Temperature-Dependent Catalysis of Glycylglycine on Its Amadori Compound Degradation to Deoxyosone

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

(2022) Caixing Pan et al.   Food Bioscience

New insight into the formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction with ribose

(2021) Huan Liu et al.   FOOD RESEARCH INTERNATIONAL

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

Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product

(2021) Heping Cui 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

Accelerated Dissipation of Free and Immobilized Water Facilitating the Intramolecular Dehydration of N-Xylosamine and Conversion Improvement of the Amadori Rearrangement Product of Aspartic Acid–Xylose Reaction

(2021) Ao Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dependence and Conversion Mechanism for Selective Preparation of a Xylose–Diglycine Amadori Compound and a Cross-linking Product in an Aqueous Maillard Reaction

(2021) Mengyu Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of melanoidins – Aldol reactions of heterocyclic and short-chain Maillard intermediates

(2021) Leon V. Bork et al.   FOOD CHEMISTRY

Recent Advances of Producing Biobased N-Containing Compounds via Thermo-Chemical Conversion with Ammonia Process

(2020) Lujiang Xu et al.   ENERGY & FUELS

Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems

(2020) Antonio Dario Troise et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maillard Reaction Products in Different Types of Brewing Malt

(2020) Michael Hellwig 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

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

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

(2018) R. Srivastava et al.   FOOD CHEMISTRY

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

(2018) Majid Nooshkam 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

2-Deoxyglucosone: A New C6-α-Dicarbonyl Compound in the Maillard Reaction of d-Fructose with γ-Aminobutyric Acid

(2018) Philipp Bruhns 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

Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α-Dicarbonyl Compounds in a Lysine/Glucose Model System

(2017) Guimei Liu et al.   JOURNAL OF AGRICULTURAL AND 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