These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

322 related articles for article (PubMed ID: 34980374)

  • 41. Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation.
    Zhou R; Grant J; Goldberg EM; Ryland D; Aliani M
    J Sci Food Agric; 2019 Mar; 99(4):1728-1739. PubMed ID: 30226639
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose.
    Chen K; Yang Q; Hong H; Feng L; Liu J; Luo Y
    Food Chem; 2020 Dec; 333():127489. PubMed ID: 32653685
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Role of Lipids in Food Flavor Generation.
    Shahidi F; Hossain A
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956962
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Volatiles from interactions of Maillard reactions and lipids.
    Whitfield FB
    Crit Rev Food Sci Nutr; 1992; 31(1-2):1-58. PubMed ID: 1734915
    [TBL] [Abstract][Full Text] [Related]  

  • 45. 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]  

  • 46. Glycerol, an underestimated flavor precursor in the Maillard reaction.
    Smarrito-Menozzi C; Matthey-Doret W; Devaud-Goumoens S; Viton F
    J Agric Food Chem; 2013 Oct; 61(43):10225-30. PubMed ID: 23373461
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction.
    Arihara K; Yokoyama I; Ohata M
    Meat Sci; 2021 Oct; 180():108561. PubMed ID: 34034035
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products.
    Han JR; Yan JN; Sun SG; Tang Y; Shang WH; Li AT; Guo XK; Du YN; Wu HT; Zhu BW; Xiong YL
    Food Chem; 2018 Sep; 261():337-347. PubMed ID: 29739602
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction.
    Fu B; Xu X; Zhang X; Cheng S; El-Seedi HR; Du M
    Food Chem; 2023 Oct; 424():136412. PubMed ID: 37267650
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates.
    Wang W; Zhang L; Wang Z; Wang X; Liu Y
    Food Chem; 2019 Aug; 290():40-46. PubMed ID: 31000054
    [TBL] [Abstract][Full Text] [Related]  

  • 51. High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.
    Ong OXH; Seow YX; Ong PKC; Zhou W
    Ultrason Sonochem; 2015 Sep; 26():399-407. PubMed ID: 25640682
    [TBL] [Abstract][Full Text] [Related]  

  • 52. 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]  

  • 53. Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems.
    Zhao J; Wang T; Xie J; Xiao Q; Du W; Wang Y; Cheng J; Wang S
    Food Chem; 2019 Feb; 274():79-88. PubMed ID: 30373010
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.
    Hinneh M; Semanhyia E; Van de Walle D; De Winne A; Tzompa-Sosa DA; Scalone GLL; De Meulenaer B; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2018 Sep; 111():607-620. PubMed ID: 30007725
    [TBL] [Abstract][Full Text] [Related]  

  • 55. The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine.
    Zhang Z; Chen J; Zheng L; Zhao J; Guo N; Fang X; Lu X; Zhang F; Zhu G
    Food Chem X; 2024 Jun; 22():101491. PubMed ID: 38840727
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine.
    Cui H; Yu J; Xia S; Duhoranimana E; Huang Q; Zhang X
    Food Chem; 2019 Jan; 271():47-53. PubMed ID: 30236705
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of
    Chen T; Wei CK; Li T; Zhang HL; Ni ZJ; Khan MR; Wei ZJ
    Foods; 2023 Dec; 12(23):. PubMed ID: 38231852
    [No Abstract]   [Full Text] [Related]  

  • 58. Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef.
    Hernandez MS; Woerner DR; Brooks JC; Legako JF
    Molecules; 2023 Mar; 28(7):. PubMed ID: 37049914
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Maillard reaction and food processing. Application aspects.
    Chuyen NV
    Adv Exp Med Biol; 1998; 434():213-35. PubMed ID: 9598202
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Model studies on the formation of 2-vinylpyrazine and 2-vinyl-6-methylpyrazine in Maillard-type reactions.
    Ma YJ; Wang XY; Zhu BW; Du M; Dong L; Dong XP; Xu XB
    Food Chem; 2022 Apr; 374():131652. PubMed ID: 34883429
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 17.