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 *

256 related articles for article (PubMed ID: 20690142)

  • 1. Inhibition of enzymatic browning in actual food systems by the Maillard reaction products.
    Mogol BA; Yildirim A; Gökmen V
    J Sci Food Agric; 2010 Dec; 90(15):2556-62. PubMed ID: 20690142
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids.
    Xu H; Zhang X; Karangwa E; Xia S
    J Sci Food Agric; 2017 Sep; 97(12):4210-4218. PubMed ID: 28244161
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems.
    Chen XM; Kitts DD
    Ann N Y Acad Sci; 2008 Apr; 1126():220-4. PubMed ID: 18448820
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Maillard reaction products as "natural antibrowning" agents in fruit and vegetable technology.
    Billaud C; Maraschin C; Chow YN; Chériot S; Peyrat-Maillard MN; Nicolas J
    Mol Nutr Food Res; 2005 Jul; 49(7):656-62. PubMed ID: 15830337
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models.
    Chen XM; Kitts DD
    J Food Sci; 2011 Aug; 76(6):C831-7. PubMed ID: 21623789
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control.
    Kwak EJ; Lim SI
    Amino Acids; 2004 Aug; 27(1):85-90. PubMed ID: 15309575
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds.
    Chériot S; Billaud C; Maillard MN; Nicolas J
    Mol Nutr Food Res; 2007 Apr; 51(4):395-403. PubMed ID: 17357978
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of halide salts on development of surface browning on fresh-cut 'Granny Smith' (Malus × domestica Borkh) apple slices during storage at low temperature.
    Li Y; Wills RB; Golding JB; Huque R
    J Sci Food Agric; 2015 Mar; 95(5):945-52. PubMed ID: 24898689
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice.
    Du Y; Dou S; Wu S
    Food Chem; 2012 Nov; 135(2):580-2. PubMed ID: 22868131
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Biological and chemical assessment of antioxidant activity of sugar-lysine model maillard reaction products.
    Kitts DD; Hu C
    Ann N Y Acad Sci; 2005 Jun; 1043():501-12. PubMed ID: 16037272
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of polyphenol oxidase from the Manzanilla cultivar (Olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits.
    Segovia-Bravo KA; Jarén-Galan M; García-García P; Garrido-Fernandez A
    J Agric Food Chem; 2007 Aug; 55(16):6515-20. PubMed ID: 17628073
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The Maillard reaction in foods.
    Kaanane A; Labuza TP
    Prog Clin Biol Res; 1989; 304():301-27. PubMed ID: 2675033
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Maillard reaction products derived from thiol compounds as inhibitors of enzymatic browning of fruits and vegetables: the structure-activity relationship.
    Billaud C; Maraschin C; Peyrat-Maillard MN; Nicolas J
    Ann N Y Acad Sci; 2005 Jun; 1043():876-85. PubMed ID: 16037314
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Control of enzymatic browning in apple slices by using ascorbic acid under different conditions.
    el-Shimi NM
    Plant Foods Hum Nutr; 1993 Jan; 43(1):71-6. PubMed ID: 8464847
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction.
    Vhangani LN; Van Wyk J
    J Food Biochem; 2021 Feb; 45(2):e13611. PubMed ID: 33491238
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Genotoxicity testing of Maillard reaction products.
    Shibamoto T
    Prog Clin Biol Res; 1989; 304():359-76. PubMed ID: 2675034
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems.
    Jing H; Kitts DD
    Arch Biochem Biophys; 2004 Sep; 429(2):154-63. PubMed ID: 15313218
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA group) Gros Michel].
    Chaisakdanugull C; Theerakulkait C; Wrolstad RE
    J Agric Food Chem; 2007 May; 55(10):4252-7. PubMed ID: 17439237
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Two endogenous substrates for polyphenoloxidase in pericarp tissues of postharvest rambutan fruit.
    Sun J; Su W; Peng H; Zhu J; Xu L; Bruñá NM
    J Food Sci; 2010 Aug; 75(6):C473-7. PubMed ID: 20722899
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products.
    Moon KM; Kwon EB; Lee B; Kim CY
    Molecules; 2020 Jun; 25(12):. PubMed ID: 32549214
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.