328 related articles for article (PubMed ID: 29652441)
1. Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.
Qi Y; Zhang H; Wu G; Zhang H; Wang L; Qian H; Qi X
J Sci Food Agric; 2018 Nov; 98(14):5294-5301. PubMed ID: 29652441
[TBL] [Abstract][Full Text] [Related]
2. Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.
Qi Y; Zhang H; Zhang H; Wu G; Wang L; Qian H; Qi X
J Agric Food Chem; 2018 Nov; 66(47):12536-12543. PubMed ID: 30396275
[TBL] [Abstract][Full Text] [Related]
3. Characterization of Lipophilized Monomeric and Oligomeric Grape Seed Flavan-3-ol Derivatives.
Chen M; Yu S
J Agric Food Chem; 2017 Oct; 65(40):8875-8883. PubMed ID: 28936872
[TBL] [Abstract][Full Text] [Related]
4. Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models.
Qi Y; Zhang H; Wu G; Zhang H; Gu L; Wang L; Qian H; Qi X
Food Chem; 2018 Jun; 250():98-104. PubMed ID: 29412934
[TBL] [Abstract][Full Text] [Related]
5. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
Dueik V; Bouchon P
J Food Sci; 2011 Mar; 76(2):E188-95. PubMed ID: 21535758
[TBL] [Abstract][Full Text] [Related]
6. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
Ghafoor K; Yüksel B; Juhaimi FA; Özcan MM; Uslu N; Babiker EE; Ahmed IMA; Azmi IU
J Oleo Sci; 2020 Oct; 69(10):1219-1230. PubMed ID: 32908101
[TBL] [Abstract][Full Text] [Related]
7. Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation.
Yu S; Chen Z; Meng H; Chen M
J Sci Food Agric; 2020 Feb; 100(3):1213-1219. PubMed ID: 31680253
[TBL] [Abstract][Full Text] [Related]
8. Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction.
Zhang LL; Kong Y; Yang X; Zhang YY; Sun BG; Chen HT; Sun Y
J Sci Food Agric; 2019 Mar; 99(5):2340-2347. PubMed ID: 30338537
[TBL] [Abstract][Full Text] [Related]
9. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
Karademir Y; Gökmen V; Öztop HM
Food Res Int; 2019 Jul; 121():919-925. PubMed ID: 31108826
[TBL] [Abstract][Full Text] [Related]
10. Kinetic modelling of acrylamide formation during the frying of potato chips.
Knight M; McWilliam S; Peck S; Koutsidis G; Chope G; Puddephat I; Wedzicha B
Food Chem; 2021 Aug; 352():129305. PubMed ID: 33691208
[TBL] [Abstract][Full Text] [Related]
11. Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems.
Abrantes T; Moura-Nunes N; Perrone D
Molecules; 2022 Jan; 27(3):. PubMed ID: 35164128
[TBL] [Abstract][Full Text] [Related]
12. The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells.
Zha F; Wei B; Chen S; Dong S; Zeng M; Liu Z
Food Funct; 2015 Jun; 6(6):1919-27. PubMed ID: 25965854
[TBL] [Abstract][Full Text] [Related]
13. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
Di Francesco A; Mari M; Ugolini L; Parisi B; Genovese J; Lazzeri L; Baraldi E
Int J Food Microbiol; 2019 Jan; 289():168-173. PubMed ID: 30253309
[TBL] [Abstract][Full Text] [Related]
14. Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems.
Hidalgo FJ; Lavado-Tena CM; Zamora R
J Agric Food Chem; 2020 May; 68(19):5448-5454. PubMed ID: 32319769
[TBL] [Abstract][Full Text] [Related]
15. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.
Liu H; Li X; Yuan Y
J Food Sci; 2020 Aug; 85(8):2615-2621. PubMed ID: 32691421
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.
Zilić S; Mogol BA; Akıllıoğlu G; Serpen A; Delić N; Gökmen V
J Sci Food Agric; 2014 Jan; 94(1):45-51. PubMed ID: 23640730
[TBL] [Abstract][Full Text] [Related]
18. Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins.
Monagas M; Garrido I; Lebrón-Aguilar R; Gómez-Cordovés MC; Rybarczyk A; Amarowicz R; Bartolomé B
J Agric Food Chem; 2009 Nov; 57(22):10590-9. PubMed ID: 19863084
[TBL] [Abstract][Full Text] [Related]
19. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
Amrein TM; Limacher A; Conde-Petit B; Amado R; Escher F
J Agric Food Chem; 2006 Aug; 54(16):5910-6. PubMed ID: 16881694
[TBL] [Abstract][Full Text] [Related]
20. [Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips].
Mojska H; Gielecińska I; Marecka D; Kłys W
Rocz Panstw Zakl Hig; 2008; 59(2):163-72. PubMed ID: 18807914
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
