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Journal Abstract Search

153 related items for PubMed ID: 31911128

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  • 2. 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; 86(9):4001-4016. PubMed ID: 34318481
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  • 5. Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose.
    Hong X, Meng J, Lu RR.
    J Sci Food Agric; 2015 Jan; 95(1):66-71. PubMed ID: 24700168
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  • 7. Formation mechanism of cross-linking Maillard compounds in peptide-xylose systems.
    Liu P, Zhang X, Huang M, Song S, Nsor-Atindana J.
    J Pept Sci; 2012 Oct; 18(10):626-34. PubMed ID: 22933421
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  • 8. In Vitro Antioxidant Activities of Enzymatic Hydrolysate from Schizochytrium sp. and Its Hepatoprotective Effects on Acute Alcohol-Induced Liver Injury In Vivo.
    Cai X, Yan A, Fu N, Wang S.
    Mar Drugs; 2017 Apr 10; 15(4):. PubMed ID: 28394291
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  • 10. Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates.
    Xiong GY, Chen X, Zhang XX, Miao Y, Zou Y, Wang DY, Xu WM.
    Poult Sci; 2020 Jul 10; 99(7):3733-3741. PubMed ID: 32616269
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  • 11. Functional properties of chitosan-xylose Maillard reaction products and their application to semi-dried noodle.
    Zhu KX, Li J, Li M, Guo XN, Peng W, Zhou HM.
    Carbohydr Polym; 2013 Feb 15; 92(2):1972-7. PubMed ID: 23399246
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  • 12. Bioactive peptides derived from crimson snapper and in vivo anti-aging effects on fat diet-induced high fat Drosophila melanogaster.
    Chen S, Yang Q, Chen X, Tian Y, Liu Z, Wang S.
    Food Funct; 2020 Jan 29; 11(1):524-533. PubMed ID: 31844865
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  • 13. Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products.
    Zhang Z, Elfalleh W, He S, Tang M, Zhao J, Wu Z, Wang J, Sun H.
    Int J Biol Macromol; 2018 Dec 29; 120(Pt B):2137-2146. PubMed ID: 30223057
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  • 17. Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions.
    Dong S, Wei B, Chen B, McClements DJ, Decker EA.
    J Agric Food Chem; 2011 Dec 28; 59(24):13311-7. PubMed ID: 22097890
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  • 19. Antimutagenic effect of Maillard browning products obtained from amino acids and sugars.
    Yen GC, Tsai LC, Lii JD.
    Food Chem Toxicol; 1992 Feb 28; 30(2):127-32. PubMed ID: 1555794
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