144 related articles for article (PubMed ID: 34790423)
41. Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions.
Zhang H; Zhang H; Troise AD; Fogliano V
J Agric Food Chem; 2019 Oct; 67(39):10921-10929. PubMed ID: 31496242
[TBL] [Abstract][Full Text] [Related]
42. 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]
43. Deciphering Changes in the Structure and IgE-Binding Ability of Ovalbumin Glycated by α-Dicarbonyl Compounds under Simulated Heating.
Zhang Q; Huang Z; Li H; Cen C; Zheng R; Lili C; Zhang S; Wang Y; Fu L
J Agric Food Chem; 2022 Feb; 70(6):1984-1995. PubMed ID: 35112874
[TBL] [Abstract][Full Text] [Related]
44. Identification and characterization of reaction products of 5-hydroxytryptamine with methylglyoxal and glyoxal by liquid chromatography/tandem mass spectrometry.
Sai Sachin L; Nagarjuna Chary R; Pavankumar P; Prabhakar S
Rapid Commun Mass Spectrom; 2018 Sep; 32(17):1529-1539. PubMed ID: 29874403
[TBL] [Abstract][Full Text] [Related]
45. Anti-colitic effects of kanjangs (fermented soy sauce and sesame sauce) in dextran sulfate sodium-induced colitis in mice.
Song JL; Choi JH; Seo JH; Lim YI; Park KY
J Med Food; 2014 Sep; 17(9):1027-35. PubMed ID: 25188463
[TBL] [Abstract][Full Text] [Related]
46. Survey of 1,2-dicarbonyl compounds in commercial honey of different floral origin.
Arena E; Ballistreri G; Tomaselli F; Fallico B
J Food Sci; 2011 Oct; 76(8):C1203-10. PubMed ID: 22417585
[TBL] [Abstract][Full Text] [Related]
47. Determination of glyoxal and methylglyoxal in the serum of diabetic patients by MEKC using stilbenediamine as derivatizing reagent.
Mirza MA; Kandhro AJ; Memon SQ; Khuhawar MY; Arain R
Electrophoresis; 2007 Nov; 28(21):3940-7. PubMed ID: 17924366
[TBL] [Abstract][Full Text] [Related]
48. Method development and validation for the determination of biogenic amines in soy sauce using supercritical fluid chromatography coupled with single quadrupole mass spectrometry.
Song L; Huang Y; Gou MJ; Crommen J; Jiang Z; Feng Y
J Sep Sci; 2020 Jul; 43(13):2728-2736. PubMed ID: 32281256
[TBL] [Abstract][Full Text] [Related]
49. Tea polyphenol (-)-epigallocatechin-3-gallate: a new trapping agent of reactive dicarbonyl species.
Sang S; Shao X; Bai N; Lo CY; Yang CS; Ho CT
Chem Res Toxicol; 2007 Dec; 20(12):1862-70. PubMed ID: 18001060
[TBL] [Abstract][Full Text] [Related]
50. Fermentation of high-salt liquid-state soy sauce without any additives by inoculation of lactic acid bacteria and yeast.
Liu R; Gao G; Bai Y; Hou L
Food Sci Technol Int; 2020 Oct; 26(7):642-654. PubMed ID: 32375497
[TBL] [Abstract][Full Text] [Related]
51. Flavour chemistry of methylglyoxal and glyoxal.
Wang Y; Ho CT
Chem Soc Rev; 2012 Jun; 41(11):4140-9. PubMed ID: 22508009
[TBL] [Abstract][Full Text] [Related]
52. 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]
53. Determination of ethyl carbamate in alcoholic beverages and soy sauce by gas chromatography with mass selective detection: collaborative study.
Canas BJ; Joe FL; Diachenko GW; Burns G
J AOAC Int; 1994; 77(6):1530-6. PubMed ID: 7819763
[TBL] [Abstract][Full Text] [Related]
54. Determination of alcohols in various fermented food matrices using gas chromatography-flame ionization detector for halal certification.
Kim Y; Shim YS; Lee KG
Food Sci Biotechnol; 2022 Dec; 31(13):1639-1646. PubMed ID: 36313000
[TBL] [Abstract][Full Text] [Related]
55. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.
Gao L; Liu T; An X; Zhang J; Ma X; Cui J
J Food Sci Technol; 2017 Jan; 54(1):130-143. PubMed ID: 28242911
[TBL] [Abstract][Full Text] [Related]
56. Formation of Diacetyl and Other α-Dicarbonyl Compounds during the Generation of E-Vapor Product Aerosols.
Melvin MS; Avery KC; Ballentine RM; Flora JW; Gardner W; Karles GD; Pithawalla YB; Smith DC; Ehman KD; Wagner KA
ACS Omega; 2020 Jul; 5(28):17565-17575. PubMed ID: 32715241
[TBL] [Abstract][Full Text] [Related]
57. Glyoxal and Methylglyoxal as E-cigarette Vapor Ingredients-Induced Pro-Inflammatory Cytokine and Mucins Expression in Human Nasal Epithelial Cells.
Kwak S; Choi YS; Na HG; Bae CH; Song SY; Kim YD
Am J Rhinol Allergy; 2021 Mar; 35(2):213-220. PubMed ID: 32746708
[TBL] [Abstract][Full Text] [Related]
58. Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity.
Diez-Simon C; Eichelsheim C; Jacobs DM; Mumm R; Hall RD
Food Res Int; 2021 Jun; 144():110348. PubMed ID: 34053541
[TBL] [Abstract][Full Text] [Related]
59. The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion.
Ozgolet M; Yaman M; Zeki Durak M; Karasu S
Food Chem; 2022 Mar; 371():131141. PubMed ID: 34598119
[TBL] [Abstract][Full Text] [Related]
60. A fast and efficient method for the analysis of α-dicarbonyl compounds in aqueous solutions: Development and application.
Brun N; González-Sánchez JM; Demelas C; Clément JL; Monod A
Chemosphere; 2023 Apr; 319():137977. PubMed ID: 36736840
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
