BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 38647832)

  • 1. Flavor improving effects of cysteine in xylose-glycine-fish waste protein hydrolysates (FPHs) Maillard reaction system.
    Ding Y; Yan C; Dai W; Wang Y; Liu S; Zheng R; Zhou X
    Bioresour Bioprocess; 2023 Dec; 10(1):95. PubMed ID: 38647832
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor.
    Sun A; Chen L; Wu W; Soladoye OP; Zhang Y; Fu Y
    Food Res Int; 2023 Mar; 165():112512. PubMed ID: 36869515
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products.
    Zhang Z; Elfalleh W; He S; Tang M; Zhao J; Wu Z; Wang J; Sun H
    Int J Biol Macromol; 2018 Dec; 120(Pt B):2137-2146. PubMed ID: 30223057
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine.
    Zhang Z; Chen J; Zheng L; Zhao J; Guo N; Fang X; Lu X; Zhang F; Zhu G
    Food Chem X; 2024 Jun; 22():101491. PubMed ID: 38840727
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science.
    Ni ZJ; Wei CK; Zheng AR; Thakur K; Zhang JG; Wei ZJ
    Food Chem X; 2022 Mar; 13():100224. PubMed ID: 35146413
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.
    Chen X; Yu J; Cui H; Xia S; Zhang X; Yang B
    Molecules; 2018 Jan; 23(2):. PubMed ID: 29373560
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.
    Hou L; Xie J; Zhao J; Zhao M; Fan M; Xiao Q; Liang J; Chen F
    Food Chem; 2017 Oct; 232():135-144. PubMed ID: 28490056
    [TBL] [Abstract][Full Text] [Related]  

  • 8. A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction.
    Song S; Li S; Fan L; Hayat K; Xiao Z; Chen L; Tang Q
    Food Chem; 2016 Oct; 208():81-8. PubMed ID: 27132826
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology.
    Gao P; Xia W; Li X; Liu S
    Food Chem; 2020 Nov; 331():127353. PubMed ID: 32580127
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems.
    Zhao J; Wang T; Xie J; Xiao Q; Du W; Wang Y; Cheng J; Wang S
    Food Chem; 2019 Feb; 274():79-88. PubMed ID: 30373010
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates.
    Wang W; Zhang L; Wang Z; Wang X; Liu Y
    Food Chem; 2019 Aug; 290():40-46. PubMed ID: 31000054
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates.
    Song N; Tan C; Huang M; Liu P; Eric K; Zhang X; Xia S; Jia C
    Food Chem; 2013 Jan; 136(1):144-51. PubMed ID: 23017405
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.
    Cao C; Xie J; Hou L; Zhao J; Chen F; Xiao Q; Zhao M; Fan M
    Food Res Int; 2017 Sep; 99(Pt 1):444-453. PubMed ID: 28784504
    [TBL] [Abstract][Full Text] [Related]  

  • 14. High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.
    Ong OXH; Seow YX; Ong PKC; Zhou W
    Ultrason Sonochem; 2015 Sep; 26():399-407. PubMed ID: 25640682
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products.
    Shen Y; Hu LT; Xia B; Ni ZJ; Elam E; Thakur K; Zhang JG; Wei ZJ
    Food Chem; 2021 Dec; 365():130463. PubMed ID: 34224935
    [TBL] [Abstract][Full Text] [Related]  

  • 16. GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate.
    Zheng AR; Wei CK; Liu DH; Thakur K; Zhang JG; Wei ZJ
    Curr Res Food Sci; 2023; 6():100445. PubMed ID: 36699115
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Preparation of meaty flavor additive from soybean meal through the Maillard reaction.
    Huang X; Wang P; Xue W; Cheng J; Yang F; Yu D; Shi Y
    Food Chem X; 2023 Oct; 19():100780. PubMed ID: 37780247
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Flavor formation of tilapia byproduct hydrolysates in Maillard reaction.
    Qiu D; Gan R; Feng Q; Shang W; He Y; Li C; Shen X; Li Y
    J Food Sci; 2024 Mar; 89(3):1554-1566. PubMed ID: 38317380
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems.
    Karangwa E; Murekatete N; Habimana Jde D; Masamba K; Duhoranimana E; Muhoza B; Zhang X
    J Food Sci Technol; 2016 Jun; 53(6):2863-75. PubMed ID: 27478243
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.