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 *

115 related articles for article (PubMed ID: 21535485)

  • 41. New insights into an ancient antibrowning agent: formation of sulfophenolics in sodium hydrogen sulfite-treated potato extracts.
    Narváez-Cuenca CE; Kuijpers TF; Vincken JP; de Waard P; Gruppen H
    J Agric Food Chem; 2011 Sep; 59(18):10247-55. PubMed ID: 21854040
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.
    Qi Y; Zhang H; Wu G; Zhang H; Wang L; Qian H; Qi X
    J Sci Food Agric; 2018 Nov; 98(14):5294-5301. PubMed ID: 29652441
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effect of bottle colour and storage conditions on browning of orange wine.
    Selli S; Canbaş A; Unal U
    Nahrung; 2002 Apr; 46(2):64-7. PubMed ID: 12017992
    [TBL] [Abstract][Full Text] [Related]  

  • 44. 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]  

  • 45. Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
    Göncüoğlu Taş N; Gökmen V
    Food Chem; 2017 Apr; 221():1911-1922. PubMed ID: 27979180
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems.
    Mogol BA; Gökmen V
    Food Funct; 2016 Aug; 7(8):3431-6. PubMed ID: 27406058
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effects of oxygen and transition metals on the advanced Maillard reaction of proteins with glucose.
    Hayase F; Shibuya T; Sato J; Yamamoto M
    Biosci Biotechnol Biochem; 1996 Nov; 60(11):1820-5. PubMed ID: 8987858
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Oxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples.
    Li H; Cheng KW; Cho CH; He Z; Wang M
    J Agric Food Chem; 2007 Apr; 55(7):2604-10. PubMed ID: 17335224
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effects of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and cheonggukjang (fermented unsalted soybean paste).
    Jeong PH; Shin DH; Kim YS
    J Food Sci; 2008 Oct; 73(8):H187-94. PubMed ID: 19019114
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Fluorescence, browning index, and color in infant formulas during storage.
    Ferrer E; Alegría A; Farré R; Clemente G; Calvo C
    J Agric Food Chem; 2005 Jun; 53(12):4911-7. PubMed ID: 15941335
    [TBL] [Abstract][Full Text] [Related]  

  • 51. 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]  

  • 52. 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]  

  • 53. Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples.
    Jeon M; Zhao Y
    Int J Food Sci Nutr; 2005 May; 56(3):165-76. PubMed ID: 16009631
    [TBL] [Abstract][Full Text] [Related]  

  • 54. 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]  

  • 55. Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach.
    Kocadağlı T; Gökmen V
    J Agric Food Chem; 2016 Aug; 64(32):6333-42. PubMed ID: 27477785
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose.
    Kanzler C; Schestkowa H; Haase PT; Kroh LW
    J Agric Food Chem; 2017 Oct; 65(40):8957-8965. PubMed ID: 28880081
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Formation of 3-deoxyglucosone in the malting process.
    Nobis A; Röhrig A; Hellwig M; Henle T; Becker T; Gastl M
    Food Chem; 2019 Aug; 290():187-195. PubMed ID: 31000036
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Gas chromatographic investigation of acrylamide formation in browning model systems.
    Yasuhara A; Tanaka Y; Hengel M; Shibamoto T
    J Agric Food Chem; 2003 Jul; 51(14):3999-4003. PubMed ID: 12822936
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices.
    Dipersio PA; Kendall PA; Yoon Y; Sofos JN
    Food Microbiol; 2007 Aug; 24(5):500-7. PubMed ID: 17367683
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Using pullulan-based edible coatings to extend shelf-life of fresh-cut 'Fuji' apples.
    Wu S; Chen J
    Int J Biol Macromol; 2013 Apr; 55():254-7. PubMed ID: 23376560
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.