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 *

145 related articles for article (PubMed ID: 32203837)

  • 1. Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage.
    Gürsul Aktağ I; Gökmen V
    Food Chem; 2020 Aug; 320():126620. PubMed ID: 32203837
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction.
    Aktağ IG; Gökmen V
    Food Chem; 2021 Nov; 363():130280. PubMed ID: 34120041
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
    Göncüoğlu Taş N; Gökmen V
    Food Chem; 2017 Apr; 221():1911-1922. PubMed ID: 27979180
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.
    Kocadağlı T; Gökmen V
    Food Chem; 2016 Nov; 211():892-902. PubMed ID: 27283710
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
    Hamzalıoğlu A; Gökmen V
    Food Chem; 2020 Jul; 318():126467. PubMed ID: 32145542
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach.
    Kocadağlı T; Gökmen V
    J Agric Food Chem; 2016 Aug; 64(32):6333-42. PubMed ID: 27477785
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Mechanisms non-enzymatic browning in orange juice during storage.
    Paravisini L; Peterson DG
    Food Chem; 2019 Aug; 289():320-327. PubMed ID: 30955619
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage.
    Pham HTT; Kityo P; Buvé C; Hendrickx ME; Van Loey AM
    J Agric Food Chem; 2020 May; 68(19):5402-5411. PubMed ID: 32302128
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Non-enzymatic degradation of flavan-3-ols by ascorbic acid- and sugar-derived aldehydes during storage of apple juices and concentrates produced with the innovative spiral filter press.
    Dussling S; Will F; Schweiggert R; Steingass CB
    Food Res Int; 2024 Oct; 193():114827. PubMed ID: 39160041
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach.
    Pham HTT; Bista A; Kebede B; Buvé C; Hendrickx M; Van Loey A
    J Sci Food Agric; 2020 Jul; 100(9):3765-3775. PubMed ID: 32270878
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices.
    Garcia EF; de Oliveira Araújo A; Luciano WA; de Albuquerque TMR; de Oliveira Arcanjo NM; Madruga MS; Dos Santos Lima M; Magnani M; Saarela M; de Souza EL
    J Sci Food Agric; 2018 Oct; 98(13):5000-5010. PubMed ID: 29602227
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Kinetics of α‑dicarbonyl compounds formation in glucose-glutamic acid model of Maillard reaction.
    Zhang L; Sun Y; Pu D; Zhang Y; Sun B; Zhao Z
    Food Sci Nutr; 2021 Jan; 9(1):290-302. PubMed ID: 33473293
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Degradation of glucose: reinvestigation of reactive alpha-Dicarbonyl compounds.
    Gobert J; Glomb MA
    J Agric Food Chem; 2009 Sep; 57(18):8591-7. PubMed ID: 19711949
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification and determination of alpha-dicarbonyl compounds formed in the degradation of sugars.
    Usui T; Yanagisawa S; Ohguchi M; Yoshino M; Kawabata R; Kishimoto J; Arai Y; Aida K; Watanabe H; Hayase F
    Biosci Biotechnol Biochem; 2007 Oct; 71(10):2465-72. PubMed ID: 17928698
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in α-Dicarbonyl Compound Contents during Storage of Various Fruits and Juices.
    Yang Y; Liu XY; Zhao Q; Wu D; Ren JT; Ma M; Li PY; Wu JC; Gao WY; Li H
    Foods; 2024 May; 13(10):. PubMed ID: 38790808
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification and determination of 3-deoxyglucosone and glucosone in carbohydrate-rich foods.
    Ruiz-Matute AI; Castro Vazquez L; Hernández-Hernández O; Sanz ML; Martínez-Castro I
    J Sci Food Agric; 2015 Sep; 95(12):2424-30. PubMed ID: 25331228
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Peach juice-puree nutritional profile].
    Khomich LM; Perova IB; Eller KI
    Vopr Pitan; 2019; 88(6):100-109. PubMed ID: 31860205
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Identification and quantification of six major α-dicarbonyl process contaminants in high-fructose corn syrup.
    Gensberger S; Mittelmaier S; Glomb MA; Pischetsrieder M
    Anal Bioanal Chem; 2012 Jul; 403(10):2923-31. PubMed ID: 22382856
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Are Fruit Juices Healthier Than Sugar-Sweetened Beverages? A Review.
    Pepin A; Stanhope KL; Imbeault P
    Nutrients; 2019 May; 11(5):. PubMed ID: 31052523
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.