BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

178 related articles for article (PubMed ID: 34829711)

  • 1. Antioxidant and Functional Activities of MRPs Derived from Different Sugar-Amino Acid Combinations and Reaction Conditions.
    Kitts DD
    Antioxidants (Basel); 2021 Nov; 10(11):. PubMed ID: 34829711
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Biological and chemical assessment of antioxidant activity of sugar-lysine model maillard reaction products.
    Kitts DD; Hu C
    Ann N Y Acad Sci; 2005 Jun; 1043():501-12. PubMed ID: 16037272
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems.
    Jing H; Kitts DD
    Arch Biochem Biophys; 2004 Sep; 429(2):154-63. PubMed ID: 15313218
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products.
    Kitts DD; Chen XM; Jing H
    J Agric Food Chem; 2012 Jul; 60(27):6718-27. PubMed ID: 22364122
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Anti-inflammatory effect of sugar-amino acid Maillard reaction products on intestinal inflammation model in vitro and in vivo.
    Oh JG; Chun SH; Kim DH; Kim JH; Shin HS; Cho YS; Kim YK; Choi HD; Lee KW
    Carbohydr Res; 2017 Sep; 449():47-58. PubMed ID: 28728011
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems.
    Chen XM; Kitts DD
    Ann N Y Acad Sci; 2008 Apr; 1126():220-4. PubMed ID: 18448820
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids.
    Xu H; Zhang X; Karangwa E; Xia S
    J Sci Food Agric; 2017 Sep; 97(12):4210-4218. PubMed ID: 28244161
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar-amino acid maillard reaction mixtures exposed to baking temperatures.
    Chen XM; Liang N; Kitts DD
    Food Res Int; 2015 Oct; 76(Pt 3):618-625. PubMed ID: 28455045
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems.
    Chen XM; Kitts DD
    J Agric Food Chem; 2011 Oct; 59(20):11294-303. PubMed ID: 21936573
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models.
    Chen XM; Kitts DD
    J Food Sci; 2011 Aug; 76(6):C831-7. PubMed ID: 21623789
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells.
    Jing H; Kitts DD
    Food Chem Toxicol; 2004 Nov; 42(11):1833-44. PubMed ID: 15350681
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Chemical and biochemical properties of casein-sugar Maillard reaction products.
    Jing H; Kitts DD
    Food Chem Toxicol; 2002 Jul; 40(7):1007-15. PubMed ID: 12065223
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Metal chelating and antioxidant activity of model Maillard reaction products.
    Wijewickreme AN; Kitts DD
    Adv Exp Med Biol; 1998; 434():245-54. PubMed ID: 9598204
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems.
    Jiang Z; Wang L; Wu W; Wang Y
    Food Chem; 2013 Dec; 141(4):3837-45. PubMed ID: 23993556
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells.
    Zha F; Wei B; Chen S; Dong S; Zeng M; Liu Z
    Food Funct; 2015 Jun; 6(6):1919-27. PubMed ID: 25965854
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Preparation and antioxidant potential of maillard reaction products from (MRPs) chitooligomer.
    Jung WK; Park PJ; Ahn CB; Je JY
    Food Chem; 2014 Feb; 145():173-8. PubMed ID: 24128464
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract.
    Begum N; Raza A; Shen D; Song H; Zhang Y; Zhang L; Liu P
    J Food Sci Technol; 2020 May; 57(5):1786-1797. PubMed ID: 32327789
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Redox-related cytotoxic responses to different casein glycation products in Caco-2 and int-407 cells.
    Jing H; Kitts DD
    J Agric Food Chem; 2004 Jun; 52(11):3577-82. PubMed ID: 15161233
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction.
    Song R; Yang P; Wei R; Ruan G
    Molecules; 2016 Jun; 21(6):. PubMed ID: 27331806
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems.
    Nooshkam M; Varidi M; Bashash M
    Food Chem; 2019 Mar; 275():644-660. PubMed ID: 30724245
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.