Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation

Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose

(2021) Zongde Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal

(2020) Hongkai Zhu et al.   FOOD CHEMISTRY

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

Adducts Derived from (−)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis

(2020) Junhe Yu 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

Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction

(2019) Xiaohong Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System

(2019) Siyun Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose–Cysteine System Affecting Its Maillard Browning

(2019) Yun Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study

(2019) Hongkai Zhu et al.   FOOD CHEMISTRY

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

Kinetic study of furan and furfural generation during baking of cake models

(2018) R. Srivastava et al.   FOOD CHEMISTRY

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

Importance of the Nucleophilic Property of Tea Polyphenols

(2018) Qing Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production

(2016) Pui Khoon Hong et al.   FOOD CHEMISTRY

Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal

(2014) Xiaoming Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Essential Structural Requirements and Additive Effects for Flavonoids to Scavenge Methylglyoxal

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

Flavour chemistry of methylglyoxal and glyoxal

(2012) Yu Wang et al.   CHEMICAL SOCIETY REVIEWS

Influence of Phenolic Compounds on the Mechanisms of Pyrazinium Radical Generation in the Maillard Reaction

(2012) Qing Bin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds

(2012) M.G. Huang et al.   JOURNAL OF PEPTIDE SCIENCE

Genistein Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal

(2011) Lishuang Lv et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Quantification of Chemically Reducing Species in the Phosphate Ion Catalyzed Degradation of Reducing Sugars

(2010) George P. Rizzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycation by ascorbic acid oxidation products leads to the aggregation of lens proteins

(2007) Mikhail Linetsky et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE