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 *

197 related articles for article (PubMed ID: 25660898)

  • 1. The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, N(ε)-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods.
    Niquet-Léridon C; Jacolot P; Niamba CN; Grossin N; Boulanger E; Tessier FJ
    Food Chem; 2015 Jun; 177():361-8. PubMed ID: 25660898
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees.
    Loaëc G; Jacolot P; Helou C; Niquet-Léridon C; Tessier FJ
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014 Apr; 31(4):593-604. PubMed ID: 24460803
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.
    Cheng L; Jin C; Zhang Y
    J Food Sci; 2014 May; 79(5):T1030-8. PubMed ID: 24734960
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products.
    Palermo M; Fiore A; Fogliano V
    J Agric Food Chem; 2012 Oct; 60(40):10141-6. PubMed ID: 22998601
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.
    Qi Y; Zhang H; Zhang H; Wu G; Wang L; Qian H; Qi X
    J Agric Food Chem; 2018 Nov; 66(47):12536-12543. PubMed ID: 30396275
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies.
    Hu H; Wang Y; Huang Y; Yu Y; Shen M; Li C; Nie S; Xie M
    Foods; 2022 Feb; 11(5):. PubMed ID: 35267290
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Identification of a 5-Hydroxymethylfurfural-Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines.
    Wang G; Liu P; He J; Yin Z; Yang S; Zhang G; Ou S; Yang X; Zheng J
    J Agric Food Chem; 2019 Sep; 67(36):10214-10221. PubMed ID: 31430143
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.
    Helou C; Gadonna-Widehem P; Robert N; Branlard G; Thebault J; Librere S; Jacquot S; Mardon J; Piquet-Pissaloux A; Chapron S; Chatillon A; Niquet-Léridon C; Tessier FJ
    Food Funct; 2016 Jun; 7(6):2498-507. PubMed ID: 26974195
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF).
    Hu H; Wang Y; Shen M; Huang Y; Li C; Nie S; Xie M
    Curr Res Food Sci; 2022; 5():940-948. PubMed ID: 35677649
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Simultaneous analysis of N(ε) -(carboxymethyl)Lysine and N(ε) -(carboxyethyl)lysine in foods by ultra-performance liquid chromatography-mass spectrometry with derivatization by 9-fluorenylmethyl chloroformate.
    Zhou Y; Lin Q; Jin C; Cheng L; Zheng X; Dai M; Zhang Y
    J Food Sci; 2015 Feb; 80(2):C207-17. PubMed ID: 25559609
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived N(ε)-carboxymethyllysine formation.
    Han L; Li L; Li B; Zhao D; Li Y; Xu Z; Liu G
    Food Chem Toxicol; 2013 Oct; 60():536-41. PubMed ID: 23959106
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quantitation of Maillard reaction products in commercially available pet foods.
    van Rooijen C; Bosch G; van der Poel AF; Wierenga PA; Alexander L; Hendriks WH
    J Agric Food Chem; 2014 Sep; 62(35):8883-91. PubMed ID: 25088431
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model.
    Navarro M; Morales FJ
    Food Chem; 2017 Feb; 217():602-609. PubMed ID: 27664677
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Maillard reaction indicators in diets usually consumed by adolescent population.
    Delgado-Andrade C; Seiquer I; Navarro MP; Morales FJ
    Mol Nutr Food Res; 2007 Mar; 51(3):341-51. PubMed ID: 17309116
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Simultaneous Determination of N
    Gong RZ; Wang YH; Wang YF; Chen B; Gao K; Sun YS
    Molecules; 2018 Dec; 23(12):. PubMed ID: 30558131
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies.
    Fiore A; Troise AD; Ataç Mogol B; Roullier V; Gourdon A; El Mafadi Jian S; Hamzalioğlu BA; Gökmen V; Fogliano V
    J Agric Food Chem; 2012 Oct; 60(43):10808-14. PubMed ID: 23061934
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods.
    Teixidó E; Moyano E; Santos FJ; Galceran MT
    J Chromatogr A; 2008 Mar; 1185(1):102-8. PubMed ID: 18272160
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction.
    Zhang LL; Kong Y; Yang X; Zhang YY; Sun BG; Chen HT; Sun Y
    J Sci Food Agric; 2019 Mar; 99(5):2340-2347. PubMed ID: 30338537
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Advanced glycation endproducts in food and their effects on health.
    Poulsen MW; Hedegaard RV; Andersen JM; de Courten B; Bügel S; Nielsen J; Skibsted LH; Dragsted LO
    Food Chem Toxicol; 2013 Oct; 60():10-37. PubMed ID: 23867544
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.