135 related articles for article (PubMed ID: 36944085)
1. Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with Xylose.
Zhang H; Cui H; Xia X; Zhang F; Hayat K; Zhang X; Ho CT
J Agric Food Chem; 2023 Apr; 71(13):5358-5371. PubMed ID: 36944085
[TBL] [Abstract][Full Text] [Related]
2. Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process.
Xu M; Cui H; Sun F; Jia C; Zhang SL; Hussain S; Tahir MU; Zhang X; Hayat K
J Food Sci; 2019 Aug; 84(8):2171-2180. PubMed ID: 31313307
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6.
Tang W; Cui H; Sun F; Yu X; Hayat K; Hussain S; Tahir MU; Zhang X; Ho CT
J Agric Food Chem; 2019 Aug; 67(32):8994-9001. PubMed ID: 31347366
[TBL] [Abstract][Full Text] [Related]
7. Adducts Derived from (-)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis.
Yu J; Cui H; Zhang Q; Hayat K; Zhan H; Yu J; Jia C; Zhang X; Ho CT
J Agric Food Chem; 2020 Sep; 68(39):10902-10911. PubMed ID: 32893622
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds.
Xia X; Zhai Y; Cui H; Zhang H; Hayat K; Zhang X; Ho CT
J Agric Food Chem; 2022 Nov; 70(47):14907-14918. PubMed ID: 36378039
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. 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]
17. 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]
18. 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]
19. Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(2H)-furanone.
Nakamura M; Mikami Y; Noda K; Murata M
Biosci Biotechnol Biochem; 2021 Feb; 85(2):401-410. PubMed ID: 33604624
[TBL] [Abstract][Full Text] [Related]
20. Exogenous Threonine-Induced Conversion of Threonine-Xylose Amadori Compound to Heyns Compound for Efficiently Promoting the Formation of Pyrazines.
Chen P; Cui H; Zhou T; Feng L; Hayat K; Zhang X; Ho CT
J Agric Food Chem; 2023 Jul; 71(29):11141-11149. PubMed ID: 37440603
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
