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 *

117 related articles for article (PubMed ID: 39056251)

  • 1. Structural and sensory characteristics of ultrasonic assisted wet-heating Maillard reaction products of Giant salamander protein hydrolysates.
    He FY; Zhu XT; Liu H; Chong YI; Wu ZP; Ye LJ; Chen YW; Fu JJ
    J Sci Food Agric; 2024 Jul; ():. PubMed ID: 39056251
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate-xylose conjugates obtained from the Maillard reaction by ultrasound-assisted wet heating in a natural deep eutectic solvents system.
    Ren ST; Fu JJ; He FY; Chai TT; Yu-Ting L; Jin DL; Chen YW
    J Sci Food Agric; 2023 Mar; 103(5):2273-2282. PubMed ID: 36620949
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physicochemical and functional characteristics of glycated collagen protein from giant salamander skin induced by ultrasound Maillard reaction.
    Fu JJ; Yu JX; He FY; Huang YN; Wu ZP; Chen YW
    Int J Biol Macromol; 2024 Jan; 254(Pt 1):127558. PubMed ID: 37865368
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments.
    Habinshuti I; Mu TH; Zhang M
    Food Chem; 2021 Nov; 361():130090. PubMed ID: 34023687
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates.
    Wang Z; Han F; Sui X; Qi B; Yang Y; Zhang H; Wang R; Li Y; Jiang L
    J Sci Food Agric; 2016 Mar; 96(5):1532-40. PubMed ID: 25973991
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction.
    Aziznia S; Askari G; Emamdjomeh Z; Salami M
    Int J Biol Macromol; 2024 Jan; 254(Pt 1):127616. PubMed ID: 37918607
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring.
    Siewe FB; Kudre TG; Bettadaiah BK; Narayan B
    Ultrason Sonochem; 2020 Jul; 65():105055. PubMed ID: 32172146
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate.
    Zheng Z; Zhang M; Liu W; Liu Y
    Food Chem; 2022 May; 377():131902. PubMed ID: 34974407
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds.
    Chen K; Yang X; Huang Z; Jia S; Zhang Y; Shi J; Hong H; Feng L; Luo Y
    Food Chem; 2019 Oct; 295():569-578. PubMed ID: 31174797
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility.
    Zhang Z; Chen W; Zhou X; Deng Q; Dong X; Yang C; Huang F
    Food Res Int; 2021 Jun; 144():110321. PubMed ID: 34053526
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Insights into flavor and key influencing factors of Maillard reaction products: A recent update.
    Liu S; Sun H; Ma G; Zhang T; Wang L; Pei H; Li X; Gao L
    Front Nutr; 2022; 9():973677. PubMed ID: 36172529
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates.
    Xiong GY; Chen X; Zhang XX; Miao Y; Zou Y; Wang DY; Xu WM
    Poult Sci; 2020 Jul; 99(7):3733-3741. PubMed ID: 32616269
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells.
    Zha F; Wei B; Chen S; Dong S; Zeng M; Liu Z
    Food Funct; 2015 Jun; 6(6):1919-27. PubMed ID: 25965854
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein.
    Chen X; Zou Y; Wang D; Xiong G; Xu W
    Food Chem; 2020 Nov; 331():127369. PubMed ID: 32590262
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System.
    Ye Y; Dai S; Zhang H; He S; Hu W; Cao X; Wei Z
    Molecules; 2022 Oct; 27(21):. PubMed ID: 36364060
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.