64 related articles for article (PubMed ID: 5915038)
1. [Nutritional repercussions of soluble products formed during the Maillard reaction].
Adrian J; Frangne R; Petit L; Godon B; Barbier J
Ann Nutr Aliment; 1966; 20(3):257-77. PubMed ID: 5915038
[No Abstract] [Full Text] [Related]
2. Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells.
Hofmann T; Ames J; Krome K; Faist V
Nahrung; 2001 Jun; 45(3):189-94. PubMed ID: 11455786
[TBL] [Abstract][Full Text] [Related]
3. Metabolic transit of early and advanced Maillard products.
Finot PA; Magnenat E
Prog Food Nutr Sci; 1981; 5(1-6):193-207. PubMed ID: 6798629
[No Abstract] [Full Text] [Related]
4. [Maillard reaction. 8. Role of premelanoids in nitrogen metabolism in vivo and proteolysis in vitro].
Adrian J; Frangne R
Ann Nutr Aliment; 1973; 27(3):111-23. PubMed ID: 4588096
[No Abstract] [Full Text] [Related]
5. Maillard reaction products inhibit oxidation of human low-density lipoproteins in vitro.
Dittrich R; El-Massry F; Kunz K; Rinaldi F; Peich CC; Beckmann MW; Pischetsrieder M
J Agric Food Chem; 2003 Jun; 51(13):3900-4. PubMed ID: 12797763
[TBL] [Abstract][Full Text] [Related]
6. Microwave sterilization of growth medium alleviates inhibition of Aggregatibacter actinomycetemcomitans by Maillard reaction products.
Bhattacharjee MK; Sugawara K; Ayandeji OT
J Microbiol Methods; 2009 Aug; 78(2):227-30. PubMed ID: 19524624
[TBL] [Abstract][Full Text] [Related]
7. Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availability.
Delgado-Andrade C; Seiquer I; Navarro MP
Mol Nutr Food Res; 2005 Jul; 49(7):679-84. PubMed ID: 15786517
[TBL] [Abstract][Full Text] [Related]
8. Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction.
Yaylayan VA; Machiels D; Istasse L
J Agric Food Chem; 2003 May; 51(11):3358-66. PubMed ID: 12744667
[TBL] [Abstract][Full Text] [Related]
9. Digestion and absorption of precooked frozen protein foods-1). Effect of presence of absence of polysaccharides.
di Stefano CM; Ruggiero M; Marassi M; Morelli S; Monaco A; Tutino A
Boll Soc Ital Biol Sper; 1980 Dec; 56(24):2646-52. PubMed ID: 7470314
[TBL] [Abstract][Full Text] [Related]
10. Reactivity of epicatechin in aqueous glycine and glucose maillard reaction models: quenching of C2, C3, and C4 sugar fragments.
Totlani VM; Peterson DG
J Agric Food Chem; 2005 May; 53(10):4130-5. PubMed ID: 15884850
[TBL] [Abstract][Full Text] [Related]
11. Role of glucose in the maillard browning of maltose and glycine: a radiochemical approach.
Mundt S; Wedzicha BL
J Agric Food Chem; 2005 Aug; 53(17):6798-803. PubMed ID: 16104802
[TBL] [Abstract][Full Text] [Related]
12. Transport and metabolism studies with fructose amino acids.
Erbersdobler HF; Brandt A; Scharrer E; Von Wangenheim B
Prog Food Nutr Sci; 1981; 5(1-6):257-63. PubMed ID: 6798632
[No Abstract] [Full Text] [Related]
13. Maillard reaction VII--Browning of glucose with lysine, glycine and glutamic acid.
de Figueiredo Toledo MC; Bobbio PA
An Acad Bras Cienc; 1981 Dec; 53(4):707-12. PubMed ID: 6808881
[No Abstract] [Full Text] [Related]
14. Characterization of model melanoidins by the thermal degradation profile.
Adams A; Abbaspour Tehrani K; Kersiene M; Venskutonis R; De Kimpe N
J Agric Food Chem; 2003 Jul; 51(15):4338-43. PubMed ID: 12848507
[TBL] [Abstract][Full Text] [Related]
15. Dose-dependent utilisation of casein-linked lysinoalanine, N(epsilon)-fructoselysine and N(epsilon)-carboxymethyllysine in rats.
Somoza V; Wenzel E; Weiss C; Clawin-Rädecker I; Grübel N; Erbersdobler HF
Mol Nutr Food Res; 2006 Sep; 50(9):833-41. PubMed ID: 16917812
[TBL] [Abstract][Full Text] [Related]
16. Characterization of a new Maillard type reaction product generated by heating 1-deoxymaltulosyl-glycine in the presence of cysteine.
Ota M; Kohmura M; Kawaguchi H
J Agric Food Chem; 2006 Jul; 54(14):5127-31. PubMed ID: 16819926
[TBL] [Abstract][Full Text] [Related]
17. Mechanism of formation of redox-active hydroxylated benzenes and pyrazine in 13C-labeled glycine/D-glucose model systems.
Haffenden LJ; Yaylayan VA
J Agric Food Chem; 2005 Dec; 53(25):9742-6. PubMed ID: 16332124
[TBL] [Abstract][Full Text] [Related]
18. The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reaction.
Davidek T; Devaud S; Robert F; Blank I
Ann N Y Acad Sci; 2005 Jun; 1043():73-9. PubMed ID: 16037224
[TBL] [Abstract][Full Text] [Related]
19. [Study of glucose tolerance in the growing male rat. Variations as a function of age and type of protein in the diet (casein or soy flour) with or without excess dl-methionine].
Bourdel G; Robin P; Forestier M; Robin D
Arch Sci Physiol (Paris); 1967; 21(1):1-25. PubMed ID: 6070031
[No Abstract] [Full Text] [Related]
20. A kinetic model for the glucose-fructose-glycine browning reaction.
Mundt S; Wedzicha BL
J Agric Food Chem; 2003 Jun; 51(12):3651-5. PubMed ID: 12769540
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
