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 *

198 related articles for article (PubMed ID: 18593173)

  • 21. Formation of odorants in Maillard model systems based on l-proline as affected by pH.
    Blank I; Devaud S; Matthey-Doret W; Robert F
    J Agric Food Chem; 2003 Jun; 51(12):3643-50. PubMed ID: 12769539
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Metabolic fate of isotopes during the biological transformation of carbohydrates to 2,5-dimethyl-4-hydroxy-3(2h)-furanone in strawberry fruits.
    Wein M; Lewinsohn E; Schwab W
    J Agric Food Chem; 2001 May; 49(5):2427-32. PubMed ID: 11368615
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Comparative Study of the Effect of Glucosamine and Free Ammonium on 4-Methylimidazole Formation.
    Yu P; Xu XB; Yu SJ
    J Agric Food Chem; 2015 Sep; 63(36):8031-6. PubMed ID: 26312411
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Identification of 2,5-dimethyl-4-hydroxy-3[2H]-furanone beta-D-glucuronide as the major metabolite of a strawberry flavour constituent in humans.
    Roscher R; Koch H; Herderich M; Schreier P; Schwab W
    Food Chem Toxicol; 1997 Aug; 35(8):777-82. PubMed ID: 9350222
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Isolation, identification, and formation conditions of a novel Maillard yellowish pigment, pyrrolothiazolate.
    Noda K; Yamada S; Murata M
    Biosci Biotechnol Biochem; 2015; 79(8):1350-5. PubMed ID: 25737296
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Superoxide formation and DNA damage induced by a fragrant furanone in the presence of copper(II).
    Yamashita N; Murata M; Inoue S; Hiraku Y; Yoshinaga T; Kawanishi S
    Mutat Res; 1998 Feb; 397(2):191-201. PubMed ID: 9541643
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Epicatechin carbonyl-trapping reactions in aqueous maillard systems: Identification and structural elucidation.
    Totlani VM; Peterson DG
    J Agric Food Chem; 2006 Sep; 54(19):7311-8. PubMed ID: 16968099
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast.
    Uehara K; Watanabe J; Mogi Y; Tsukioka Y
    J Biosci Bioeng; 2017 Mar; 123(3):333-341. PubMed ID: 27865643
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Formation of beef-like odorants from glutathione-enriched yeast extract
    Raza A; Song H; Raza J; Li P; Li K; Yao J
    Food Funct; 2020 Oct; 11(10):8583-8601. PubMed ID: 33026027
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat.
    Zhao J; Wang T; Xie J; Xiao Q; Cheng J; Chen F; Wang S; Sun B
    Food Chem; 2019 Jan; 270():436-444. PubMed ID: 30174069
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Reactivity of thermally treated α-dicarbonyl compounds.
    Pfeifer YV; Haase PT; Kroh LW
    J Agric Food Chem; 2013 Mar; 61(12):3090-6. PubMed ID: 23432453
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Comparison of 2-acetylfuran formation between ribose and glucose in the Maillard reaction.
    Wang Y; Ho CT
    J Agric Food Chem; 2008 Dec; 56(24):11997-2001. PubMed ID: 19090713
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF); antimicrobial compound with cell cycle arrest in nosocomial pathogens.
    Sung WS; Jung HJ; Park K; Kim HS; Lee IS; Lee DG
    Life Sci; 2007 Jan; 80(6):586-91. PubMed ID: 17097685
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. Analysis of furanone, pyranone, and new heterocyclic colored compounds from sugar-glycine model Maillard systems.
    Ames JM; Bailey RG; Mann J
    J Agric Food Chem; 1999 Feb; 47(2):438-43. PubMed ID: 10563913
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The naturally occurring furanones: formation and function from pheromone to food.
    Colin Slaughter J
    Biol Rev Camb Philos Soc; 1999 Aug; 74(3):259-76. PubMed ID: 10466251
    [TBL] [Abstract][Full Text] [Related]  

  • 38. The aroma side of the Maillard reaction.
    Cerny C
    Ann N Y Acad Sci; 2008 Apr; 1126():66-71. PubMed ID: 18079482
    [TBL] [Abstract][Full Text] [Related]  

  • 39. N(delta)-(5-hydroxy-4,6-dimethylpyrimidine-2-yl)-l-ornithine, a novel methylglyoxal-arginine modification in beer.
    Glomb MA; Rösch D; Nagaraj RH
    J Agric Food Chem; 2001 Jan; 49(1):366-72. PubMed ID: 11170600
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Isolation and partial characterization of four fluorophores formed by nonenzymatic browning of methylglyoxal and glutamine-derived ammonia.
    Niquet C; Pilard S; Mathiron D; Tessier FJ
    Ann N Y Acad Sci; 2008 Apr; 1126():158-61. PubMed ID: 18448810
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.