Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine

Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS

(2022) Youfeng Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of volatile compounds and fatty acids of jujubes (Ziziphus jujuba mill.) before and after blackening process

(2022) Yaru Song et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures

(2022) Haoran Xing et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation

(2022) Pusen Chen 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

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

Browning and pigmentation in food through the Maillard reaction

(2020) Masatsune Murata   GLYCOCONJUGATE JOURNAL

Adducts Derived from (−)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis

(2020) Junhe Yu et al.   JOURNAL OF AGRICULTURAL AND 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

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

Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N -(1-deoxy- d -xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction

(2018) Heping Cui et al.   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

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

(2018) Jian Zhao et al.   FOOD CHEMISTRY

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

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

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

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

(2016) Cécile Rannou et al.   FOOD RESEARCH INTERNATIONAL

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

(2013) Meigui Huang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Degradation kinetics of monacolin K in red yeast rice powder using multiresponse modeling approach

(2012) Sani Jirasatid et al.   JOURNAL OF FOOD ENGINEERING

Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds

(2012) M.G. Huang et al.   JOURNAL OF PEPTIDE SCIENCE

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

(2010) Meigui Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE