BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

166 related articles for article (PubMed ID: 34574211)

  • 1. Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing.
    Cincotta F; Brighina S; Condurso C; Arena E; Verzera A; Fallico B
    Foods; 2021 Sep; 10(9):. PubMed ID: 34574211
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking.
    Fallico B; Grasso A; Arena E
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553808
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants.
    Arribas-Lorenzo G; Morales FJ
    J Agric Food Chem; 2010 Mar; 58(5):2966-72. PubMed ID: 20131787
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Study on the non-enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2-dicarboxyl and heterocyclic compounds.
    Sun X; Li J; Yan S
    J Sci Food Agric; 2024 Jan; 104(1):362-372. PubMed ID: 37598410
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking.
    Kocadağlı T; Gökmen V
    J Agric Food Chem; 2016 Oct; 64(41):7838-7848. PubMed ID: 27690415
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The Influence of Intracellular Glutathione Levels on the Induction of Nrf2-Mediated Gene Expression by α-Dicarbonyl Precursors of Advanced Glycation End Products.
    Zheng L; van Dongen KCW; Bakker W; Miro Estruch I; Rietjens IMCM
    Nutrients; 2022 Mar; 14(7):. PubMed ID: 35405976
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking.
    Lee J; Roux S; Le Roux E; Keller S; Rega B; Bonazzi C
    Food Chem; 2021 Dec; 376():131917. PubMed ID: 34968913
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines.
    Kertsch AL; Wagner J; Henle T
    J Agric Food Chem; 2023 Aug; 71(32):12300-12310. PubMed ID: 37530036
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins.
    Nyarko K; Greenlief CM
    Molecules; 2024 Apr; 29(7):. PubMed ID: 38611866
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α-Dicarbonyl Compounds in a Lysine/Glucose Model System.
    Liu G; Xia Q; Lu Y; Zheng T; Sang S; Lv L
    J Agric Food Chem; 2017 Mar; 65(10):2233-2239. PubMed ID: 28233503
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fasting Concentrations and Postprandial Response of 1,2-Dicarbonyl Compounds 3-Deoxyglucosone, Glyoxal, and Methylglyoxal Are Not Increased in Healthy Older Adults.
    Herpich C; Kochlik B; Weber D; Ott C; Grune T; Norman K; Raupbach J
    J Gerontol A Biol Sci Med Sci; 2022 May; 77(5):934-940. PubMed ID: 34726231
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 1,2-dicarbonyl compounds in commonly consumed foods.
    Degen J; Hellwig M; Henle T
    J Agric Food Chem; 2012 Jul; 60(28):7071-9. PubMed ID: 22724891
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.