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.
6. The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation. Zhang X; Tao N; Wang X; Chen F; Wang M Food Funct; 2015 Feb; 6(2):345-55. PubMed ID: 25468403 [TBL] [Abstract][Full Text] [Related]
8. Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine-Arabinose System. Lu S; Cui H; Zhan H; Hayat K; Jia C; Hussain S; Tahir MU; Zhang X; Ho CT J Agric Food Chem; 2019 Jun; 67(23):6585-6593. PubMed ID: 31124366 [TBL] [Abstract][Full Text] [Related]
9. Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction Intermediates. Bork LV; Baumann M; Stobernack T; Rohn S; Kanzler C Antioxidants (Basel); 2023 Sep; 12(9):. PubMed ID: 37760091 [TBL] [Abstract][Full Text] [Related]
10. Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems. Zhang W; Ray C; Poojary MM; Jansson T; Olsen K; Lund MN J Agric Food Chem; 2019 Jan; 67(3):875-886. PubMed ID: 30582810 [TBL] [Abstract][Full Text] [Related]
11. Use of sacrificial anode technology to mitigate non-enzymic Maillard browning. Rizzi GP Food Chem; 2017 Feb; 217():205-208. PubMed ID: 27664627 [TBL] [Abstract][Full Text] [Related]
12. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism. Han Z; Zhu M; Wan X; Zhai X; Ho CT; Zhang L Crit Rev Food Sci Nutr; 2024; 64(15):4904-4920. PubMed ID: 36382683 [TBL] [Abstract][Full Text] [Related]
13. D-Galacturonic acid as a highly reactive compound in nonenzymatic browning. 1. Formation of browning active degradation products. Bornik MA; Kroh LW J Agric Food Chem; 2013 Apr; 61(14):3494-500. PubMed ID: 23495718 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Challenges and advances in biotechnological approaches for the synthesis of canolol and other vinylphenols from biobased p-hydroxycinnamic acids: a review. Lomascolo A; Odinot E; Villeneuve P; Lecomte J Biotechnol Biofuels Bioprod; 2023 Nov; 16(1):173. PubMed ID: 37964324 [TBL] [Abstract][Full Text] [Related]
16. Browning and pigmentation in food through the Maillard reaction. Murata M Glycoconj J; 2021 Jun; 38(3):283-292. PubMed ID: 32910400 [TBL] [Abstract][Full Text] [Related]
17. Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction. Vhangani LN; Van Wyk J J Food Biochem; 2021 Feb; 45(2):e13611. PubMed ID: 33491238 [TBL] [Abstract][Full Text] [Related]
18. Galactose Is the Limiting Factor for the Browning or Discoloration of Cheese during Storage. Igoshi A; Sato Y; Kameyama K; Murata M J Nutr Sci Vitaminol (Tokyo); 2017; 63(6):412-418. PubMed ID: 29332903 [TBL] [Abstract][Full Text] [Related]
19. Nutritional and toxicological aspects of the Maillard browning reaction in foods. O'Brien J; Morrissey PA Crit Rev Food Sci Nutr; 1989; 28(3):211-48. PubMed ID: 2669832 [TBL] [Abstract][Full Text] [Related]
20. Effect of thermal sterilization on ferulic, coumaric and cinnamic acids: dimerization and antioxidant activity. Arrieta-Baez D; Dorantes-Álvarez L; Martinez-Torres R; Zepeda-Vallejo G; Jaramillo-Flores ME; Ortiz-Moreno A; Aparicio-Ozores G J Sci Food Agric; 2012 Oct; 92(13):2715-20. PubMed ID: 22522234 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]