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

238 related items for PubMed ID: 27300762

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

  • 2. An analysis of the changes on intermediate products during the thermal processing of black garlic.
    Yuan H, Sun L, Chen M, Wang J.
    Food Chem; 2018 Jan 15; 239():56-61. PubMed ID: 28873605
    [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. Effects and mechanism of free amino acids on browning in the processing of black garlic.
    Liu P, Lu X, Li N, Zheng Z, Zhao R, Tang X, Qiao X.
    J Sci Food Agric; 2019 Aug 15; 99(10):4670-4676. PubMed ID: 30906992
    [Abstract] [Full Text] [Related]

  • 7. Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products.
    Treibmann S, Hellwig A, Hellwig M, Henle T.
    J Agric Food Chem; 2017 Dec 06; 65(48):10562-10570. PubMed ID: 29111707
    [Abstract] [Full Text] [Related]

  • 8. Formation of peptide-bound Heyns compounds.
    Krause R, Schlegel K, Schwarzer E, Henle T.
    J Agric Food Chem; 2008 Apr 09; 56(7):2522-7. PubMed ID: 18318498
    [Abstract] [Full Text] [Related]

  • 9. Acrylamide in French fries: influence of free amino acids and sugars.
    Becalski A, Lau BP, Lewis D, Seaman SW, Hayward S, Sahagian M, Ramesh M, Leclerc Y.
    J Agric Food Chem; 2004 Jun 16; 52(12):3801-6. PubMed ID: 15186100
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Diagnostic MS/MS fragmentation patterns for the discrimination between Schiff bases and their Amadori or Heyns rearrangement products.
    Xing H, Mossine VV, Yaylayan V.
    Carbohydr Res; 2020 May 16; 491():107985. PubMed ID: 32213351
    [Abstract] [Full Text] [Related]

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

  • 13. Amadori- and N-nitroso-Amadori compounds and their pyrolysis products. Chemical, analytical and biological aspects.
    Röper H, Röper S, Meyer B.
    IARC Sci Publ; 1984 May 16; (57):101-11. PubMed ID: 6398292
    [Abstract] [Full Text] [Related]

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

  • 15. Amadori and Heyns rearrangement products of bioactive peptides as potential new ligands of galectin-3.
    Jakas A, Ayyalasomayajula R, Cudic M.
    Carbohydr Res; 2024 Aug 16; 542():109195. PubMed ID: 38908217
    [Abstract] [Full Text] [Related]

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

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing.
    Li F, Cao J, Liu Q, Hu X, Liao X, Zhang Y.
    Food Chem; 2020 Jul 15; 318():126517. PubMed ID: 32146305
    [Abstract] [Full Text] [Related]

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

  • 20. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves.
    Toledano-Medina MA, Pérez-Aparicio J, Moreno-Rojas R, Merinas-Amo T.
    Food Chem; 2016 May 15; 199():135-9. PubMed ID: 26775954
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 12.