5-Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments

Formation of 5-hydroxymethylfurfural in industrial-scale apple juice concentrate processing

(2019) Zhao Li et al.   FOOD CONTROL

Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods

(2019) Chieh-Hsiu Lee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

(2018) Ummay Mahfuza Shapla et al.   Chemistry Central Journal

Parameters affecting 5-hydroxymethylfurfural exposure from beer

(2018) Olga Viegas et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Drying-induced physico-chemical changes in cranberry products

(2018) Anna Michalska et al.   FOOD CHEMISTRY

Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market

(2018) C. Sabater et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Changes in the composition of tomato powder (Lycopersicon esculentum Mill) resulting from different drying methods

(2018) Aline Jorge et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Kinetic changes of antioxidant parameters, ascorbic acid loss, and hydroxymethyl furfural formation during apple chips production

(2018) Bilge Ertekin Filiz et al.   JOURNAL OF FOOD BIOCHEMISTRY

Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage

(2018) Zhengwei Zhang et al.   FOOD CHEMISTRY

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

(2017) Neslihan Göncüoğlu Taş 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

The impact of postponed bread baking technology on the quality properties of Kaiser rolls and in vitro starch digestibility

(2017) Anna Mikulec et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Assessing the effect of 5-hydroxymethylfurfural on selected components of immune responses in mice immunised with ovalbumin

(2017) Mohammad Alizadeh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)

(2017) Ismail Tontul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

(2016) Ha T. Nguyen et al.   FOOD CHEMISTRY

Physicochemical properties of whole fruit plum powders obtained using different drying technologies

(2016) Anna Michalska et al.   FOOD CHEMISTRY

Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC)

(2016) Kun Gao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Relationship between HMF intake and SMF formation in vivo: An animal and human study

(2016) Silvia Pastoriza de la Cueva et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life

(2016) Joanna Michalak et al.   PLANT FOODS FOR HUMAN NUTRITION

Hydroxymethyl furfural in chinese herbal medicines: Its formation, presence, metabolism, bioactivities and implications

(2015) H-F Gao et al.   African Journal of Traditional Complementary and Alternative Medicines

Genotoxicity of three food processing contaminants in transgenic mice expressing human sulfotransferases 1A1 and 1A2 as assessed by the in vivo alkaline single cell gel electrophoresis assay

(2015) Anja Hortemo Høie et al.   ENVIRONMENTAL AND MOLECULAR MUTAGENESIS

Oxidative stress: a concept in redox biology and medicine

(2015) Helmut Sies   Redox Biology

Bioactivation of food genotoxicants 5-hydroxymethylfurfural and furfuryl alcohol by sulfotransferases from human, mouse and rat: a comparative study

(2014) Benjamin Sachse et al.   ARCHIVES OF TOXICOLOGY

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

Adipose Vascular Endothelial Growth Factor Regulates Metabolic Homeostasis through Angiogenesis

(2013) Hoon-Ki Sung et al.   Cell Metabolism

Effect of 5-hydroxymethylfurfural derived from processed Cornus officinalis on the prevention of high glucose-induced oxidative stress in human umbilical vein endothelial cells and its mechanism

(2013) Gang Cao et al.   FOOD CHEMISTRY

Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method

(2013) Catarina Petisca et al.   FOOD CHEMISTRY

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

(2013) Josiane Alessandra Vignoli et al.   FOOD RESEARCH INTERNATIONAL

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation – a Review

(2013) Stanisław Kowalski et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Toxicity studies with 5-hydroxymethylfurfural and its metabolite 5-sulphooxymethylfurfural in wild-type mice and transgenic mice expressing human sulphotransferases 1A1 and 1A2

(2012) Morana Bauer-Marinovic et al.   ARCHIVES OF TOXICOLOGY

Mutagenicity of 5-Hydroxymethylfurfural in V79 Cells Expressing Human SULT1A1: Identification and Mass Spectrometric Quantification of DNA Adducts Formed

(2012) Bernhard H. Monien et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Bone marrow genotoxicity of 2,5-dimethylfuran, a green biofuel candidate

(2012) Michele Fromowitz et al.   ENVIRONMENTAL AND MOLECULAR MUTAGENESIS

Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

(2012) Yu-Yu Zhang et al.   FOOD RESEARCH INTERNATIONAL

Mitigation strategies of furan and 5-hydroxymethylfurfural in food

(2012) Monica Anese et al.   FOOD RESEARCH INTERNATIONAL

Identification and Mode of Action of 5-Hydroxymethyl-2-furfural (5-HMF) and 1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid (MTCA) as Potent Xanthine Oxidase Inhibitors in Vinegars

(2012) Shu-Mei Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products

(2012) David D. Kitts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

(2012) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

Mechanism research on cellulose pyrolysis by Py-GC/MS and subsequent density functional theory studies

(2011) Shurong Wang et al.   BIORESOURCE TECHNOLOGY

A new triterpenoid saponin from the roots of Ardisia crenata

(2011) Dai Lin Liu et al.   CHINESE CHEMICAL LETTERS

Determination of HMF in roasted flour/oil mixtures and effect of solvent used in the extraction procedure

(2011) Kudret Akpınar et al.   FOOD CHEMISTRY

5-Hydroxymethylfurfural (HMF) as a building block platform: Biological properties, synthesis and synthetic applications

(2011) Andreia A. Rosatella et al.   GREEN CHEMISTRY

Toxicology and risk assessment of 5-Hydroxymethylfurfural in food

(2011) Klaus Abraham et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Betaine improved adipose tissue function in mice fed a high-fat diet: a mechanism for hepatoprotective effect of betaine in nonalcoholic fatty liver disease

(2010) Zhigang Wang et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Protective effects of novel single compound, Hirsutine on hypoxic neonatal rat cardiomyocytes

(2010) Li Xin Wu et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

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

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

Effect of Storage on 5-Hydroxymethylfurfural (HMF) Formation and Color Change in Jams

(2010) Dildora Aslanova et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Protective effect of 5-hydroxymethylfurfural derived from processed Fructus Corni on human hepatocyte LO2 injured by hydrogen peroxide and its mechanism

(2010) Xia Ding et al.   JOURNAL OF ETHNOPHARMACOLOGY

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

Isolation of 5-(Hydroxymethyl)Furfural fromLycium chinenseand its Inhibitory Effect on the Chemical Mediator Release by Basophilic Cells

(2010) Parida Yamada et al.   PLANTA MEDICA

Assessment of hydroxymethylfurfural intake in the Spanish diet

(2009) J.A. Rufián-Henares et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Genotoxic activities of the food contaminant 5-hydroxymethylfurfural using different in vitro bioassays

(2009) Isabelle Severin et al.   TOXICOLOGY LETTERS

Dietary exposure to 5-hydroxymethylfurfural from Norwegian food and correlations with urine metabolites of short-term exposure

(2008) T. Husøy et al.   FOOD AND CHEMICAL TOXICOLOGY

Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

(2008) Teresa Oliviero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hyaluronic acid targets CD44 and inhibits FcɛRI signaling involving PKCδ, Rac1, ROS, and MAPK to exert anti-allergic effect

(2008) Youngmi Kim et al.   MOLECULAR IMMUNOLOGY

The development of allergic inflammation

(2008) Stephen J. Galli et al.   NATURE

Antimicrobial constituents of Thompson seedless raisins (Vitis vinifera) against selected oral pathogens

(2008) J. Fausto Rivero-Cruz et al.   Phytochemistry Letters