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Fast method to determine furosine in breakfast cereals by capillary zone electrophoresis.
- Published in:
- European Food Research & Technology, 2005, v. 221, n. 5, p. 707
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- Publication type:
- Article
Maillard reaction products: some considerations on their health effects.
- Published in:
- Clinical Chemistry & Laboratory Medicine, 2014, v. 52, n. 1, p. 53, doi. 10.1515/cclm-2012-0823
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- Publication type:
- Article
Relevance of glucosylisomaltol and galactosylisomaltol in commercial biscuits.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 5, p. 1447
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- Publication type:
- Article
Assessing the antioxidant and pro-oxidant activity of phenolic compounds by means of their copper reducing activity.
- Published in:
- European Food Research & Technology, 2006, v. 223, n. 2, p. 225
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- Publication type:
- Article
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
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- Publication type:
- Article
Study of the urinary and faecal excretion of N-carboxymethyllysine in young human volunteers.
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- Amino Acids, 2012, v. 43, n. 2, p. 595, doi. 10.1007/s00726-011-1107-8
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- Publication type:
- Article
Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 4, p. 2048, doi. 10.1002/jsfa.9354
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- Publication type:
- Article
Effects of model Maillard compounds on bone characteristics and functionality.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 11, p. 2816, doi. 10.1002/jsfa.6107
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- Publication type:
- Article
Influence of Maillard products from bread crust on magnesium bioavailability in rats.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 8, p. 2002, doi. 10.1002/jsfa.6006
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- Publication type:
- Article
Does the pelleting process affect the nutritive value of a pre-starter diet for suckling piglets? Ex vivo studies on mineral absorption.
- Published in:
- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 5, p. 898, doi. 10.1002/jsfa.3901
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- Publication type:
- Article
Occurrence of acetic acid and formic acid in breakfast cereals.
- Published in:
- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 9, p. 1321, doi. 10.1002/jsfa.2510
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- Publication type:
- Article
Changes in calcium absorption and subsequent tissue distribution induced by Maillard reaction products: in vitro and in vivo assays.
- Published in:
- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 2, p. 271, doi. 10.1002/jsfa.2323
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- Publication type:
- Article
Bioavailability of iron from a heat treated glucose-lysine model food system: assays in rats and in Caco-2 cells.
- Published in:
- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 12, p. 1507, doi. 10.1002/jsfa.1839
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- Publication type:
- Article
Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 5, p. 1, doi. 10.1111/jfpe.13198
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- Publication type:
- Article
Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 14, p. 9035, doi. 10.1002/jsfa.13730
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- Publication type:
- Article
Intake of Maillard reaction products reduces iron bioavailability in male adolescents.
- Published in:
- Molecular Nutrition & Food Research, 2009, v. 53, n. 12, p. 1551, doi. 10.1002/mnfr.200800330
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- Publication type:
- Article
Effect of coffee Melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide.
- Published in:
- Molecular Nutrition & Food Research, 2007, v. 51, n. 5, p. 536, doi. 10.1002/mnfr.200600228
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- Publication type:
- Article
Maillard reaction indicators in diets usually consumed by adolescent population.
- Published in:
- Molecular Nutrition & Food Research, 2007, v. 51, n. 3, p. 341, doi. 10.1002/mnfr.200600070
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- Publication type:
- Article
Study on fluorescence of Maillard reaction compounds in breakfast cereals.
- Published in:
- Molecular Nutrition & Food Research, 2006, v. 50, n. 9, p. 799, doi. 10.1002/mnfr.200500249
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- Publication type:
- Article
Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: A survey of Spanish breakfast cereals.
- Published in:
- Molecular Nutrition & Food Research, 2006, v. 50, n. 8, p. 756, doi. 10.1002/mnfr.200600039
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- Publication type:
- Article
Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availability.
- Published in:
- Molecular Nutrition & Food Research, 2005, v. 49, n. 7, p. 679, doi. 10.1002/mnfr.200400100
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- Publication type:
- 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.
- Published in:
- Journal of Food & Nutrition Research, 2011, v. 50, n. 4, p. 237
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- Publication type:
- Article
Hydroxymethylfurfural in commercial biscuits marketed in Spain.
- Published in:
- Journal of Food & Nutrition Research, 2009, v. 48, n. 1, p. 14
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- Publication type:
- Article
Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion.
- Published in:
- Antioxidants, 2024, v. 13, n. 1, p. 118, doi. 10.3390/antiox13010118
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- Publication type:
- Article
Skeletal muscle proteome of piglets is affected in a muscle-dependent manner by a limiting total sulfur amino acid supply.
- Published in:
- European Journal of Nutrition, 2020, v. 59, n. 7, p. 2939, doi. 10.1007/s00394-019-02133-y
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- Publication type:
- Article
Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements?
- Published in:
- European Journal of Nutrition, 2016, v. 55, n. 3, p. 1225, doi. 10.1007/s00394-015-0935-9
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- Publication type:
- Article
Influence of bread crust-derived Maillard reaction products on phosphorus balance in rats.
- Published in:
- European Journal of Nutrition, 2012, v. 51, n. 7, p. 871, doi. 10.1007/s00394-011-0267-3
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- Publication type:
- Article
Relationship between HMF intake and SMF formation in vivo: An animal and human study.
- Published in:
- Molecular Nutrition & Food Research, 2017, v. 61, n. 3, p. n/a, doi. 10.1002/mnfr.201600773
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- Publication type:
- Article
Maillard reaction products modulate gut microbiota composition in adolescents.
- Published in:
- Molecular Nutrition & Food Research, 2014, v. 58, n. 7, p. 1552, doi. 10.1002/mnfr.201300847
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- Publication type:
- Article
Dietary Exposure to Acrylamide in Spanish University Canteens by the Duplicate Diet Method.
- Published in:
- Foods, 2023, v. 12, n. 23, p. 4263, doi. 10.3390/foods12234263
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- Publication type:
- Article
An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity.
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- Foods, 2023, v. 12, n. 14, p. 2665, doi. 10.3390/foods12142665
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- Publication type:
- Article
Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings.
- Published in:
- Foods, 2021, v. 10, n. 9, p. 2008, doi. 10.3390/foods10092008
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- Publication type:
- Article
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application.
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- Foods, 2021, v. 10, n. 2, p. 376, doi. 10.3390/foods10020376
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- Publication type:
- Article
Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment.
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- 2020
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- Publication type:
- Editorial
Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment.
- Published in:
- 2020
- By:
- Publication type:
- Editorial
Prebiotic Properties of Non-Fructosylated α-Galactooligosaccharides from PEA (Pisum sativum L.) Using Infant Fecal Slurries.
- Published in:
- Foods, 2020, v. 9, n. 7, p. 921, doi. 10.3390/foods9070921
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- Publication type:
- Article
Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?
- Published in:
- Foods, 2020, v. 9, n. 6, p. 799, doi. 10.3390/foods9060799
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- Publication type:
- Article
Formation of Acrylamide and Other Heat-Induced Compounds during Panela Production.
- Published in:
- Foods, 2020, v. 9, n. 4, p. 531, doi. 10.3390/foods9040531
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- Publication type:
- Article
How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?
- Published in:
- Foods, 2020, v. 9, n. 2, p. 247, doi. 10.3390/foods9020247
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- Publication type:
- Article
Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018.
- Published in:
- Foods, 2019, v. 8, n. 5, p. 158, doi. 10.3390/foods8050158
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- Publication type:
- Article
New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction.
- Published in:
- Foods, 2017, v. 6, n. 6, p. 40, doi. 10.3390/foods6060040
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- Publication type:
- Article
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.
- Published in:
- Foods, 2017, v. 6, n. 1, p. 5, doi. 10.3390/foods6010005
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- Publication type:
- Article
Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals.
- Published in:
- Nutrients, 2020, v. 12, n. 5, p. 1418, doi. 10.3390/nu12051418
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- Publication type:
- Article
Maillard Product Consumption and Nitrogen Digestibility in Young and Adult Rats.
- Published in:
- Czech Journal of Food Sciences, 2014, v. 32, n. 2, p. 164, doi. 10.17221/473/2012-cjfs
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- Publication type:
- Article