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 *

132 related articles for article (PubMed ID: 35771137)

  • 21. 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]  

  • 22. 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]  

  • 23. Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea.
    Han Z; Jiang Z; Zhang H; Qin C; Rong X; Lai G; Wen M; Zhang L; Wan X; Ho CT
    J Agric Food Chem; 2022 Sep; 70(37):11727-11737. PubMed ID: 36084346
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Intrinsic Molecular Mechanisms of Transformation between Isomeric Intermediates Formed at Different Stages of Cysteine-Xylose Maillard Reaction Model through Dehydration.
    Zhai Y; Hayat K; Li T; Fu Y; Ho CT
    J Agric Food Chem; 2023 Nov; 71(43):16260-16269. PubMed ID: 37857511
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration.
    Zhan H; Tang W; Cui H; Hayat K; Hussain S; Tahir MU; Zhang S; Zhang X; Ho CT
    Food Chem; 2020 May; 311():125877. PubMed ID: 31780222
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Asparagine-Glucose Amadori Compounds: Formation, Characterization, and Analysis in Dry Jujube Fruit.
    Xiao Q; Huang Q; Ho CT
    J Agric Food Chem; 2024 Apr; 72(13):7344-7353. PubMed ID: 38502793
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment.
    Sun F; Cui H; Zhan H; Xu M; Hayat K; Tahir MU; Hussain S; Zhang X; Ho CT
    J Food Sci; 2019 Dec; 84(12):3584-3593. PubMed ID: 31721210
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing.
    Wang X; Cui H; Zhang X; Yu J; Xia S; Ho CT
    Food Res Int; 2024 Apr; 181():114075. PubMed ID: 38448093
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways. Part I--reaction mechanism.
    Martins SI; Marcelis AT; van Boekel MA
    Carbohydr Res; 2003 Jul; 338(16):1651-63. PubMed ID: 12873421
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of Methionine on the Thermal Degradation of
    Deng S; Cui H; Hayat K; Hussain S; Tahir MU; Zhai Y; Zhang Q; Zhang X; Ho CT
    J Agric Food Chem; 2021 May; 69(17):5167-5177. PubMed ID: 33891395
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard Reaction.
    Zhai Y; Cui H; Zhang Q; Hayat K; Wu X; Deng S; Zhang X; Ho CT
    J Agric Food Chem; 2021 Sep; 69(36):10648-10656. PubMed ID: 34463101
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Acid-catalysed xylose dehydration into furfural in the presence of kraft lignin.
    Lamminpää K; Ahola J; Tanskanen J
    Bioresour Technol; 2015 Feb; 177():94-101. PubMed ID: 25479399
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement.
    Wang Y; Cui H; Zhang Q; Hayat K; Yu J; Hussain S; Usman Tahir M; Zhang X; Ho CT
    Food Res Int; 2021 Jun; 144():110319. PubMed ID: 34053524
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Impact of ternary NADES prepared from proline, glucose and water on the Maillard reaction: Reaction activity, Amadori compound yield, and taste-enhancing ability.
    Su G; Yu Z; Wang H; Zhao M; Zhao T; Zhang J
    Food Chem X; 2023 Dec; 20():100905. PubMed ID: 37854794
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Acid-catalyzed conversion of xylose, xylan and straw into furfural by microwave-assisted reaction.
    Yemiş O; Mazza G
    Bioresour Technol; 2011 Aug; 102(15):7371-8. PubMed ID: 21620690
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Formation mechanism of cross-linking Maillard compounds in peptide-xylose systems.
    Liu P; Zhang X; Huang M; Song S; Nsor-Atindana J
    J Pept Sci; 2012 Oct; 18(10):626-34. PubMed ID: 22933421
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Catalytic conversion of xylose and corn stalk into furfural over carbon solid acid catalyst in γ-valerolactone.
    Zhang T; Li W; Xu Z; Liu Q; Ma Q; Jameel H; Chang HM; Ma L
    Bioresour Technol; 2016 Jun; 209():108-14. PubMed ID: 26967333
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine-Ribose Amadori Compound.
    Liu M; Yu J; Zhou T; Xu H; Hayat K; Zhang X; Ho CT
    J Agric Food Chem; 2022 Sep; 70(37):11643-11651. PubMed ID: 36070497
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.