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Journal Abstract Search

324 related items for PubMed ID: 24173610

  • 1. 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; 94(7):1332-9. PubMed ID: 24173610
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  • 2. 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; 76(6):C831-7. PubMed ID: 21623789
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  • 10. Origin and yields of acetic acid in pentose-based Maillard reaction systems.
    Davidek T, Gouézec E, Devaud S, Blank I.
    Ann N Y Acad Sci; 2008 Apr; 1126():241-3. PubMed ID: 18448822
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  • 15. Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates.
    Hayase F, Usui T, Watanabe H.
    Mol Nutr Food Res; 2006 Dec; 50(12):1171-9. PubMed ID: 17131457
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  • 19. 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; 76(3):C398-403. PubMed ID: 21535806
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