Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal

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

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

Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes

(2018) Ting-Ting Feng et al.   Journal of Food Measurement and Characterization

Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products

(2017) Jun Yang et al.   Food and Bioprocess Technology

Browning Potential of C6-α-Dicarbonyl Compounds under Maillard Conditions

(2017) Paul T. Haase et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm empty fruit bunches – Its origin and influence on biomass conversion

(2016) Helena Rasmussen et al.   BIOMASS & BIOENERGY

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

(2016) Kejin Zhuang et al.   JOURNAL OF FOOD SCIENCE

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

(2015) Gustavo Luis Leonardo Scalone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing

(2012) Y.-G. Guan et al.   JOURNAL OF DAIRY SCIENCE

Thermal Decomposition of 5-(Hydroxymethyl)-2-furaldehyde (HMF) and Its Further Transformations in the Presence of Glycine

(2011) Plamen Y. Nikolov et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the pH on the formation of pyrazine compounds by the Maillard reaction of L-ascorbic acid with acidic, basic and neutral amino acids

(2011) Ai-Nong Yu et al.   Asia-Pacific Journal of Chemical Engineering

Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Oxygen-Dependent Fragmentation Reactions during the Degradation of 1-Deoxy-d-erythro-hexo-2,3-diulose

(2010) Michael Voigt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

(2009) Ai-Nong Yu et al.   FOOD CHEMISTRY

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

Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY