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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

293 related items for PubMed ID: 23561117

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions.
    Zhu D, Damodaran S, Lucey JA.
    J Agric Food Chem; 2008 Aug 27; 56(16):7113-8. PubMed ID: 18662013
    [Abstract] [Full Text] [Related]

  • 3. Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems.
    Vhangani LN, Van Wyk J.
    Food Chem; 2013 Apr 15; 137(1-4):92-8. PubMed ID: 23199995
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins.
    Oh NS, Lee HA, Lee JY, Joung JY, Lee KB, Kim Y, Lee KW, Kim SH.
    J Dairy Sci; 2013 Aug 15; 96(8):4899-911. PubMed ID: 23769366
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides.
    Nooshkam M, Madadlou A.
    Food Chem; 2016 Jun 01; 200():1-9. PubMed ID: 26830553
    [Abstract] [Full Text] [Related]

  • 10. Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction.
    Wang WD, Li C, Bin Z, Huang Q, You LJ, Chen C, Fu X, Liu RH.
    Int J Biol Macromol; 2020 May 01; 150():326-335. PubMed ID: 32057848
    [Abstract] [Full Text] [Related]

  • 11. Chemical characteristics and enhanced hepatoprotective activities of Maillard reaction products derived from milk protein-sugar system.
    Oh NS, Young Lee J, Lee HA, Joung JY, Shin YK, Kim SH, Kim Y, Lee KW.
    J Dairy Sci; 2016 Feb 01; 99(2):947-958. PubMed ID: 26627852
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Optimised formation of blue Maillard reaction products of xylose and glycine model systems and associated antioxidant activity.
    Yin Z, Sun Q, Zhang X, Jing H.
    J Sci Food Agric; 2014 May 01; 94(7):1332-9. PubMed ID: 24173610
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Hardening of high-protein nutrition bars and sugar/polyol-protein phase separation.
    McMahon DJ, Adams SL, McManus WR.
    J Food Sci; 2009 Aug 01; 74(6):E312-21. PubMed ID: 19723194
    [Abstract] [Full Text] [Related]

  • 16. Chitosan-glucose conjugates: influence of extent of Maillard reaction on antioxidant properties.
    Kosaraju SL, Weerakkody R, Augustin MA.
    J Agric Food Chem; 2010 Dec 08; 58(23):12449-55. PubMed ID: 21067178
    [Abstract] [Full Text] [Related]

  • 17. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models.
    Chen XM, Kitts DD.
    J Food Sci; 2011 Aug 08; 76(6):C831-7. PubMed ID: 21623789
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Improvement of the oxidative stability of cold-pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars.
    Qin Z, Han YF, Wang NN, Liu HM, Zheng YZ, Wang XD.
    J Sci Food Agric; 2020 Mar 15; 100(4):1524-1531. PubMed ID: 31769029
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 15.