BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

132 related articles for article (PubMed ID: 35771137)

  • 1. Temperature-Dependent Catalysis of Glycylglycine on Its Amadori Compound Degradation to Deoxyosone.
    Cui H; Ma M; Wang Z; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2022 Jul; 70(27):8409-8416. PubMed ID: 35771137
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dependence and Conversion Mechanism for Selective Preparation of a Xylose-Diglycine Amadori Compound and a Cross-linking Product in an Aqueous Maillard Reaction.
    Ma M; Cui H; Wang Z; Hayat K; Jia C; Xu Y; Zhang X; Ho CT
    J Agric Food Chem; 2021 Dec; 69(49):14915-14925. PubMed ID: 34856795
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine.
    Wei S; Cui H; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2022 Sep; 70(38):12164-12171. PubMed ID: 36124743
    [TBL] [Abstract][Full Text] [Related]  

  • 5.
    Tang W; Cui H; Sun F; Yu X; Hayat K; Hussain S; Tahir MU; Zhang X; Ho CT
    J Agric Food Chem; 2019 Aug; 67(32):8994-9001. PubMed ID: 31347366
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors.
    Chen P; Huang M; Cui H; Feng L; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2024 Mar; 72(12):6554-6564. PubMed ID: 38498924
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Interaction of (-)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of
    Yu J; Cui H; Tang W; Hayat K; Hussain S; Tahir MU; Gao Y; Zhang X; Ho CT
    J Agric Food Chem; 2020 Feb; 68(6):1714-1724. PubMed ID: 31957424
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effective Mechanism of (-)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction.
    Yu X; Cui H; Hayat K; Hussain S; Jia C; Zhang SL; Tahir MU; Zhang X; Ho CT
    J Agric Food Chem; 2019 Mar; 67(12):3412-3422. PubMed ID: 30827106
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine-Arabinose System.
    Lu S; Cui H; Zhan H; Hayat K; Jia C; Hussain S; Tahir MU; Zhang X; Ho CT
    J Agric Food Chem; 2019 Jun; 67(23):6585-6593. PubMed ID: 31124366
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with Xylose.
    Zhang H; Cui H; Xia X; Zhang F; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2023 Apr; 71(13):5358-5371. PubMed ID: 36944085
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose-Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration.
    Zhai Y; Cui H; Hayat K; Hussain S; Tahir MU; Deng S; Zhang Q; Zhang X; Ho CT
    J Agric Food Chem; 2020 Sep; 68(39):10884-10892. PubMed ID: 32902964
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation.
    Chen P; Cui H; Feng L; Yu J; Hayat K; Jia C; Zhang X; Ho CT
    J Agric Food Chem; 2022 Mar; 70(10):3280-3288. PubMed ID: 35245065
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Adducts Derived from (-)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis.
    Yu J; Cui H; Zhang Q; Hayat K; Zhan H; Yu J; Jia C; Zhang X; Ho CT
    J Agric Food Chem; 2020 Sep; 68(39):10902-10911. PubMed ID: 32893622
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product.
    Cui H; Wang Z; Ma M; Hayat K; Zhang Q; Xu Y; Zhang X; Ho CT
    J Agric Food Chem; 2021 Sep; 69(34):9924-9933. PubMed ID: 34427083
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Accelerated Dissipation of Free and Immobilized Water Facilitating the Intramolecular Dehydration of
    Zhang A; Cui H; Hayat K; Zhang Q; Zhang X; Ho CT
    J Agric Food Chem; 2021 Dec; 69(48):14662-14670. PubMed ID: 34807609
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds.
    Xia X; Zhai Y; Cui H; Zhang H; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2022 Nov; 70(47):14907-14918. PubMed ID: 36378039
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Efficient Formation of
    Feng L; Cui H; Chen P; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2023 Nov; 71(46):17874-17885. PubMed ID: 37939699
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation.
    Luo Y; Zhu S; Peng J; Cui H; Huang Q; Xu B; Ho CT
    J Agric Food Chem; 2024 Jan; 72(1):657-669. PubMed ID: 38109376
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.