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 *

153 related articles for article (PubMed ID: 35594769)

  • 1. Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound.
    Xia X; Zhai Y; Cui H; Zhang H; Hayat K; Zhang X; Ho CT
    Food Chem; 2022 Oct; 390():133144. PubMed ID: 35594769
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures.
    Xia X; Zhou T; Zhang H; Cui H; Zhang F; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2023 Mar; 71(10):4346-4357. PubMed ID: 36880130
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.
    Deng S; Cui H; Hayat K; Zhai Y; Zhang Q; Zhang X; Ho CT
    Food Chem; 2022 Jul; 382():132500. PubMed ID: 35245757
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded
    Feng L; Cui H; Chen P; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2022 Jul; 70(29):9095-9105. PubMed ID: 35838405
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Pyrazine formation from serine and threonine.
    Shu CK
    J Agric Food Chem; 1999 Oct; 47(10):4332-5. PubMed ID: 10552811
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Formation of pyrazines in Maillard model systems of lysine-containing dipeptides.
    Van Lancker F; Adams A; De Kimpe N
    J Agric Food Chem; 2010 Feb; 58(4):2470-8. PubMed ID: 20121201
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Corrigendum to "Structural diversity and concentration dependence of pyrazine formation: exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine amadori compound" [Food Chem. 390 (2022) 133144].
    Xia X; Zhai Y; Cui H; Zhang H; Hayat K; Zhang X; Ho CT
    Food Chem; 2022 Nov; 395():133663. PubMed ID: 35863999
    [No Abstract]   [Full Text] [Related]  

  • 8. Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal.
    Zhan H; Cui H; Yu J; Hayat K; Wu X; Zhang X; Ho CT
    Food Chem; 2022 Mar; 371():131137. PubMed ID: 34562777
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with
    Wang Z; Cui H; Ma M; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2022 Feb; 70(5):1618-1628. PubMed ID: 35089027
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines.
    Zou T; Liu J; Song H; Liu Y
    J Food Sci; 2018 Jun; 83(6):1588-1595. PubMed ID: 29745978
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems.
    Van Lancker F; Adams A; De Kimpe N
    J Agric Food Chem; 2012 May; 60(18):4697-708. PubMed ID: 22463717
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Exogenous Threonine-Induced Conversion of Threonine-Xylose Amadori Compound to Heyns Compound for Efficiently Promoting the Formation of Pyrazines.
    Chen P; Cui H; Zhou T; Feng L; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2023 Jul; 71(29):11141-11149. PubMed ID: 37440603
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds.
    Zhou T; Xia X; Cui H; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2022 Dec; 70(48):15202-15212. PubMed ID: 36444759
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2-Furfural during Thermal Treatment.
    Zhou T; Huang M; Cui H; Chen P; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2024 Mar; 72(11):5878-5886. PubMed ID: 38462902
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine-Glucose Amadori Compound.
    Deng S; Zhai Y; Cui H; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2022 Nov; 70(45):14457-14467. PubMed ID: 36342227
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process.
    Xu M; Cui H; Sun F; Jia C; Zhang SL; Hussain S; Tahir MU; Zhang X; Hayat K
    J Food Sci; 2019 Aug; 84(8):2171-2180. PubMed ID: 31313307
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from
    Zhou T; Xia X; Cui H; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2023 Oct; 71(39):14312-14321. PubMed ID: 37737140
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Double Schiff base adducts of 2,3-butanedione with glycine: formation of pyrazine rings with the participation of amino acid carbon atoms.
    Guerra PV; Yaylayan VA
    J Agric Food Chem; 2012 Nov; 60(45):11440-5. PubMed ID: 23106172
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of
    Zhou T; Xia X; Cui H; Zhai Y; Zhang F; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2023 Feb; 71(5):2472-2481. PubMed ID: 36696632
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Maillard Mimetic Food-Grade Synthesis of
    Zhang J; Zhao M; Gao N; Su G; Sun B; Zhang J; Ho CT
    J Agric Food Chem; 2020 Jul; 68(30):8008-8015. PubMed ID: 32610897
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.