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 *

160 related articles for article (PubMed ID: 23184881)

  • 1. The kinetics of thermal generation of flavour.
    Parker JK
    J Sci Food Agric; 2013 Jan; 93(2):197-208. PubMed ID: 23184881
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products.
    Diez-Simon C; Mumm R; Hall RD
    Metabolomics; 2019 Mar; 15(3):41. PubMed ID: 30868334
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties.
    Shakoor A; Zhang C; Xie J; Yang X
    Food Chem; 2022 Nov; 393():133416. PubMed ID: 35696950
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.
    Pickering GJ
    J Anim Physiol Anim Nutr (Berl); 2009 Feb; 93(1):52-60. PubMed ID: 19386008
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The Maillard reaction and its control during food processing. The potential of emerging technologies.
    Jaeger H; Janositz A; Knorr D
    Pathol Biol (Paris); 2010 Jun; 58(3):207-13. PubMed ID: 19896291
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver.
    Balagiannis DP; Parker JK; Pyle DL; Desforges N; Wedzicha BL; Mottram DS
    J Agric Food Chem; 2009 Nov; 57(21):9916-22. PubMed ID: 19817419
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257.
    Salmerón I; Rozada R; Thomas K; Ortega-Rivas E; Pandiella SS
    Food Sci Technol Int; 2014 Apr; 20(3):205-13. PubMed ID: 23744118
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
    Vazquez-Landaverde PA; Qian MC; Torres JA
    J Food Sci; 2007 Sep; 72(7):E389-98. PubMed ID: 17995641
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Flavour chemistry of methylglyoxal and glyoxal.
    Wang Y; Ho CT
    Chem Soc Rev; 2012 Jun; 41(11):4140-9. PubMed ID: 22508009
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The carbon module labeling (CAMOLA) technique: a useful tool for identifying transient intermediates in the formation of maillard-type target molecules.
    Schieberle P
    Ann N Y Acad Sci; 2005 Jun; 1043():236-48. PubMed ID: 16037244
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The health and technological implications of a better control of neoformed contaminants by the food industry.
    Birlouez-Aragon I; Morales F; Fogliano V; Pain JP
    Pathol Biol (Paris); 2010 Jun; 58(3):232-8. PubMed ID: 19906499
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Formation of styrene during the Maillard reaction is negligible.
    Goldmann T; Davidek T; Gouezec E; Blank I; Bertholet MC; Stadler R
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 May; 26(5):583-94. PubMed ID: 19680933
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
    Emorine M; Septier C; Martin C; Cordelle S; Sémon E; Thomas-Danguin T; Salles C
    Molecules; 2021 Feb; 26(5):. PubMed ID: 33670944
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The Maillard reaction in food and medicine: current status and future aspects.
    Somoza V
    Mol Nutr Food Res; 2009 Dec; 53(12):1485-6. PubMed ID: 19967707
    [No Abstract]   [Full Text] [Related]  

  • 19. Rapid fingerprinting of milk thermal processing history by intact protein mass spectrometry with nondenaturing chromatography.
    Johnson P; Philo M; Watson A; Mills EN
    J Agric Food Chem; 2011 Dec; 59(23):12420-7. PubMed ID: 22007861
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature.
    Parr H; Bolat I; Cook D
    Food Chem; 2021 Feb; 337():127641. PubMed ID: 32781356
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.