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 *

327 related articles for article (PubMed ID: 28317604)

  • 1. Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides.
    Arihara K; Zhou L; Ohata M
    Adv Food Nutr Res; 2017; 81():161-185. PubMed ID: 28317604
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity.
    Fu Y; Zhang Y; Soladoye OP; Aluko RE
    Crit Rev Food Sci Nutr; 2020; 60(20):3429-3442. PubMed ID: 31738577
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction.
    Arihara K; Yokoyama I; Ohata M
    Meat Sci; 2021 Oct; 180():108561. PubMed ID: 34034035
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.
    Lund MN; Ray CA
    J Agric Food Chem; 2017 Jun; 65(23):4537-4552. PubMed ID: 28535048
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Maillard reaction and food processing. Application aspects.
    Chuyen NV
    Adv Exp Med Biol; 1998; 434():213-35. PubMed ID: 9598202
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Biological effects of Maillard browning products that may affect acrylamide safety in food: biological effects of Maillard products.
    Friedman M
    Adv Exp Med Biol; 2005; 561():135-56. PubMed ID: 16438296
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose.
    Hong X; Meng J; Lu RR
    J Sci Food Agric; 2015 Jan; 95(1):66-71. PubMed ID: 24700168
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. CE: a useful analytical tool for the characterization of Maillard reaction products in foods.
    Vallejo-Cordoba B; González-Córdova AF
    Electrophoresis; 2007 Nov; 28(22):4063-71. PubMed ID: 17960536
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nutritional and toxicological aspects of the Maillard browning reaction in foods.
    O'Brien J; Morrissey PA
    Crit Rev Food Sci Nutr; 1989; 28(3):211-48. PubMed ID: 2669832
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.
    Teodorowicz M; van Neerven J; Savelkoul H
    Nutrients; 2017 Aug; 9(8):. PubMed ID: 28777346
    [TBL] [Abstract][Full Text] [Related]  

  • 12. DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation.
    Arihara K; Yokoyama I; Ohata M
    Adv Food Nutr Res; 2019; 89():239-258. PubMed ID: 31351527
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods.
    Silván JM; van de Lagemaat J; Olano A; Del Castillo MD
    J Pharm Biomed Anal; 2006 Aug; 41(5):1543-51. PubMed ID: 16824722
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review.
    Nooshkam M; Varidi M; Verma DK
    Food Res Int; 2020 May; 131():109003. PubMed ID: 32247496
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Acrylamide from Maillard reaction products.
    Stadler RH; Blank I; Varga N; Robert F; Hau J; Guy PA; Robert MC; Riediker S
    Nature; 2002 Oct; 419(6906):449-50. PubMed ID: 12368845
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review.
    Sun A; Wu W; Soladoye OP; Aluko RE; Bak KH; Fu Y; Zhang Y
    Food Res Int; 2022 Jan; 151():110823. PubMed ID: 34980374
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism.
    Han Z; Zhu M; Wan X; Zhai X; Ho CT; Zhang L
    Crit Rev Food Sci Nutr; 2024; 64(15):4904-4920. PubMed ID: 36382683
    [TBL] [Abstract][Full Text] [Related]  

  • 18. In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review.
    Mazumder MAR; Hongsprabhas P; Thottiam Vasudevan R
    J Food Biochem; 2019 Dec; 43(12):e13089. PubMed ID: 31680276
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems.
    Jiang Z; Wang L; Wu W; Wang Y
    Food Chem; 2013 Dec; 141(4):3837-45. PubMed ID: 23993556
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.