Composition and distribution of α-dicarbonyl compounds in propolis from different plant origins and extraction processing

A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates

(2020) Işıl Gürsul Aktağ et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Formation of Diacetyl and Other α-Dicarbonyl Compounds during the Generation of E-Vapor Product Aerosols

(2020) Matt S. Melvin et al.   ACS Omega

Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

(2020) Kim Maasen et al.   FOOD CHEMISTRY

Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods

(2020) Jeongeun Kwon et al.   FOOD CHEMISTRY

Formation of 3-deoxyglucosone in the malting process

(2019) Arndt Nobis et al.   FOOD CHEMISTRY

Mechanisms and effects of ultrasound-assisted supercritical CO2 extraction

(2019) Erik Scott Dassoff et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Myocardial protection by propolis during prolonged hypothermic preservation

(2019) Asma Braik et al.   CRYOBIOLOGY

Anti‐AGE activity of poplar‐type propolis: mechanism of action of main phenolic compounds

(2019) Séverine Boisard et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dicarbonyl Stress at the Crossroads of Healthy and Unhealthy Aging

(2019) Cecilia Nigro et al.   Cells

Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods

(2019) Katarzyna Pobiega et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Magnetite nanoparticles functionalized with propolis against methicillin resistant strains of Staphylococcus aureus

(2019) Soukaina El-Guendouz et al.   Journal of the Taiwan Institute of Chemical Engineers

Propolis modulates the gut microbiota and improves the intestinal mucosal barrier function in diabetic rats

(2019) Meilan Xue et al.   BIOMEDICINE & PHARMACOTHERAPY

Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality

(2019) Sha Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

(2019) Işıl Gürsul Aktağ et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds

(2019) Sang Mi Lee et al.   FOOD CHEMISTRY

Biophysical and biochemical studies on glycoxidatively modified human low density lipoprotein

(2018) Minhal Abidi et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Digestibility of Bovine Serum Albumin and Peptidomics of the Digests: Effect of Glycation Derived from α-Dicarbonyl Compounds

(2018) Bulei Sheng et al.   MOLECULES

Anti-gastrointestinal cancer activity of cyclodextrin-encapsulated propolis

(2018) Owen Catchpole et al.   Journal of Functional Foods

Headspace analysis and characterisation of South African propolis volatile compounds using GCxGC–ToF–MS

(2018) Guy Kamatou et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Application of propolis in antimicrobial and antioxidative protection of food quality – A review

(2018) Katarzyna Pobiega et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The Antibacterial Activity of Australian Leptospermum Honey Correlates with Methylglyoxal Levels

(2017) Nural N. Cokcetin et al.   PLoS One

Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines

(2016) Carla M. Oliveira et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of the presence of natural monosaccharides in the quantification of α-dicarbonyl compounds in high content sugar samples. A comparative study by ultra-high performance liquid chromatography–single quadrupole mass spectrometry using different derivatization reactions

(2015) María del Carmen Hurtado-Sánchez et al.   JOURNAL OF CHROMATOGRAPHY A

Essential Structural Requirements and Additive Effects for Flavonoids to Scavenge Methylglyoxal

(2014) Xi Shao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent Advances in the Chemical Composition of Propolis

(2014) Shuai Huang et al.   MOLECULES

Pseudotargeted Metabolomics Method and Its Application in Serum Biomarker Discovery for Hepatocellular Carcinoma Based on Ultra High-Performance Liquid Chromatography/Triple Quadrupole Mass Spectrometry

(2013) Shili Chen et al.   ANALYTICAL CHEMISTRY

Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation

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

Identification and quantification of six major α-dicarbonyl process contaminants in high-fructose corn syrup

(2012) Sabrina Gensberger et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Cleavage of α-Dicarbonyl Compounds by Terpene Hydroperoxide

(2012) Ryu-ichiro NAGAMATSU et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

(2012) Julia Degen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation of essential oil from different plants and herbs by supercritical fluid extraction

(2012) Tiziana Fornari et al.   JOURNAL OF CHROMATOGRAPHY A

Rapid and effective evaluation of the antioxidant capacity of propolis extracts using DPPH bleaching kinetic profiles, FT-IR and UV–vis spectroscopic data

(2010) Augustin Cătălin Moţ et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†

(2009) Jenny Gobert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Methylglyoxal causes strong weakening of detoxifying capacity and apoptotic cell death in rat hippocampal neurons

(2007) Silvia Di Loreto et al.   INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY