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 *

119 related articles for article (PubMed ID: 36608554)

  • 21. 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]  

  • 22. Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads.
    Ciesarová Z; Kukurová K; Torbica A; Belović M; Horváthová J; Daško Ľ; Jelemenská V
    Food Chem; 2021 Dec; 365():130491. PubMed ID: 34243127
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating.
    Yıltırak S; Kocadağlı T; Çelik EE; Özkaynak Kanmaz E; Gökmen V
    J Agric Food Chem; 2021 Aug; 69(32):9419-9433. PubMed ID: 34374283
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.
    Nguyen HT; Van der Fels-Klerx HJ; Peters RJ; Van Boekel MA
    Food Chem; 2016 Feb; 192():575-85. PubMed ID: 26304386
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits.
    Schouten MA; Fryganas C; Tappi S; Romani S; Fogliano V
    Food Chem; 2023 Feb; 402():134221. PubMed ID: 36137386
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The formation of acrylamide in UK cereal products.
    Sadd P; Hamlet C
    Adv Exp Med Biol; 2005; 561():415-29. PubMed ID: 16438316
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.
    Zilić S; Mogol BA; Akıllıoğlu G; Serpen A; Delić N; Gökmen V
    J Sci Food Agric; 2014 Jan; 94(1):45-51. PubMed ID: 23640730
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.
    Kukurová K; Morales FJ; Bednáriková A; Ciesarová Z
    Mol Nutr Food Res; 2009 Dec; 53(12):1532-9. PubMed ID: 19824015
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Acrylamide and pyrazine formation in model systems containing asparagine.
    Koutsidis G; De la Fuente A; Dimitriou C; Kakoulli A; Wedzicha BL; Mottram DS
    J Agric Food Chem; 2008 Aug; 56(15):6105-12. PubMed ID: 18624441
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits.
    Anese M; Quarta B; Foschia M; Bortolomeazzi R
    Mol Nutr Food Res; 2009 Dec; 53(12):1526-31. PubMed ID: 19785002
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Investigations on the Maillard Reaction in Sesame ( Sesamum indicum L.) Seeds Induced by Roasting.
    Berk E; Hamzalıoğlu A; Gökmen V
    J Agric Food Chem; 2019 May; 67(17):4923-4930. PubMed ID: 30969769
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Formation of Strecker aldehydes and pyrazines in a fried potato model system.
    Martin FL; Ames JM
    J Agric Food Chem; 2001 Aug; 49(8):3885-92. PubMed ID: 11513684
    [TBL] [Abstract][Full Text] [Related]  

  • 33. The effects of phytic acid on the Maillard reaction and the formation of acrylamide.
    Wang H; Zhou Y; Ma J; Zhou Y; Jiang H
    Food Chem; 2013 Nov; 141(1):18-22. PubMed ID: 23768320
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties.
    Krause S; Asamoah EA; Huc-Mathis D; Moulin G; Jakobi R; Rega B; Bonazzi C
    Food Chem; 2022 Aug; 386():132653. PubMed ID: 35349901
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette.
    Jouquand C; Niquet-Léridon C; Jacolot P; Petit N; Marier D; Gadonna-Widehem P
    J Food Sci; 2018 Oct; 83(10):2424-2431. PubMed ID: 30184250
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.
    Avramenko NA; Hopkins EJ; Hucl P; Scanlon MG; Nickerson MT
    Food Chem; 2020 Aug; 320():126615. PubMed ID: 32203834
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Reducing acrylamide precursors in raw materials derived from wheat and potato.
    Muttucumaru N; Elmore JS; Curtis T; Mottram DS; Parry MA; Halford NG
    J Agric Food Chem; 2008 Aug; 56(15):6167-72. PubMed ID: 18624429
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems.
    Lin HV; Chan DS; Kao LY; Sung WC
    Polymers (Basel); 2021 Jun; 13(12):. PubMed ID: 34201113
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
    Žilić S; Aktağ IG; Dodig D; Filipović M; Gökmen V
    Food Res Int; 2020 Jun; 132():109109. PubMed ID: 32331630
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.
    Bredie WL; Mottram DS; Guy RC
    J Agric Food Chem; 2002 Feb; 50(5):1118-25. PubMed ID: 11853492
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.