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Journal Abstract Search

529 related items for PubMed ID: 21623789

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  • 2. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems.
    Chen XM, Kitts DD.
    Ann N Y Acad Sci; 2008 Apr; 1126():220-4. PubMed ID: 18448820
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  • 4. Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids.
    Xu H, Zhang X, Karangwa E, Xia S.
    J Sci Food Agric; 2017 Sep; 97(12):4210-4218. PubMed ID: 28244161
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  • 10. Redox-related cytotoxic responses to different casein glycation products in Caco-2 and int-407 cells.
    Jing H, Kitts DD.
    J Agric Food Chem; 2004 Jun 02; 52(11):3577-82. PubMed ID: 15161233
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  • 11. Characteristics and antioxidant activity of Maillard reaction products from psicose-lysine and fructose-lysine model systems.
    Zeng Y, Zhang X, Guan Y, Sun Y.
    J Food Sci; 2011 Apr 02; 76(3):C398-403. PubMed ID: 21535806
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  • 13. Metal chelating and antioxidant activity of model Maillard reaction products.
    Wijewickreme AN, Kitts DD.
    Adv Exp Med Biol; 1998 Apr 02; 434():245-54. PubMed ID: 9598204
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  • 16. Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing.
    Mondaca-Navarro BA, Ávila-Villa LA, González-Córdova AF, López-Cervantes J, Sánchez-Machado DI, Campas-Baypoli ON, Rodríguez-Ramírez R.
    J Sci Food Agric; 2017 Aug 02; 97(11):3522-3529. PubMed ID: 28071805
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