Preparation and characterisation of novelty food preservatives by Maillard reaction between ε-polylysine and reducing sugars

Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures

(2018) Kataneh Aalaei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Toxicity of imidazoles ionic liquid [C 16 mim]Cl to HepG2 cells

(2018) Ruyan Wan et al.   TOXICOLOGY IN VITRO

Bimolecular interaction of argpyrimidine (a Maillard reaction product) in in vitro non-enzymatic protein glycation model and its potential role as an antiglycating agent

(2017) Abhishek Bhattacherjee et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antioxidant capacity of Maillard reaction products’ fractions with different molecular weight distribution from chicken bone hydrolysate - galactose system

(2017) Xiaohua Nie et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products

(2017) Jiuxiang Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Structure and functional properties of rice protein-dextran conjugates prepared by the Maillard reaction

(2017) Yun-Hui Cheng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

(2016) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical profiles and cellular antioxidant activity of Malus doumeri (bois) chevalier on 2,2′-azobis (2-amidinopropane) dihydrochloride (ABAP)-induced oxidative stress

(2016) Lingrong Wen et al.   Journal of Functional Foods

Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties

(2015) Zhi-Hong Zhang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

ε-Polylysine and next-generation dendrigraft poly-L-lysine: chemistry, activity, and applications in biopharmaceuticals

(2015) Chen Shi et al.   JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION

Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

(2015) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of Volatile and Flavor Compounds in Grilled Lean Beef by Stir Bar Sorptive Extraction and Thermal Desorption—Gas Chromatography Mass Spectrometry

(2014) Eric D. Ruan et al.   Food Analytical Methods

Antibacterial characteristics and mechanisms of ɛ-poly-lysine against Escherichia coli and Staphylococcus aureus

(2014) Ying-Qiu Li et al.   FOOD CONTROL

Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

(2014) Małgorzata Karwowska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antibacterial activity and mechanism of action of ε-poly-l-lysine

(2013) Ruosong Ye et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

HS-SPME/GC-MS Method to Characterise the Flavour of Italian Pasta: Potential Application to Assess the Quality of the Products

(2013) Maurizio Boccacci Mariani et al.   Food Analytical Methods

Preparation and antioxidant potential of maillard reaction products from (MRPs) chitooligomer

(2013) Won-Kyo Jung et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems

(2013) Shuping Wu et al.   FOOD CHEMISTRY

Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation

(2013) Mareen Smuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review on production and medical applications of ɛ-polylysine

(2012) Swet Chand Shukla et al.   BIOCHEMICAL ENGINEERING JOURNAL

Antioxidant and antimicrobial activity of xylan–chitooligomer–zinc complex

(2012) Shuping Wu et al.   FOOD CHEMISTRY

Monitoring the behavior of melanoidin from a glucose/l-asparagine solution

(2012) Jordi Pagán et al.   FOOD RESEARCH INTERNATIONAL

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

Correspondence analysis of antioxidant activity and UV–Vis absorbance of Maillard reaction products as related to reactants

(2011) Xiangying Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   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

Physical and thermo-mechanical properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef

(2009) Kyriaki G. Zinoviadou et al.   FOOD HYDROCOLLOIDS