179 related articles for article (PubMed ID: 1858427)
1. [The decomposition of reducing sugars and amines in the Maillard reaction].
Ledl F
Z Ernahrungswiss; 1991 Feb; 30(1):4-17. PubMed ID: 1858427
[TBL] [Abstract][Full Text] [Related]
2. Chemical pathways of the Maillard reaction.
Ledl F; Beck J; Sengl M; Osiander H; Estendorfer S; Severin T; Huber B
Prog Clin Biol Res; 1989; 304():23-42. PubMed ID: 2675029
[TBL] [Abstract][Full Text] [Related]
3. The peptide-catalyzed Maillard reaction: characterization of 13C reductones.
Garbe LA; Würtz A; Piechotta CT; Tressl R
Ann N Y Acad Sci; 2008 Apr; 1126():244-7. PubMed ID: 18448823
[TBL] [Abstract][Full Text] [Related]
4. Investigation of reactive alpha-dicarbonyl compounds generated from the Maillard reactions of L-methionine with reducing sugars via their stable quinoxaline derivatives.
Pfeifer YV; Kroh LW
J Agric Food Chem; 2010 Jul; 58(14):8293-9. PubMed ID: 20572669
[TBL] [Abstract][Full Text] [Related]
5. Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction.
Poojary MM; Lund MN
Annu Rev Food Sci Technol; 2022 Mar; 13():35-58. PubMed ID: 34941384
[TBL] [Abstract][Full Text] [Related]
6. Amino Acid Degradations Produced by Lipid Oxidation Products.
Hidalgo FJ; Zamora R
Crit Rev Food Sci Nutr; 2016 Jun; 56(8):1242-52. PubMed ID: 25748518
[TBL] [Abstract][Full Text] [Related]
7. Contribution of mass spectrometry to the study of the Maillard reaction in food.
Fay LB; Brevard H
Mass Spectrom Rev; 2005; 24(4):487-507. PubMed ID: 15389846
[TBL] [Abstract][Full Text] [Related]
8. Strecker type degradation of phenylalanine by 4-hydroxy-2-nonenal in model systems.
Hidalgo FJ; Gallardo E; Zamora R
J Agric Food Chem; 2005 Dec; 53(26):10254-9. PubMed ID: 16366724
[TBL] [Abstract][Full Text] [Related]
9. Nonenzyme browning and its effect on protein nutrition.
Dworschák E
Crit Rev Food Sci Nutr; 1980; 13(1):1-40. PubMed ID: 6996923
[TBL] [Abstract][Full Text] [Related]
10. The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates.
Munanairi A; O'Banion SK; Gamble R; Breuer E; Harris AW; Sandwick RK
Carbohydr Res; 2007 Dec; 342(17):2575-92. PubMed ID: 17850774
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Oxidative versus Non-oxidative Decarboxylation of Amino Acids: Conditions for the Preferential Formation of Either Strecker Aldehydes or Amines in Amino Acid/Lipid-Derived Reactive Carbonyl Model Systems.
Zamora R; León MM; Hidalgo FJ
J Agric Food Chem; 2015 Sep; 63(36):8037-43. PubMed ID: 26189462
[TBL] [Abstract][Full Text] [Related]
13. Fragmentation pathways during Maillard-induced carbohydrate degradation.
Smuda M; Glomb MA
J Agric Food Chem; 2013 Oct; 61(43):10198-208. PubMed ID: 23425499
[TBL] [Abstract][Full Text] [Related]
14. Electrochemical study of the Maillard reaction.
Rizzi GP
J Agric Food Chem; 2003 Mar; 51(6):1728-31. PubMed ID: 12617613
[TBL] [Abstract][Full Text] [Related]
15. Reaction of folic acid with reducing sugars and sugar degradation products.
Schneider M; Klotzsche M; Werzinger C; Hegele J; Waibel R; Pischetsrieder M
J Agric Food Chem; 2002 Mar; 50(6):1647-51. PubMed ID: 11879051
[TBL] [Abstract][Full Text] [Related]
16. Toward a Maillard reaction theory of aging.
Monnier VM
Prog Clin Biol Res; 1989; 304():1-22. PubMed ID: 2675024
[TBL] [Abstract][Full Text] [Related]
17. Effects of the glycoprotein sugar chains on the amino-carbonyl reaction of chicken and Japanese quail ovomucoids with glucose.
Kato Y; Matsuda T
Biosci Biotechnol Biochem; 1996 Sep; 60(9):1490-1. PubMed ID: 8987600
[TBL] [Abstract][Full Text] [Related]
18. Volatiles from interactions of Maillard reactions and lipids.
Whitfield FB
Crit Rev Food Sci Nutr; 1992; 31(1-2):1-58. PubMed ID: 1734915
[TBL] [Abstract][Full Text] [Related]
19. Kinetics of N(ε)-(carboxymethyl)lysine formation in aqueous model systems of sugars and casein.
Nguyen HT; van der Fels-Klerx HJ; van Boekel MA
Food Chem; 2016 Feb; 192():125-33. PubMed ID: 26304329
[TBL] [Abstract][Full Text] [Related]
20. Carbonylation of myofibrillar proteins through the maillard pathway: effect of reducing sugars and reaction temperature.
Villaverde A; Estévez M
J Agric Food Chem; 2013 Mar; 61(12):3140-7. PubMed ID: 23438261
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]