Works matching DE "MAILLARD reaction"

Results: 1394

微波非热效应对浓香菜籽油风味形成的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 9, p. 290, doi. 10.11975/j.issn.1002-6819.202412129

By:

姚岚航;
李文林;
朱程;
王韦;
韩梅;
黄桃翠;
周琦

Publication type:

Article

Kinetic and thermodynamic models for the formation of furan in thermally processed foods: A theoretical and computational study.

Published in:

Journal of Molecular Modeling, 2025, v. 31, n. 5, p. 1, doi. 10.1007/s00894-025-06372-1

By:

Nelson, Peter N.;
Mulder, Willem H.

Publication type:

Article

pMDI 对豆粕胶黏剂固化行为的影响.

Published in:

Chemistry & Industry of Forest Products, 2025, v. 45, n. 2, p. 109, doi. 10.20195/j.issn.0253-2417.2024037

By:

叶韧;
王楚楚;
王春鹏;
储富祥

Publication type:

Article

Enhancing Antioxidant and Anti-Inflammatory Activities of Garlic by Puffing.

Published in:

Molecules, 2025, v. 30, n. 9, p. 2022, doi. 10.3390/molecules30092022

By:

Yang, Hye-Jung;
Shin, Jae-Sung;
Oh, Seon-Min;
Bae, Ji-Eun;
Ye, Sang-Jin;
Choi, Hyun-Wook;
Baik, Moo-Yeol

Publication type:

Article

The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar.

Published in:

Foods, 2025, v. 14, n. 9, p. 1480, doi. 10.3390/foods14091480

By:

Asikin, Yonathan;
Nakaza, Yuki;
Oe, Moena;
Arakaki, Eriko;
Maeda, Goki;
Kaneda, Hirotaka;
Takara, Kensaku;
Wada, Koji

Publication type:

Article

稻谷黄变机制研究进展.

Published in:

Food Research & Development, 2025, v. 46, n. 6, p. 184, doi. 10.12161/j.issn.1005‐6521.2025.06.024

By:

郑霄;
曲亚男;
王雅雯;
刘金光;
崔钰;
陈义伦;
刘玉茜

Publication type:

Article

亚麻籽乳制备过程中内源酶与关键香气的变化规律.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 8, p. 318, doi. 10.11975/j.issn.1002-6819.202411068

By:

赵冉;
岳杨;
陈亚淑;
邓乾春;
周琦

Publication type:

Article

DETERMINATION OF RELEVANT SENSORY CHARACTERISTICS OF BAKED DAIRY PRODUCTS.

Published in:

Technology Audit & Production Reserves, 2025, v. 2, n. 3(82), p. 64, doi. 10.15587/2706-5448.2025.326612

By:

Lohinova, Anna;
Petrusha, Oksana;
Arsenieva, Larysa;
Polischuk, Galyna;
Vasheka, Oksana

Publication type:

Article

Keptinis – The brewing and fermentation characteristics of a traditional farmhouse ale from Lithuania.

Published in:

Brewing Science, 2025, v. 78, n. 1/2, p. 1, doi. 10.23763/BrSc25-01rehorska

By:

Rehorska, René;
Pessl, Kevin;
Gutautas, Simonas;
Mall, Veronika;
Reglitz, Klaas;
Steinhaus, Martin;
Schneiderbanger, Jennifer;
Sauseng, Gebhard;
Almer, Gunter;
Kraus, Valentin;
Schöpfer, Angela;
Mayer, Chiara Marlen;
Grasser, Monika;
Pöllinger-Zierler, Barbara;
Berner, Simon Hans

Publication type:

Article

Development of new natural polymer-based wood adhesives III: effects of glucose addition on properties of chitosan.

Published in:

Journal of Wood Science, 2010, v. 56, n. 5, p. 387, doi. 10.1007/s10086-010-1117-2

By:

Umemura, Kenji;
Mihara, Ayako;
Kawai, Shuichi

Publication type:

Article

Green Synthesis of Copper Nanoparticles utilising the Maillard Reaction.

Published in:

Chemistry - A European Journal, 2025, v. 31, n. 18, p. 1, doi. 10.1002/chem.202404314

By:

Mielewczyk, Lukas;
Liebscher, Virginia;
Grothe, Julia;
Kaskel, Stefan

Publication type:

Article

Study of degradation pathways of Amadori compounds obtained by glycation of opioid pentapeptide and related smaller fragments: Stability, reactions, and spectroscopic properties.

Published in:

Biopolymers, 2003, v. 69, n. 4, p. 421, doi. 10.1002/bip.10338

By:

Andreja Jakas;
Štefica Horvat

Publication type:

Article

Isolation and quantification in food of 6-(2-formyl-5-methylpyrrol-1-yl)-l-norleucine ("rhamnolysine") and its precursor 3,6-dideoxy-l-mannosone.

Published in:

European Food Research & Technology, 2019, v. 245, n. 5, p. 1149, doi. 10.1007/s00217-019-03238-8

By:

Hellwig, Michael;
Henle, Thomas

Publication type:

Article

Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups.

Published in:

European Food Research & Technology, 2019, v. 245, n. 1, p. 111, doi. 10.1007/s00217-018-3144-y

By:

Oracz, Joanna;
Nebesny, Ewa

Publication type:

Article

Studies on the influence of dietary 3-deoxyglucosone on the urinary excretion of 2-keto-3-deoxygluconic acid.

Published in:

European Food Research & Technology, 2018, v. 244, n. 8, p. 1389, doi. 10.1007/s00217-018-3052-1

By:

Rückriemen, Jana;
Hellwig, Anne;
Schultes, Stephanie;
Hellwig, Michael;
Hahne, Friederike;
Henle, Thomas

Publication type:

Article

Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite.

Published in:

European Food Research & Technology, 2017, v. 243, n. 4, p. 565, doi. 10.1007/s00217-016-2766-1

By:

Tomic, Dusan;
Grigorakis, Spyros;
Loupassaki, Sofia;
Makris, Dimitris

Publication type:

Article

Consumption of 5-hydroxymethylfurfural-rich dried fruits is associated with reduction in urinary excretion of 8-hydroxy-2′-deoxyguanosine: a randomized clinical trial.

Published in:

European Food Research & Technology, 2016, v. 242, n. 5, p. 677, doi. 10.1007/s00217-015-2575-y

By:

Mousavi, R.;
Alizadeh, M.;
Saleh-Ghadimi, S.

Publication type:

Article

Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1 H)-pyridin-1-yl)- l-norleucine (maltosine) in model systems and food samples.

Published in:

European Food Research & Technology, 2016, v. 242, n. 4, p. 547, doi. 10.1007/s00217-015-2565-0

By:

Hellwig, Michael;
Kiessling, Magdalena;
Rother, Sandra;
Henle, Thomas

Publication type:

Article

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars.

Published in:

European Food Research & Technology, 2016, v. 242, n. 1, p. 51, doi. 10.1007/s00217-015-2517-8

By:

Kocadağlı, Tolgahan;
Žilić, Slađana;
Taş, Neslihan;
Vančetović, Jelena;
Dodig, Dejan;
Gökmen, Vural

Publication type:

Article

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products.

Published in:

European Food Research & Technology, 2015, v. 240, n. 5, p. 939, doi. 10.1007/s00217-014-2398-2

By:

Karangwa, Eric;
Zhang, Xiaoming;
Murekatete, Nicole;
Masamba, Kingsley;
Raymond, Linda;
Shabbar, Abbas;
Zhang, Yating;
Duhoranimana, Emmanuel;
Muhoza, Bertrand;
Song, Shiqing

Publication type:

Article

Influence of various factors on formation of 2,3-dihydro-3,5-dihydroxy-6-methyl-4( H)-pyran-4-one (DDMP) in a solid-state model system of Maillard reaction.

Published in:

European Food Research & Technology, 2014, v. 239, n. 1, p. 31, doi. 10.1007/s00217-014-2191-2

By:

Zhou, Zhilei;
Xu, Zhiqiang;
Shu, Junsheng;
She, Shike;
Sun, Weifeng;
Yin, Chunyan;
Chen, Maoshen;
Li, Yue;
Zhong, Fang

Publication type:

Article

Effect of ultrasound treatment on the wet heating Maillard reaction between β-conglycinin and maltodextrin and on the emulsifying properties of conjugates.

Published in:

European Food Research & Technology, 2014, v. 238, n. 1, p. 129, doi. 10.1007/s00217-013-2082-y

By:

Zhang, Bo;
Chi, Yujie;
Li, Bing

Publication type:

Article

Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system.

Published in:

European Food Research & Technology, 2013, v. 237, n. 1, p. 39, doi. 10.1007/s00217-013-2026-6

By:

Korbel, Emilie;
Attal, El-Hadi;
Grabulos, Joël;
Lluberas, Elena;
Durand, Noël;
Morel, Gilles;
Goli, Thierry;
Brat, Pierre

Publication type:

Article

Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process.

Published in:

European Food Research & Technology, 2012, v. 235, n. 4, p. 711, doi. 10.1007/s00217-012-1804-x

By:

Kocadağlı, Tolgahan;
Koray Palazoğlu, T.;
Gökmen, Vural

Publication type:

Article

Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)- l-norleucine (formyline) in food.

Published in:

European Food Research & Technology, 2012, v. 235, n. 1, p. 99, doi. 10.1007/s00217-012-1738-3

By:

Hellwig, Michael;
Henle, Thomas

Publication type:

Article

Glycation compounds in peanuts.

Published in:

European Food Research & Technology, 2012, v. 234, n. 3, p. 423, doi. 10.1007/s00217-011-1649-8

By:

Wellner, Anne;
Nußpickel, Lena;
Henle, Thomas

Publication type:

Article

Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine.

Published in:

European Food Research & Technology, 2012, v. 234, n. 2, p. 333, doi. 10.1007/s00217-011-1644-0

By:

Yu, Xiangying;
Zhao, Mingyue;
Hu, Jun;
Zeng, Shitong;
Bai, Xinliang

Publication type:

Article

Amino acid profiles in unripe Arabica coffee fruits processed using wet and dry methods.

Published in:

European Food Research & Technology, 2012, v. 234, n. 1, p. 25, doi. 10.1007/s00217-011-1607-5

By:

Dias, Eduardo;
Borém, Flávio;
Pereira, Rosemary;
Guerreiro, Mário

Publication type:

Article

Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits.

Published in:

European Food Research & Technology, 2011, v. 233, n. 4, p. 637, doi. 10.1007/s00217-011-1563-0

By:

Coimbra, Manuel;
Nunes, Cláudia;
Cunha, Pedro;
Guiné, Raquel

Publication type:

Article

On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-(4 H)-pyran-4-one in antioxidant capacity of prunes.

Published in:

European Food Research & Technology, 2011, v. 233, n. 3, p. 367, doi. 10.1007/s00217-011-1527-4

By:

Čechovská, Lucie;
Cejpek, Karel;
Konečný, Michael;
Velíšek, Jan

Publication type:

Article

Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose.

Published in:

European Food Research & Technology, 2011, v. 233, n. 3, p. 387, doi. 10.1007/s00217-011-1532-7

By:

Li, Zheng;
Luo, Yongkang;
Feng, Ligeng

Publication type:

Article

Quantification of Amadori products in cheese.

Published in:

European Food Research & Technology, 2011, v. 233, n. 2, p. 243, doi. 10.1007/s00217-011-1509-6

By:

Schwietzke, Uta;
Malinowski, Jessica;
Zerge, Katja;
Henle, Thomas

Publication type:

Article

Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes.

Published in:

European Food Research & Technology, 2010, v. 231, n. 4, p. 603, doi. 10.1007/s00217-010-1312-9

By:

De Leonardis, Antonella;
Lustrato, Giuseppe;
Macciola, Vincenzo;
Ranalli, Giancarlo

Publication type:

Article

Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds?

Published in:

European Food Research & Technology, 2010, v. 231, n. 4, p. 545, doi. 10.1007/s00217-010-1308-5

By:

Amigo-Benavent, Miryam;
del Castillo, M. Dolores;
Fogliano, Vincenzo

Publication type:

Article

Polyphenol oxidase activity and implications on the quality of intermediate moisture and dried apples.

Published in:

European Food Research & Technology, 2010, v. 231, n. 1, p. 93, doi. 10.1007/s00217-010-1256-0

By:

Lavelli, Vera;
Caronni, Pamela

Publication type:

Article

Formyline, a new glycation compound from the reaction of lysine and 3-deoxypentosone.

Published in:

European Food Research & Technology, 2010, v. 230, n. 6, p. 903, doi. 10.1007/s00217-010-1237-3

By:

Hellwig, Michael;
Henle, Thomas

Publication type:

Article

A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis.

Published in:

European Food Research & Technology, 2009, v. 229, n. 6, p. 843, doi. 10.1007/s00217-009-1119-8

By:

Calvarro, Julia;
Gökmen, Vural;
Morales, Francisco

Publication type:

Article

Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds.

Published in:

European Food Research & Technology, 2009, v. 229, n. 6, p. 961, doi. 10.1007/s00217-009-1131-z

By:

Açar, Özge;
Gökmen, Vural;
Pellegrini, Nicoletta;
Fogliano, Vincenzo

Publication type:

Article

Protein profile and sensorial properties of rye breads.

Published in:

European Food Research & Technology, 2009, v. 229, n. 6, p. 875, doi. 10.1007/s00217-009-1129-6

By:

Horszwald, Anna;
Troszyńska, Agnieszka;
Castillo, Maria;
Zieliński, Henryk

Publication type:

Article

Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans.

Published in:

European Food Research & Technology, 2009, v. 228, n. 6, p. 913, doi. 10.1007/s00217-008-1004-x

By:

Budryn, Grażyna;
Nebesny, Ewa;
Podsędek, Anna;
Żyżelewicz, Dorota;
Materska, Małgorzata;
Jankowski, Stefan;
Janda, Bogdan

Publication type:

Article

Studies on the impact of glycation on the denaturation of whey proteins.

Published in:

European Food Research & Technology, 2009, v. 228, n. 4, p. 643, doi. 10.1007/s00217-008-0973-0

By:

Mulsow, Bozena B.;
Jacob, Mandy;
Henle, Thomas

Publication type:

Article

Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach.

Published in:

European Food Research & Technology, 2009, v. 228, n. 3, p. 345, doi. 10.1007/s00217-008-0940-9

By:

Morales, Francisco J.;
Martin, Saray;
Açar, Özge Ç;
Arribas-Lorenzo, Gema;
Gökmen, Vural

Publication type:

Article

Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 249, doi. 10.1007/s00217-008-0929-4

By:

Rufián-Henares, José;
García-Villanova, Belén;
Guerra-Hernández, Eduardo

Publication type:

Article

Characterization of the Maillard reaction in bread crisps.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 311, doi. 10.1007/s00217-008-0936-5

By:

Capuano, Edoardo;
Ferrigno, Antonella;
Acampa, Iolanda;
Ait-Ameur, Lamia;
Fogliano, Vincenzo

Publication type:

Article

Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 69

By:

Tineke De Wilde;
Pieter Castelein;
Orsolya Németh;
Carlos Van Peteghem;
Bruno De Meulenaer

Publication type:

Article

High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model.

Published in:

European Food Research & Technology, 2008, v. 226, n. 6, p. 1301, doi. 10.1007/s00217-007-0658-0

By:

Yuan Yuan;
Guang-hua Zhao;
Xiao-song Hu;
Ji-hong Wu;
Jie Liu;
Fang Chen

Publication type:

Article

Effects of overprocessing on heat damage of UHT milk.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1099, doi. 10.1007/s00217-007-0637-5

By:

Stefano Cattaneo;
Fabio Masotti;
Luisa Pellegrino

Publication type:

Article

Fermentation of heated gluten systems by gut microflora.

Published in:

European Food Research & Technology, 2003, v. 217, n. 5, p. 382

By:

Caterina Dell'Aquila;
Jennifer M. Ames;
Glenn R. Gibson;
Anthony G. Wynne

Publication type:

Article

Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry.

Published in:

Amino Acids, 2015, v. 47, n. 1, p. 111, doi. 10.1007/s00726-014-1845-5

By:

Troise, Antonio;
Fiore, Alberto;
Roviello, Giovanni;
Monti, Simona;
Fogliano, Vincenzo

Publication type:

Article

Special edition of Amino Acids of selected papers from the eleventh international symposium on the Maillard reaction, September 16-20, 2012.

Published in:

2014

By:

Rabbani, Naila;
Thornalley, Paul

Publication type:

Editorial