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The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 5764, doi. 10.1002/jsfa.13408
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- Article
Preparation and functional properties of rice bran globulin‐chitooligosaccharide‐quercetin‐resveratrol covalent complex.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 4977, doi. 10.1002/jsfa.13506
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- Article
Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5533, doi. 10.1002/jsfa.13387
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- Article
Immobilization of Horseradish Peroxidase onto Montmorillonite/Glucosamine–Chitosan Composite for Electrochemical Biosensing of Polyphenols.
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- Biosensors (2079-6374), 2024, v. 14, n. 6, p. 278, doi. 10.3390/bios14060278
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- Article
Quantitative Analysis of Chlorogenic Acid during Coffee Roasting via Raman Spectroscopy.
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- Chemosensors, 2024, v. 12, n. 6, p. 106, doi. 10.3390/chemosensors12060106
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- Article
Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting.
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- Foods, 2024, v. 13, n. 11, p. 1611, doi. 10.3390/foods13111611
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- Article
Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions.
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- Foods, 2024, v. 13, n. 11, p. 1667, doi. 10.3390/foods13111667
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- Article
Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom.
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- Foods, 2024, v. 13, n. 11, p. 1688, doi. 10.3390/foods13111688
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- Article
Combined effects of low pressure superheated steam drying and vacuum drying on sugar reduction and quality attribute in mango (Mangifera indica L.) slices.
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- International Journal of Food Engineering, 2024, v. 20, n. 6, p. 405, doi. 10.1515/ijfe-2023-0249
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- Article
The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4764, doi. 10.1007/s11694-024-02532-8
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- Article
Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread.
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- Foods, 2024, v. 13, n. 10, p. 1590, doi. 10.3390/foods13101590
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- Article
The effect of transglutaminase on the characterization of lactose-free skimmed milk powder.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1417, doi. 10.1007/s00217-024-04476-1
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- Article
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1529, doi. 10.1007/s00217-024-04481-4
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- Article
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods.
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- Food & Bioprocess Technology, 2024, v. 17, n. 5, p. 1141, doi. 10.1007/s11947-023-03148-4
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- Article
IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins †.
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- Foods, 2024, v. 13, n. 9, p. 1312, doi. 10.3390/foods13091312
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- Article
New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach.
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- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 615, doi. 10.1111/1471-0307.13065
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- Article
Lipid Peroxidation Induced by Reactive Oxygen Species via NADPH-Dependent Oxidative Burst Triggers the Occurrence of Internal Browning in Radish Root.
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- Journal of Plant Growth Regulation, 2024, v. 43, n. 5, p. 1479, doi. 10.1007/s00344-023-11199-2
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- Article
Maillard Reaction-Derived S-Doped Carbon Dots Promotes Downregulation of PPARγ, C/EBPα, and SREBP-1 Genes In-Vitro.
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- Molecules, 2024, v. 29, n. 9, p. 2008, doi. 10.3390/molecules29092008
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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
Comprehensive Assessment of Polysaccharides Extracted from Squash by Subcritical Water under Different Conditions.
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- Foods, 2024, v. 13, n. 8, p. 1211, doi. 10.3390/foods13081211
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- Article
Investigating Milk Fat Globule Structure, Size, and Functionality after Thermal Processing and Homogenization of Human Milk.
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- Foods, 2024, v. 13, n. 8, p. 1242, doi. 10.3390/foods13081242
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- Article
Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin–Dextran Conjugates.
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- Foods, 2024, v. 13, n. 8, p. 1246, doi. 10.3390/foods13081246
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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
Blood RNA‐sequencing analysis in acrylamide‐induced neurotoxicity and depressive symptoms in rats.
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- Environmental Toxicology, 2024, v. 39, n. 4, p. 2316, doi. 10.1002/tox.24112
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- Article
Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2855, doi. 10.1002/fsn3.3966
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- Article
Glycated Walnut Meal Peptide–Calcium Chelates: Preparation, Characterization, and Stability.
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- Foods, 2024, v. 13, n. 7, p. 1109, doi. 10.3390/foods13071109
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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
Numerical Calculation of the Denaturation of Enzymes, Nutritional Proteins, and Occurrence of Browning Reaction in Bottled Milk under Cold Plasma Treatment.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 146, p. 42, doi. 10.22034/FSCT.21.146.42
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- Article
A review of the impact of Maillard reaction on food quality and safety and the detection of its products.
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- Journal of Light Industry, 2024, v. 39, n. 2, p. 60, doi. 10.12187/2024.02.008
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- Article
Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins.
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- Molecules, 2024, v. 29, n. 7, p. 1588, doi. 10.3390/molecules29071588
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- Article
Investigating the mechanism of antioxidants as egg white powder flavor modifiers.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 2621, doi. 10.1002/jsfa.13146
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- Article
Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 6, p. 2647, doi. 10.3390/app14062647
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- Article
Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 1953, doi. 10.1002/jsfa.13082
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- Article
Processing of Reynoutria multiflora: transformation of catechin and gallic acid derivatives and their identification.
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- Frontiers in Pharmacology, 2024, p. 1, doi. 10.3389/fphar.2024.1356876
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- Article
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 2, p. 1, doi. 10.1111/1541-4337.13313
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- Article
Casein‐based conjugates and graft copolymers. Synthesis, properties, and applications.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 2, p. 1, doi. 10.1111/1541-4337.13306
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- Article
The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 715, doi. 10.1007/s00217-023-04421-8
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- Article
Analysis of aroma compounds derived from heated tsukudani seasoning liquid models containing rare sugars.
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- Food Science & Technology Research, 2024, v. 30, n. 2, p. 171, doi. 10.3136/fstr.FSTR-D-23-00175
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- Article
The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin.
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- Foods, 2024, v. 13, n. 5, p. 702, doi. 10.3390/foods13050702
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- Article
加工工程での食品タンパク質の品質改良並びにその機能改変 （令和 5 年度日本食品科学工学会学会賞).
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 3, p. 71, doi. 10.3136/nskkk.NSKKK-D-23-00094
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- Article
Unravelling the Role of Biochemical Compounds within the Hydrothermal Liquefaction Process of Real Sludge Mixtures.
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- Sustainability (2071-1050), 2024, v. 16, n. 5, p. 1770, doi. 10.3390/su16051770
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- Article
Combined Application of Fluorescence Spectroscopy and Principal Component Analysis in Characterisation of Selected Herbhoneys.
- Published in:
- Molecules, 2024, v. 29, n. 4, p. 749, doi. 10.3390/molecules29040749
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- Article
海鲜菇美拉德肽的制备及其风味特性研究.
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- Food Research & Development, 2024, v. 45, n. 3, p. 146, doi. 10.12161/j.issn.1005-6521.2024.03.021
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- Article
Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids.
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- Foods, 2024, v. 13, n. 3, p. 367, doi. 10.3390/foods13030367
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- Article
Effect of Conventional Humid–Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate–Yeast Cell Extract Conjugates.
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- Foods, 2024, v. 13, n. 3, p. 380, doi. 10.3390/foods13030380
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- Article
Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates.
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- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 262, doi. 10.1111/1471-0307.13028
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- Article
Comprehensive study of Maillard induced structural modification of sesame (Sesamum indicum L.) protein isolate: characterization, functional and antioxidant properties.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 2, p. 1038, doi. 10.1007/s11694-023-02214-x
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- Article
Sodium chloride inhibits the heat-induced formation of advanced glycation end-products in myofibrillar protein–reducing sugar–oleic acid model systems.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 2, p. 1293, doi. 10.1007/s11694-023-02288-7
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- Article
卵白タンパク質の加熱凝集とゲル化.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 2, p. 31, doi. 10.3136/nskkk.NSKKK-D-23-00099
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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