109 related articles for article (PubMed ID: 23254393)
1. Influence of Maillard products from bread crust on magnesium bioavailability in rats.
Roncero-Ramos I; Delgado-Andrade C; Morales FJ; Navarro MP
J Sci Food Agric; 2013 Jun; 93(8):2002-7. PubMed ID: 23254393
[TBL] [Abstract][Full Text] [Related]
2. Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats.
Roncero-Ramos I; Delgado-Andrade C; Haro A; Ruiz-Roca B; Morales FJ; Navarro MP
Amino Acids; 2013 Jun; 44(6):1409-18. PubMed ID: 22109787
[TBL] [Abstract][Full Text] [Related]
3. Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements?
Delgado-Andrade C; Roncero-Ramos I; Haro A; Pastoriza S; Navarro MP
Eur J Nutr; 2016 Apr; 55(3):1225-33. PubMed ID: 26009006
[TBL] [Abstract][Full Text] [Related]
4. Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in rats.
Delgado-Andrade C; Roncero-Ramos I; Haro A; Morales FJ; Seiquer I; Navarro MP
Food Funct; 2013 Jul; 4(7):1016-22. PubMed ID: 23292497
[TBL] [Abstract][Full Text] [Related]
5. Influence of bread crust-derived Maillard reaction products on phosphorus balance in rats.
Roncero-Ramos I; Delgado-Andrade C; Alonso-Olalla R; Navarro MP
Eur J Nutr; 2012 Oct; 51(7):871-9. PubMed ID: 22042006
[TBL] [Abstract][Full Text] [Related]
6. Consumption of model maillard reaction products has no significant impact on Ca and Mg retention or on tissue distribution in rats.
Roncero-Ramos I; Pastoriza S; Pilar Navarro M; Delgado-Andrade C
Int J Vitam Nutr Res; 2013; 83(4):246-53. PubMed ID: 25008015
[TBL] [Abstract][Full Text] [Related]
7. Composition and functionality of bone affected by dietary glycated compounds.
Delgado-Andrade C; Roncero-Ramos I; Carballo J; Rufián-Henares J; Seiquer I; Navarro MP
Food Funct; 2013 Apr; 4(4):549-56. PubMed ID: 23325389
[TBL] [Abstract][Full Text] [Related]
8. Renal effects of oral maillard reaction product load in the form of bread crusts in healthy and subtotally nephrectomized rats.
Sebeková K; Hofmann T; Boor P; Sebeková K; Ulicná O; Erbersdobler HF; Baynes JW; Thorpe SR; Heidland A; Somoza V
Ann N Y Acad Sci; 2005 Jun; 1043():482-91. PubMed ID: 16037270
[TBL] [Abstract][Full Text] [Related]
9. Behaviour and hormonal status in healthy rats on a diet rich in Maillard reaction products with or without solvent extractable aroma compounds.
Sebeková K; Klenovics KS; Boor P; Celec P; Behuliak M; Schieberle P; Heidland A; Palkovits M; Somoza V
Physiol Behav; 2012 Feb; 105(3):693-701. PubMed ID: 22019827
[TBL] [Abstract][Full Text] [Related]
10. Metabolic transit of N(ε)-carboxymethyl-lysine after consumption of AGEs from bread crust.
Roncero-Ramos I; Delgado-Andrade C; Tessier FJ; Niquet-Léridon C; Strauch C; Monnier VM; Navarro MP
Food Funct; 2013 Jul; 4(7):1032-9. PubMed ID: 23435675
[TBL] [Abstract][Full Text] [Related]
11. Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb.
Helou C; Anton PM; Niquet-Léridon C; Spatz M; Tessier FJ; Gadonna-Widehem P
Food Funct; 2017 Aug; 8(8):2722-2730. PubMed ID: 28725891
[TBL] [Abstract][Full Text] [Related]
12. Preconditioning with Maillard reaction products improves antioxidant defence leading to increased stress tolerance in cardiac cells.
Ruhs S; Nass N; Bartling B; Brömme HJ; Leuner B; Somoza V; Friess U; Silber RE; Simm A
Exp Gerontol; 2010 Oct; 45(10):752-62. PubMed ID: 20705126
[TBL] [Abstract][Full Text] [Related]
13. Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo.
Somoza V; Wenzel E; Lindenmeier M; Grothe D; Erbersdobler HF; Hofmann T
J Agric Food Chem; 2005 Oct; 53(21):8176-82. PubMed ID: 16218661
[TBL] [Abstract][Full Text] [Related]
14. Lung level of HMBG1 is elevated in response to advanced glycation end product-enriched food in vivo.
Bartling B; Fuchs C; Somoza V; Niemann B; Silber RE; Simm A
Mol Nutr Food Res; 2007 Apr; 51(4):479-87. PubMed ID: 17357979
[TBL] [Abstract][Full Text] [Related]
15. Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
Helou C; Jacolot P; Niquet-Léridon C; Gadonna-Widehem P; Tessier FJ
Food Chem; 2016 Jan; 190():904-911. PubMed ID: 26213055
[TBL] [Abstract][Full Text] [Related]
16. Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette.
Jouquand C; Niquet-Léridon C; Jacolot P; Petit N; Marier D; Gadonna-Widehem P
J Food Sci; 2018 Oct; 83(10):2424-2431. PubMed ID: 30184250
[TBL] [Abstract][Full Text] [Related]
17. Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availability.
Delgado-Andrade C; Seiquer I; Navarro MP
Mol Nutr Food Res; 2005 Jul; 49(7):679-84. PubMed ID: 15786517
[TBL] [Abstract][Full Text] [Related]
18. Intake of Maillard reaction products reduces iron bioavailability in male adolescents.
García MM; Seiquer I; Delgado-Andrade C; Galdó G; Navarro MP
Mol Nutr Food Res; 2009 Dec; 53(12):1551-60. PubMed ID: 19753604
[TBL] [Abstract][Full Text] [Related]
19. Bread crust melanoidins as potential prebiotic ingredients.
Borrelli RC; Fogliano V
Mol Nutr Food Res; 2005 Jul; 49(7):673-8. PubMed ID: 15986388
[TBL] [Abstract][Full Text] [Related]
20. Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS.
Huault L; Descharles N; Rega B; Bistac S; Bosc V; Giampaoli P
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016; 33(2):236-43. PubMed ID: 26666729
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]