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 *

119 related articles for article (PubMed ID: 30835453)

  • 1. Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants.
    Novotny O; Dufossé T; Davidek T
    J Agric Food Chem; 2019 Mar; 67(10):2954-2962. PubMed ID: 30835453
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.
    Davidek T; Festring D; Dufossé T; Novotny O; Blank I
    J Agric Food Chem; 2013 Oct; 61(43):10215-9. PubMed ID: 23621440
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Formation of odorants in Maillard model systems based on l-proline as affected by pH.
    Blank I; Devaud S; Matthey-Doret W; Robert F
    J Agric Food Chem; 2003 Jun; 51(12):3643-50. PubMed ID: 12769539
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Stabilization of the potent odorant 2-acetyl-1-pyrroline and structural analogues by complexation with zinc halides.
    Fang MC; Cadwallader KR
    J Agric Food Chem; 2014 Sep; 62(35):8808-13. PubMed ID: 25147956
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Formation of beef-like odorants from glutathione-enriched yeast extract
    Raza A; Song H; Raza J; Li P; Li K; Yao J
    Food Funct; 2020 Oct; 11(10):8583-8601. PubMed ID: 33026027
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.
    Adams A; De Kimpe N
    Chem Rev; 2006 Jun; 106(6):2299-319. PubMed ID: 16771451
    [No Abstract]   [Full Text] [Related]  

  • 7. Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: the tendencies analysis of meat-like donors.
    Yang C; Song HL; Chen F; Zou TT
    J Food Sci; 2011; 76(9):C1267-77. PubMed ID: 22416688
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
    Kwon GY; Hong JH; Kim YS; Lee SM; Kim KO
    J Food Sci; 2011; 76(1):S1-7. PubMed ID: 21535706
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of odor generated from the glycine/glucose Maillard reaction on human mood and brainwaves.
    Zhou L; Ohata M; Arihara K
    Food Funct; 2016 Jun; 7(6):2574-81. PubMed ID: 27087046
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process.
    Xu M; Cui H; Sun F; Jia C; Zhang SL; Hussain S; Tahir MU; Zhang X; Hayat K
    J Food Sci; 2019 Aug; 84(8):2171-2180. PubMed ID: 31313307
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid).
    Engel W; Schieberle P
    J Agric Food Chem; 2002 Sep; 50(19):5394-9. PubMed ID: 12207481
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal: a Maillard reaction intermediate.
    Wang Y; Ho CT
    J Agric Food Chem; 2008 Aug; 56(16):7405-9. PubMed ID: 18593173
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.
    Chen X; Yu J; Cui H; Xia S; Zhang X; Yang B
    Molecules; 2018 Jan; 23(2):. PubMed ID: 29373560
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2
    Ohata M; Zhou L; Yada Y; Yokoyama I; Arihara K
    Biosci Biotechnol Biochem; 2020 Sep; 84(9):1894-1902. PubMed ID: 32498601
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction.
    Wang XY; Ma YJ; Guo Y; Luo XL; Du M; Dong L; Yu P; Xu XB
    Food Chem; 2021 May; 345():128761. PubMed ID: 33310557
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.
    Cao C; Xie J; Hou L; Zhao J; Chen F; Xiao Q; Zhao M; Fan M
    Food Res Int; 2017 Sep; 99(Pt 1):444-453. PubMed ID: 28784504
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Glycerol, an underestimated flavor precursor in the Maillard reaction.
    Smarrito-Menozzi C; Matthey-Doret W; Devaud-Goumoens S; Viton F
    J Agric Food Chem; 2013 Oct; 61(43):10225-30. PubMed ID: 23373461
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The aroma side of the Maillard reaction.
    Cerny C
    Ann N Y Acad Sci; 2008 Apr; 1126():66-71. PubMed ID: 18079482
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Role of Lipids in Food Flavor Generation.
    Shahidi F; Hossain A
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956962
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice.
    Luo D; Xu X; Bi S; Liu Y; Wu J
    J Agric Food Chem; 2019 Sep; 67(37):10401-10411. PubMed ID: 31441654
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.