295 related articles for article (PubMed ID: 9598202)
1. Maillard reaction and food processing. Application aspects.
Chuyen NV
Adv Exp Med Biol; 1998; 434():213-35. PubMed ID: 9598202
[TBL] [Abstract][Full Text] [Related]
2. Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties.
Shakoor A; Zhang C; Xie J; Yang X
Food Chem; 2022 Nov; 393():133416. PubMed ID: 35696950
[TBL] [Abstract][Full Text] [Related]
3. Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review.
Nooshkam M; Varidi M; Verma DK
Food Res Int; 2020 May; 131():109003. PubMed ID: 32247496
[TBL] [Abstract][Full Text] [Related]
4. Contribution of mass spectrometry to the study of the Maillard reaction in food.
Fay LB; Brevard H
Mass Spectrom Rev; 2005; 24(4):487-507. PubMed ID: 15389846
[TBL] [Abstract][Full Text] [Related]
5. Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition.
Kanzler C; Haase PT
J Agric Food Chem; 2020 Jan; 68(1):332-339. PubMed ID: 31814399
[TBL] [Abstract][Full Text] [Related]
6. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
Li L; Belloch C; Flores M
Molecules; 2021 Jan; 26(1):. PubMed ID: 33406782
[TBL] [Abstract][Full Text] [Related]
7. Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines.
Zou T; Liu J; Song H; Liu Y
J Food Sci; 2018 Jun; 83(6):1588-1595. PubMed ID: 29745978
[TBL] [Abstract][Full Text] [Related]
8. Iterated reaction graphs: simulating complex Maillard reaction pathways.
Patel S; Rabone J; Russell S; Tissen J; Klaffke W
J Chem Inf Comput Sci; 2001; 41(4):926-33. PubMed ID: 11500109
[TBL] [Abstract][Full Text] [Related]
9. Functional properties of chitosan derivatives obtained through Maillard reaction: A novel promising food preservative.
Hafsa J; Smach MA; Mrid RB; Sobeh M; Majdoub H; Yasri A
Food Chem; 2021 Jul; 349():129072. PubMed ID: 33556729
[TBL] [Abstract][Full Text] [Related]
10. Nonenzyme browning and its effect on protein nutrition.
Dworschák E
Crit Rev Food Sci Nutr; 1980; 13(1):1-40. PubMed ID: 6996923
[TBL] [Abstract][Full Text] [Related]
11. Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.
Scalone GL; Cucu T; De Kimpe N; De Meulenaer B
J Agric Food Chem; 2015 Jun; 63(22):5364-72. PubMed ID: 25971942
[TBL] [Abstract][Full Text] [Related]
12. Antioxidative properties of products from amino acids or peptides in the reaction with glucose.
Chuyen NV; Ijichi K; Umetsu H; Moteki K
Adv Exp Med Biol; 1998; 434():201-12. PubMed ID: 9598201
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides.
Arihara K; Zhou L; Ohata M
Adv Food Nutr Res; 2017; 81():161-185. PubMed ID: 28317604
[TBL] [Abstract][Full Text] [Related]
15. Thermal degradation studies of food melanoidins.
Adams A; Borrelli RC; Fogliano V; De Kimpe N
J Agric Food Chem; 2005 May; 53(10):4136-42. PubMed ID: 15884851
[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. Biological effects of Maillard browning products that may affect acrylamide safety in food: biological effects of Maillard products.
Friedman M
Adv Exp Med Biol; 2005; 561():135-56. PubMed ID: 16438296
[TBL] [Abstract][Full Text] [Related]
18. Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems.
Van Lancker F; Adams A; De Kimpe N
J Agric Food Chem; 2012 May; 60(18):4697-708. PubMed ID: 22463717
[TBL] [Abstract][Full Text] [Related]
19. Influence of processing on protein quality.
Mauron J
J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S57-69. PubMed ID: 2081988
[TBL] [Abstract][Full Text] [Related]
20. alpha-Dicarbonyl compounds--key intermediates for the formation of carbohydrate-based melanoidins.
Kroh LW; Fiedler T; Wagner J
Ann N Y Acad Sci; 2008 Apr; 1126():210-5. PubMed ID: 18448818
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]