307 related articles for article (PubMed ID: 30338537)
1. 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]
2. Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition.
Kavousi P; Mirhosseini H; Ghazali H; Ariffin AA
Food Chem; 2015 Sep; 182():164-70. PubMed ID: 25842323
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effects and mechanism of free amino acids on browning in the processing of black garlic.
Liu P; Lu X; Li N; Zheng Z; Zhao R; Tang X; Qiao X
J Sci Food Agric; 2019 Aug; 99(10):4670-4676. PubMed ID: 30906992
[TBL] [Abstract][Full Text] [Related]
5. Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids.
Hamzalıoğlu A; Gökmen V
Food Chem; 2018 Feb; 240():354-360. PubMed ID: 28946283
[TBL] [Abstract][Full Text] [Related]
6. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.
Nguyen HT; Van der Fels-Klerx HJ; Peters RJ; Van Boekel MA
Food Chem; 2016 Feb; 192():575-85. PubMed ID: 26304386
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies.
Fiore A; Troise AD; Ataç Mogol B; Roullier V; Gourdon A; El Mafadi Jian S; Hamzalioğlu BA; Gökmen V; Fogliano V
J Agric Food Chem; 2012 Oct; 60(43):10808-14. PubMed ID: 23061934
[TBL] [Abstract][Full Text] [Related]
10. Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels.
Zhang Z; Zou Y; Wu T; Huang C; Pei K; Zhang G; Lin X; Bai W; Ou S
Food Chem; 2016 Jan; 190():832-835. PubMed ID: 26213045
[TBL] [Abstract][Full Text] [Related]
11. Maillard reaction involved in the steaming process of the root of Polygonum multiflorum.
Liu Z; Chao Z; Liu Y; Song Z; Lu A
Planta Med; 2009 Jan; 75(1):84-8. PubMed ID: 19034829
[TBL] [Abstract][Full Text] [Related]
12. Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems.
Mogol BA; Gökmen V
Food Funct; 2016 Aug; 7(8):3431-6. PubMed ID: 27406058
[TBL] [Abstract][Full Text] [Related]
13. Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) from sucrose by pyrolysis-GC/MS.
Perez Locas C; Yaylayan VA
J Agric Food Chem; 2008 Aug; 56(15):6717-23. PubMed ID: 18611024
[TBL] [Abstract][Full Text] [Related]
14. pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature.
Wang Y; Hu H; McClements DJ; Nie S; Shen M; Li C; Huang Y; Zhong Y; Chen J; Zeng M; Xie M
Food Res Int; 2019 Sep; 123():403-413. PubMed ID: 31284992
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control.
Kwak EJ; Lim SI
Amino Acids; 2004 Aug; 27(1):85-90. PubMed ID: 15309575
[TBL] [Abstract][Full Text] [Related]
17. 5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment.
Biluca FC; Della Betta F; de Oliveira GP; Pereira LM; Gonzaga LV; Costa AC; Fett R
Food Chem; 2014 Sep; 159():244-9. PubMed ID: 24767051
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. The effect of spray drying on sucrose-glycine caramel powder preparation.
Huang K; Zhang PJ; Hu B; Yu SJ
J Sci Food Agric; 2016 May; 96(7):2319-27. PubMed ID: 26202955
[TBL] [Abstract][Full Text] [Related]
20. Degradation of 5-hydroxymethylfurfural in honey.
Fallico B; Arena E; Zappala M
J Food Sci; 2008 Nov; 73(9):C625-31. PubMed ID: 19021792
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
