BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

176 related articles for article (PubMed ID: 28873605)

  • 21. Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea.
    Han Z; Jiang Z; Zhang H; Qin C; Rong X; Lai G; Wen M; Zhang L; Wan X; Ho CT
    J Agric Food Chem; 2022 Sep; 70(37):11727-11737. PubMed ID: 36084346
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of divalent cations on the formation of 4(5)-methylimidazole in fructose/ammonium hydroxide caramel model reaction.
    Wu X; Yu D; Kong F; Yu S
    Food Chem; 2016 Jun; 201():253-8. PubMed ID: 26868573
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products.
    Troise AD; Wiltafsky M; Fogliano V; Vitaglione P
    Food Chem; 2018 May; 247():29-38. PubMed ID: 29277225
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products.
    Treibmann S; Hellwig A; Hellwig M; Henle T
    J Agric Food Chem; 2017 Dec; 65(48):10562-10570. PubMed ID: 29111707
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Protein fructosylation: fructose and the Maillard reaction.
    Dills WL
    Am J Clin Nutr; 1993 Nov; 58(5 Suppl):779S-787S. PubMed ID: 8213610
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves.
    Toledano-Medina MA; Pérez-Aparicio J; Moreno-Rojas R; Merinas-Amo T
    Food Chem; 2016 May; 199():135-9. PubMed ID: 26775954
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal.
    Zhan H; Cui H; Yu J; Hayat K; Wu X; Zhang X; Ho CT
    Food Chem; 2022 Mar; 371():131137. PubMed ID: 34562777
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations.
    Dack RE; Black GW; Koutsidis G; Usher SJ
    Food Chem; 2017 Oct; 232():595-601. PubMed ID: 28490116
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps.
    Kang OJ
    Prev Nutr Food Sci; 2016 Dec; 21(4):348-354. PubMed ID: 28078257
    [TBL] [Abstract][Full Text] [Related]  

  • 32. In vitro formation of Maillard reaction products during simulated digestion of meal-resembling systems.
    Martinez-Saez N; Fernandez-Gomez B; Cai W; Uribarri J; Del Castillo MD
    Food Res Int; 2019 Apr; 118():72-80. PubMed ID: 30898355
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum).
    Wakamatsu J; Stark TD; Hofmann T
    J Agric Food Chem; 2016 Jul; 64(29):5845-54. PubMed ID: 27381763
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples.
    Cardelle-Cobas A; Moreno FJ; Corzo N; Olano A; Villamiel M
    J Agric Food Chem; 2005 Nov; 53(23):9078-82. PubMed ID: 16277405
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Comparative UHPLC-Q-Orbitrap HRMS-Based Metabolomics Unveils Biochemical Changes of Black Garlic during Aging Process.
    Chang WC; Chen YT; Chen HJ; Hsieh CW; Liao PC
    J Agric Food Chem; 2020 Nov; 68(47):14049-14058. PubMed ID: 33166446
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction.
    Cui H; Duhoranimana E; Karangwa E; Jia C; Zhang X
    Food Chem; 2018 Apr; 246():442-447. PubMed ID: 29291871
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Role of plant polyphenols in acrylamide formation and elimination.
    Liu Y; Wang P; Chen F; Yuan Y; Zhu Y; Yan H; Hu X
    Food Chem; 2015 Nov; 186():46-53. PubMed ID: 25976790
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models.
    Chen XM; Kitts DD
    J Food Sci; 2011 Aug; 76(6):C831-7. PubMed ID: 21623789
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Formation of 3-deoxyglucosone in the malting process.
    Nobis A; Röhrig A; Hellwig M; Henle T; Becker T; Gastl M
    Food Chem; 2019 Aug; 290():187-195. PubMed ID: 31000036
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology.
    Favre LC; Dos Santos C; López-Fernández MP; Mazzobre MF; Buera MDP
    Food Chem; 2018 Nov; 265():86-95. PubMed ID: 29884399
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.