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 *

124 related articles for article (PubMed ID: 29043219)

  • 1. Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer.
    Ogutu B; Kim YJ; Kim DW; Oh SC; Hong DL; Lee YB
    Prev Nutr Food Sci; 2017 Sep; 22(3):211-215. PubMed ID: 29043219
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimization of Maillard Reaction in Model System of Glucosamine and Cysteine Using Response Surface Methodology.
    Arachchi SJ; Kim YJ; Kim DW; Oh SC; Lee YB
    Prev Nutr Food Sci; 2017 Mar; 22(1):37-44. PubMed ID: 28401086
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems.
    Wu S; Hu J; Wei L; Du Y; Shi X; Zhang L
    Food Chem; 2014 Apr; 148():196-203. PubMed ID: 24262546
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia.
    Nashalian O; Yaylayan VA
    Food Chem; 2016 Apr; 197(Pt A):489-95. PubMed ID: 26616979
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids.
    Xu H; Zhang X; Karangwa E; Xia S
    J Sci Food Agric; 2017 Sep; 97(12):4210-4218. PubMed ID: 28244161
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of water activity and reaction temperature of ribose-lysine and glucose-lysine Maillard systems on mutagenicity, absorbance and content of furfurals.
    Cuzzoni MT; Stoppini G; Gazzani G; Mazza P
    Food Chem Toxicol; 1988 Oct; 26(10):815-22. PubMed ID: 3146533
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sous-Vide Nonenzymatic Browning of Glucosamine at Different Temperatures.
    Dhungel P; Hrynets Y; Betti M
    J Agric Food Chem; 2018 May; 66(17):4521-4530. PubMed ID: 29658276
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Chitosan-glucose conjugates: influence of extent of Maillard reaction on antioxidant properties.
    Kosaraju SL; Weerakkody R; Augustin MA
    J Agric Food Chem; 2010 Dec; 58(23):12449-55. PubMed ID: 21067178
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nonenzymatic modifications of amino sugars in vitro.
    Horowitz MI
    Arch Biochem Biophys; 1991 Aug; 288(2):317-23. PubMed ID: 1898029
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Mutagenicity of Maillard browning reaction products from various nitrosated amino acid-glucose mixtures.
    Yen GC; Lee TC
    Proc Natl Sci Counc Repub China B; 1988 Jan; 12(1):14-20. PubMed ID: 3406207
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Synthesis, optimization and structural characterization of a chitosan-glucose derivative obtained by the Maillard reaction.
    Gullón B; Montenegro MI; Ruiz-Matute AI; Cardelle-Cobas A; Corzo N; Pintado ME
    Carbohydr Polym; 2016 Feb; 137():382-389. PubMed ID: 26686142
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Cold non-enzymatic browning of glucosamine in the presence of metmyoglobin induces glucosone and deoxymyoglobin formation.
    Zhao X; Hrynets Y; Betti M
    Food Chem; 2020 Feb; 305():125504. PubMed ID: 31606691
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose.
    Shrestha K; De Meulenaer B
    Food Chem; 2014 Oct; 161():8-15. PubMed ID: 24837915
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage.
    Mastrocola D; Munari M
    J Agric Food Chem; 2000 Aug; 48(8):3555-9. PubMed ID: 10956149
    [TBL] [Abstract][Full Text] [Related]  

  • 17. High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions.
    Avila Ruiz G; Xi B; Minor M; Sala G; van Boekel M; Fogliano V; Stieger M
    J Agric Food Chem; 2016 Sep; 64(38):7208-15. PubMed ID: 27588940
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems.
    Zhang W; Ray C; Poojary MM; Jansson T; Olsen K; Lund MN
    J Agric Food Chem; 2019 Jan; 67(3):875-886. PubMed ID: 30582810
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction.
    Kim JS; Lee YS
    Food Chem; 2008 May; 108(2):582-92. PubMed ID: 26059136
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.