Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor

Comparison of Pyrazines Formation in Methionine/Glucose and Corresponding Amadori Rearrangement Product Model

(2022) Shibin Deng et al.   FOOD CHEMISTRY

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

Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard Reaction

(2021) Yun Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation and fate of Amadori rearrangement products in Maillard reaction

(2021) Heping Cui et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2021) Huan Zhan et al.   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

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

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

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

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

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

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

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

Effects of high-intensity ultrasound on Maillard reaction in a model system of d -xylose and l -lysine

(2017) Hang Yu et al.   ULTRASONICS SONOCHEMISTRY

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

The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

(2016) Yong-Yan ZHOU et al.   Food Science and Technology

The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

(2016) Yong-Yan ZHOU et al.   Food Science and Technology

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

(2015) Tolgahan Kocadağlı et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

(2014) Antonella Pasqualone et al.   FOOD RESEARCH INTERNATIONAL

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

Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

(2012) Yu-Yu Zhang et al.   FOOD RESEARCH INTERNATIONAL

The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds

(2012) Angela E. Newton et al.   Food & Function

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

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