 2005 Jun; 1043():63-72. PubMed ID: 16037223
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Oxidation of lactose with bromine.
    Yang BY; Montgomery R
    Carbohydr Res; 2005 Dec; 340(17):2698-705. PubMed ID: 16202397
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Sugar-Conjugated Bis(glycinato)copper(II) Complexes and Their Modulating Influence on the Maillard Reaction.
    Nashalian O; Yaylayan VA
    J Agric Food Chem; 2015 May; 63(17):4353-60. PubMed ID: 25891171
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars.
    Lee SM; Jo YJ; Kim YS
    J Agric Food Chem; 2010 Mar; 58(5):3116-24. PubMed ID: 20146478
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Gas chromatography-mass spectrometry resolution of sugar acid enantiomers on a permethylated beta-cyclodextrin stationary phase.
    Cooper G; Sant M; Asiyo C
    J Chromatogr A; 2009 Oct; 1216(40):6838-43. PubMed ID: 19716135
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 21.