Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound

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

Control strategies of pyrazines generation from Maillard reaction

(2021) Hang Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS

(2020) Yanqin Yang et al.   FOOD RESEARCH INTERNATIONAL

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

Dietary alanyl-glutamine improves growth performance of weaned piglets through maintaining intestinal morphology and digestion–absorption function

(2019) T. D. Zou et al.   Animal

Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction

(2019) Jie Hong Chiang et al.   FOOD RESEARCH INTERNATIONAL

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

Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment

(2019) Fuli Sun et al.   JOURNAL OF FOOD SCIENCE

Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines

(2018) Tingting Zou et al.   JOURNAL OF FOOD SCIENCE

Development study of pectin/Surelease® solid microparticles for the delivery of L-alanyl-L-glutamine dipeptide

(2018) Mônica Villa Nova et al.   FOOD HYDROCOLLOIDS

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

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

Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

(2016) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

(2015) Gustavo Luis Leonardo Scalone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of α-Dicarbonyl Compounds in Baby Foods by High-Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry

(2014) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity of Thermally Treated α-Dicarbonyl Compounds

(2013) Yvonne V. Pfeifer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY