Works matching DE "MAILLARD reaction"
Results: 1344
Non-enzymatic glycation: an essential modification of barley proteins affecting beer quality—brief review.
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- Cereal Research Communications, 2025, v. 53, n. 1, p. 35, doi. 10.1007/s42976-024-00530-6
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- Article
Comparative Activity of L-Asparaginases from Thermophiles Thermococcus sibiricus and Melioribacter roseus in Acrylamide Reduction.
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- Microbiology (00262617), 2024, v. 93, p. S78, doi. 10.1134/S0026261724609680
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- Article
Effects of Barley (Hordeum vulgare L.) on Antioxidant Activities of Maillard Reaction Products and Consumer Acceptance of Barley Nurungji, Traditional Korean Snack.
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- Foods, 2025, v. 14, n. 4, p. 655, doi. 10.3390/foods14040655
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Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.
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- Foods, 2025, v. 14, n. 4, p. 560, doi. 10.3390/foods14040560
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- Article
Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine.
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- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 2, p. 221, doi. 10.1271/bbb.100390
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- Article
Identification of the Blue Pigment Formed in a D-Glucose-Glycine Reaction System.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 12, p. 2526, doi. 10.1271/bbb.100589
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- Article
Effects of Salt Concentration on the Reaction Rate of Glc with Amino Acids, Peptides, and Proteins.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 11, p. 2379, doi. 10.1271/bbb.90252
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- Article
Identification of Red Pigments Formed in a D-Xylose-glycine Reaction System.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 10, p. 2287, doi. 10.1271/bbb.90382
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- Article
Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 9, p. 2065, doi. 10.1271/bbb.90257
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- Article
Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Forred from Lysine and Furfural.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 7, p. 1717, doi. 10.1271/bbb.70129
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- Article
Identification of a Novel Blue Pigment as a Melanoidin Intermediate in the D-Xylose-Glycine Reaction System.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 10, p. 2529, doi. 10.1271/bbb.60127
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- Article
Molecular Characteristics of Bovine Serum Albumin-Dextran Conjugates.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 9, p. 2064, doi. 10.1271/bbb.60026
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- Article
Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different D-Aldohexoses.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 3, p. 598, doi. 10.1271/bbb.70.598
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- Article
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
Hong‐Jie Peng.
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- Angewandte Chemie, 2022, v. 134, n. 50, p. 1, doi. 10.1002/ange.202215754
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- Article
Lorena Simón Gracia.
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- Angewandte Chemie, 2021, v. 133, n. 31, p. 16885, doi. 10.1002/ange.202107015
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- Article
Spectroscopic Analysis of the Initial Step of the Maillard Reaction of d‐Fructose and N<sub>α</sub>‐Acetyl‐l‐Lysine.
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- Journal of Raman Spectroscopy, 2024, v. 55, n. 11, p. 1156, doi. 10.1002/jrs.6730
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- Article
Gelatin-crosslinked millard reaction products of sodium caseinate/maltodextrin enhances the encapsulation efficiency and stability of krill oil microcapsules.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 148, p. 330, doi. 10.1016/j.fbp.2024.10.001
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- Article
A simulation system to study the types and causes of browning in concentrated orange juice during storage.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 146, p. 160, doi. 10.1016/j.fbp.2024.05.018
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- Article
Recovery of antioxidant protein hydrolysates from shellfish waste streams using subcritical water extraction.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 130, p. 154, doi. 10.1016/j.fbp.2021.09.011
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- Article
Effect of heating by solid-state microwave technology at fixed frequencies or by frequency sweep loops on heating profiles in model food samples.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 328, doi. 10.1016/j.fbp.2021.03.018
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- Article
Influence of storage conditions on the functional properties of micellar casein powder.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 106, p. 181, doi. 10.1016/j.fbp.2017.09.004
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- Article
Olive leaves extract encapsulated by spray-drying in vacuum fried starch-gluten doughs.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 106, p. 171, doi. 10.1016/j.fbp.2017.10.001
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- Article
Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 106, p. 117, doi. 10.1016/j.fbp.2017.09.003
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- Article
Optimization of spray drying process in cheese powder production.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 93, n. 1, p. 156, doi. 10.1016/j.fbp.2013.12.008
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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
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
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
Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread.
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- European Food Research & Technology, 2023, v. 249, n. 11, p. 2749, doi. 10.1007/s00217-023-04325-7
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- Article
Amino acids and glycation compounds in hot trub formed during wort boiling.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 119, doi. 10.1007/s00217-022-04138-0
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- Article
Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 103, doi. 10.1007/s00217-022-04137-1
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- Article
Identification of MS/MS diagnostic ions to distinguish Schiff bases of N<sub>α</sub>- or N<sub>ε</sub>-mono-glycated and N<sub>α</sub>,N<sub>ε</sub>-di-glycated lysines from their Amadori isomers.
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- European Food Research & Technology, 2022, v. 248, n. 11, p. 2753, doi. 10.1007/s00217-022-04083-y
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- Article
Glycation of N-ε-carboxymethyllysine.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 825, doi. 10.1007/s00217-021-03931-7
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- Article
An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces.
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- European Food Research & Technology, 2021, v. 247, n. 7, p. 1711, doi. 10.1007/s00217-021-03741-x
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- Article
Insight into the mechanochemistry of the Maillard reaction: degradation of Schiff bases via 5-oxazolidinone intermediate.
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- European Food Research & Technology, 2021, v. 247, n. 5, p. 1095, doi. 10.1007/s00217-021-03690-5
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- Article
Hierarchical Assessment of the Structural Similarity of Pharmacologically Active Compounds.
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- Pharmaceutical Chemistry Journal, 2021, v. 54, n. 10, p. 1019, doi. 10.1007/s11094-021-02314-2
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- Article
Protein Glycation During Diabetes Mellitus and the Possibility of its Pharmacological Correction (Review).
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- Pharmaceutical Chemistry Journal, 2017, v. 51, n. 6, p. 429, doi. 10.1007/s11094-017-1627-y
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- Article
Glycotoxins Relationship with Body Mass Index (BMI).
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- Iraqi Journal of Embryos & Infertility Researches, 2021, v. 10, n. 1, p. 51, doi. 10.28969/IJEIR.v10.i1.r4
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- Article
Hydrotropic Enhancement of Rate of the Browning Reaction; A Kinetic Study.
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- Journal of Dispersion Science & Technology, 2006, v. 27, n. 8, p. 1113, doi. 10.1080/01932690600859036
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- Article
Maillard Reaction between Leucine and Glucose in O/W Microemulsion Media in Comparison to Aqueous Solution.
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- Journal of Dispersion Science & Technology, 2005, v. 26, n. 5, p. 535, doi. 10.1081/DIS-200057627
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- Article
Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 3, p. 552, doi. 10.1007/s11130-023-01092-4
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- Article
Medium Light and Medium Roast Paper-Filtered Coffee Increased Antioxidant Capacity in Healthy Volunteers: Results of a Randomized Trial.
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- Plant Foods for Human Nutrition, 2012, v. 67, n. 3, p. 277, doi. 10.1007/s11130-012-0297-x
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- Article
Effect of soluble maillard reaction products on cadA expression in Salmonella typhimurium.
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- Journal of Environmental Science & Health. Part B. Pesticides, Food Contaminants & Agricultural Wastes, 2010, v. 45, n. 2, p. 162, doi. 10.1080/03601230903472207
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- Article
The conversion of chicken manure to biooil by fast pyrolysis II. Analysis of chicken manure, biooils, and char by curie-point pyrolysis-gas chromatography/mass spectrometry (Cp Py-GC/MS).
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- 2007
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- Abstract
HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 227, doi. 10.12944/CRNFSJ.6.1.26
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- Article
油茶籽中美拉德反应产物的抗氧化性及其含量分析.
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- Forest Research, 2019, v. 32, n. 3, p. 135, doi. 10.13275/j.cnki.lykxyj.2019.03.018
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- Article