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.
513 related articles for article (PubMed ID: 18496645)
1. 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]
2. Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction. Kim JS; Lee YS Food Chem; 2008 May; 108(2):582-92. PubMed ID: 26059136 [TBL] [Abstract][Full Text] [Related]
3. A kinetic model for the glucose-fructose-glycine browning reaction. Mundt S; Wedzicha BL J Agric Food Chem; 2003 Jun; 51(12):3651-5. PubMed ID: 12769540 [TBL] [Abstract][Full Text] [Related]
4. Kinetics of color development of melanoidins formed from fructose/amino acid model systems. Echavarría AP; Pagán J; Ibarz A Food Sci Technol Int; 2014 Mar; 20(2):119-26. PubMed ID: 23744115 [TBL] [Abstract][Full Text] [Related]
5. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control. Kwak EJ; Lim SI Amino Acids; 2004 Aug; 27(1):85-90. PubMed ID: 15309575 [TBL] [Abstract][Full Text] [Related]
6. High molecular weight melanoidins from coffee brew. Bekedam EK; Schols HA; van Boekel MA; Smit G J Agric Food Chem; 2006 Oct; 54(20):7658-66. PubMed ID: 17002436 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. Comparative study of the composition of melanoidins from glucose and maltose. Mundt S; Wedzicha BL J Agric Food Chem; 2004 Jun; 52(13):4256-60. PubMed ID: 15212477 [TBL] [Abstract][Full Text] [Related]
9. Characterization of model melanoidins by the thermal degradation profile. Adams A; Abbaspour Tehrani K; Kersiene M; Venskutonis R; De Kimpe N J Agric Food Chem; 2003 Jul; 51(15):4338-43. PubMed ID: 12848507 [TBL] [Abstract][Full Text] [Related]
10. Mass spectrometric detection and formation of D-amino acids in processed plant saps, syrups, and fruit juice concentrates. Pätzold R; Brückner H J Agric Food Chem; 2005 Dec; 53(25):9722-9. PubMed ID: 16332121 [TBL] [Abstract][Full Text] [Related]
11. Amadori- and N-nitroso-Amadori compounds and their pyrolysis products. Chemical, analytical and biological aspects. Röper H; Röper S; Meyer B IARC Sci Publ; 1984; (57):101-11. PubMed ID: 6398292 [TBL] [Abstract][Full Text] [Related]
12. Roasting effects on formation mechanisms of coffee brew melanoidins. Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301 [TBL] [Abstract][Full Text] [Related]
13. Saccharide induced racemization of amino acids in the course of the Maillard reaction. Brückner H; Justus J; Kirschbaum J Amino Acids; 2001 Dec; 21(4):429-33. PubMed ID: 11858701 [TBL] [Abstract][Full Text] [Related]
14. Role of glucose in the maillard browning of maltose and glycine: a radiochemical approach. Mundt S; Wedzicha BL J Agric Food Chem; 2005 Aug; 53(17):6798-803. PubMed ID: 16104802 [TBL] [Abstract][Full Text] [Related]
15. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems. Chen XM; Kitts DD Ann N Y Acad Sci; 2008 Apr; 1126():220-4. PubMed ID: 18448820 [TBL] [Abstract][Full Text] [Related]
16. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models. Chen XM; Kitts DD J Food Sci; 2011 Aug; 76(6):C831-7. PubMed ID: 21623789 [TBL] [Abstract][Full Text] [Related]
17. Quantification of melanoidin concentration in sugar-casein systems. Brands CM; Wedzicha BL; van Boekel MA J Agric Food Chem; 2002 Feb; 50(5):1178-83. PubMed ID: 11853500 [TBL] [Abstract][Full Text] [Related]
18. Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems. Koutsidis G; Simons SP; Thong YH; Haldoupis Y; Mojica-Lazaro J; Wedzicha BL; Mottram DS J Agric Food Chem; 2009 Oct; 57(19):9011-5. PubMed ID: 19739658 [TBL] [Abstract][Full Text] [Related]
19. The influence of extrusion on loss and racemization of amino acids. Csapó J; Varga-Visi E; Lóki K; Albert C; Salamon S Amino Acids; 2008 Feb; 34(2):287-92. PubMed ID: 17245615 [TBL] [Abstract][Full Text] [Related]
20. Fate of the amino acid in glucose-glycine melanoidins investigated by solid-state nuclear magnetic resonance (NMR). Fang X; Schmidt-Rohr K J Agric Food Chem; 2009 Nov; 57(22):10701-11. PubMed ID: 19919118 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]