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 *

246 related articles for article (PubMed ID: 23017405)

  • 1. Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates.
    Song N; Tan C; Huang M; Liu P; Eric K; Zhang X; Xia S; Jia C
    Food Chem; 2013 Jan; 136(1):144-51. PubMed ID: 23017405
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates.
    Huang M; Liu P; Song S; Zhang X; Hayat K; Xia S; Jia C; Gu F
    J Sci Food Agric; 2011 Mar; 91(4):710-20. PubMed ID: 21302326
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate.
    Yu M; He S; Tang M; Zhang Z; Zhu Y; Sun H
    Food Chem; 2018 Mar; 243():249-257. PubMed ID: 29146335
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Specificity of carboxypeptidases from Actinomucor elegans and their debittering effect on soybean protein hydrolysates.
    Fu J; Li L; Yang XQ
    Appl Biochem Biotechnol; 2011 Nov; 165(5-6):1201-10. PubMed ID: 21858525
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and Maillard reaction.
    Gan CY; Cheng LH; Easa AM
    J Food Sci; 2009 Mar; 74(2):C141-6. PubMed ID: 19323728
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.
    Zilić S; Mogol BA; Akıllıoğlu G; Serpen A; Delić N; Gökmen V
    J Sci Food Agric; 2014 Jan; 94(1):45-51. PubMed ID: 23640730
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells.
    Zha F; Wei B; Chen S; Dong S; Zeng M; Liu Z
    Food Funct; 2015 Jun; 6(6):1919-27. PubMed ID: 25965854
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science.
    Ni ZJ; Wei CK; Zheng AR; Thakur K; Zhang JG; Wei ZJ
    Food Chem X; 2022 Mar; 13():100224. PubMed ID: 35146413
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction.
    Song S; Li S; Fan L; Hayat K; Xiao Z; Chen L; Tang Q
    Food Chem; 2016 Oct; 208():81-8. PubMed ID: 27132826
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments.
    Habinshuti I; Mu TH; Zhang M
    Food Chem; 2021 Nov; 361():130090. PubMed ID: 34023687
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Flavor improving effects of cysteine in xylose-glycine-fish waste protein hydrolysates (FPHs) Maillard reaction system.
    Ding Y; Yan C; Dai W; Wang Y; Liu S; Zheng R; Zhou X
    Bioresour Bioprocess; 2023 Dec; 10(1):95. PubMed ID: 38647832
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring.
    Siewe FB; Kudre TG; Bettadaiah BK; Narayan B
    Ultrason Sonochem; 2020 Jul; 65():105055. PubMed ID: 32172146
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products.
    Wei CK; Thakur K; Liu DH; Zhang JG; Wei ZJ
    Food Chem; 2018 Oct; 263():186-193. PubMed ID: 29784306
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system.
    Su G; Cui C; Ren J; Yang B; Zhao M
    J Sci Food Agric; 2011 Oct; 91(13):2457-62. PubMed ID: 21674506
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours.
    Vernaza MG; Dia VP; de Mejia EG; Chang YK
    Food Chem; 2012 Oct; 134(4):2217-25. PubMed ID: 23442677
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship.
    Fu Y; Liu J; Zhang W; Wæhrens SS; Tøstesen M; Hansen ET; Bredie WLP; Lametsch R
    Food Chem; 2020 Feb; 306():125613. PubMed ID: 31610331
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products.
    Zhang Z; Elfalleh W; He S; Tang M; Zhao J; Wu Z; Wang J; Sun H
    Int J Biol Macromol; 2018 Dec; 120(Pt B):2137-2146. PubMed ID: 30223057
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor.
    Sun A; Chen L; Wu W; Soladoye OP; Zhang Y; Fu Y
    Food Res Int; 2023 Mar; 165():112512. PubMed ID: 36869515
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Selective Extraction and Antioxidant Properties of Thiol-Containing Peptides in Soy Glycinine Hydrolysates.
    Ding X; Kong X; Chen Y; Zhang C; Hua Y; Li X
    Molecules; 2018 Jul; 23(8):. PubMed ID: 30065200
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates.
    Wang W; Zhang L; Wang Z; Wang X; Liu Y
    Food Chem; 2019 Aug; 290():40-46. PubMed ID: 31000054
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.