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

512 related items for PubMed ID: 25965854

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

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products.
    Kitts DD, Chen XM, Jing H.
    J Agric Food Chem; 2012 Jul 11; 60(27):6718-27. PubMed ID: 22364122
    [Abstract] [Full Text] [Related]

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

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

  • 9. Production of the natural iron chelator deferriferrichrysin from Aspergillus oryzae and evaluation as a novel food-grade antioxidant.
    Todokoro T, Fukuda K, Matsumura K, Irie M, Hata Y.
    J Sci Food Agric; 2016 Jul 11; 96(9):2998-3006. PubMed ID: 26399367
    [Abstract] [Full Text] [Related]

  • 10. 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 11; 1126():220-4. PubMed ID: 18448820
    [Abstract] [Full Text] [Related]

  • 11. In vitro membrane damage induced by half-fin anchovy hydrolysates/glucose Maillard reaction products and the effects on oxidative status in vivo.
    Song R, Shi Q, Yang P, Wei R.
    Food Funct; 2018 Feb 21; 9(2):785-796. PubMed ID: 29299578
    [Abstract] [Full Text] [Related]

  • 12. Increase of rutin antioxidant activity by generating Maillard reaction products with lysine.
    Zhang R, Zhang BL, He T, Yi T, Yang JP, He B.
    Bioorg Med Chem Lett; 2016 Jun 01; 26(11):2680-4. PubMed ID: 27106712
    [Abstract] [Full Text] [Related]

  • 13. The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents.
    Wagner KH, Reichhold S, Koschutnig K, Chériot S, Billaud C.
    Mol Nutr Food Res; 2007 Apr 01; 51(4):496-504. PubMed ID: 17390400
    [Abstract] [Full Text] [Related]

  • 14. Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.
    Qi Y, Zhang H, Zhang H, Wu G, Wang L, Qian H, Qi X.
    J Agric Food Chem; 2018 Nov 28; 66(47):12536-12543. PubMed ID: 30396275
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products.
    Cheung IW, Li-Chan EC.
    Food Chem; 2014 Feb 15; 145():1076-85. PubMed ID: 24128587
    [Abstract] [Full Text] [Related]

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

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

  • 20. Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage.
    Phonpala Y, Benjakul S, Visessanguan W, Eun JB.
    J Food Sci; 2009 Aug 15; 74(6):S240-7. PubMed ID: 19723229
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 26.