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.
113 related articles for article (PubMed ID: 27710213)
1. Two novel pyrrolooxazole pigments formed by the Maillard reaction between glucose and threonine or serine. Noda K; Murata M Biosci Biotechnol Biochem; 2017 Feb; 81(2):343-349. PubMed ID: 27710213 [TBL] [Abstract][Full Text] [Related]
2. Isolation, identification, and formation conditions of a novel Maillard yellowish pigment, pyrrolothiazolate. Noda K; Yamada S; Murata M Biosci Biotechnol Biochem; 2015; 79(8):1350-5. PubMed ID: 25737296 [TBL] [Abstract][Full Text] [Related]
3. Formation scheme and antioxidant activity of a novel Maillard pigment, pyrrolothiazolate, formed from cysteine and glucose. Noda K; Terasawa N; Murata M Food Funct; 2016 Jun; 7(6):2551-6. PubMed ID: 26987433 [TBL] [Abstract][Full Text] [Related]
4. Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions. Noda K; Masuzaki R; Terauchi Y; Yamada S; Murata M J Agric Food Chem; 2018 Oct; 66(43):11414-11421. PubMed ID: 30339408 [TBL] [Abstract][Full Text] [Related]
5. Identification of red pigments formed in a D-xylose-glycine reaction system. Shirahashi Y; Watanabe H; Hayase F Biosci Biotechnol Biochem; 2009 Oct; 73(10):2287-92. PubMed ID: 19809196 [TBL] [Abstract][Full Text] [Related]
6. Identification of dipyrrolone pigments and their precursors formed in the Maillard reaction of carnosine and pentose under weakly acidic conditions. Nomi Y; Yamazaki K; Mori Y; Matsumoto H; Sato S Biosci Biotechnol Biochem; 2021 Aug; 85(9):2042-2053. PubMed ID: 34191004 [TBL] [Abstract][Full Text] [Related]
7. A novel thiamine-derived pigment, pyrizepine, formed by the Maillard reaction. Igoshi A; Noda K; Murata M Biosci Biotechnol Biochem; 2018 Aug; 82(8):1425-1432. PubMed ID: 29699438 [TBL] [Abstract][Full Text] [Related]
8. Identification of the blue pigment formed in a D-glucose-glycine reaction system. Ono Y; Watanabe H; Hayase F Biosci Biotechnol Biochem; 2010; 74(12):2526-8. PubMed ID: 21150117 [TBL] [Abstract][Full Text] [Related]
9. Novel yellow compounds, dilysyldipyrrolones A and B, formed from xylose and lysine by the Maillard reaction. Sakamoto J; Takenaka M; Ono H; Murata M Biosci Biotechnol Biochem; 2009 Sep; 73(9):2065-9. PubMed ID: 19734661 [TBL] [Abstract][Full Text] [Related]
10. Acid-stable fluorescent advanced glycation end products: vesperlysines A, B, and C are formed as crosslinked products in the Maillard reaction between lysine or proteins with glucose. Nakamura K; Nakazawa Y; Ienaga K Biochem Biophys Res Commun; 1997 Mar; 232(1):227-30. PubMed ID: 9125137 [TBL] [Abstract][Full Text] [Related]
11. Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates. Hayase F; Usui T; Watanabe H Mol Nutr Food Res; 2006 Dec; 50(12):1171-9. PubMed ID: 17131457 [TBL] [Abstract][Full Text] [Related]
12. Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal: a Maillard reaction intermediate. Wang Y; Ho CT J Agric Food Chem; 2008 Aug; 56(16):7405-9. PubMed ID: 18593173 [TBL] [Abstract][Full Text] [Related]
13. Impact of browning reactions and bran pigments on color of parboiled rice. Lamberts L; Brijs K; Mohamed R; Verhelst N; Delcour JA J Agric Food Chem; 2006 Dec; 54(26):9924-9. PubMed ID: 17177522 [TBL] [Abstract][Full Text] [Related]
14. Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages. Furusawa R; Goto C; Satoh M; Nomi Y; Murata M Food Funct; 2013 Jul; 4(7):1076-81. PubMed ID: 23536157 [TBL] [Abstract][Full Text] [Related]
15. Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reaction. Kitayama S; Igoshi A; Shimamura Y; Noda K; Murata M Biosci Biotechnol Biochem; 2022 Apr; 86(5):672-680. PubMed ID: 35238897 [TBL] [Abstract][Full Text] [Related]
16. Conditions for the formation of dilysyl-dipyrrolones A and B, and novel yellow dipyrrolone derivatives formed from xylose and amino acids in the presence of lysine. Nomi Y; Sakamoto J; Takenaka M; Ono H; Murata M Biosci Biotechnol Biochem; 2011; 75(2):221-6. PubMed ID: 21307606 [TBL] [Abstract][Full Text] [Related]
17. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control. Kwak EJ; Lim SI Amino Acids; 2004 Aug; 27(1):85-90. PubMed ID: 15309575 [TBL] [Abstract][Full Text] [Related]
18. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction. Kim JS; Lee YS Amino Acids; 2009 Mar; 36(3):465-74. PubMed ID: 18496645 [TBL] [Abstract][Full Text] [Related]
19. Impact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and L-lysine or its derivatives. Ma J; Peng X; Ng KM; Che CM; Wang M Food Funct; 2012 Feb; 3(2):178-86. PubMed ID: 22159289 [TBL] [Abstract][Full Text] [Related]
20. Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine. Yu H; Seow YX; Ong PKC; Zhou W Food Chem; 2018 Dec; 269():628-637. PubMed ID: 30100481 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]