Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-14
Publisher
Informa UK Limited
Online
2019-11-19
DOI
10.1080/10408398.2019.1691500
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of Protein-Derived Amino Acid Modification Products Present in Infant Formula on Metabolic Function, Oxidative Stress, and Intestinal Permeability in Cell Models
- (2019) Zhifei Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose–Cysteine System Affecting Its Maillard Browning
- (2019) Yun Zhai et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship
- (2019) Yu Fu et al. FOOD CHEMISTRY
- Chemical methods and techniques to monitor early Maillard reaction in milk products; A review
- (2018) Kataneh Aalaei et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges
- (2018) Yu Fu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways
- (2018) Xinliu Zhang et al. FOOD CHEMISTRY
- Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate
- (2018) Min Yu et al. FOOD CHEMISTRY
- Modifications in gut microbiota and fermentation metabolites in the hindgut of rats after the consumption of galactooligosaccharide glycated with a fish peptide
- (2018) Weiya Jin et al. Food & Function
- Analytical strategies to depict the fate of the Maillard reaction in foods
- (2018) Antonio Dario Troise Current Opinion in Food Science
- Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review
- (2018) Yu Fu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
- (2017) Ola Abdelhedi et al. FOOD CHEMISTRY
- Controlled glycation of milk proteins and peptides: Functional properties
- (2017) James A. O'Mahony et al. INTERNATIONAL DAIRY JOURNAL
- Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types
- (2017) Eric Karangwa et al. International Journal of Food Engineering
- Antioxidant activities of chicken bone peptide fractions and their Maillard reaction products: Effects of different molecular weight distributions
- (2017) Xiaohua Nie et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose
- (2017) Clemens Kanzler et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
- (2017) Marianne N. Lund et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates
- (2017) Jia-Run Han et al. Journal of Aquatic Food Product Technology
- Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system
- (2017) Lanxi Zhou et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Strategies for the discovery and identification of food protein-derived biologically active peptides
- (2017) Alice B. Nongonierma et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Identification of antibacterial peptides from Maillard reaction products of half-fin anchovy hydrolysates/glucose via LC-ESI-QTOF-MS analysis
- (2017) Ru Song et al. Journal of Functional Foods
- Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types
- (2017) Eric Karangwa et al. International Journal of Food Engineering
- Melanoidins as a potential functional food ingredient
- (2017) Marta Mesías et al. Current Opinion in Food Science
- Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems
- (2016) Arno G.B. Wouters et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system
- (2016) Lusani Norah Vhangani et al. FOOD CHEMISTRY
- Maillard conjugation of lactulose with potentially bioactive peptides
- (2016) Majid Nooshkam et al. FOOD CHEMISTRY
- Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice
- (2016) Guowan Su et al. FOOD RESEARCH INTERNATIONAL
- Angiotensin I-Converting Enzyme Inhibitory Effect of Chinese Soypaste Along Fermentation and Ripening: Contribution of Early Soybean Protein Borne Peptides and Late Maillard Reaction Products
- (2016) Fengjuan Li et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Addition of an Enzymatic Hydrolysate of Bovine Globulins to Bread and Determination of Hypotensive Effects in Spontaneously Hypertensive Rats
- (2016) Tomas Lafarga et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds
- (2016) Clemens Kanzler et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant Activities of Chicken Peptide-Maillard Reaction Products (CP-MRPS) Derived from Chicken Peptides andd-Glucose System
- (2016) Weidong Bai et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Novel Umami Ingredients: Umami Peptides and Their Taste
- (2016) Yin Zhang et al. JOURNAL OF FOOD SCIENCE
- Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems
- (2016) Eric Karangwa et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- 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
- Effect of Peptides on New Taste Sensation: Kokumi-Review
- (2016) Tao Feng et al. MINI-REVIEWS IN ORGANIC CHEMISTRY
- Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction
- (2016) Ru Song et al. MOLECULES
- Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions
- (2016) Yu Fu et al. Journal of Functional Foods
- In vitro cellular bioactivities of Maillard reaction products from sugar-gelatin hydrolysate of unicorn leatherjacket skin system
- (2016) Supatra Karnjanapratum et al. Journal of Functional Foods
- 2,5-diketopiperazines in food and beverages: Taste and bioactivity
- (2015) Alan D. Borthwick et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Protein hydrolysates from animal processing by-products as a source of bioactive molecules with interest in animal feeding: A review
- (2015) Oscar Martínez-Alvarez et al. FOOD RESEARCH INTERNATIONAL
- Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction
- (2015) Qiaoling Zhao et al. Journal of Aquatic Food Product Technology
- Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach
- (2015) Jianbin Liu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
- (2015) Jianbin Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Marine Peptides: Bioactivities and Applications
- (2015) Randy Cheung et al. Marine Drugs
- Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates
- (2015) Lennie K.Y. Cheung et al. Journal of Functional Foods
- Antihypertensive Peptides from Food Proteins
- (2015) Rotimi E. Aluko Annual Review of Food Science and Technology
- The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells
- (2015) Fengchao Zha et al. Food & Function
- Structure and function of plant protein-derived antihypertensive peptides
- (2015) Rotimi E Aluko Current Opinion in Food Science
- Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients
- (2015) Eunice CY Li-Chan Current Opinion in Food Science
- One-step Real-time Food Quality Analysis by Simultaneous DSC–FTIR Microspectroscopy
- (2014) Shan-Yang Lin et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
- (2014) Fabíola Cristina de Oliveira et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Antioxidant Capacity of 1-Deoxy-d-erythro-hexo-2,3-diulose and d-arabino-Hexo-2-ulose
- (2014) Clemens Kanzler et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition
- (2014) Supeeraya Arsa et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- 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
- Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties
- (2014) Davide Gottardi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Flavour Chemistry of Chicken Meat: A Review
- (2013) Dinesh D. Jayasena et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Role of the Maillard reaction in aging and age-related diseases. Studies at the cellular-molecular level
- (2013) Ladislas Robert et al. CLINICAL CHEMISTRY AND LABORATORY MEDICINE
- Storage Stability of Food Protein Hydrolysates—A Review
- (2013) Qinchun Rao et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems
- (2013) Zhanmei Jiang et al. FOOD CHEMISTRY
- Maillard reaction products as antimicrobial components for packaging films
- (2013) Carolin Hauser et al. FOOD CHEMISTRY
- Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity
- (2013) Pui Khoon Hong et al. FOOD CHEMISTRY
- Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction
- (2013) Qianqian Xu et al. FOOD RESEARCH INTERNATIONAL
- 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
- Odor Modification in Salmon Hydrolysates Using the Maillard Reaction
- (2013) Christelle Kouakou et al. Journal of Aquatic Food Product Technology
- The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction
- (2012) Chao Yang et al. FOOD CHEMISTRY
- Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems
- (2012) Lusani Norah Vhangani et al. FOOD CHEMISTRY
- Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates
- (2012) Na Song et al. FOOD CHEMISTRY
- Glycation a promising method for food protein modification: Physicochemical properties and structure, a review
- (2012) Jianhua Liu et al. FOOD RESEARCH INTERNATIONAL
- Neoglycoconjugates of caseinomacropeptide and galactooligosaccharides modify adhesion of intestinal pathogens and inflammatory response(s) of intestinal (Caco-2) cells
- (2012) J.M. Laparra et al. FOOD RESEARCH INTERNATIONAL
- Hydrolyzed Caseinomacropeptide Conjugated Galactooligosaccharides Support the Growth and Enhance the Bile Tolerance in Lactobacillus Strains
- (2012) Arunachalam Muthaiyan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems
- (2012) Fien Van Lancker et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Chemical Modifications of Peptides and Their Impact on Food Properties
- (2011) Fien Van Lancker et al. CHEMICAL REVIEWS
- 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
- Effect of glycation of bovine β-lactoglobulin with galactooligosaccharides on the growth of human faecal bacteria
- (2011) Oswaldo Hernandez-Hernandez et al. INTERNATIONAL DAIRY JOURNAL
- In Vitro Fermentation by Human Gut Bacteria of Proteolytically Digested Caseinomacropeptide Nonenzymatically Glycosylated with Prebiotic Carbohydrates
- (2011) Oswaldo Hernandez-Hernandez et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits
- (2011) Chibuike C. Udenigwe et al. JOURNAL OF FOOD SCIENCE
- The good taste of peptides
- (2011) Piero A. Temussi JOURNAL OF PEPTIDE SCIENCE
- Antibacterial Characteristics and Activity of Water-Soluble Chitosan Derivatives Prepared by the Maillard Reaction
- (2011) Ying-Chien Chung et al. MOLECULES
- Identification of H2O2 as a major antimicrobial component in coffee
- (2011) Ulla Mueller et al. Food & Function
- 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
- Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system
- (2010) In Guk Hwang et al. FOOD CHEMISTRY
- Formation of acid-precipitated soy protein-dextran conjugates by Maillard reaction in liquid systems
- (2010) Jun-ru Qi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides
- (2010) Fien Van Lancker et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Increased intake of Maillard reaction products reduces phosphorous digestibility in male adolescents
- (2010) Cristina Delgado-Andrade et al. NUTRITION
- Glycosylation of lysine-containing pentapeptides by glucuronic acid: new insights into the Maillard reaction
- (2009) Štefica Horvat et al. CARBOHYDRATE RESEARCH
- Antioxidant activity of Maillard reaction products
- (2009) Ryszard Amarowicz EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- 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
- Antimicrobial Activity of Coffee MelanoidinsA Study of Their Metal-Chelating Properties
- (2009) José A. Rufián-Henares et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Protein hydrolysates in sports nutrition
- (2009) Anssi H Manninen Nutrition & Metabolism
- The Peptide-catalyzed Maillard Reaction
- (2008) Leif Alexander Garbe et al. Annals of the New York Academy of Sciences
- Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)
- (2008) Tadayoshi Katsumata et al. CHEMICAL SENSES
- Antimicrobial Activity of Melanoidins against Escherichia coli Is Mediated by a Membrane-Damage Mechanism
- (2008) Jose A. Rurián-Henares et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started