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 *

145 related articles for article (PubMed ID: 37894584)

  • 41. Hexose-derived glycation sites in processed bovine milk.
    Milkovska-Stamenova S; Hoffmann R
    J Proteomics; 2016 Feb; 134():102-111. PubMed ID: 26743206
    [TBL] [Abstract][Full Text] [Related]  

  • 42. 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]  

  • 43. Browning indicators in bread.
    Ramírez-Jiménez A; Guerra-Hernández E; García-Villanova B
    J Agric Food Chem; 2000 Sep; 48(9):4176-81. PubMed ID: 10995333
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.
    Jansson T; Rauh V; Danielsen BP; Poojary MM; Waehrens SS; Bredie WLP; Sørensen J; Petersen MA; Ray CA; Lund MN
    J Agric Food Chem; 2017 Dec; 65(48):10550-10561. PubMed ID: 29119790
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk.
    Zhao X; Guo Y; Zhang Y; Pang X; Wang Y; Lv J; Zhang S
    Front Nutr; 2023; 10():1072261. PubMed ID: 37006944
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk.
    Jansson T; Jensen HB; Sundekilde UK; Clausen MR; Eggers N; Larsen LB; Ray C; Andersen HJ; Bertram HC
    J Agric Food Chem; 2014 Nov; 62(46):11270-8. PubMed ID: 25356780
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Lactose crystallization and Maillard reaction in simulated milk powder based on the change in water activity.
    Yan H; Yu Z; Liu L
    J Food Sci; 2022 Nov; 87(11):4956-4966. PubMed ID: 36163688
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating.
    Rodier LC; Hartel RW
    J Food Sci; 2021 Jun; 86(6):2553-2568. PubMed ID: 34056726
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates.
    Corzo-Martínez M; Montilla A; Megías-Pérez R; Olano A; Moreno FJ; Villamiel M
    Food Chem; 2014 Aug; 157():186-92. PubMed ID: 24679769
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Identification of lactose ureide, a urea derivative of lactose, in milk and milk products.
    Suyama K; Sasaki A; Oritani T; Hosono A
    J Dairy Sci; 2011 Dec; 94(12):5857-63. PubMed ID: 22118076
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Solid-in-Oil-in-Water Emulsions for Delivery of Lactase To Control in Vitro Hydrolysis of Lactose in Milk.
    Zhang Y; Zhong Q
    J Agric Food Chem; 2017 Nov; 65(43):9522-9528. PubMed ID: 28981265
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks.
    Gliguem H; Birlouez-Aragon I
    J Dairy Sci; 2005 Mar; 88(3):891-9. PubMed ID: 15738222
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Physicochemical and sensory properties of milk supplemented with lactase microcapsules coated with enteric coating materials.
    Ahn SI; Lee YK; Kwak HS
    J Dairy Sci; 2019 Aug; 102(8):6959-6970. PubMed ID: 31255265
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk.
    Lee AP; Barbano DM; Drake MA
    J Dairy Sci; 2016 Dec; 99(12):9659-9667. PubMed ID: 27743670
    [TBL] [Abstract][Full Text] [Related]  

  • 55. The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.
    Lee AP; Barbano DM; Drake MA
    J Dairy Sci; 2017 Mar; 100(3):1688-1701. PubMed ID: 28088421
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Quality study of Holder pasteurization of donor human milk in a neonatal personalized nutrition unit.
    Caballero Martín S; Sánchez Gómez de Orgaz MDC; Sánchez Luna M
    An Pediatr (Engl Ed); 2022 Apr; 96(4):294-299. PubMed ID: 34226171
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Prior lactose glycation of caseinate via the Maillard reaction affects in vitro activities of the pepsin-trypsin digest toward intestinal epithelial cells.
    Wang XP; Zhao XH
    J Dairy Sci; 2017 Jul; 100(7):5125-5138. PubMed ID: 28456399
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Short communication: Postpasteurization hold temperatures of 4 or 6°C, but not raw milk holding of 24 or 72 hours, affect bacterial outgrowth in pasteurized fluid milk.
    Andrus AD; Campbell B; Boor KJ; Wiedmann M; Martin NH
    J Dairy Sci; 2015 Nov; 98(11):7640-3. PubMed ID: 26342986
    [TBL] [Abstract][Full Text] [Related]  

  • 59. The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins.
    Oh NS; Lee HA; Lee JY; Joung JY; Lee KB; Kim Y; Lee KW; Kim SH
    J Dairy Sci; 2013 Aug; 96(8):4899-911. PubMed ID: 23769366
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Maillard reaction and protein cross-linking in relation to the solubility of milk powders.
    Le TT; Bhandari B; Holland JW; Deeth HC
    J Agric Food Chem; 2011 Dec; 59(23):12473-9. PubMed ID: 22007925
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.