Volatile Organic Components and MS-e-nose Profiles of Indonesian and Malaysian Palm Sugars from Different Plant Origins.
- Published in:
- Chemosensors, 2025, v. 14, n. 5, p. 155, doi. 10.3390/chemosensors13050155
- By:
- Publication type:
- Article
Works matching DE "MAILLARD reaction"
Results: 1404
1
2
The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour.
- Published in:
- Foods, 2025, v. 14, n. 10, p. 1829, doi. 10.3390/foods14101829
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- Publication type:
- Article
3
Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13 , 3847.
- Published in:
- 2025
- By:
- Publication type:
- Correction Notice
4
Potential of Hyperthermophilic L-Asparaginase from Thermococcus sibiricus to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System.
- Published in:
- Foods, 2025, v. 14, n. 10, p. 1720, doi. 10.3390/foods14101720
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- Publication type:
- Article
5
Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation.
- Published in:
- Foods, 2025, v. 14, n. 10, p. 1717, doi. 10.3390/foods14101717
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- Publication type:
- Article
6
Effects of Maillard Reaction Products on Skeletal Muscle Cells: An In Vitro Study Using C2C12 Myotubes.
- Published in:
- Metabolites (2218-1989), 2025, v. 15, n. 5, p. 316, doi. 10.3390/metabo15050316
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- Publication type:
- Article
7
CRUNCHY, CHEWY, CREAMY, YUMMY.
- Published in:
- CEE: Chemical Engineering Education, 2021, v. 55, n. 4, p. 226, doi. 10.18260/2-1-370.660-128896
- By:
- Publication type:
- Article
8
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
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- Publication type:
- Article
9
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:
- Publication type:
- Article
10
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
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- Publication type:
- Article
11
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
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- Publication type:
- Article
12
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:
- Publication type:
- Article
13
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:
- Publication type:
- Article
14
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:
- Publication type:
- Article
15
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:
- Publication type:
- Article
16
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:
- Publication type:
- Article
17
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:
- Publication type:
- Article
18
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:
- Publication type:
- Article
19
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:
- Publication type:
- Article
20
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:
- Publication type:
- Article
21
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:
- Publication type:
- Article
22
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:
- Publication type:
- Article
23
Fermentation of heated gluten systems by gut microflora.
- Published in:
- European Food Research & Technology, 2003, v. 217, n. 5, p. 382
- By:
- Publication type:
- Article
24
Occurrence, characteristics, and applications of fructosyl amine oxidases (amadoriases).
- Published in:
- Applied Microbiology & Biotechnology, 2010, v. 86, n. 6, p. 1613, doi. 10.1007/s00253-010-2523-5
- By:
- Publication type:
- Article
25
Protein carbonylation in food and nutrition: a concise update.
- Published in:
- Amino Acids, 2022, v. 54, n. 4, p. 559, doi. 10.1007/s00726-021-03085-6
- By:
- Publication type:
- Article
26
Diversity of advanced glycation end products in the bovine milk proteome.
- Published in:
- Amino Acids, 2019, v. 51, n. 6, p. 891, doi. 10.1007/s00726-019-02707-4
- By:
- Publication type:
- Article
27
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:
- Publication type:
- Article
28
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:
- Publication type:
- Editorial
29
Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk.
- Published in:
- Amino Acids, 2014, v. 46, n. 2, p. 279, doi. 10.1007/s00726-013-1497-x
- By:
- Publication type:
- Article
30
Microorganisms and Maillard reaction products: a review of the literature and recent findings.
- Published in:
- Amino Acids, 2014, v. 46, n. 2, p. 267, doi. 10.1007/s00726-013-1496-y
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- Publication type:
- Article
31
Digestibility of extruded proteins and metabolic transit of N-carboxymethyllysine in rats.
- Published in:
- Amino Acids, 2013, v. 44, n. 6, p. 1441, doi. 10.1007/s00726-012-1427-3
- By:
- Publication type:
- Article
32
Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats.
- Published in:
- Amino Acids, 2013, v. 44, n. 6, p. 1409, doi. 10.1007/s00726-011-1160-3
- By:
- Publication type:
- Article
33
Activation of the transcription factor Nrf2 in macrophages, Caco-2 cells and intact human gut tissue by Maillard reaction products and coffee.
- Published in:
- Amino Acids, 2013, v. 44, n. 6, p. 1427, doi. 10.1007/s00726-012-1222-1
- By:
- Publication type:
- Article
34
Study of the urinary and faecal excretion of N-carboxymethyllysine in young human volunteers.
- Published in:
- Amino Acids, 2012, v. 43, n. 2, p. 595, doi. 10.1007/s00726-011-1107-8
- By:
- Publication type:
- Article
35
Lipid glycation and protein glycation in diabetes and atherosclerosis.
- Published in:
- Amino Acids, 2012, v. 42, n. 4, p. 1163, doi. 10.1007/s00726-010-0772-3
- By:
- Publication type:
- Article
36
Physiological relevance of dietary melanoidins.
- Published in:
- Amino Acids, 2012, v. 42, n. 4, p. 1097, doi. 10.1007/s00726-010-0774-1
- By:
- Publication type:
- Article
37
Health effects of dietary Maillard reaction products: the results of ICARE and other studies.
- Published in:
- Amino Acids, 2012, v. 42, n. 4, p. 1119, doi. 10.1007/s00726-010-0776-z
- By:
- Publication type:
- Article
38
Glycation products in infant formulas: chemical, analytical and physiological aspects.
- Published in:
- Amino Acids, 2012, v. 42, n. 4, p. 1111, doi. 10.1007/s00726-010-0775-0
- By:
- Publication type:
- Article
39
The pathogenic role of Maillard reaction in the aging eye.
- Published in:
- Amino Acids, 2012, v. 42, n. 4, p. 1205, doi. 10.1007/s00726-010-0778-x
- By:
- Publication type:
- Article
40
Amino Acids Glycation Section.
- Published in:
- 2012
- By:
- Publication type:
- Editorial
41
Favored and disfavored pathways of protein crosslinking by glucose: glucose lysine dimer (GLUCOLD) and crossline versus glucosepane.
- Published in:
- Amino Acids, 2011, v. 40, n. 1, p. 167, doi. 10.1007/s00726-010-0631-2
- By:
- Publication type:
- Article
42
Chemiluminescence from thermal oxidation of amino acids and proteins.
- Published in:
- Amino Acids, 2010, v. 38, n. 5, p. 1395, doi. 10.1007/s00726-009-0352-6
- By:
- Publication type:
- Article
43
Testing biological activity of model Maillard reaction products: studies on gastric smooth muscle tissues.
- Published in:
- Amino Acids, 2010, v. 38, n. 3, p. 797, doi. 10.1007/s00726-009-0286-z
- By:
- Publication type:
- Article
44
Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction.
- Published in:
- Amino Acids, 2009, v. 36, n. 3, p. 465, doi. 10.1007/s00726-008-0104-z
- By:
- Publication type:
- Article
45
Methylglyoxal-derived β-carbolines formed from tryptophan and its derivates in the Maillard reaction.
- Published in:
- Amino Acids, 2007, v. 32, n. 2, p. 291, doi. 10.1007/s00726-006-0337-7
- By:
- Publication type:
- Article
46
犬类诱食剂中酶解反应与美拉德反应最佳条件优化研究.
- Published in:
- Feed Research, 2022, v. 45, n. 2, p. 70, doi. 10.13557/j.cnki.issn1002-2813.2022.02.015
- By:
- Publication type:
- Article
47
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.
- Published in:
- Annals of Agricultural Science Moshtohor, 2018, v. 56, n. 3, p. 709
- By:
- Publication type:
- Article
48
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:
- Publication type:
- Article
49
稻谷黄变机制研究进展.
- Published in:
- Food Research & Development, 2025, v. 46, n. 5, p. 184, doi. 10.12161/j.issn.1005‐6521.2025.06.024
- By:
- Publication type:
- Article
50
鸡胸肉酶解液美拉德反应工艺优化及应用.
- Published in:
- Food Research & Development, 2025, v. 46, n. 2, p. 164, doi. 10.12161/j.issn.1005‐6521.2025.02.021
- By:
- Publication type:
- Article