Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose

Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation

(2019) Luisa Ozorio et al.   FOOD RESEARCH INTERNATIONAL

Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes

(2019) Anuj Kumar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability

(2019) Ola Abdelhedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

(2019) Wenli Wang et al.   FOOD CHEMISTRY

Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

(2019) Kangni Chen et al.   FOOD CHEMISTRY

Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives

(2019) Hui Hong et al.   FOOD CHEMISTRY

Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products

(2018) Jia-Run Han 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

Atlantic salmon ( Salmo salar ) co-product-derived protein hydrolysates: A source of antidiabetic peptides

(2018) Pádraigín A. Harnedy et al.   FOOD RESEARCH INTERNATIONAL

Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids

(2018) Tiantian Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

(2018) Majid Nooshkam et al.   FOOD CHEMISTRY

Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products

(2018) Zuoyong Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Improved physicochemical properties and hepatic protection of Maillard reaction products derived from fish protein hydrolysates and ribose

(2017) Sung-Yong Yang et al.   FOOD CHEMISTRY

Controlled glycation of milk proteins and peptides: Functional properties

(2017) James A. O'Mahony et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant capacity of Maillard reaction products’ fractions with different molecular weight distribution from chicken bone hydrolysate - galactose system

(2017) Xiaohua Nie et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Production and identification of antioxidant and angiotensin-converting enzyme inhibition and dipeptidyl peptidase IV inhibitory peptides from bighead carp ( Hypophthalmichthys nobilis ) muscle hydrolysate

(2017) Chi Zhang et al.   Journal of Functional Foods

Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides

(2016) Majid Nooshkam et al.   FOOD CHEMISTRY

Maillard conjugation of lactulose with potentially bioactive peptides

(2016) Majid Nooshkam et al.   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

New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review

(2016) Yee-Ying Lee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

(2015) Qian Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Contribution of volatile compounds to the antioxidant capacity of coffee

(2014) Iziar A. Ludwig et al.   FOOD RESEARCH INTERNATIONAL

Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

(2013) Wen-qiong Wang et al.   FOOD CHEMISTRY

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

Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

(2013) Qian Liu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

(2012) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

(2012) Xiaoqin Huang et al.   FOOD RESEARCH INTERNATIONAL

Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein

(2011) Inthawoot Suppavorasatit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

(2010) Beate Hiller et al.   FOOD RESEARCH INTERNATIONAL

Mechanistic Insights into Furan Formation in Maillard Model Systems

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

(2009) José A. Rufián-Henares et al.   FOOD RESEARCH INTERNATIONAL