315 related articles for article (PubMed ID: 27240727)
21. Formation mechanism of AGEs in Maillard reaction model systems containing ascorbic acid.
Liu L; Liu L; Xie J; Shen M
Food Chem; 2022 Jun; 378():132108. PubMed ID: 35032811
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi.
Bai S; You L; Ji C; Zhang T; Wang Y; Geng D; Gao S; Bi Y; Luo R
Food Res Int; 2022 Sep; 159():111545. PubMed ID: 35940754
[TBL] [Abstract][Full Text] [Related]
24. Relative quantification of N(epsilon)-(Carboxymethyl)lysine, imidazolone A, and the Amadori product in glycated lysozyme by MALDI-TOF mass spectrometry.
Kislinger T; Humeny A; Peich CC; Zhang X; Niwa T; Pischetsrieder M; Becker CM
J Agric Food Chem; 2003 Jan; 51(1):51-7. PubMed ID: 12502384
[TBL] [Abstract][Full Text] [Related]
25. Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.
Erbersdobler HF; Somoza V
Mol Nutr Food Res; 2007 Apr; 51(4):423-30. PubMed ID: 17390403
[TBL] [Abstract][Full Text] [Related]
26. Conversion of Amadori product of Maillard reaction to Nepsilon-(carboxymethyl)lysine in alkaline condition.
Nagai R; Ikeda K; Kawasaki Y; Sano H; Yoshida M; Araki T; Ueda S; Horiuchi S
FEBS Lett; 1998 Mar; 425(2):355-60. PubMed ID: 9559679
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Chemical indicators of heat treatment in fortified and special milks.
Mendoza MR; Olano A; Villamiel M
J Agric Food Chem; 2005 Apr; 53(8):2995-9. PubMed ID: 15826050
[TBL] [Abstract][Full Text] [Related]
29. Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk.
Troise AD; Dathan NA; Fiore A; Roviello G; Di Fiore A; Caira S; Cuollo M; De Simone G; Fogliano V; Monti SM
Amino Acids; 2014 Feb; 46(2):279-88. PubMed ID: 23604465
[TBL] [Abstract][Full Text] [Related]
30. Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties.
Li Y; Xue C; Quan W; Qin F; Wang Z; He Z; Zeng M; Chen J
Meat Sci; 2021 Jul; 177():108489. PubMed ID: 33714683
[TBL] [Abstract][Full Text] [Related]
31. Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model.
Oh MJ; Kim Y; Hoon Lee S; Lee KW; Park HY
Food Chem; 2018 Nov; 267():271-276. PubMed ID: 29934167
[TBL] [Abstract][Full Text] [Related]
32. Effects of Maillard reaction products on the oxidative cleavage and polymerization of protein under ascorbic acid-transition metal system.
Umetsu H; Ikeda N; Nguyen VC
Biosci Biotechnol Biochem; 1999 Jul; 63(7):1181-6. PubMed ID: 10478445
[TBL] [Abstract][Full Text] [Related]
33. Effect of lipid oxidation on the formation of N
Yu L; Chai M; Zeng M; He Z; Chen J
Food Chem; 2018 Dec; 269():466-472. PubMed ID: 30100461
[TBL] [Abstract][Full Text] [Related]
34. Analysis of glycated and ascorbylated proteins by gas chromatography-mass spectrometry.
Hasenkopf K; Rönner B; Hiller H; Pischetsrieder M
J Agric Food Chem; 2002 Sep; 50(20):5697-703. PubMed ID: 12236701
[TBL] [Abstract][Full Text] [Related]
35. Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products.
Li H; Zhang Y; Jiang Y; Li JX; Li C; Zhao Y; Li C; Jie RQD; Zulewska J; Li H; Yu J
J Dairy Sci; 2023 Oct; 106(10):6731-6740. PubMed ID: 37210347
[TBL] [Abstract][Full Text] [Related]
36. Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies.
Li M; Shen M; Lu J; Yang J; Huang Y; Liu L; Fan H; Xie J; Xie M
Food Res Int; 2022 Jan; 151():110839. PubMed ID: 34980378
[TBL] [Abstract][Full Text] [Related]
37. Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk.
Jansson T; Clausen MR; Sundekilde UK; Eggers N; Nyegaard S; Larsen LB; Ray C; Sundgren A; Andersen HJ; Bertram HC
J Agric Food Chem; 2014 Aug; 62(31):7886-96. PubMed ID: 25019952
[TBL] [Abstract][Full Text] [Related]
38. Novel α-Oxoamide Advanced-Glycation Endproducts within the N
Baldensperger T; Jost T; Zipprich A; Glomb MA
J Agric Food Chem; 2018 Feb; 66(8):1898-1906. PubMed ID: 29436827
[TBL] [Abstract][Full Text] [Related]
39. Effect of inhibitor compounds on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in model foods.
Srey C; Hull GL; Connolly L; Elliott CT; del Castillo MD; Ames JM
J Agric Food Chem; 2010 Nov; 58(22):12036-41. PubMed ID: 21043504
[TBL] [Abstract][Full Text] [Related]
40. L-ascorbic acid microencapsulated with polyacylglycerol monostearate for milk fortification.
Lee JB; Ahn J; Lee J; Kwak HS
Biosci Biotechnol Biochem; 2004 Mar; 68(3):495-500. PubMed ID: 15056878
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
