Antioxidant and Functional Activities of MRPs Derived from Different Sugar–Amino Acid Combinations and Reaction Conditions

Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter

(2021) Analía Rodríguez et al.   Frontiers in Nutrition

A model system based on glucose–arginine to monitor the properties of Maillard reaction products

(2020) Ece Sogut et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Barrier Protection and Recovery Effects of Gut Commensal Bacteria on Differentiated Intestinal Epithelial Cells In Vitro

(2020) Nooshin Mohebali et al.   Nutrients

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε-polylysine and reducing sugars

(2019) Zhi-Hong Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Polyphenols and Intestinal Permeability: Rationale and Future Perspectives

(2019) Stefano Bernardi et al.   JOURNAL OF AGRICULTURAL AND 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

Oxygen radicals, nitric oxide, and peroxynitrite: Redox pathways in molecular medicine

(2018) Rafael Radi   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Antioxidant activity and inhibitory effects of 2-hydroxy-3-methylcyclopent-2-enone isolated from ribose–histidine Maillard reaction products on aldose reductase and tyrosinase

(2018) Seung Hwan Hwang et al.   Food & Function

Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread

(2018) Yanting Shen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavonoid composition of orange peel extract ameliorates alcohol-induced tight junction dysfunction in Caco-2 monolayer

(2017) Xiu-Min Chen et al.   FOOD AND CHEMICAL TOXICOLOGY

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

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

Isolation and Identification of an Antiproliferative Compound from Fructose–Tryptophan Maillard Reaction Products

(2016) Sang Hoon Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar–amino acid maillard reaction mixtures exposed to baking temperatures

(2015) Xiu-Min Chen et al.   FOOD RESEARCH INTERNATIONAL

Elucidation of the Chemical Structure and Determination of the Production Conditions for a Bioactive Maillard Reaction Product, [5-(5,6-Dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol, Isolated from a Glucose–Lysine Heated Mixture

(2015) Xiu-Min Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Brown pigment formation in heated sugar–protein mixed suspensions containing unmodified and peptically modified whey protein concentrates

(2015) Narumol Rongsirikul et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evidence for inhibition of nitric oxide and inducible nitric oxide synthase in Caco-2 and RAW 264.7 cells by a Maillard reaction product [5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]-methanol

(2015) Xiu-Min Chen et al.   MOLECULAR AND CELLULAR BIOCHEMISTRY

Effects of methanolic extract form Fuzhuan brick-tea on hydrogen peroxide-induced oxidative stress in human intestinal epithelial adenocarcinoma Caco-2 cells

(2014) JIA-LE SONG et al.   Molecular Medicine Reports

Effects of alcohol on intestinal epithelial barrier permeability and expression of tight junction-associated proteins

(2014) YING WANG et al.   Molecular Medicine Reports

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

(2012) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products

(2012) David D. Kitts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of antioxidant and anti-inflammatory activities of bioactive fractions recovered from a glucose−lysine Maillard reaction model system

(2012) Xiu-Min Chen et al.   MOLECULAR AND CELLULAR BIOCHEMISTRY

Isolation and identification of an antiproliferative substance from fructose–tyrosine Maillard reaction products

(2011) In Guk Hwang et al.   FOOD CHEMISTRY

Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

(2011) Yazheng Liu et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems

(2011) Xiu-Min Chen et al.   FOOD RESEARCH INTERNATIONAL

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

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems

(2008) Xiu-Min Chen et al.   Annals of the New York Academy of Sciences

The antioxidant effect of a diet rich in Maillard reaction products is attenuated after consumption by healthy male adolescents.In vitro andin vivo comparative study

(2008) Isabel Seiquer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Transmembrane proteins of tight junctions

(2007) Hideki Chiba et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

(2007) Shih-Chuan Liu et al.   FOOD CHEMISTRY