The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells

Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose

(2014) Xu Hong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The inhibition effects of reactive oxygen species by Maillard reaction products in Caco-2 cells

(2014) Soo Yeon Chung et al.   STARCH-STARKE

Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

(2013) Wen-qiong Wang et al.   FOOD CHEMISTRY

Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems

(2013) Zhanmei Jiang et al.   FOOD CHEMISTRY

Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrin

(2013) Yousef Joubran et al.   FOOD CHEMISTRY

Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

(2012) Yue Li et al.   FOOD HYDROCOLLOIDS

Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products

(2012) David D. Kitts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Melanoidins produced by the Maillard reaction: Structure and biological activity

(2011) He-Ya Wang et al.   FOOD CHEMISTRY

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

(2011) Shiyuan Dong et al.   FOOD RESEARCH INTERNATIONAL

Maillard Reaction and Protein Cross-Linking in Relation to the Solubility of Milk Powders

(2011) Thao T. Le et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical and Antioxidant Properties of Casein Peptide and Its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions

(2011) Shiyuan Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Correlating Changes That Occur in Chemical Properties with the Generation of Antioxidant Capacity in Different Sugar-Amino Acid Maillard Reaction Models

(2011) Xiu-Min Chen et al.   JOURNAL OF FOOD SCIENCE

Toxicology and risk assessment of 5-Hydroxymethylfurfural in food

(2011) Klaus Abraham et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

(2010) Ping Liu et al.   Food and Bioprocess Technology

Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design

(2010) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

(2010) Roberta Di Bernardini et al.   FOOD CHEMISTRY

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

(2010) Meigui Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

(2010) Edoardo Capuano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

(2010) Weizheng Sun et al.   MEAT SCIENCE

Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY

Antioxidant and protective properties of six Tanacetum species against hydrogen peroxide-induced oxidative stress in K562 cell line: A comparative study

(2009) Mohammad Ali Esmaeili et al.   FOOD CHEMISTRY

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

(2009) José A. Rufián-Henares et al.   FOOD RESEARCH INTERNATIONAL

Biscuit Melanoidins of Different Molecular Masses Protect Human HepG2 Cells against Oxidative Stress

(2009) María Ángeles Martín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems

(2008) Xiu-Min Chen et al.   Annals of the New York Academy of Sciences

Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach

(2008) Francisco J. Morales et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY

Antioxidant Properties and Metal Chelating Activity of Glucose-Lysine Heated Mixtures: Relationships with Mineral Absorption Across Caco-2 Cell Monolayers

(2008) Beatriz Ruiz-Roca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)

(2007) Shiyuan Dong et al.   FOOD CHEMISTRY