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.
179 related articles for article (PubMed ID: 1858427)
41. Formation of a novel colored product during the Maillard reaction of D-glucose. Knerr T; Lerche H; Pischetsrieder M; Severin T J Agric Food Chem; 2001 Apr; 49(4):1966-70. PubMed ID: 11308354 [TBL] [Abstract][Full Text] [Related]
42. Influence of processing on protein quality. Mauron J J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S57-69. PubMed ID: 2081988 [TBL] [Abstract][Full Text] [Related]
43. Formation and reduction of furan in maillard reaction model systems consisting of various sugars/amino acids/furan precursors. Cho H; Lee KG J Agric Food Chem; 2014 Jun; 62(25):5978-82. PubMed ID: 24912018 [TBL] [Abstract][Full Text] [Related]
44. Effects of cationic species on visual color formation in model Maillard reactions of pentose sugars and amino acids. Rizzi GP J Agric Food Chem; 2008 Aug; 56(16):7160-4. PubMed ID: 18611025 [TBL] [Abstract][Full Text] [Related]
45. Oxygen is not required for the browning and crosslinking of protein by pentoses: relevance to Maillard reactions in vivo. Litchfield JE; Thorpe SR; Baynes JW Int J Biochem Cell Biol; 1999 Nov; 31(11):1297-305. PubMed ID: 10605822 [TBL] [Abstract][Full Text] [Related]
46. Changes in Maillard reaction products in ghee during storage. Andrewes P Food Chem; 2012 Dec; 135(3):921-8. PubMed ID: 22953806 [TBL] [Abstract][Full Text] [Related]
47. Model studies on the oxidation of benzoyl methionine in a carbohydrate degradation system. Hellwig M; Löbmann K; Orywol T; Voigt A J Agric Food Chem; 2014 May; 62(19):4425-33. PubMed ID: 24766214 [TBL] [Abstract][Full Text] [Related]
48. Evaluation of maillard reaction variables and their effect on heterocyclic amine formation in chemical model systems. Dennis C; Karim F; Smith JS J Food Sci; 2015 Feb; 80(2):T472-8. PubMed ID: 25597341 [TBL] [Abstract][Full Text] [Related]
49. Model studies on the degradation of phenylalanine initiated by lipid hydroperoxides and their secondary and tertiary oxidation products. Zamora R; Gallardo E; Hidalgo FJ J Agric Food Chem; 2008 Sep; 56(17):7970-5. PubMed ID: 18707112 [TBL] [Abstract][Full Text] [Related]
50. Maillard reaction of lactose and fluoxetine hydrochloride, a secondary amine. Wirth DD; Baertschi SW; Johnson RA; Maple SR; Miller MS; Hallenbeck DK; Gregg SM J Pharm Sci; 1998 Jan; 87(1):31-9. PubMed ID: 9452965 [TBL] [Abstract][Full Text] [Related]