169 related articles for article (PubMed ID: 21936573)
1. Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems.
Chen XM; Kitts DD
J Agric Food Chem; 2011 Oct; 59(20):11294-303. PubMed ID: 21936573
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products.
Kitts DD; Chen XM; Jing H
J Agric Food Chem; 2012 Jul; 60(27):6718-27. PubMed ID: 22364122
[TBL] [Abstract][Full Text] [Related]
4. 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]
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. 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]
7. Redox-related cytotoxic responses to different casein glycation products in Caco-2 and int-407 cells.
Jing H; Kitts DD
J Agric Food Chem; 2004 Jun; 52(11):3577-82. PubMed ID: 15161233
[TBL] [Abstract][Full Text] [Related]
8. Anti-inflammatory effect of sugar-amino acid Maillard reaction products on intestinal inflammation model in vitro and in vivo.
Oh JG; Chun SH; Kim DH; Kim JH; Shin HS; Cho YS; Kim YK; Choi HD; Lee KW
Carbohydr Res; 2017 Sep; 449():47-58. PubMed ID: 28728011
[TBL] [Abstract][Full Text] [Related]
9. Antimutagenic effect of Maillard browning products obtained from amino acids and sugars.
Yen GC; Tsai LC; Lii JD
Food Chem Toxicol; 1992 Feb; 30(2):127-32. PubMed ID: 1555794
[TBL] [Abstract][Full Text] [Related]
10. Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells.
Jing H; Kitts DD
Food Chem Toxicol; 2004 Nov; 42(11):1833-44. PubMed ID: 15350681
[TBL] [Abstract][Full Text] [Related]
11. Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar-amino acid maillard reaction mixtures exposed to baking temperatures.
Chen XM; Liang N; Kitts DD
Food Res Int; 2015 Oct; 76(Pt 3):618-625. PubMed ID: 28455045
[TBL] [Abstract][Full Text] [Related]
12. Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems.
Jiang Z; Wang L; Wu W; Wang Y
Food Chem; 2013 Dec; 141(4):3837-45. PubMed ID: 23993556
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Metal chelating and antioxidant activity of model Maillard reaction products.
Wijewickreme AN; Kitts DD
Adv Exp Med Biol; 1998; 434():245-54. PubMed ID: 9598204
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems.
Vhangani LN; Van Wyk J
Food Chem; 2013 Apr; 137(1-4):92-8. PubMed ID: 23199995
[TBL] [Abstract][Full Text] [Related]
17. In vitro antioxidant and cytoprotective properties of Maillard reaction products from phloridzin-amino acid model systems.
Han L; Li F; Yu Q; Li D
J Sci Food Agric; 2018 Jan; 98(2):590-597. PubMed ID: 28664987
[TBL] [Abstract][Full Text] [Related]
18. Characterization of antioxidant and anti-inflammatory activities of bioactive fractions recovered from a glucose-lysine Maillard reaction model system.
Chen XM; Kitts DD
Mol Cell Biochem; 2012 May; 364(1-2):147-57. PubMed ID: 22234502
[TBL] [Abstract][Full Text] [Related]
19. Elucidation of the chemical structure and determination of the production conditions for a bioactive Maillard reaction product, [5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol, isolated from a glucose-lysine heated mixture.
Chen XM; Chen G; Chen H; Zhang Y; Kitts DD
J Agric Food Chem; 2015 Feb; 63(6):1739-46. PubMed ID: 25608183
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system.
Vhangani LN; Van Wyk J
Food Chem; 2016 Oct; 208():301-8. PubMed ID: 27132854
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]