Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry

Flavour chemistry of methylglyoxal and glyoxal

(2012) Yu Wang et al.   CHEMICAL SOCIETY REVIEWS

Insight into the Glycation of Milk Proteins: An ESI- and MALDI-MS Perspective (Review)

(2011) Christine M. Oliver   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phytochemicals from berries and grapes inhibited the formation of advanced glycation end‐products by scavenging reactive carbonyls

(2011) Wei Wang et al.   FOOD RESEARCH INTERNATIONAL

Efficiency of Trapping Methylglyoxal by Phenols and Phenolic Acids

(2011) Chih-Yu Lo et al.   JOURNAL OF FOOD SCIENCE

Cranberry phytochemicals inhibit glycation of human hemoglobin and serum albumin by scavenging reactive carbonyls

(2011) Haiyan Liu et al.   Food & Function

Health effects of dietary Maillard reaction products: the results of ICARE and other studies

(2010) Frédéric J. Tessier et al.   AMINO ACIDS

Stilbene Glucoside from Polygonum multiflorum Thunb.: A Novel Natural Inhibitor of Advanced Glycation End Product Formation by Trapping of Methylglyoxal

(2010) Lishuang Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Carcinogenic 4(5)-Methylimidazole in Maillard Reaction Systems

(2010) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

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

Optimisation of fermentation conditions for mango (Mangifera indicaL.) wine production by employing response surface methodology

(2009) Yannam Sudheer Kumar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile Sulphur Compounds in UHT Milk

(2008) Z. Al-Attabi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimization of the Production of Total Carotenoids by Sporidiobolus salmonicolor (CBS 2636) Using Response Surface Technique

(2008) Eunice Valduga et al.   Food and Bioprocess Technology

Cinnamon Bark Proanthocyanidins as Reactive Carbonyl Scavengers To Prevent the Formation of Advanced Glycation Endproducts

(2008) Xiaofang Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY