Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

(2018) Celso F. Balthazar et al.   FOOD CHEMISTRY

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

(2018) Hugo L.A. Silva et al.   FOOD CHEMISTRY

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

(2017) Ha T. Nguyen et al.   FOOD CHEMISTRY

Effects of starch damage and yeast fermentation on acrylamide formation in bread

(2017) Shujun Wang et al.   FOOD CONTROL

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

(2017) T. Dan et al.   JOURNAL OF DAIRY SCIENCE

Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough

(2016) Tatiana Katsaiti et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels

(2016) Zhenhua Zhang et al.   FOOD CHEMISTRY

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

(2016) Tolgahan Kocadağlı et al.   FOOD CHEMISTRY

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

(2016) Cécile Rannou et al.   FOOD RESEARCH INTERNATIONAL

Investigations on the Reaction of C3 and C6 α-Dicarbonyl Compounds with Hydroxytyrosol and Related Compounds under Competitive Conditions

(2016) Marta Navarro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile profile of breast milk subjected to high-pressure processing or thermal treatment

(2015) R. Contador et al.   FOOD CHEMISTRY

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

(2015) Mar Roldan et al.   FOOD CHEMISTRY

Colour change and proteolysis of skim milk during high pressure thermal–processing

(2015) Anastasia Fitria Devi et al.   JOURNAL OF FOOD ENGINEERING

Protein-bound uraemic toxins, dicarbonyl stress and advanced glycation end products in conventional and extended haemodialysis and haemodiafiltration

(2015) Tom Cornelis et al.   NEPHROLOGY DIALYSIS TRANSPLANTATION

Efficacy of Prebiotics, Probiotics and Synbiotics in Irritable Bowel Syndrome and Chronic Idiopathic Constipation: Systematic Review and Meta-analysis

(2014) Alexander C Ford et al.   AMERICAN JOURNAL OF GASTROENTEROLOGY

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics

(2014) H.J. Van Der Fels-Klerx et al.   FOOD RESEARCH INTERNATIONAL

Investigations on the Maillard Reaction of Dextrins during Aging of Pilsner Type Beer

(2014) Stefan Rakete et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation

(2013) Ioannis S. Arvanitoyannis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Immunomodulatory effects of a probiotic drink containing Lactobacillus casei Shirota in healthy older volunteers

(2013) Honglin Dong et al.   EUROPEAN JOURNAL OF NUTRITION

Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage

(2013) Yonathan Asikin et al.   FOOD CHEMISTRY

Industrially Applicable Strategies for Mitigating Acrylamide, Furan, and 5-Hydroxymethylfurfural in Food

(2013) Monica Anese et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity of Thermally Treated α-Dicarbonyl Compounds

(2013) Yvonne V. Pfeifer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

(2012) Elena Bartkiene et al.   FOOD CONTROL

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

(2012) Julia Degen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Degradation of 5-hydroxymethylfurfural during yeast fermentation

(2011) Halise Gül Akıllıoglu et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Survey of 1,2-Dicarbonyl Compounds in Commercial Honey of Different Floral Origin

(2011) Elena Arena et al.   JOURNAL OF FOOD SCIENCE

Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products

(2010) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants

(2010) Gema Arribas-Lorenzo 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

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†

(2009) Jenny Gobert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

(2007) C LO et al.   FOOD CHEMISTRY