Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus ) fillets during cold storage

A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application

(2018) Wei Jiang et al.   FOOD CHEMISTRY

Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail ( Thichiurus lepturus ) fillets

(2018) Wilson P. Semedo Tavares et al.   FOOD RESEARCH INTERNATIONAL

The shelf life extension of refrigerated grass carp ( Ctenopharyngodon idellus ) fillets by chitosan coating combined with glycerol monolaurate

(2017) Dawei Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Spoilage potential of three different bacteria isolated from spoiled grass carp ( Ctenopharyngodon idellus ) fillets during storage at 4 °C

(2017) Hang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchus mykiss) fillets during storage at different temperatures

(2015) Xiaochang Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of temperature and pH on angiotensin-I-converting enzyme inhibitory activity and physicochemical properties of bovine casein peptide in aqueous Maillard reaction system

(2014) Zhanmei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

(2013) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Antityrosinase and antimicrobial activities of furfuryl alcohol, furfural and furoic acid

(2013) Wei-Ming Chai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Controllable antioxidative xylan–chitosan Maillard reaction products used for lipid food storage

(2012) Xiaoxia Li et al.   CARBOHYDRATE POLYMERS

Functional properties of chitosan–xylose Maillard reaction products and their application to semi-dried noodle

(2012) Ke-Xue Zhu et al.   CARBOHYDRATE POLYMERS

Gallyl chitooligosaccharides inhibit intracellular free radical-mediated oxidation

(2011) Dai-Hung Ngo et al.   FOOD CHEMISTRY

Melanoidins produced by the Maillard reaction: Structure and biological activity

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

Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system

(2011) Juan You et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas

(2010) Liping Sun et al.   Food and Bioprocess Technology

Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage

(2010) H.L. Chang et al.   FOOD CHEMISTRY

Chitosan application for active bio-based films production and potential in the food industry: Review

(2010) Mohammed Aider   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial Activity of Coffee MelanoidinsA Study of Their Metal-Chelating Properties

(2009) José A. Rufián-Henares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Vitro Antioxidant Activity of 5-HMF Isolated from Marine Red Alga Laurencia undulata in Free-Radical-Mediated Oxidative Systems

(2009) Yong-Xin Li   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

(2008) Wenjiao Fan et al.   FOOD CHEMISTRY

Chitosan glucose complex – A novel food preservative

(2007) Sweetie R. Kanatt et al.   FOOD CHEMISTRY