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Journal Abstract Search

152 related items for PubMed ID: 35245757

  • 1. Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.
    Deng S, Cui H, Hayat K, Zhai Y, Zhang Q, Zhang X, Ho CT.
    Food Chem; 2022 Jul 15; 382():132500. PubMed ID: 35245757
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  • 3. Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal.
    Zhan H, Cui H, Yu J, Hayat K, Wu X, Zhang X, Ho CT.
    Food Chem; 2022 Mar 01; 371():131137. PubMed ID: 34562777
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  • 4. Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine-Glucose Amadori Compound.
    Deng S, Zhai Y, Cui H, Hayat K, Zhang X, Ho CT.
    J Agric Food Chem; 2022 Nov 16; 70(45):14457-14467. PubMed ID: 36342227
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  • 5. Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine and Exogenous Alanine.
    Zhou T, Huang M, Cui H, Hussain S, Hayat K, Zhang X, Ho CT.
    J Agric Food Chem; 2024 Aug 21; 72(33):18630-18637. PubMed ID: 39116173
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  • 7. Exogenous Threonine-Induced Conversion of Threonine-Xylose Amadori Compound to Heyns Compound for Efficiently Promoting the Formation of Pyrazines.
    Chen P, Cui H, Zhou T, Feng L, Hayat K, Zhang X, Ho CT.
    J Agric Food Chem; 2023 Jul 26; 71(29):11141-11149. PubMed ID: 37440603
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  • 9. Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine-Ribose Amadori Compound.
    Liu M, Yu J, Zhou T, Xu H, Hayat K, Zhang X, Ho CT.
    J Agric Food Chem; 2022 Sep 21; 70(37):11643-11651. PubMed ID: 36070497
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  • 10. Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation.
    Wang Z, Cui H, Ma M, Hayat K, Zhang X, Ho CT.
    J Agric Food Chem; 2022 Feb 09; 70(5):1618-1628. PubMed ID: 35089027
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  • 11. Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration.
    Zhan H, Tang W, Cui H, Hayat K, Hussain S, Tahir MU, Zhang S, Zhang X, Ho CT.
    Food Chem; 2020 May 01; 311():125877. PubMed ID: 31780222
    [Abstract] [Full Text] [Related]

  • 12. Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds.
    Zhou T, Xia X, Cui H, Hayat K, Zhang X, Ho CT.
    J Agric Food Chem; 2022 Dec 07; 70(48):15202-15212. PubMed ID: 36444759
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  • 13. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.
    Kocadağlı T, Gökmen V.
    Food Chem; 2016 Nov 15; 211():892-902. PubMed ID: 27283710
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  • 16. Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2-Furfural during Thermal Treatment.
    Zhou T, Huang M, Cui H, Chen P, Hayat K, Zhang X, Ho CT.
    J Agric Food Chem; 2024 Mar 20; 72(11):5878-5886. PubMed ID: 38462902
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  • 17. Asparagine-Glucose Amadori Compounds: Formation, Characterization, and Analysis in Dry Jujube Fruit.
    Xiao Q, Huang Q, Ho CT.
    J Agric Food Chem; 2024 Apr 03; 72(13):7344-7353. PubMed ID: 38502793
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  • 19. Formation of pyrazines in Maillard model systems of lysine-containing dipeptides.
    Van Lancker F, Adams A, De Kimpe N.
    J Agric Food Chem; 2010 Feb 24; 58(4):2470-8. PubMed ID: 20121201
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  • 20. Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine.
    Zhou T, Xia X, Cui H, Hayat K, Zhang X, Ho CT.
    J Agric Food Chem; 2023 Oct 04; 71(39):14312-14321. PubMed ID: 37737140
    [Abstract] [Full Text] [Related]

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