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

149 related items for PubMed ID: 3526830

  • 1. Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor.
    Danehy JP.
    Adv Food Res; 1986; 30():77-138. PubMed ID: 3526830
    [No Abstract] [Full Text] [Related]

  • 2. The Maillard reaction in food; a critical review from the nutritional standpoint.
    Mauron J.
    Prog Food Nutr Sci; 1981; 5(1-6):5-35. PubMed ID: 7034051
    [No Abstract] [Full Text] [Related]

  • 3. Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: the tendencies analysis of meat-like donors.
    Yang C, Song HL, Chen F, Zou TT.
    J Food Sci; 2011; 76(9):C1267-77. PubMed ID: 22416688
    [Abstract] [Full Text] [Related]

  • 4. Natural and simulated meat flavors (with particular reference to beef).
    MacLeod G, Seyyedain-Ardebili M.
    Crit Rev Food Sci Nutr; 1981; 14(4):309-437. PubMed ID: 7023846
    [No Abstract] [Full Text] [Related]

  • 5. Furans in foods.
    Maga JA.
    CRC Crit Rev Food Sci Nutr; 1979; 11(4):355-400. PubMed ID: 378551
    [Abstract] [Full Text] [Related]

  • 6. Nutritional and physiological consequences of the Maillard reaction.
    Adrian J.
    World Rev Nutr Diet; 1974; 19():71-122. PubMed ID: 4616472
    [No Abstract] [Full Text] [Related]

  • 7. Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
    Bel Rhlid R, Fleury Y, Blank I, Fay LB, Welti DH, Arce Vera F, Juillerat MA.
    J Agric Food Chem; 2002 Apr 10; 50(8):2350-5. PubMed ID: 11929296
    [Abstract] [Full Text] [Related]

  • 8. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor.
    Cao C, Xie J, Hou L, Zhao J, Chen F, Xiao Q, Zhao M, Fan M.
    Food Res Int; 2017 Sep 10; 99(Pt 1):444-453. PubMed ID: 28784504
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 11. Effect of Maillard browning reaction on nutritional quality of protein.
    Tanaka M, Kimiagar M, Lee TC, Chichester CO.
    Adv Exp Med Biol; 1977 Sep 10; 86B():321-41. PubMed ID: 906922
    [No Abstract] [Full Text] [Related]

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

  • 13. Meat flavor precursors and factors influencing flavor precursors--A systematic review.
    Khan MI, Jo C, Tariq MR.
    Meat Sci; 2015 Dec 10; 110():278-84. PubMed ID: 26319308
    [Abstract] [Full Text] [Related]

  • 14. Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat.
    Ahhmed A, Özcan C, Karaman S, Öztürk İ, Çam M, Fayemi PO, Kaneko G, Muguruma M, Sakata R, Yetim H.
    Meat Sci; 2017 May 10; 127():35-44. PubMed ID: 28113096
    [Abstract] [Full Text] [Related]

  • 15. [Computation of the caloric value of nutritional and epicurean foods from the viewpoint of the food chemist and food control].
    Baltes W.
    Z Ernahrungswiss; 1972 Sep 10; 11(3):219-26. PubMed ID: 4674501
    [No Abstract] [Full Text] [Related]

  • 16. Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES).
    Kranz M, Hofmann T.
    Molecules; 2018 Jan 28; 23(2):. PubMed ID: 29382108
    [Abstract] [Full Text] [Related]

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

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

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

  • 20. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
    Hong JH, Kwon KY, Kim KO.
    J Food Sci; 2012 Jun 28; 77(6):S233-9. PubMed ID: 22591448
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.