LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities

Bioaccessibility, cellular uptake and transport of luteins and assessment of their antioxidant activities

(2018) Cheng Yang et al.   FOOD CHEMISTRY

Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry

(2017) Hiroshi Katayama et al.   FOOD CHEMISTRY

Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds

(2017) Jiahao Yu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Direct UV determination of Amadori compounds using ligand-exchange and sweeping capillary electrophoresis

(2016) Jiahao Yu et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Lycopene: Heterogeneous CatalyticE/ZIsomerization andIn VitroBioaccessibility Assessment Using a Diffusion Model

(2016) Qingrui Sun et al.   JOURNAL OF FOOD SCIENCE

Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers

(2016) Jiahao Yu et al.   Journal of Functional Foods

Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry

(2014) Antonio Dario Troise et al.   AMINO ACIDS

Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods

(2014) Michael Meitinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce

(2014) Kazuki Shiga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

5-Hydroxymethyl-2-furfural and Derivatives Formed during Acid Hydrolysis of Conjugated and Bound Phenolics in Plant Foods and the Effects on Phenolic Content and Antioxidant Capacity

(2014) Peter X. Chen et al.   JOURNAL OF AGRICULTURAL AND 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

The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)

(2012) Sameer Khalil Ghawi et al.   FOOD CHEMISTRY

Improved Synthesis of Lysine- and Arginine-Derived Amadori and Heyns Products and in Vitro Measurement of their Angiotensin I-Converting Enzyme Inhibitory Activity

(2012) Sudhanva M. Srinivas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

(2011) Shu KANEKO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Development and validation of a quantitative assay based on tandem mass spectrometry

(2011) J. W. Honour   ANNALS OF CLINICAL BIOCHEMISTRY

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

(2010) Cristina Delgado-Andrade et al.   FOOD CHEMISTRY

Interaction of Tomato Lycopene and Ketosamine against Rat Prostate Tumorigenesis

(2008) V. V. Mossine et al.   CANCER RESEARCH

Simultaneous determination of two Amadori compounds in Korean red ginseng (Panax ginseng) extracts and rat plasma by high-performance anion-exchange chromatography with pulsed amperometric detection

(2008) Kyung-Mi Joo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Electrospray positive ionization tandem mass spectrometry of Amadori compounds

(2007) Jun Wang et al.   JOURNAL OF MASS SPECTROMETRY