Works matching DE "MAILLARD reaction"
Results: 1340
Note: Isolation of Mutagenic β-Carboline Derivatives after Nitrite Treatment of Maillard Reaction Mixtures and Analysis of These Compounds from Foodstuffs and Human Urine.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 11, p. 2232, doi. 10.1271/bbb.69.2232
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- Article
Maillard Reaction Rate in Various Glassy Matrices.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 11, p. 2285, doi. 10.1271/bbb.68.2285
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- Article
Cytotoxicity and Oxidative Stress Induced by the Glyceraldehyde-related Maillard Reaction Products for HL-60 Cells.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 2, p. 333, doi. 10.1271/bbb.68.333
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- Article
Protective Effect of Blue-M1 against Oxidative Stress on COS-1 Cells.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 1, p. 247, doi. 10.1271/bbb.68.247
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- Article
Isolation and Identification of the 3-Hydroxy-5-hydroxymethyl-pyridiunium Compound as a Novel Advanced Glycation End Product on Glyceraldehyde-related Maillard Reaction.
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- Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 4, p. 930, doi. 10.1271/bbb.67.930
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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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A New Perspective on the Maillard Reaction and the Origin of Life.
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- 2021
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- Letter
Bazedoxifene Ameliorates Homocysteine-Induced Apoptosis and Accumulation of Advanced Glycation End Products by Reducing Oxidative Stress in MC3T3-E1 Cells.
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- 2017
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- journal article
Differences in Structural Changes and Pathophysiological Effects of Low-Density Lipoprotein Particles upon Accumulation of Acylhydroperoxy Derivatives in Their Outer Phospholipid Monolayer or upon Modification of Apoprotein B-100 by Natural Dicarbonyls.
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- Biochemistry (00062979), 2023, v. 88, n. 11, p. 1910, doi. 10.1134/S0006297923110196
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- Article
Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction.
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- Gels (2310-2861), 2024, v. 10, n. 4, p. 237, doi. 10.3390/gels10040237
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- Article
Ultrasonic-Assisted Glycosylation with Glucose on the Functional and Structural Properties of Fish Gelatin.
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- Gels (2310-2861), 2023, v. 9, n. 2, p. 119, doi. 10.3390/gels9020119
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- Article
基于脱脂芝麻渣酶解液美拉德反应制备浓香型调和芝麻油的研究.
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- China Condiment, 2024, v. 49, n. 1, p. 89, doi. 10.3969/j.issn.1000-9973.2024.01.015
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- Article
Effects of Tea Polyphenols on Properties and Fish Preservation Performance of Chitosan/Cinnamaldehyde Composite Films.
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- Modern Food Science & Technology, 2024, v. 40, n. 7, p. 89, doi. 10.13982/j.mfst.1673-9078.2024.7.0898
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- Article
浓香菜籽油在不同加工单元下多环芳烃 和风味品质的变化规律.
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- Modern Food Science & Technology, 2023, v. 39, n. 6, p. 246, doi. 10.13982/j.mfst.1673-9078.2023.6.1383
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- Article
玉米蛋白美拉德反应产物膜对冷鲜牛肉的保鲜效果.
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- Modern Food Science & Technology, 2023, v. 39, n. 4, p. 154, doi. 10.13982/j.mfst.1673-9078.2023.4.0649
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- Article
Flavor Changes in the Heat-reacted Essence of the Enzymatic Hydrolysate of Mussel under Different Heating Conditions and Drying Processes.
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- Modern Food Science & Technology, 2022, v. 38, n. 11, p. 255, doi. 10.13982/j.mfst.1673-9078.2022.11.1462
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- Article
抗坏血酸降解机理以及脱氢抗坏血酸对食品的影响研究进展.
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- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 329, doi. 10.13982/j.mfst.1673-9078.2022.10.1444
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- Article
松香基阴离子交换树脂的制备及其对己糖碱性降解色素的吸附作用.
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- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 187, doi. 10.13982/j.mfst.1673-9078.2022.10.1414
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- Article
Free Radicals in the Maillard Reaction.
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- Food Reviews International, 2003, v. 19, n. 4, p. 375, doi. 10.1081/FRI-120025481
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- Article
TOXICOLOGY AND ANTIOXIDANT ACTIVITIES OF NON-ENZYMATIC BROWNING REACTION PRODUCTS: REVIEW.
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- Food Reviews International, 2002, v. 18, n. 2/3, p. 151, doi. 10.1081/FRI-120014356
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- Article
Study of acrylamide level in food from vending machines.
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- Italian Journal of Food Safety, 2016, v. 5, n. 4, p. 191, doi. 10.4081/ijfs.2016.6147
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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
Influence of Different Cooking Methods on the Maillard Reactions of Marine Products.
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- Journal of Coastal Research, 2020, v. 110, p. 197, doi. 10.2112/JCR-SI110-047.1
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- Article
NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE.
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- Mesopotamia Journal of Agriculture, 2017, v. 45, n. 1, p. 319, doi. 10.33899/magrj.2017.161257
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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
РЕАКЦІЯ МАЙЯРА У МОДЕЛЬНІЙ СИСТЕМІ КАРБОНІЛВМІСНА СПОЛУКА – АМІНОКИСЛОТА.
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- Problems of Environmental Biotechnology, 2020, n. 1/2, p. 1
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- Article
THE RESEARCH OF THE TYPES OF MOISTURE BONDS IN PROTEIN-CARBOHYDRATE CONCENTRATES OF CHEESE WHEY.
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- Periódico Tchê Química, 2020, v. 17, n. 34, p. 33, doi. 10.52571/ptq.v17.n34.2020.51_p34_pgs_33_44.pdf
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- Article
Continuous Flow Glycolipid Synthesis Using a Packed Bed Reactor.
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- Catalysts (2073-4344), 2022, v. 12, n. 5, p. 551, doi. 10.3390/catal12050551
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- Article
Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment.
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- Journal of Chemistry, 2018, p. 1, doi. 10.1155/2018/6758794
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- Article
Acrylamide formation in carbohydrate-rich food powders consumed in Korea.
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- Quality Assurance & Safety of Crops & Foods, 2022, v. 14, n. 3, p. 43, doi. 10.15586/qas.v14i3.1054
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- Article
THEORETICAL STUDY ON GLUCOSE AND METHYLAMINE MAILLARD REACTION: FORMATION OF THE AMADORI REARRANGEMENT PRODUCTS.
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- Bulletin of the Chemical Society of Ethiopia, 2024, v. 38, n. 2, p. 539, doi. 10.4314/bcse.v38i2.20
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- Article
A Generalized Polymer Precursor Ink Design for 3D Printing of Functional Metal Oxides.
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- Nano-Micro Letters, 2023, v. 15, n. 1, p. 1, doi. 10.1007/s40820-023-01147-w
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- Article
PHOTOCHEMICAL PROPERTIES OF COLORED DISSOLVED ORGANIC MATTER IN LANDFILL LEACHING SAMPLES OF INORGANIC WASTES.
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- Journal of Environmental Engineering & Management, 2010, v. 20, n. 1, p. 49
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- Article
Formation of styrene during the Maillard reaction is negligible.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2009, v. 26, n. 5, p. 583, doi. 10.1080/02652030802641898
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- Article
Research Progress of Maillard Reaction and its Application in Processing of Traditional Chinese Medicine.
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- Natural Product Communications, 2024, v. 19, n. 11, p. 1, doi. 10.1177/1934578X241290620
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- Article
Metabolic Transit and in vivo Effects of Melanoidins and Precursor Compounds Deriving from the Maillard Reaction.
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- Annals of Nutrition & Metabolism, 2001, v. 45, n. 1, p. 1, doi. 10.1159/000046699
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- Article
Impact of brining and drying processes on the nutritive value of tambaqui fish (Colossoma macropomum).
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- PLoS ONE, 2024, v. 19, n. 4, p. 1, doi. 10.1371/journal.pone.0299926
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- Article
DFT Studies on Fructose and Glycine Maillard Reaction: Formation of the Heyns Rearrangement Products in the Initial Stage.
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- Journal of the Iranian Chemical Society, 2011, v. 8, n. 2, p. 433, doi. 10.1007/BF03249077
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- Article
ENHANCING THE ENZYMATIC BROWNING INHIBITION CAPACITY OF MORINGA OLEIFERA SEED EXTRACT VIA THE MAILLARD REACTION.
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- African Journal of Food, Agriculture, Nutrition & Development, 2021, v. 21, n. 8, p. 18518, doi. 10.18697/ajfand.103.20065
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- Article
不同成熟度烟叶烘烤过程中大分子物质代谢动态研究.
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- Southwest China Journal of Agricultural Sciences, 2020, v. 33, n. 9, p. 1950, doi. 10.16213/j.cnki.scjas.2020.9.011
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- Article
烤前添加外源物质对烟叶质量的影响.
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- Southwest China Journal of Agricultural Sciences, 2020, v. 33, n. 8, p. 1685, doi. 10.16213/j.cnki.scjas.2020.8.013
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- Article
云南德宏烤烟品种KRK26烟叶质量特征分析.
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- Southwest China Journal of Agricultural Sciences, 2019, v. 32, n. 10, p. 2438, doi. 10.16213/j.cnki.scjas.2019.10.029
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- Article
High hydrostatic pressure processing of pumpkin: Identification and quantification of the volatiles profile.
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- Journal of Food & Nutrition Research, 2022, v. 61, n. 3, p. 296
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- Article
Evaluation of the Maillard reaction in infant formulas after opening.
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- Journal of Food & Nutrition Research, 2019, v. 58, n. 3, p. 245
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- Article
Determination of quality characteristics for whole milk powder with slight and moderate odour changes.
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 2, p. 181
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- Article
Effect of storage on quality of industrially dehydrated onion, garlic, potato and carrot.
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- Journal of Food & Nutrition Research, 2012, v. 51, n. 3, p. 132
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- Article
Effects of Maillard reaction products from glucose-lysine model systems on oxidative stress markers and against oxidative induction by hydrogen peroxide in Caco-2 cells.
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- Journal of Food & Nutrition Research, 2011, v. 50, n. 4, p. 237
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- Article
Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes.
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- Journal of Food & Nutrition Research, 2010, v. 49, n. 3, p. 140
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- Article
Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products -- benefits and weak points.
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- Journal of Food & Nutrition Research, 2009, v. 48, n. 1, p. 20
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- Article