269 related articles for article (PubMed ID: 34053545)
1. Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals.
Žilić S; Aktağ IG; Dodig D; Gökmen V
Food Res Int; 2021 Jun; 144():110352. PubMed ID: 34053545
[TBL] [Abstract][Full Text] [Related]
2. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
Žilić S; Aktağ IG; Dodig D; Filipović M; Gökmen V
Food Res Int; 2020 Jun; 132():109109. PubMed ID: 32331630
[TBL] [Abstract][Full Text] [Related]
3. Formation of Maillard reaction products in a model bread system of different gluten-free flours.
Mildner-Szkudlarz S; Barbara Różańska M; Siger A; Zembrzuska J; Szwengiel A
Food Chem; 2023 Dec; 429():136994. PubMed ID: 37517228
[TBL] [Abstract][Full Text] [Related]
4. Investigations on the Maillard Reaction in Sesame ( Sesamum indicum L.) Seeds Induced by Roasting.
Berk E; Hamzalıoğlu A; Gökmen V
J Agric Food Chem; 2019 May; 67(17):4923-4930. PubMed ID: 30969769
[TBL] [Abstract][Full Text] [Related]
5. Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems.
Mesías M; Morales FJ
Foods; 2017 Feb; 6(2):. PubMed ID: 28231092
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products.
Treibmann S; Hellwig A; Hellwig M; Henle T
J Agric Food Chem; 2017 Dec; 65(48):10562-10570. PubMed ID: 29111707
[TBL] [Abstract][Full Text] [Related]
9. Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model.
Navarro M; Morales FJ
Food Chem; 2017 Feb; 217():602-609. PubMed ID: 27664677
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
Nogala-Kałucka M; Kawka A; Dwiecki K; Siger A
Acta Sci Pol Technol Aliment; 2020; 19(4):405-423. PubMed ID: 33179481
[TBL] [Abstract][Full Text] [Related]
11. Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies.
Nakov G; Jukić M; Šimić G; Šumanovac F; Komlenić DK; Lukinac J
Foods; 2022 Aug; 11(16):. PubMed ID: 36010428
[TBL] [Abstract][Full Text] [Related]
12. Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro.
Soong YY; Quek RY; Henry CJ
Eur J Nutr; 2015 Dec; 54(8):1281-5. PubMed ID: 25637395
[TBL] [Abstract][Full Text] [Related]
13. Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.
Charissou A; Ait-Ameur L; Birlouez-Aragon I
J Agric Food Chem; 2007 May; 55(11):4532-9. PubMed ID: 17469839
[TBL] [Abstract][Full Text] [Related]
14. Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal.
Yıltırak S; Kocadağlı T; Evrim Çelik E; Özkaynak Kanmaz E; Gökmen V
Food Chem; 2022 Sep; 389():133075. PubMed ID: 35489263
[TBL] [Abstract][Full Text] [Related]
15. Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies.
Hu H; Wang Y; Huang Y; Yu Y; Shen M; Li C; Nie S; Xie M
Foods; 2022 Feb; 11(5):. PubMed ID: 35267290
[TBL] [Abstract][Full Text] [Related]
16. Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF).
Hu H; Wang Y; Shen M; Huang Y; Li C; Nie S; Xie M
Curr Res Food Sci; 2022; 5():940-948. PubMed ID: 35677649
[TBL] [Abstract][Full Text] [Related]
17. The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.
Helou C; Gadonna-Widehem P; Robert N; Branlard G; Thebault J; Librere S; Jacquot S; Mardon J; Piquet-Pissaloux A; Chapron S; Chatillon A; Niquet-Léridon C; Tessier FJ
Food Funct; 2016 Jun; 7(6):2498-507. PubMed ID: 26974195
[TBL] [Abstract][Full Text] [Related]
18. Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system.
Troise AD; Colantuono A; Fiore A
Food Chem; 2020 Apr; 323():126793. PubMed ID: 32334301
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
