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.
320 related articles for article (PubMed ID: 29389628)
1. Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets. Semedo Tavares WP; Dong S; Jin W; Yang Y; Han K; Zha F; Zhao Y; Zeng M Food Res Int; 2018 Jan; 103():390-397. PubMed ID: 29389628 [TBL] [Abstract][Full Text] [Related]
2. Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments. Mitra B; Lametsch R; Greco I; Ruiz-Carrascal J Meat Sci; 2018 Nov; 145():415-424. PubMed ID: 30055433 [TBL] [Abstract][Full Text] [Related]
3. Influence of home cooking conditions on Maillard reaction products in beef. Trevisan AJ; de Almeida Lima D; Sampaio GR; Soares RA; Markowicz Bastos DH Food Chem; 2016 Apr; 196():161-9. PubMed ID: 26593478 [TBL] [Abstract][Full Text] [Related]
4. Air frying combined with grape seed extract inhibits N Zhu Z; Fang R; Yang J; Khan IA; Huang J; Huang M Poult Sci; 2021 Feb; 100(2):1308-1318. PubMed ID: 33518088 [TBL] [Abstract][Full Text] [Related]
5. Determination of advanced glycation endproducts in cooked meat products. Chen G; Smith JS Food Chem; 2015 Feb; 168():190-5. PubMed ID: 25172699 [TBL] [Abstract][Full Text] [Related]
6. Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax). Nieva-Echevarría B; Goicoechea E; Manzanos MJ; Guillén MD Food Res Int; 2018 Jan; 103():48-58. PubMed ID: 29389639 [TBL] [Abstract][Full Text] [Related]
7. Formation of Zhu Z; Cheng Y; Huang S; Yao M; Lei Y; Khan IA; Huang M; Zhou X J Food Prot; 2019 Dec; 82(12):2154-2160. PubMed ID: 31742439 [TBL] [Abstract][Full Text] [Related]
8. Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models. Račkauskienė I; Pukalskas A; Fiore A; Troise AD; Venskutonis PR J Food Sci; 2019 Dec; 84(12):3494-3503. PubMed ID: 31737914 [TBL] [Abstract][Full Text] [Related]
9. Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying. Liu Y; Liu C; Huang X; Li M; Zhao G; Sun L; Yu J; Deng W Food Res Int; 2024 Feb; 178():113901. PubMed ID: 38309860 [TBL] [Abstract][Full Text] [Related]
10. Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods. Erbersdobler HF; Somoza V Mol Nutr Food Res; 2007 Apr; 51(4):423-30. PubMed ID: 17390403 [TBL] [Abstract][Full Text] [Related]
11. Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators. Pérez-Burillo S; Rufián-Henares JÁ; Pastoriza S Food Res Int; 2019 Jul; 121():514-523. PubMed ID: 31108776 [TBL] [Abstract][Full Text] [Related]
12. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. Roldan M; Loebner J; Degen J; Henle T; Antequera T; Ruiz-Carrascal J Food Chem; 2015 Feb; 168():487-95. PubMed ID: 25172739 [TBL] [Abstract][Full Text] [Related]
13. Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking. Cheng L; Jin C; Zhang Y J Food Sci; 2014 May; 79(5):T1030-8. PubMed ID: 24734960 [TBL] [Abstract][Full Text] [Related]
14. Formation and kinetic analysis of AGEs in Pacific white shrimp during frying. Wu R; Mou X; Dong S; Khoder RM; Xiong S; Liu R Food Chem; 2024 Dec; 460(Pt 2):140408. PubMed ID: 39089035 [TBL] [Abstract][Full Text] [Related]
15. The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela). Fu B; Wang Y; Huang X; Dong X; Zhou D; Qi L; Qin L Food Res Int; 2024 Jul; 187():114323. PubMed ID: 38763630 [TBL] [Abstract][Full Text] [Related]
16. Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns. Tang Y; Huang Y; Li M; Zhu W; Zhang W; Luo S; Zhang Y; Ma J; Jiang Y Food Res Int; 2024 Nov; 195():114984. PubMed ID: 39277245 [TBL] [Abstract][Full Text] [Related]
17. Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.). Taş NG; Gökmen V J Agric Food Chem; 2019 Jan; 67(1):415-424. PubMed ID: 30525582 [TBL] [Abstract][Full Text] [Related]
18. Influence of processing on protein quality. Mauron J J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S57-69. PubMed ID: 2081988 [TBL] [Abstract][Full Text] [Related]
19. Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived N(ε)-carboxymethyllysine formation. Han L; Li L; Li B; Zhao D; Li Y; Xu Z; Liu G Food Chem Toxicol; 2013 Oct; 60():536-41. PubMed ID: 23959106 [TBL] [Abstract][Full Text] [Related]
20. Effect of lipid oxidation on the formation of N Yu L; Chai M; Zeng M; He Z; Chen J Food Chem; 2018 Dec; 269():466-472. PubMed ID: 30100461 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]