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 *

121 related articles for article (PubMed ID: 36152559)

  • 1. Precursors and formation pathways of furfural in sugarcane juice during thermal treatment.
    Huang H; Chen J; Zheng M; Zhang L; Ji H; Cao H; Dai F; Wang L
    Food Chem; 2023 Feb; 402():134318. PubMed ID: 36152559
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Study on the non-enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2-dicarboxyl and heterocyclic compounds.
    Sun X; Li J; Yan S
    J Sci Food Agric; 2024 Jan; 104(1):362-372. PubMed ID: 37598410
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach.
    Kocadağlı T; Gökmen V
    J Agric Food Chem; 2016 Aug; 64(32):6333-42. PubMed ID: 27477785
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
    Göncüoğlu Taş N; Gökmen V
    Food Chem; 2017 Apr; 221():1911-1922. PubMed ID: 27979180
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production.
    Gong M; Zhou Z; Liu S; Zhu S; Li G; Zhong F; Mao J
    Food Chem; 2021 Aug; 354():129503. PubMed ID: 33743446
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.
    Kocadağlı T; Gökmen V
    Food Chem; 2016 Nov; 211():892-902. PubMed ID: 27283710
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking.
    Lee J; Roux S; Le Roux E; Keller S; Rega B; Bonazzi C
    Food Chem; 2021 Dec; 376():131917. PubMed ID: 34968913
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I.
    Troise AD; Buonanno M; Fiore A; Monti SM; Fogliano V
    Food Chem; 2016 Dec; 212():722-9. PubMed ID: 27374589
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Browning of model orange juice solution: factors affecting the formation of decomposition products.
    Shinoda Y; Komura H; Homma S; Murata M
    Biosci Biotechnol Biochem; 2005 Nov; 69(11):2129-37. PubMed ID: 16306695
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction.
    Kim JS; Lee YS
    Amino Acids; 2009 Mar; 36(3):465-74. PubMed ID: 18496645
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Amadori products formation in emulsified systems.
    Troise AD; Berton-Carabin CC; Fogliano V
    Food Chem; 2016 May; 199():51-8. PubMed ID: 26775943
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) from sucrose by pyrolysis-GC/MS.
    Perez Locas C; Yaylayan VA
    J Agric Food Chem; 2008 Aug; 56(15):6717-23. PubMed ID: 18611024
    [TBL] [Abstract][Full Text] [Related]  

  • 13. In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia.
    Nashalian O; Yaylayan VA
    Food Chem; 2016 Apr; 197(Pt A):489-95. PubMed ID: 26616979
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determining the impact of pre-pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice.
    Yetisen M; Baltacioglu C; Baltacioglu H; Uslu H
    J Food Sci; 2024 Oct; 89(10):6362-6377. PubMed ID: 39218811
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose.
    Kanzler C; Schestkowa H; Haase PT; Kroh LW
    J Agric Food Chem; 2017 Oct; 65(40):8957-8965. PubMed ID: 28880081
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process.
    Wang L; Deng W; Wang P; Huang W; Wu J; Zheng T; Chen J
    J Food Sci; 2020 Apr; 85(4):1140-1150. PubMed ID: 32220139
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 2-Deoxyglucosone: A New C
    Bruhns P; Kaufmann M; Koch T; Kroh LW
    J Agric Food Chem; 2018 Nov; 66(44):11806-11811. PubMed ID: 30336014
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Saccharide induced racemization of amino acids in the course of the Maillard reaction.
    Brückner H; Justus J; Kirschbaum J
    Amino Acids; 2001 Dec; 21(4):429-33. PubMed ID: 11858701
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Coloration mechanisms of fresh sugarcane juice: Investigating the critical components and enzyme activity.
    Wang L; Wu J; Huang H; Huang W; Wang P; Chen J
    J Food Sci; 2022 Apr; 87(4):1552-1562. PubMed ID: 35257376
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.