Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product

Coffee Bean Polyphenols Can Form Biocompatible Template-free Antioxidant Nanoparticles with Various Sizes and Distinct Colors

(2021) Suhair Sunoqrot et al.   ACS Omega

Formation and fate of Amadori rearrangement products in Maillard reaction

(2021) Heping Cui et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal

(2020) Hongkai Zhu et al.   FOOD CHEMISTRY

Interaction of (−)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N-(1-Deoxy-d-xylulos-1-yl)alanine

(2020) Junhe Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of the effects of apple polyphenols on the chromatic values of weakly acidic lysine-fructose maillard system solutions

(2020) Xuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Trapping Methylglyoxal by Myricetin and its Metabolites in Mice

(2020) Shuwei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Serum metabonomic study on the antidepressant-like effects of ellagic acid in a chronic unpredictable mild stress-induced (CUMS) mouse model

(2020) Xiaoxia Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Morphology of Thin Films of Aromatic Ellagic Acid and Its Hydrogen Bonding Interactions

(2020) Eva Bittrich et al.   Journal of Physical Chemistry C

Adducts Derived from (−)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis

(2020) Junhe Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ellagic acid ameliorates neuroinflammation and demyelination in experimental autoimmune encephalomyelitis: Involvement of NLRP3 and pyroptosis

(2020) Zahra Kiasalari et al.   JOURNAL OF CHEMICAL NEUROANATOMY

Free radical scavenging potency of ellagic acid and its derivatives in multiple H+/e‒ processes

(2020) Yan-Zhen Zheng et al.   PHYTOCHEMISTRY

Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system

(2020) Hao Zhang et al.   FOOD CHEMISTRY

Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction

(2019) Xiaohong Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

(2019) Philipp Bruhns et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System

(2019) Siyun Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Phenolic Compounds in Strecker Aldehyde Formation in Wine Model Systems: Target and Untargeted Analysis

(2019) A. R. Monforte et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose–Cysteine System Affecting Its Maillard Browning

(2019) Yun Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction

(2019) Wei Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions

(2019) Hao Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on the active polyphenol constituents in differently colored Rubus Chingii Hu and the structure-activity relationship of the main ellagitannins and ellagic acid

(2019) Yue Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose–Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction

(2018) Heping Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea Is a Significant Dietary Source of Ellagitannins and Ellagic Acid

(2018) Xiao Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Importance of the Nucleophilic Property of Tea Polyphenols

(2018) Qing Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermochemical and structural studies of gallic and ellagic acids

(2018) Juan Z. Dávalos et al.   JOURNAL OF CHEMICAL THERMODYNAMICS

Phenolic compounds reduce formation of N ε -(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

(2017) Sylwia Mildner-Szkudlarz et al.   FOOD CHEMISTRY

Browning Potential of C6-α-Dicarbonyl Compounds under Maillard Conditions

(2017) Paul T. Haase et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ellagitannins from Strawberries with Different Degrees of Polymerization Showed Different Metabolism through Gastrointestinal Tract of Rats

(2017) Joanna Milala et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

(2017) Heping Cui et al.   RSC Advances

Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production

(2016) Pui Khoon Hong et al.   FOOD CHEMISTRY

Ellagic Acid: An Unusually Versatile Protector against Oxidative Stress

(2014) Annia Galano et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Anti-glycative and anti-inflammatory effects of caffeic acid and ellagic acid in kidney of diabetic mice

(2009) Che-yi Chao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

α-Dicarbonyl Compounds-Key Intermediates for the Formation of Carbohydrate-based Melanoidins

(2008) Lothar W. Kroh et al.   Annals of the New York Academy of Sciences