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 *

179 related articles for article (PubMed ID: 1858427)

  • 21. Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems.
    Hemmler D; Roullier-Gall C; Marshall JW; Rychlik M; Taylor AJ; Schmitt-Kopplin P
    Sci Rep; 2018 Nov; 8(1):16879. PubMed ID: 30442967
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model.
    Brands CM; van Boekel MA
    J Agric Food Chem; 2001 Oct; 49(10):4667-75. PubMed ID: 11600005
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Iterated reaction graphs: simulating complex Maillard reaction pathways.
    Patel S; Rabone J; Russell S; Tissen J; Klaffke W
    J Chem Inf Comput Sci; 2001; 41(4):926-33. PubMed ID: 11500109
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Chemical and biochemical properties of casein-sugar Maillard reaction products.
    Jing H; Kitts DD
    Food Chem Toxicol; 2002 Jul; 40(7):1007-15. PubMed ID: 12065223
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Acrylamide is formed in the Maillard reaction.
    Mottram DS; Wedzicha BL; Dodson AT
    Nature; 2002 Oct; 419(6906):448-9. PubMed ID: 12368844
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Food anoxia and the formation of either flavor or toxic compounds by amino acid degradation initiated by oxidized lipids.
    Hidalgo FJ; Zamora R
    Ann N Y Acad Sci; 2008 Apr; 1126():25-9. PubMed ID: 18448792
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Maillard reaction products in tissue proteins: new products and new perspectives.
    Thorpe SR; Baynes JW
    Amino Acids; 2003 Dec; 25(3-4):275-81. PubMed ID: 14661090
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Protein fructosylation: fructose and the Maillard reaction.
    Dills WL
    Am J Clin Nutr; 1993 Nov; 58(5 Suppl):779S-787S. PubMed ID: 8213610
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Antimutagenic effect of Maillard browning products obtained from amino acids and sugars.
    Yen GC; Tsai LC; Lii JD
    Food Chem Toxicol; 1992 Feb; 30(2):127-32. PubMed ID: 1555794
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems.
    Nooshkam M; Varidi M; Bashash M
    Food Chem; 2019 Mar; 275():644-660. PubMed ID: 30724245
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The Maillard reaction of bisoprolol fumarate with various reducing carbohydrates.
    Szalka M; Lubczak J; Naróg D; Laskowski M; Kaczmarski K
    Eur J Pharm Sci; 2014 Aug; 59():1-11. PubMed ID: 24746680
    [TBL] [Abstract][Full Text] [Related]  

  • 32. A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions.
    Leiva GE; Naranjo GB; Malec LS
    Food Chem; 2017 Jan; 215():410-6. PubMed ID: 27542493
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Short communication: Amino trap column improves the separation of methylimidazoles, 5-hydroxymethyl-2-furaldehyde, and sugars in Maillard reaction.
    Xu XB; Liu DB; Yu SJ; Zhao ZG; Yu P
    J Dairy Sci; 2014 Nov; 97(11):6810-3. PubMed ID: 25200783
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenals.
    Hidalgo FJ; Zamora R
    J Agric Food Chem; 2004 Nov; 52(23):7126-31. PubMed ID: 15537327
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Formation of furan and methylfuran by maillard-type reactions in model systems and food.
    Limacher A; Kerler J; Davidek T; Schmalzried F; Blank I
    J Agric Food Chem; 2008 May; 56(10):3639-47. PubMed ID: 18439018
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Maillard glycation of beta-lactoglobulin induces conformation changes.
    Chevalier F; Chobert JM; Dalgalarrondo M; Choiset Y; Haertlé T
    Nahrung; 2002 Apr; 46(2):58-63. PubMed ID: 12017991
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Influence of various parameters on the browning of potassium sorbate in the presence of amines.
    Ferrand C; Marc F; Fritsch P; de Saint Blanquat G
    Food Addit Contam; 2000 Dec; 17(12):947-56. PubMed ID: 11271840
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Formation of flavour compounds in the Maillard reaction.
    van Boekel MA
    Biotechnol Adv; 2006; 24(2):230-3. PubMed ID: 16386869
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Carbonyl-Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products.
    Zamora R; Hidalgo FJ
    J Agric Food Chem; 2018 Feb; 66(6):1320-1324. PubMed ID: 29359932
    [TBL] [Abstract][Full Text] [Related]  

  • 40. "Internal residue loss": rearrangements occurring during the fragmentation of carbohydrates derivatized at the reducing terminus.
    Harvey DJ; Mattu TS; Wormald MR; Royle L; Dwek RA; Rudd PM
    Anal Chem; 2002 Feb; 74(4):734-40. PubMed ID: 11866052
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.