A metabolomics approach revealed an Amadori compound distinguishes artificially heated and naturally matured acacia honey

Molecular Mechanism of Mature Honey Formation by GC-MS- and LC-MS-Based Metabolomics

(2021) Jing Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of acacia honey adulteration with high fructose corn syrup through determination of targeted α‑Dicarbonyl compound using ion mobility-mass spectrometry coupled with UHPLC-MS/MS

(2021) Sha Yan et al.   FOOD CHEMISTRY

Current status of the gastrointestinal digestion effects on honey: A comprehensive review

(2021) Siluana Katia Tischer Seraglio et al.   FOOD CHEMISTRY

Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

(2021) Rui Li et al.   FOOD CHEMISTRY

Monofloral Honeys as a Potential Source of Natural Antioxidants, Minerals and Medicine

(2021) Rodica Mărgăoan et al.   Antioxidants

Diagnostic MS/MS fragmentation patterns for the discrimination between Schiff bases and their Amadori or Heyns rearrangement products

(2020) Haoran Xing et al.   CARBOHYDRATE RESEARCH

Recent advances in the application of metabolomics for food safety control and food quality analyses

(2020) Shubo Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparison of the Chemical Composition and Biological Activity of Mature and Immature Honey: An HPLC/QTOF/MS-Based Metabolomic Approach

(2020) Nana Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities

(2020) Cheng Yang et al.   JOURNAL OF FOOD SCIENCE

Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans

(2020) Paweł J. Andruszkiewicz et al.   FOOD RESEARCH INTERNATIONAL

Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic

(2020) Jiahao Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Vacuum Dehydration: An Excellent Method to Promote the Formation of Amadori Compounds (ACs, N-(1-Deoxy-d-fructos-1-yl)-amino Acid) in Aqueous Models and Tomato Sauce

(2020) Renjie Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Targeted and non-targeted unexpected food contaminants analysis by LC/HRMS: Feasibility study on rice

(2020) Tingting Wang et al.   FOOD CHEMISTRY

Recent Advances in the Application of Metabolomics for Nutrition and Health

(2019) Diana González-Peña et al.   Annual Review of Food Science and Technology

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

Milk-Derived Amadori Products in Feces of Formula-Fed Infants

(2019) Nina Sillner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

NMR assessment of European acacia honey origin and composition of EU-blend based on geographical floral markers

(2019) Elisabetta Schievano et al.   FOOD CHEMISTRY

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

Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics

(2019) Vesna Vasić et al.   FOOD CHEMISTRY

Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences

(2018) Maaria Kortesniemi et al.   FOOD CHEMISTRY

The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products

(2018) Antonio Dario Troise et al.   FOOD CHEMISTRY

From Robinia pseudoacacia L. nectar to Acacia monofloral honey: biochemical changes and variation of biological properties

(2018) Angelo Gismondi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey

(2018) Haoan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Profiling the impact of thermal processing on black raspberry phytochemicals using untargeted metabolomics

(2018) Matthew D. Teegarden 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

Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry

(2017) Hiroshi Katayama et al.   FOOD CHEMISTRY

Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds

(2017) Jiahao Yu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Simultaneous Analysis of Amadori and Heyns Compounds in Dried Fruits by High Performance Liquid Chromatography Tandem Mass Spectrometry

(2016) Heng Yuan et al.   Food Analytical Methods

Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers

(2016) Jiahao Yu et al.   Journal of Functional Foods

Identification and Quantitation of 2-Acetyl-1-pyrroline in Manuka Honey (Leptospermum scoparium)

(2015) Jana Rückriemen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of Amadori products in cheese

(2011) Uta Schwietzke et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY