Key Aspects of Amadori Rearrangement Products as Future Food Additives

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

Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

(2021) Nana Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement

(2021) Yuran Wang et al.   FOOD RESEARCH INTERNATIONAL

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

Diagnostic MS/MS fragmentation patterns for the discrimination between Schiff bases and their Amadori or Heyns rearrangement products

(2020) Haoran Xing et al.   CARBOHYDRATE RESEARCH

LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities

(2020) Cheng Yang et al.   JOURNAL OF FOOD SCIENCE

Maillard Mimetic Food-Grade Synthesis of N-(β-d-Deoxyfructos-1-yl)-l-glutamic Acid and N-(β-d-Deoxyfructos-1-yl)-β-alanyl-l-histidine by a Combination of Lyophilization and Thermal Treatment

(2020) Jianan Zhang 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

Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein

(2020) Xue Zhou et al.   FOOD RESEARCH INTERNATIONAL

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

Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity

(2019) Yu Fu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration

(2019) Huan Zhan et al.   FOOD CHEMISTRY

Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment

(2019) Fuli Sun et al.   JOURNAL OF FOOD SCIENCE

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

Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N -(1-deoxy- d -xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction

(2018) Heping Cui et al.   FOOD CHEMISTRY

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

(2018) et al.   MOLECULES

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

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

(2018) Heping Cui et al.   FOOD CHEMISTRY

Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry

(2017) Hiroshi Katayama 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

Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth

(2017) Maximilian Kranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure–reactivity relationship of Amadori rearrangement products compared to related ketoses

(2016) Martin Kaufmann et al.   CARBOHYDRATE RESEARCH

Fragmentation reactions using electrospray ionization mass spectrometry: an important tool for the structural elucidation and characterization of synthetic and natural products

(2016) Daniel P. Demarque et al.   NATURAL PRODUCT REPORTS

New short and general synthesis of three key Maillard flavour compounds: 2-Acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine

(2015) Jurgen Deblander et al.   FOOD CHEMISTRY

Reactivity and stability of selected flavor compounds

(2015) Monthana Weerawatanakorn et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods

(2014) Michael Meitinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce

(2014) Kazuki Shiga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Current issues in dietary acrylamide: formation, mitigation and risk assessment

(2013) Franco Pedreschi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

(2012) Guowan Su et al.   FOOD CHEMISTRY

Changes in Maillard reaction products in ghee during storage

(2012) P. Andrewes   FOOD CHEMISTRY

Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis

(2012) Shinya Yamamoto et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce

(2011) Shu KANEKO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

The good taste of peptides

(2011) Piero A. Temussi   JOURNAL OF PEPTIDE SCIENCE

Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40°C

(2010) Christoph Cerny et al.   FOOD CHEMISTRY

Sensory-Guided Identification ofN-(1-Methyl-4-oxoimidazolidin-2-ylidene)-α-amino Acids as Contributors to the Thick-Sour and Mouth-Drying Orosensation of Stewed Beef Juice

(2010) Tessa Sonntag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth

(2009) Andreas Dunkel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Cationic Species on Visual Color Formation in Model Maillard Reactions of Pentose Sugars and Amino Acids

(2008) George P. Rizzi   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence Spectroscopy: A Rapid Tool for Analyzing Dairy Products

(2008) Charlotte Møller Andersen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Density functional computational studies on the glucose and glycine Maillard reaction: Formation of the Amadori rearrangement products

(2007) Abraham F. Jalbout et al.   INTERNATIONAL JOURNAL OF QUANTUM CHEMISTRY