170 related articles for article (PubMed ID: 34120041)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. Extending the spectrum of α-dicarbonyl compounds in vivo.
Henning C; Liehr K; Girndt M; Ulrich C; Glomb MA
J Biol Chem; 2014 Oct; 289(41):28676-88. PubMed ID: 25164824
[TBL] [Abstract][Full Text] [Related]
9. Analysis of 5-hydroxymethylfurfual in coffee, dried fruits and urine.
Murkovic M; Pichler N
Mol Nutr Food Res; 2006 Sep; 50(9):842-6. PubMed ID: 16917810
[TBL] [Abstract][Full Text] [Related]
10. Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C.
Hrynets Y; Ndagijimana M; Betti M
J Agric Food Chem; 2015 Jul; 63(27):6249-61. PubMed ID: 26114422
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Browning Potential of C
Haase PT; Kanzler C; Hildebrandt J; Kroh LW
J Agric Food Chem; 2017 Mar; 65(9):1924-1931. PubMed ID: 28198624
[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. 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]
15. 2-Deoxyglucosone: A New C
Bruhns P; Kaufmann M; Koch T; Kroh LW
J Agric Food Chem; 2018 Nov; 66(44):11806-11811. PubMed ID: 30336014
[TBL] [Abstract][Full Text] [Related]
16. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage.
Akıllıoğlu HG; Chatterton DEW; Lund MN
Food Chem; 2022 Dec; 396():133687. PubMed ID: 35858513
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment.
Yan S; Zhang M; Yuan Y; Mu G; Xu H; Zhao T; Wang Y; Xue X
Food Chem; 2023 Oct; 424():136457. PubMed ID: 37247601
[TBL] [Abstract][Full Text] [Related]
20. A quick and simple paper-based method for detection of furfural and 5-hydroxymethylfurfural in beverages and fruit juices.
Mehrotra S; Rai P; Sharma SK
Food Chem; 2022 May; 377():131532. PubMed ID: 35030337
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
