Improved radical scavenging activity and stabilised colour of nipa palm syrup after ultrasound‐assisted glycation with glycine

Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut ( Cocos nucifera L.) sugar syrup

(2020) Muhammad Tuseef Asghar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Processing of coconut sap into sugar syrup using rotary evaporation, microwave, and open‐heat evaporation techniques

(2020) Muhammad T Asghar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of Nipa Palm’s (Nypa fruticans Wurmb.) Sap and Syrup as Functional Food Ingredients

(2019) Renuka Phetrit et al.   Sugar Tech

Coconut ( Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

(2019) Muhammad Tuseef Asghar et al.   Food Science & Nutrition

Immunomodulation by Processed Animal Feed: The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs)

(2018) Malgorzata Teodorowicz et al.   Frontiers in Immunology

Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine

(2017) Hang Yu et al.   Food and Bioprocess Technology

Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

(2017) Luis Eduardo Ordóñez-Santos et al.   FOOD CHEMISTRY

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

Antioxidant and free radical scavenging activities of taxoquinone, a diterpenoid isolated from Metasequoia glyptostroboides

(2017) V.K. Bajpai et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Effects of high-intensity ultrasound on Maillard reaction in a model system of d -xylose and l -lysine

(2017) Hang Yu et al.   ULTRASONICS SONOCHEMISTRY

Maillard conjugation of lactulose with potentially bioactive peptides

(2016) Majid Nooshkam et al.   FOOD CHEMISTRY

Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand

(2016) Pittaya Chaikham et al.   Food Bioscience

Antioxidant activity of Maillard reaction products derived from stingray (Himantura signifier) non-protein nitrogenous fraction and sugar model systems

(2014) Jutaporn Limsuwanmanee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of Maillard reaction products derived from aqueous and ethanolic glucose-glycine and its oligomer solutions

(2013) Ji-Sang Kim   FOOD SCIENCE AND BIOTECHNOLOGY

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

Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity

(2012) Zhanmei Jiang et al.   FOOD RESEARCH INTERNATIONAL

Effect of Maillard reaction products on oxidation products in ground chicken breast

(2011) L.T. Miranda et al.   MEAT SCIENCE

Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction

(2009) Yong-Guang Guan et al.   Food and Bioprocess Technology

Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi

(2009) Amjad Khansaheb Balange et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

(2009) B.K. Tiwari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation of High Molecular Weight Components and Contribution to the Protective Activity of Coffee against Lipid Peroxidation in a Rat Liver Microsome System

(2008) Maria Daglia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Perspective on the Maillard Reaction and the Analysis of Protein Glycation by Mass Spectrometry: Probing the Pathogenesis of Chronic Disease

(2008) Qibin Zhang et al.   JOURNAL OF PROTEOME RESEARCH

Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

(2007) E AJANDOUZ et al.   FOOD CHEMISTRY