Profiles of initial, intermediate, and advanced stages of harmful Maillard reaction products in whole-milk powders pre-treated with different heat loads during 18 months of storage

Maillard reaction products with furan ring, like furosine, cause kidney injury through triggering ferroptosis pathway

(2020) Huiying Li et al.   FOOD CHEMISTRY

The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review

(2020) Mayada R. Farag et al.   MOLECULES

Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders

(2020) Arissara Phosanam et al.   POWDER TECHNOLOGY

Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula

(2019) Zhifei Chen et al.   FREE RADICAL RESEARCH

Comparative study on the characteristics and oxidation stability of commercial milk powder during storage

(2019) Y.H. Li et al.   JOURNAL OF DAIRY SCIENCE

Chemical methods and techniques to monitor early Maillard reaction in milk products; A review

(2018) Kataneh Aalaei et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas

(2018) Hyun-Min Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions

(2017) Graciela E. Leiva et al.   FOOD CHEMISTRY

Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate

(2017) Ashleigh Stewart et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bifidus milk powder: processing parameter standardization and shelf stability evaluation

(2016) Meenakshisundaram Selvamuthukumaran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Content and evolution of potential furfural compounds in commercial milk-based infant formula powder after opening the packet

(2015) Jorge L. Chávez-Servín et al.   FOOD CHEMISTRY

Nϵ-(carboxymethyl)lysine: A Review on Analytical Methods, Formation, and Occurrence in Processed Food, and Health Impact

(2013) Ha T. Nguyen et al.   FOOD REVIEWS INTERNATIONAL

Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): an overview of their mechanisms of formation

(2013) G. Vistoli et al.   FREE RADICAL RESEARCH

Lipid peroxidation in infant formulas: Longitudinal study at different storage temperatures

(2013) I. Almansa et al.   INTERNATIONAL DAIRY JOURNAL

Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder

(2013) Y.H. Li et al.   JOURNAL OF DAIRY SCIENCE

Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage

(2011) Thao T. Le et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycation products in infant formulas: chemical, analytical and physiological aspects

(2010) Monika Pischetsrieder et al.   AMINO ACIDS

Comparative LC–MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products

(2008) Jörg Hegele et al.   ANALYTICA CHIMICA ACTA

Utility of some indicators related to the Maillard browning reaction during processing of infant formulas

(2008) José Contreras-Calderón et al.   FOOD CHEMISTRY