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 *

196 related articles for article (PubMed ID: 27132854)

  • 21. Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products.
    Chang YW; Sung WC; Chen JY
    Food Chem; 2016 May; 199():581-9. PubMed ID: 26776011
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. 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]  

  • 24. Antioxidant properties and metal chelating activity of glucose-lysine heated mixtures: relationships with mineral absorption across Caco-2 cell monolayers.
    Ruiz-Roca B; Navarro MP; Seiquer I
    J Agric Food Chem; 2008 Oct; 56(19):9056-63. PubMed ID: 18781755
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Increase of rutin antioxidant activity by generating Maillard reaction products with lysine.
    Zhang R; Zhang BL; He T; Yi T; Yang JP; He B
    Bioorg Med Chem Lett; 2016 Jun; 26(11):2680-4. PubMed ID: 27106712
    [TBL] [Abstract][Full Text] [Related]  

  • 27. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems.
    Nooshkam M; Varidi M; Bashash M
    Food Chem; 2019 Mar; 275():644-660. PubMed ID: 30724245
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells.
    Hofmann T; Ames J; Krome K; Faist V
    Nahrung; 2001 Jun; 45(3):189-94. PubMed ID: 11455786
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Maillard reaction products inhibit oxidation of human low-density lipoproteins in vitro.
    Dittrich R; El-Massry F; Kunz K; Rinaldi F; Peich CC; Beckmann MW; Pischetsrieder M
    J Agric Food Chem; 2003 Jun; 51(13):3900-4. PubMed ID: 12797763
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose.
    Han JR; Du YN; Song L; Song YK; Yan JN; Jiang XY; Wu HT; Zhu BW
    J Food Sci; 2021 Sep; 86(9):4001-4016. PubMed ID: 34318481
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Increase in antioxidant and anticancer effects of ginsenoside Re-lysine mixture by Maillard reaction.
    Yamabe N; Kim YJ; Lee S; Cho EJ; Park SH; Ham J; Kim HY; Kang KS
    Food Chem; 2013 Jun; 138(2-3):876-83. PubMed ID: 23411191
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems.
    Wu S; Hu J; Wei L; Du Y; Shi X; Zhang L
    Food Chem; 2014 Apr; 148():196-203. PubMed ID: 24262546
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Impact of lipid oxidation-derived aldehydes and ascorbic acid on the antioxidant activity of model melanoidins.
    Kitrytė V; Adams A; Venskutonis PR; De Kimpe N
    Food Chem; 2012 Dec; 135(3):1273-83. PubMed ID: 22953854
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system.
    Wang WQ; Bao YH; Chen Y
    Food Chem; 2013 Aug; 139(1-4):355-61. PubMed ID: 23561117
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Controllable antioxidative xylan-chitosan Maillard reaction products used for lipid food storage.
    Li X; Shi X; Jin Y; Ding F; Du Y
    Carbohydr Polym; 2013 Jan; 91(1):428-33. PubMed ID: 23044153
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages.
    Sun W; Zhao M; Cui C; Zhao Q; Yang B
    Meat Sci; 2010 Oct; 86(2):276-82. PubMed ID: 20510531
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Optimised formation of blue Maillard reaction products of xylose and glycine model systems and associated antioxidant activity.
    Yin Z; Sun Q; Zhang X; Jing H
    J Sci Food Agric; 2014 May; 94(7):1332-9. PubMed ID: 24173610
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effects of Maillard reaction products in a glucose-glycine alcoholic solution on antioxidative and antimutagenic activities.
    Ko CY; Chen XY; Chang WC; Zeng YM; Lin RH; Zhang XB; Wu JS; Shen SC
    J Sci Food Agric; 2018 Nov; 98(14):5242-5247. PubMed ID: 29645274
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability.
    Mildner-Szkudlarz S; Zawirska-Wojtasiak R; Obuchowski W; Gośliński M
    J Food Sci; 2009 Oct; 74(8):S362-70. PubMed ID: 19799681
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.