Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds

Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach

(2021) Ecem Berk et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Furosine as marker of quality in dried durum wheat pasta: Impact of heat treatment on food quality and security – A review

(2021) Vanessa Giannetti et al.   FOOD CONTROL

5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling

(2020) Aytül Hamzalıoğlu et al.   FOOD CHEMISTRY

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

Determination of Αlpha‐Dicarbonyl Compounds and 5‐Hydroxymethyl Furfural in Commercially Available Preserved Dried Fruits and Edible Seeds by Optimized UHPLC‐HR/MS and GC‐TQ/MS

(2020) Zahra Batool et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

(2019) Ecem Berk et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)

(2018) Neslihan Göncüoğlu Taş et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

(2017) Neslihan Göncüoğlu Taş et al.   FOOD CHEMISTRY

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

(2016) Tolgahan Kocadağlı et al.   FOOD CHEMISTRY

Kinetics of Nε-(carboxymethyl)lysine formation in aqueous model systems of sugars and casein

(2016) Ha T. Nguyen et al.   FOOD CHEMISTRY

Effect of alkalization on the Maillard reaction products formed in cocoa during roasting

(2016) Neslihan Göncüoğlu Taş et al.   FOOD RESEARCH INTERNATIONAL

Oxidative degradation of N ε-fructosylamine-substituted peptides in heated aqueous systems

(2015) Uta Greifenhagen et al.   AMINO ACIDS

Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

(2015) Antonio Dario Troise et al.   FOOD CHEMISTRY

The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Nε-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods

(2015) Céline Niquet-Léridon et al.   FOOD CHEMISTRY

Nϵ-(carboxymethyl)lysine: A Review on Analytical Methods, Formation, and Occurrence in Processed Food, and Health Impact

(2013) Ha T. Nguyen et al.   FOOD REVIEWS INTERNATIONAL

Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece

(2013) Nick Kalogeropoulos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

New Insights into the Formation of Aroma-Active Strecker Aldehydes from 3-Oxazolines as Transient Intermediates

(2012) Michael Granvogl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

(2012) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

Glycation compounds in peanuts

(2011) Anne Wellner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Determination of Advanced Glycation Endproducts by LC-MS/MS in Raw and Roasted Almonds (Prunus dulcis)

(2011) Gong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Inhibitor Compounds onNε-(Carboxymethyl)lysine (CML) andNε-(Carboxyethyl)lysine (CEL) Formation in Model Foods

(2010) Chou Srey et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

(2010) Edoardo Capuano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†

(2009) Jenny Gobert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

(2008) Carolina Perez Locas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY