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 *

191 related articles for article (PubMed ID: 27477785)

  • 1. Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach.
    Kocadağlı T; Gökmen V
    J Agric Food Chem; 2016 Aug; 64(32):6333-42. PubMed ID: 27477785
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.
    Kocadağlı T; Gökmen V
    Food Chem; 2016 Nov; 211():892-902. PubMed ID: 27283710
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
    Göncüoğlu Taş N; Gökmen V
    Food Chem; 2017 Apr; 221():1911-1922. PubMed ID: 27979180
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking.
    Kocadağlı T; Gökmen V
    J Agric Food Chem; 2016 Oct; 64(41):7838-7848. PubMed ID: 27690415
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C.
    Hrynets Y; Ndagijimana M; Betti M
    J Agric Food Chem; 2015 Jul; 63(27):6249-61. PubMed ID: 26114422
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
    Hamzalıoğlu A; Gökmen V
    Food Chem; 2020 Jul; 318():126467. PubMed ID: 32145542
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Study on the non-enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2-dicarboxyl and heterocyclic compounds.
    Sun X; Li J; Yan S
    J Sci Food Agric; 2024 Jan; 104(1):362-372. PubMed ID: 37598410
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking.
    Lee J; Roux S; Le Roux E; Keller S; Rega B; Bonazzi C
    Food Chem; 2021 Dec; 376():131917. PubMed ID: 34968913
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) from sucrose by pyrolysis-GC/MS.
    Perez Locas C; Yaylayan VA
    J Agric Food Chem; 2008 Aug; 56(15):6717-23. PubMed ID: 18611024
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Kinetics of α‑dicarbonyl compounds formation in glucose-glutamic acid model of Maillard reaction.
    Zhang L; Sun Y; Pu D; Zhang Y; Sun B; Zhao Z
    Food Sci Nutr; 2021 Jan; 9(1):290-302. PubMed ID: 33473293
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Precursors and formation pathways of furfural in sugarcane juice during thermal treatment.
    Huang H; Chen J; Zheng M; Zhang L; Ji H; Cao H; Dai F; Wang L
    Food Chem; 2023 Feb; 402():134318. PubMed ID: 36152559
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose.
    Kanzler C; Schestkowa H; Haase PT; Kroh LW
    J Agric Food Chem; 2017 Oct; 65(40):8957-8965. PubMed ID: 28880081
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Browning Potential of C
    Haase PT; Kanzler C; Hildebrandt J; Kroh LW
    J Agric Food Chem; 2017 Mar; 65(9):1924-1931. PubMed ID: 28198624
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage.
    Gürsul Aktağ I; Gökmen V
    Food Chem; 2020 Aug; 320():126620. PubMed ID: 32203837
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 2-Deoxyglucosone: A New C
    Bruhns P; Kaufmann M; Koch T; Kroh LW
    J Agric Food Chem; 2018 Nov; 66(44):11806-11811. PubMed ID: 30336014
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Catalytic conversion of glucose to 5-hydroxymethyl furfural using inexpensive co-catalysts and solvents.
    Yuan Z; Xu CC; Cheng S; Leitch M
    Carbohydr Res; 2011 Sep; 346(13):2019-23. PubMed ID: 21737067
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification and determination of alpha-dicarbonyl compounds formed in the degradation of sugars.
    Usui T; Yanagisawa S; Ohguchi M; Yoshino M; Kawabata R; Kishimoto J; Arai Y; Aida K; Watanabe H; Hayase F
    Biosci Biotechnol Biochem; 2007 Oct; 71(10):2465-72. PubMed ID: 17928698
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Metal-free dehydration of glucose to 5-(hydroxymethyl)furfural in ionic liquids with boric acid as a promoter.
    Ståhlberg T; Rodriguez-Rodriguez S; Fristrup P; Riisager A
    Chemistry; 2011 Feb; 17(5):1456-64. PubMed ID: 21268148
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine.
    Gökmen V; Kocadağlı T; Göncüoğlu N; Mogol BA
    Food Chem; 2012 May; 132(1):168-74. PubMed ID: 26434276
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.