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Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages.
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- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00302-w
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- Article
Advanced Glycation End-Products Acting as Immunomodulators for Chronic Inflammation, Inflammaging and Carcinogenesis in Patients with Diabetes and Immune-Related Diseases.
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- Biomedicines, 2024, v. 12, n. 8, p. 1699, doi. 10.3390/biomedicines12081699
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- Article
Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reaction.
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- Bioscience, Biotechnology & Biochemistry, 2022, v. 86, n. 5, p. 672, doi. 10.1093/bbb/zbac031
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- Article
Identification of dipyrrolone pigments and their precursors formed in the Maillard reaction of carnosine and pentose under weakly acidic conditions.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 9, p. 2042, doi. 10.1093/bbb/zbab119
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- Article
Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(2H)-furanone.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 2, p. 401, doi. 10.1093/bbb/zbaa019
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- Article
Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 2, p. 391, doi. 10.1093/bbb/zbaa018
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- Article
2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human.
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- Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 9, p. 1894, doi. 10.1080/09168451.2020.1775066
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- Article
A novel thiamine-derived pigment, pyrizepine, formed by the Maillard reaction.
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- Bioscience, Biotechnology & Biochemistry, 2018, v. 82, n. 8, p. 1425, doi. 10.1080/09168451.2018.1466687
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- Article
Recombinant expression, purification, and characterization of polyphenol oxidase 2 ( Vv PPO2) from “Shine Muscat” ( Vitis labruscana Bailey × Vitis vinifera L.).
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- Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 12, p. 2330, doi. 10.1080/09168451.2017.1381017
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- Article
Corrigendum.
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- 2017
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- Correction Notice
Two novel pyrrolooxazole pigments formed by the Maillard reaction between glucose and threonine or serine.
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- Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 2, p. 343, doi. 10.1080/09168451.2016.1240607
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- Article
Functional improvements in β-lactoglobulin by conjugating with soybean soluble polysaccharide.
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- Bioscience, Biotechnology & Biochemistry, 2015, v. 79, n. 1, p. 97, doi. 10.1080/09168451.2014.951024
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- Article
Commercial Copper Foam as an Effective 3D Porous Electrode for Nonenzymatic Glucose Detection.
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- Electroanalysis, 2016, v. 28, n. 9, p. 2070, doi. 10.1002/elan.201501167
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- Article
Carnation-like CuO Hierarchical Nanostructures Assembled by Porous Nanosheets for Nonenzymatic Glucose Sensing.
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- Electroanalysis, 2016, v. 28, n. 9, p. 2214, doi. 10.1002/elan.201600132
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- Article
NON-ENZYMATIC GLYCATION AND GLYCOXIDATION PROTEIN PRODUCTS IN FOODS AND DISEASES: AN INTERCONNECTED, COMPLEX SCENARIO FULLY OPEN TO INNOVATIVE PROTEOMIC STUDIES.
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- Mass Spectrometry Reviews, 2014, v. 33, n. 1, p. 49, doi. 10.1002/mas.21378
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- Article
Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods.
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- Color Research & Application, 2021, v. 46, n. 2, p. 446, doi. 10.1002/col.22574
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- Article
Recovery of antioxidant protein hydrolysates from shellfish waste streams using subcritical water extraction.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 130, p. 154, doi. 10.1016/j.fbp.2021.09.011
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- Article
Effect of heating by solid-state microwave technology at fixed frequencies or by frequency sweep loops on heating profiles in model food samples.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 328, doi. 10.1016/j.fbp.2021.03.018
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- Article
Olive leaves extract encapsulated by spray-drying in vacuum fried starch-gluten doughs.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 106, p. 171, doi. 10.1016/j.fbp.2017.10.001
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- Article
Influence of storage conditions on the functional properties of micellar casein powder.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 106, p. 181, doi. 10.1016/j.fbp.2017.09.004
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- Article
Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 106, p. 117, doi. 10.1016/j.fbp.2017.09.003
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- Article
Optimization of spray drying process in cheese powder production.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 93, n. 1, p. 156, doi. 10.1016/j.fbp.2013.12.008
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- Article
Effects of medium-chain triacylglycerols (MCTs) on maillard reaction in bread making.
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- New Food Industry, 2024, v. 66, n. 1, p. 21
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- Article
Effect of Hot Calcium Chloride and Acetic Acid Solutions or Hot Water Treatments on Inhibition of Total Microbial Counts and Browning in Lettuce Stem Cut During Cold Storage.
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- Annals of Agricultural Science Moshtohor, 2018, v. 56, n. 3, p. 709
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- Article
Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 281, doi. 10.3390/fermentation10060281
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- Article
Melanoidin Content Determines the Primary Pathways in Glucose Dark Fermentation: A Preliminary Assessment of Kinetic and Microbial Aspects.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 272, doi. 10.3390/fermentation10060272
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- Article
The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 860, doi. 10.3390/fermentation9090860
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- Article
Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040293
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- Article
Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus.
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- Fermentation (Basel), 2019, v. 5, n. 1, p. 1, doi. 10.3390/fermentation5010020
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- Article
基于美拉德反应的大豆分离蛋白-普鲁兰多糖 可食膜构建及特性研究.
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- Packaging & Food Machinery, 2022, v. 40, n. 3, p. 1, doi. 10.3969/j.issn.1005-1295.2022.03.001
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- Article
高地芽孢杆菌的筛选鉴定及其对雪茄烟叶发酵产香的影响.
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- China Brewing, 2023, v. 42, n. 7, p. 114, doi. 10.11882/j.issn.0254-5071.2023.07.018
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- Article
马氏珠母贝酶解产物品质改良工艺优化.
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- China Brewing, 2023, v. 42, n. 2, p. 95, doi. 10.11882/j.issn0254-5071.2023.02.016
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- Article
陈酿方式对赤水晒醋醋酝的影响研究.
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- China Brewing, 2022, v. 41, n. 11, p. 78, doi. 10.11882/j.issn.0254-5071.2022.11.014
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- Article
发酵食品中四甲基吡嗪的检测、来源及其微生物合成途径研究进展.
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- China Brewing, 2022, v. 41, n. 4, p. 1, doi. 10.11882/j.issn.0254-5071.2022.04.002
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- Article
酶解河蟹边角料制备调味汁的加工工艺研究.
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- China Brewing, 2021, v. 40, n. 12, p. 180, doi. 10.11882/j.issn.0254-5071.2021.12.033
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- Article
白酒中焦香成分研究进展.
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- China Brewing, 2021, v. 40, n. 5, p. 32, doi. 10.11882/j.issn.0254-5071.2021.05.006
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- Article
以黄酒为介质的美拉德反应香料制备及加香应用研究.
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- China Brewing, 2021, v. 40, n. 3, p. 90, doi. 10.11882/j.issn.0254-5071.2021.03.016
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- Article
添加 Maillard 反应前体物质对混有 椴木屑暗棕壤腐殖质组成的影响.
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- Journal of Jilin University (Science Edition) / Jilin Daxue Xuebao (Lixue Ban), 2022, v. 60, n. 4, p. 999, doi. 10.13413/j.cnki.jdxblxb.2021315
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- Article
Advanced Glycation End-Products in Skeletal Muscle Aging.
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- Bioengineering (Basel), 2021, v. 8, n. 11, p. 1, doi. 10.3390/bioengineering8110168
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- Article
油茶籽中美拉德反应产物的抗氧化性及其含量分析.
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- Forest Research, 2019, v. 32, n. 3, p. 135, doi. 10.13275/j.cnki.lykxyj.2019.03.018
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- Article
Improvement of antioxidant and emulsifying properties of Cajanus cajan's protein hydrolysate by glycosylation through maillard reaction.
- Published in:
- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2022, v. 17, n. 6, p. 137, doi. 10.22067/ifstrj.2021.70358.1046
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- Article
Maillard reaction in food technologies.
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- Ukrainian Journal of Food Science, 2023, v. 11, n. 2, p. 81, doi. 10.24263/2310-1008-2023-11-2-4
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- Article
Review of extraction progress and coating liquid of paper-making reconstituted tobacco.
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- Journal of Zhengzhou University of Light Industry, Natural Science Edition, 2014, v. 29, n. 6, p. 17, doi. 10.3969/j.issn.2095-476X.2014.06.005
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- Article
Study on antioxidant activity of Maillard reaction products in the methanol solvent system.
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- Journal of Zhengzhou University of Light Industry, Natural Science Edition, 2014, v. 29, n. 4, p. 20, doi. 10.3969/j.issn.2095-476X.2014.04.005
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- Article
Fluctuation dynamics of chemiluminescence in the maillard reaction.
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- Russian Journal of General Chemistry, 2011, v. 81, n. 1, p. 234, doi. 10.1134/S1070363211010403
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- Article
Fish Gelatin-Based Film Containing Maillard Reaction Products: Properties and Its Use as Bag for Packing Chicken Skin Oil.
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- Journal of Renewable Materials, 2024, v. 12, n. 6, p. 1125, doi. 10.32604/jrm.2024.051361
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- Article
Improvement of anti-inflammatory activity of salmon muscle peptides by conjugation with alginate oligosaccharide and recovery of the active fraction using ampholyte-free isoelectric focusing.
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- Fisheries Science, 2021, v. 87, n. 4, p. 569, doi. 10.1007/s12562-021-01523-8
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- Article
Heat- and light-treatment change the visible fluorescence of Akoya cultured pearls.
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- Fisheries Science, 2013, v. 79, n. 6, p. 959, doi. 10.1007/s12562-013-0663-0
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- Article
Uncertainty of Prebiotic Scenarios: The Case of the Non-Enzymatic Reverse Tricarboxylic Acid Cycle.
- Published in:
- Scientific Reports, 2015, p. 8009, doi. 10.1038/srep08009
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- Article
Non-Enzymatic-Browning-Reaction: A Versatile Route for Production of Nitrogen-Doped Carbon Dots with Tunable Multicolor Luminescent Display.
- Published in:
- Scientific Reports, 2014, p. 1, doi. 10.1038/srep03564
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- Publication type:
- Article