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Journal Abstract Search

198 related items for PubMed ID: 29299578

  • 1. 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
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  • 5. Novel Antibacterial Peptides Isolated from the Maillard Reaction Products of Half-Fin Anchovy (Setipinna taty) Hydrolysates/Glucose and Their Mode of Action in Escherichia coli.
    Wang J, Wei R, Song R.
    Mar Drugs; 2019 Jan 10; 17(1):. PubMed ID: 30634704
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  • 7. Formula derived Maillard reaction products in post-weaning intrauterine growth-restricted piglets induce developmental programming of hepatic oxidative stress independently of microRNA-21 and microRNA-155.
    Firmin S, Elmhiri G, Crepin D, Souidi M, Taouis M, Abdennebi-Najar L.
    J Dev Orig Health Dis; 2018 Dec 10; 9(6):566-572. PubMed ID: 29310731
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  • 10. Antioxidant and antiproliferative activities of heated sterilized pepsin hydrolysate derived from half-fin anchovy (Setipinna taty).
    Song R, Wei R, Zhang B, Yang Z, Wang D.
    Mar Drugs; 2011 Dec 10; 9(6):1142-1156. PubMed ID: 21747752
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  • 11. Inhibition of acrylamide toxicity in vivo by arginine-glucose maillard reaction products.
    Wu B, Chai X, He A, Huang Z, Chen S, Rao P, Ke L, Xiang L.
    Food Chem Toxicol; 2021 Aug 10; 154():112315. PubMed ID: 34082049
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  • 12. Physicochemical properties and hepatoprotective effects of glycated Snapper fish scale peptides conjugated with xylose via maillard reaction.
    Chen X, Fang F, Wang S.
    Food Chem Toxicol; 2020 Mar 10; 137():111115. PubMed ID: 31911128
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  • 13. Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose.
    Han JR, Du YN, Song L, Song YK, Yan JN, Jiang XY, Wu HT, Zhu BW.
    J Food Sci; 2021 Sep 10; 86(9):4001-4016. PubMed ID: 34318481
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  • 15. Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage.
    Bakry AM, Ma C, Xiong S, Yin T, Zhang B, Huang Q.
    J Sci Food Agric; 2019 Mar 30; 99(5):2158-2164. PubMed ID: 30302766
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  • 17. 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
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  • 18. Dietary carbohydrate and lipid sources affect differently the oxidative status of European sea bass (Dicentrarchus labrax) juveniles.
    Castro C, Peréz-Jiménez A, Coutinho F, Díaz-Rosales P, Serra CA, Panserat S, Corraze G, Peres H, Oliva-Teles A.
    Br J Nutr; 2015 Nov 28; 114(10):1584-93. PubMed ID: 26365262
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  • 19. 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 28; 97(12):4210-4218. PubMed ID: 28244161
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  • 20. Effects of long-term consumption of standard diets including glucose-lysine model glycated compounds on the antioxidant status of adult rats.
    Pastoriza S, Rufián-Henares JÁ, Delgado-Andrade C.
    Food Chem; 2015 Sep 15; 183():283-90. PubMed ID: 25863637
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