Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard Reaction

Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning Formation

(2021) Shibin Deng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose–Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration

(2020) Yun Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction

(2020) Xiao-Yuan Wang et al.   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

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

Preparation of N ‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process

(2019) Man Xu et al.   JOURNAL OF FOOD SCIENCE

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

Preparation of activated flavor precursor DFG, N -(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps

(2018) Tomas Davidek et al.   FOOD CHEMISTRY

Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES)

(2018) et al.   MOLECULES

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

(2018) Heping Cui et al.   FOOD CHEMISTRY

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

(2018) Jian Zhao et al.   FOOD CHEMISTRY

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems

(2017) Li Hou et al.   FOOD CHEMISTRY

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

(2017) Changchun Cao et al.   FOOD RESEARCH INTERNATIONAL

Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose

(2017) Clemens Kanzler 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

Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation

(2013) Mareen Smuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity of Thermally Treated α-Dicarbonyl Compounds

(2013) Yvonne V. Pfeifer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

(2012) Yu-Yu Zhang et al.   FOOD RESEARCH INTERNATIONAL

Retro-aldol-type fragmentation of reducing sugars preferentially occurring in polyether at high temperature: Role of the ether oxygen as a base catalyst

(2011) Seiji Matsuoka et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

A review on the beneficial aspects of food processing

(2010) Martinus van Boekel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction

(2008) Yu Wang et al.   FOOD CHEMISTRY