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 *

140 related articles for article (PubMed ID: 27690415)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems.
    Mesías M; Morales FJ
    Foods; 2017 Feb; 6(2):. PubMed ID: 28231092
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing.
    Cincotta F; Brighina S; Condurso C; Arena E; Verzera A; Fallico B
    Foods; 2021 Sep; 10(9):. PubMed ID: 34574211
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking.
    Fallico B; Grasso A; Arena E
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553808
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals.
    Žilić S; Aktağ IG; Dodig D; Gökmen V
    Food Res Int; 2021 Jun; 144():110352. PubMed ID: 34053545
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating.
    Huang X; Feng T; Cui H; Xia S; Zhu H
    Food Res Int; 2024 Feb; 177():113870. PubMed ID: 38225137
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of steam baking on acrylamide formation and browning kinetics of cookies.
    Isleroglu H; Kemerli T; Sakin-Yilmazer M; Guven G; Ozdestan O; Uren A; Kaymak-Ertekin F
    J Food Sci; 2012 Oct; 77(10):E257-63. PubMed ID: 22950636
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating.
    Göncüoğlu Taş N; Kocadağlı T; Balagiannis DP; Gökmen V; Parker JK
    Food Chem; 2023 Jun; 410():135358. PubMed ID: 36608554
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction.
    Liang Z; Chen X; Yang Z; Lai Y; Yang Y; Lei C; Zeng Y
    Biomolecules; 2019 Nov; 9(11):. PubMed ID: 31717655
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production.
    Hong PK; Betti M
    Food Chem; 2016 Dec; 212():234-43. PubMed ID: 27374528
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Effects of partial replacement of NaCl by KCl and CaCl
    Liu H; Feng F; Xue H; Gao B; Han T; Li R; Hu X; Tu Y; Zhao Y
    J Food Sci; 2022 Feb; 87(2):795-807. PubMed ID: 35040144
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Quantification of Process Lethality (5-Log Reduction) of
    Karolenko C; Muriana P
    Foods; 2020 Oct; 9(11):. PubMed ID: 33138173
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Degradation of oligosaccharides in nonenzymatic browning by formation of alpha-dicarbonyl compounds via a "peeling off" mechanism.
    Hollnagel A; Kroh LW
    J Agric Food Chem; 2000 Dec; 48(12):6219-26. PubMed ID: 11312795
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.