Physicochemical properties and antioxidant activity of Maillard reaction products derived from Dioscorea opposita polysaccharides

Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties

(2020) Jia-Nan Chen et al.   Food Bioscience

Comparative antioxidant and antimicrobial potentials of leaf successive extract fractions of poison bulb, Crinum asiaticum L.

(2020) Souren Goswami et al.   INDUSTRIAL CROPS AND PRODUCTS

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

(2020) Kangni Chen et al.   FOOD CHEMISTRY

Gas chromatography-ion mobility spectrometric classification of vegetable oils based on digital image processing

(2019) Tong Chen et al.   Journal of Food Measurement and Characterization

Characterization and antioxidant activity of short linear glucan–lysine nanoparticles prepared by Maillard reaction

(2019) Qianzhu Lin et al.   FOOD HYDROCOLLOIDS

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

(2019) Wenli Wang et al.   FOOD CHEMISTRY

Thermo conversion of monosaccharides of biomass to oligosaccharides via mild conditions

(2019) Xiao Liu et al.   PROCESS BIOCHEMISTRY

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

Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films

(2019) Hela Kchaou et al.   FOOD HYDROCOLLOIDS

Characterization of taste and aroma compounds in Tianyou , a traditional fermented wheat flour condiment

(2018) Xianli Gao et al.   FOOD RESEARCH INTERNATIONAL

Structural and functional analyses of three purified polysaccharides isolated from Chinese Huaishan-yams

(2018) Yunping Zhu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological properties of polysaccharides from Dioscorea opposita Thunb.

(2017) Fanyi Ma et al.   FOOD CHEMISTRY

Emulsification properties of polysaccharides from Dioscorea opposita Thunb.

(2017) Fanyi Ma et al.   FOOD CHEMISTRY

Preparation, antioxidant and antimicrobial evaluation of hydroxamated degraded polysaccharides from Enteromorpha prolifera

(2017) Le-Le Shao et al.   FOOD CHEMISTRY

Preparation of a Strong Gelatin–Short Linear Glucan Nanocomposite Hydrogel by an in Situ Self-Assembly Process

(2017) Shengju Ge et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure

(2017) Xiao-juan Ma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Swelling behavior of cross-linked dextran hydrogels and preliminary Gliclazide release behavior

(2016) S.K. Bajpai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ultrasonic-assisted extraction, structure and antitumor activity of polysaccharide from Polygonum multiflorum

(2016) Weili Zhu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Purification and structural characterization of Chinese yam polysaccharide and its activities

(2015) Weifang Yang et al.   CARBOHYDRATE POLYMERS

Preparation of oligosaccharides from Chinese yam and their antioxidant activity

(2015) Yi-Feng Chen et al.   FOOD CHEMISTRY

Relationship between the chemical components of taro rhizome mucilage and its emulsifying property

(2015) Luan Alberto Andrade et al.   FOOD CHEMISTRY

Acrylamide - Still a matter of concern for fried potato food?*

(2014) Bertrand Matthäus et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Investigation into the Maillard reaction between ɛ-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates

(2014) Chunlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Antioxidant and anti-inflammatory properties of taiwanese yam (Dioscorea japonica Thunb. var. pseudojaponica (Hayata) Yamam.) and its reference compounds

(2013) Chuan-Sung Chiu et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems

(2013) Shuping Wu et al.   FOOD CHEMISTRY

A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents

(2013) Kshitij Shrestha et al.   FOOD RESEARCH INTERNATIONAL

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

(2012) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity

(2012) Zhanmei Jiang et al.   FOOD RESEARCH INTERNATIONAL

Volatiles Profiling in Medicinal Licorice Roots Using Steam Distillation and Solid-Phase Microextraction (SPME) Coupled to Chemometrics

(2012) Mohamed A. Farag et al.   JOURNAL OF FOOD SCIENCE

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

(2012) A. P. Echavarría et al.   Food Engineering Reviews

Correlating Changes That Occur in Chemical Properties with the Generation of Antioxidant Capacity in Different Sugar-Amino Acid Maillard Reaction Models

(2011) Xiu-Min Chen et al.   JOURNAL OF FOOD SCIENCE

Green Preparation Process, Characterization and Antitumor Effects of Doxorubicin-BSA-Dextran Nanoparticles

(2010) Wei Deng et al.   MACROMOLECULAR BIOSCIENCE

Use of FTIR and mass spectrometry for characterization of glycated caseins

(2009) Christine M Oliver et al.   JOURNAL OF DAIRY RESEARCH

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY

Polysaccharides fromDioscorea batatasInduce Tumor Necrosis Factor-α Secretion via Toll-like Receptor 4-Mediated Protein Kinase Signaling Pathways

(2008) Ju-Yun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY