153 related articles for article (PubMed ID: 36124743)
1. 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]
2. 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]
3. Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning.
Zhai Y; Cui H; Hayat K; Hussain S; Tahir MU; Yu J; Jia C; Zhang X; Ho CT
J Agric Food Chem; 2019 Aug; 67(31):8632-8640. PubMed ID: 31309828
[TBL] [Abstract][Full Text] [Related]
4. Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.
Hou L; Xie J; Zhao J; Zhao M; Fan M; Xiao Q; Liang J; Chen F
Food Chem; 2017 Oct; 232():135-144. PubMed ID: 28490056
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages.
Zhai Y; Cui H; Hayat K; Li T; Wu X; Fu Y; Zhang X; Ho CT
J Agric Food Chem; 2023 Oct; 71(39):14300-14311. PubMed ID: 37747802
[TBL] [Abstract][Full Text] [Related]
9. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.
Cao C; Xie J; Hou L; Zhao J; Chen F; Xiao Q; Zhao M; Fan M
Food Res Int; 2017 Sep; 99(Pt 1):444-453. PubMed ID: 28784504
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. 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]
14. 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]
15. Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid.
Zhai Y; Xia X; Deng S; Cui H; Hayat K; Zhang X; Ho CT
Food Chem; 2023 Mar; 404(Pt A):134420. PubMed ID: 36240564
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose-Corn Protein Hydrolysate.
Li X; Yao Y; Xia X; Zhang F; Yu J; Cui H; Niu Y; Hayat K; Zhang X; Ho CT
J Agric Food Chem; 2024 Jan; 72(1):647-656. PubMed ID: 38115213
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
