129 related articles for article (PubMed ID: 20572669)
21. Reactions of a modified lysine with aldehydic and diketonic dicarbonyl compounds: an electrospray mass spectrometry structure/activity study.
Saraiva MA; Borges CM; Florêncio MH
J Mass Spectrom; 2006 Feb; 41(2):216-28. PubMed ID: 16421861
[TBL] [Abstract][Full Text] [Related]
22. Products of Cu(II)-catalyzed oxidation of the N-terminal fragments of alpha-synuclein in the presence of hydrogen peroxide.
Kowalik-Jankowska T; Rajewska A; Jankowska E; Wiśniewska K; Grzonka Z
J Inorg Biochem; 2006 Oct; 100(10):1623-31. PubMed ID: 16839607
[TBL] [Abstract][Full Text] [Related]
23. [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]
24. Effect of Methionine on the Thermal Degradation of
Deng S; Cui H; Hayat K; Hussain S; Tahir MU; Zhai Y; Zhang Q; Zhang X; Ho CT
J Agric Food Chem; 2021 May; 69(17):5167-5177. PubMed ID: 33891395
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Products of Cu(II)-catalyzed oxidation of alpha-synuclein fragments containing M1-D2 and H50 residues in the presence of hydrogen peroxide.
Kowalik-Jankowska T; Rajewska A; Jankowska E; Grzonka Z
Dalton Trans; 2008 Feb; (6):832-8. PubMed ID: 18239841
[TBL] [Abstract][Full Text] [Related]
27. Influence of thermally processed carbohydrate/amino acid mixtures on the fermentation by Saccharomyces cerevisiae.
Tauer A; Elss S; Frischmann M; Tellez P; Pischetsrieder M
J Agric Food Chem; 2004 Apr; 52(7):2042-6. PubMed ID: 15053549
[TBL] [Abstract][Full Text] [Related]
28. The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reaction.
Davidek T; Devaud S; Robert F; Blank I
Ann N Y Acad Sci; 2005 Jun; 1043():73-9. PubMed ID: 16037224
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Elucidation of chemical pathways in the maillard reaction by 17O-NMR spectroscopy.
Robert F; Vera FA; Kervella F; Davidek T; Blank I
Ann N Y Acad Sci; 2005 Jun; 1043():63-72. PubMed ID: 16037223
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. 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]
33. Formation of vinylogous compounds in model Maillard reaction systems.
Stadler RH; Verzegnassi L; Varga N; Grigorov M; Studer A; Riediker S; Schilter B
Chem Res Toxicol; 2003 Oct; 16(10):1242-50. PubMed ID: 14565766
[TBL] [Abstract][Full Text] [Related]
34. Quantification of chemically reducing species in the phosphate ion catalyzed degradation of reducing sugars.
Rizzi GP; Amba EE; Heineman WR
J Agric Food Chem; 2010 Sep; 58(17):9739-43. PubMed ID: 20712365
[TBL] [Abstract][Full Text] [Related]
35. Reactions of D-glucose with phenolic amino acids: further insights into the competition between Maillard and Pictet-Spengler condensation pathways.
Manini P; Napolitano A; d'Ischia M
Carbohydr Res; 2005 Dec; 340(18):2719-27. PubMed ID: 16229826
[TBL] [Abstract][Full Text] [Related]
36. Acrylamide from Maillard reaction products.
Stadler RH; Blank I; Varga N; Robert F; Hau J; Guy PA; Robert MC; Riediker S
Nature; 2002 Oct; 419(6906):449-50. PubMed ID: 12368845
[TBL] [Abstract][Full Text] [Related]
37. Contribution of lipid oxidation products to acrylamide formation in model systems.
Zamora R; Hidalgo FJ
J Agric Food Chem; 2008 Aug; 56(15):6075-80. PubMed ID: 18624449
[TBL] [Abstract][Full Text] [Related]
38. Formation of 4(5)-methylimidazole and its precursors, α-dicarbonyl compounds, in Maillard model systems.
Jang HW; Jiang Y; Hengel M; Shibamoto T
J Agric Food Chem; 2013 Jul; 61(28):6865-72. PubMed ID: 23796138
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds.
Newton AE; Fairbanks AJ; Golding M; Andrewes P; Gerrard JA
Food Funct; 2012 Dec; 3(12):1231-41. PubMed ID: 22948260
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
