A model system based on glucose–arginine to monitor the properties of Maillard reaction products
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
A model system based on glucose–arginine to monitor the properties of Maillard reaction products
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-07-05
DOI
10.1007/s13197-020-04615-y
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine
- (2020) Hang Yu et al. FOOD CHEMISTRY
- Sunlight selectively modifies Maillard reaction products in a wide array of chemical reactions
- (2019) Daniel Hemmler et al. CHEMISTRY-A EUROPEAN JOURNAL
- Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time
- (2019) Kun Chen et al. Foods
- Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d -glucose and glycine
- (2018) Hang Yu et al. FOOD CHEMISTRY
- Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System
- (2018) Pengli Liu et al. MOLECULES
- 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
- Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids
- (2017) Haining Xu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Comparison and optimization of conventional and ultrasound assisted extraction for bioactive compounds and antioxidant activity from agro-industrial acerola ( Malpighia emarginata DC) residue
- (2017) Yara Rafaella Ribeiro Santos Rezende et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough
- (2013) Kristína Kukurová et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems
- (2012) Lusani Norah Vhangani et al. FOOD CHEMISTRY
- Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine
- (2011) Vural Gökmen et al. FOOD CHEMISTRY
- Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds
- (2010) Cristina Delgado-Andrade et al. FOOD CHEMISTRY
- Inhibition of enzymatic browning in actual food systems by the Maillard reaction products
- (2010) Burçe Ataç Mogol et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 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
- Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system
- (2009) Fenglin Gu et al. FOOD CHEMISTRY
- Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling
- (2009) Jeroen J. Knol et al. FOOD CHEMISTRY
- Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose
- (2009) Feng-Lin Gu et al. FOOD CHEMISTRY
- The kinetics of acrylamide formation/elimination in asparagine–glucose systems at different initial reactant concentrations and ratios
- (2008) Kristel De Vleeschouwer et al. FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now