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 *

120 related articles for article (PubMed ID: 36634563)

  • 1. The formation and structural characteristics of melanoidins from fermenting and distilled grains of Chinese liquor (baijiu).
    Yang S; Fan W; Nie Y; Xu Y
    Food Chem; 2023 Jun; 410():135372. PubMed ID: 36634563
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Low molecular weight melanoidins in coffee brew.
    Bekedam EK; Roos E; Schols HA; Van Boekel MA; Smit G
    J Agric Food Chem; 2008 Jun; 56(11):4060-7. PubMed ID: 18489118
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Thermal degradation studies of food melanoidins.
    Adams A; Borrelli RC; Fogliano V; De Kimpe N
    J Agric Food Chem; 2005 May; 53(10):4136-42. PubMed ID: 15884851
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of melanoidins on acidogenic fermentation of food waste to produce volatility fatty acids.
    Yin J; Liu J; Chen T; Long Y; Shen D
    Bioresour Technol; 2019 Jul; 284():121-127. PubMed ID: 30927649
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Roasting effects on formation mechanisms of coffee brew melanoidins.
    Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G
    J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301
    [TBL] [Abstract][Full Text] [Related]  

  • 6. High molecular weight melanoidins from coffee brew.
    Bekedam EK; Schols HA; van Boekel MA; Smit G
    J Agric Food Chem; 2006 Oct; 54(20):7658-66. PubMed ID: 17002436
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The role of peptides and proteins in melanoidin formation.
    Smaniotto A; Bertazzo A; Comai S; Traldi P
    J Mass Spectrom; 2009 Mar; 44(3):410-8. PubMed ID: 19165819
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Simulation and Control of the Formation of Ethyl Carbamate during the Fermentation and Distillation Processes of Chinese Baijiu.
    Di Y; Li J; Chen J; Zhao X; Du G
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832896
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Ethyl carbamate in Chinese liquor (Baijiu): presence, analysis, formation, and control.
    Wang C; Wang M; Zhang MP
    Appl Microbiol Biotechnol; 2021 Jun; 105(11):4383-4395. PubMed ID: 34021810
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.
    Wang MY; Yang JG; Zhao QS; Zhang KZ; Su C
    J Food Sci; 2019 Jan; 84(1):6-18. PubMed ID: 30548499
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Bioactivity of food melanoidins is mediated by gut microbiota.
    Pérez-Burillo S; Rajakaruna S; Pastoriza S; Paliy O; Ángel Rufián-Henares J
    Food Chem; 2020 Jun; 316():126309. PubMed ID: 32059165
    [TBL] [Abstract][Full Text] [Related]  

  • 12. PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositions.
    Mohsin GF; Schmitt FJ; Kanzler C; Hoehl A; Hornemann A
    Food Chem; 2019 May; 281():106-113. PubMed ID: 30658736
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
    Alves G; Perrone D
    Food Chem; 2015 Oct; 185():65-74. PubMed ID: 25952842
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
    Ding X; Wu C; Huang J; Zhou R
    J Food Sci; 2015 Nov; 80(11):C2373-81. PubMed ID: 26444440
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Melanoidins present in traditional fermented foods and beverages.
    Yang S; Fan W; Xu Y
    Compr Rev Food Sci Food Saf; 2022 Sep; 21(5):4164-4188. PubMed ID: 36018462
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor
    Lu Y; Zhang C; Zhao H; Min W; Zhu H; Wang H; Lu H; Li X; Xu Y; Li W
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613226
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Melanoidins from Chinese Distilled Spent Grain: Content, Preliminary Structure, Antioxidant, and ACE-Inhibitory Activities In Vitro.
    Yang S; Fan W; Xu Y
    Foods; 2019 Oct; 8(10):. PubMed ID: 31635353
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Exploring polymerisation of methylglyoxal with NH
    Wang Z; Zhao Y; Wang D; Zhang X; Xia M; Xia T; Zheng Y; Wang M
    Food Chem; 2022 Nov; 394():133472. PubMed ID: 35716504
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of model melanoidins by the thermal degradation profile.
    Adams A; Abbaspour Tehrani K; Kersiene M; Venskutonis R; De Kimpe N
    J Agric Food Chem; 2003 Jul; 51(15):4338-43. PubMed ID: 12848507
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Fermentation Processing on the Flavor of Baijiu.
    Liu H; Sun B
    J Agric Food Chem; 2018 Jun; 66(22):5425-5432. PubMed ID: 29751730
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.