Amadori compounds: analysis, composition in food and potential health beneficial functions
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Amadori compounds: analysis, composition in food and potential health beneficial functions
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-23
Publisher
Informa UK Limited
Online
2023-11-02
DOI
10.1080/10408398.2023.2274949
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment
- (2023) Sha Yan et al. Food Chemistry
- Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry
- (2023) Liangliang Qu et al. Food Chemistry
- Angiotensin-Converting Enzyme (ACE) Inhibitory Activity and Mechanism Analysis of N-(1-Deoxy-d-fructos-1-yl)-histidine (Fru-His), a Food-Derived Amadori Compound
- (2022) Renjie Zhou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Anti‐hyperglycemic Activities of Korean Red Ginseng (Panax ginseng Meyer) and Arginyl‐fructose‐enriched Red Ginseng Extracts In‐vitro and In‐vivo Animal Models
- (2022) Ji‐Yoon Hong et al. FASEB JOURNAL
- Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach
- (2022) Mengting Zhu et al. FOOD CHEMISTRY
- Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures
- (2022) Haoran Xing et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Angiotensin-converting enzyme inhibitory activity of four Amadori compounds (ACs) and mechanism analysis of N-(1-Deoxy-D-fructos-1-yl)-glycine (Fru-Gly)
- (2022) Renjie Zhou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Comparison of the Phytochemical Variation of Non-Volatile Metabolites within Mother Tinctures of Arnica montana Prepared from Fresh and Dried Whole Plant Using UHPLC-HRMS Fingerprinting and Chemometric Analysis
- (2022) Simon Duthen et al. MOLECULES
- 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
- Identification of MS/MS diagnostic ions to distinguish Schiff bases of Nα- or Nε-mono-glycated and Nα,Nε-di-glycated lysines from their Amadori isomers
- (2022) Haoran Xing et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- A metabolomics approach revealed an Amadori compound distinguishes artificially heated and naturally matured acacia honey
- (2022) Sha Yan et al. FOOD CHEMISTRY
- Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
- (2022) Ashbala Shakoor et al. FOOD CHEMISTRY
- Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds
- (2022) Dilara Şen et al. FOOD CHEMISTRY
- Amadori Reaction Products of Theanine and Glucose: Formation, Structure, and Analysis in Tea
- (2022) Zisheng Han et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine
- (2022) Shangjie Wei et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Mechanochemical generation of N,N-diglycated glycine and MS/MS characterization of its isomeric composition
- (2022) Haoran Xing et al. FOOD CHEMISTRY
- Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
- (2022) Halise Gül Akıllıoğlu et al. FOOD CHEMISTRY
- Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds
- (2022) Xue Xia et al. Journal of Agricultural and Food Chemistry
- Study of the isomeric Maillard degradants, glycosylamine and Amadori rearrangement products, and their differentiation via MS 2 fingerprinting from collision‐induced decomposition of protonated ions
- (2021) Shaolan Wang et al. RAPID COMMUNICATIONS IN MASS SPECTROMETRY
- Immune Modulatory Activities of Arginyl-Fructose (AF) and AF-Enriched Natural Products in In-Vitro and In-Vivo Animal Models
- (2021) Jin-A Yu et al. MOLECULES
- An in vitro model for microbial fructoselysine degradation shows substantial interindividual differences in metabolic capacities of human fecal slurries
- (2021) Katja C.W. van Dongen et al. TOXICOLOGY IN VITRO
- Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement
- (2021) Yuran Wang et al. FOOD RESEARCH INTERNATIONAL
- Exploratory Metabolomic Analysis Based on Reversed-Phase Liquid Chromatography–Mass Spectrometry to Study an In Vitro Model of Hypoxia-Induced Metabolic Alterations in HK-2 Cells
- (2021) Samuel Bernardo-Bermejo et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Key Aspects of Amadori Rearrangement Products as Future Food Additives
- (2021) Yue Luo et al. MOLECULES
- Formation and fate of Amadori rearrangement products in Maillard reaction
- (2021) Heping Cui et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Metabolomics: An analytical technique for food processing evaluation
- (2021) Michele Utpott et al. FOOD CHEMISTRY
- Evaluation of carbohydrates and quality parameters in 6 types of commercial teas by targeted statistical analysis
- (2020) Anastasiia Shevchuk et al. FOOD RESEARCH INTERNATIONAL
- 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
- 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
- Antidiabetic Effects of Arginyl-Fructosyl-Glucose, a Nonsaponin Fraction from Ginseng Processing in Streptozotocin-Induced Type 2 Diabetic Mice through Regulating the PI3K/AKT/GSK-3β and Bcl-2/Bax Signaling Pathways
- (2020) Xinglong Liu et al. Evidence-based Complementary and Alternative Medicine
- Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans
- (2020) Paweł J. Andruszkiewicz et al. FOOD RESEARCH INTERNATIONAL
- Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults
- (2020) Thi Phuong Nam Bui et al. Journal of Functional Foods
- Fructose-arginine, a non-saponin molecule of Korean Red Ginseng, attenuates AIM2 inflammasome activation
- (2020) Huijeong Ahn et al. Journal of Ginseng Research
- Mechanochemical generation of Schiff bases and Amadori products and utilization of diagnostic MS/MS fragmentation patterns in negative ionization mode for their analysis
- (2020) Haoran Xing et al. CARBOHYDRATE RESEARCH
- Metal Ion‐Assisted Structural and Anomeric Analysis of Amadori Compounds by Electrospray Ionization Mass Spectrometry
- (2020) Yunpeng Bai et al. RAPID COMMUNICATIONS IN MASS SPECTROMETRY
- Maillard Reaction Products in Different Types of Brewing Malt
- (2020) Michael Hellwig et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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
- Recent Advances and Future Trends in the Detection of Contaminants by Molecularly Imprinted Polymers in Food Samples
- (2020) Mingkun Gao et al. Frontiers in Chemistry
- Arginyl-fructosyl-glucose, a Major Maillard Reaction Product of Red Ginseng, Attenuates Cisplatin-Induced Acute Kidney Injury by Regulating Nuclear Factor κB and Phosphatidylinositol 3-Kinase/Protein Kinase B Signaling Pathways
- (2019) Rong-yan Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant Activity In Vitro of N ‐(1‐deoxy‐α‐ d ‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine
- (2019) Heping Cui et al. JOURNAL OF FOOD SCIENCE
- Milk-Derived Amadori Products in Feces of Formula-Fed Infants
- (2019) Nina Sillner et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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
- Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)
- (2019) Alessandra Fratianni et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Metabolomics for Biomarker Discovery in Fermented Black Garlic and Potential Bioprotective Responses against Cardiovascular Diseases
- (2019) Xuanming Zhang et al. JOURNAL OF AGRICULTURAL AND 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
- From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion
- (2019) S.H.E. Verkempinck et al. JOURNAL OF FOOD ENGINEERING
- Molecularly imprinted mesoporous silica nanoparticles for specific extraction and efficient identification of Amadori compounds
- (2018) Xianghua Pan et al. ANALYTICA CHIMICA ACTA
- Preparation of activated flavor precursor DFG, N -(1-deoxy-1-fructosylglycine) by combination of vacuum evaporation and closed system heating steps
- (2018) Tomas Davidek et al. FOOD CHEMISTRY
- Drying-induced physico-chemical changes in cranberry products
- (2018) Anna Michalska et al. 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
- Mitigating effect of relative humidity (RH) on 2-furoylmethyl-Amino acid formation
- (2018) Frederick Sarpong et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nε -(carboxymethyl)lysine and Nε -(carboxyethyl)lysine in tea and the factors affecting their formation
- (2017) Ye Jiao et al. FOOD CHEMISTRY
- Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry
- (2017) Hiroshi Katayama 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
- Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
- (2017) Neslihan Göncüoğlu Taş et al. FOOD CHEMISTRY
- Kinetics of carotenoids degradation and furosine formation in dried apricots ( Prunus armeniaca L.)
- (2017) A. Fratianni et al. FOOD RESEARCH INTERNATIONAL
- Effect of Drying Moisture Exposed Almonds on the Development of the Quality Defect Concealed Damage
- (2017) Cristian Rogel-Castillo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
- (2017) Marianne N. Lund et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A new UHPLC method for the quantitation of furosine as heat load indicator in commercial liquid milk
- (2017) Anatol Schmidt et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- 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
- 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
- Direct UV determination of Amadori compounds using ligand-exchange and sweeping capillary electrophoresis
- (2016) Jiahao Yu et al. ANALYTICAL AND BIOANALYTICAL CHEMISTRY
- 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
- Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system
- (2016) Tolgahan Kocadağlı et al. FOOD CHEMISTRY
- Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types
- (2016) Michael Hellwig et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic
- (2016) Heng Yuan et al. JOURNAL OF FOOD SCIENCE
- Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars
- (2016) Anna Michalska et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- From blood–brain barrier to blood–brain interface: new opportunities for CNS drug delivery
- (2016) William A. Banks NATURE REVIEWS DRUG DISCOVERY
- A metabolic intermediate of the fructose-asparagine utilization pathway inhibits growth of a Salmonella fraB mutant
- (2016) Anice Sabag-Daigle et al. Scientific Reports
- Effects of aged garlic extract and FruArg on gene expression and signaling pathways in lipopolysaccharide-activated microglial cells
- (2016) Hailong Song et al. Scientific Reports
- Antihypertensive effect of Korean Red Ginseng by enrichment of ginsenoside Rg3 and arginine–fructose
- (2016) Kyung Hee Lee et al. Journal of Ginseng Research
- Antihyperglycemic effect of short-term arginyl-fructose supplementation in subjects with prediabetes and newly diagnosed type 2 diabetes: randomized, double-blinded, placebo-controlled trial
- (2015) Su Eun Park et al. Trials
- Production of butyrate from lysine and the Amadori product fructoselysine by a human gut commensal
- (2015) Thi Phuong Nam Bui et al. Nature Communications
- Synthetic Galectin-3 Inhibitor Increases Metastatic Cancer Cell Sensitivity to Taxol-Induced Apoptosis In Vitro and In Vivo
- (2015) Vladislav V. Glinsky et al. NEOPLASIA
- Inhibition of Prostate Cancer Bone Metastasis by Synthetic TF Antigen Mimic/Galectin-3 Inhibitor Lactulose-l-Leucine
- (2015) Olga V. Glinskii et al. NEOPLASIA
- Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry
- (2014) Antonio Dario Troise et al. AMINO ACIDS
- Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
- (2014) Fabíola Cristina de Oliveira et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of Long-Term Dietary Arginyl-Fructose (AF) on Hyperglycemia and HbA1c in Diabetic db/db Mice
- (2014) Kwang-Hyoung Lee et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods
- (2014) Michael Meitinger et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce
- (2014) Kazuki Shiga et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Proteomic Analysis of the Effects of Aged Garlic Extract and Its FruArg Component on Lipopolysaccharide-Induced Neuroinflammatory Response in Microglial Cells
- (2014) Hui Zhou et al. PLoS One
- Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived Nε-carboxymethyllysine formation
- (2013) Lipeng Han et al. FOOD AND CHEMICAL TOXICOLOGY
- Survey of quality indicators in commercial dehydrated fruits
- (2013) Roberto Megías-Pérez et al. FOOD CHEMISTRY
- Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation
- (2013) Mareen Smuda et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits
- (2011) Manuel A. Coimbra et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Quantification of Amadori products in cheese
- (2011) Uta Schwietzke et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Glycation compounds in peanuts
- (2011) Anne Wellner et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Formation of Maillard Reaction Products during Heat Treatment of Carrots
- (2011) Anne Wellner et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese
- (2011) Robert Spanneberg et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- In Vitro and In Vivo Antihyperglycemic Effect of 2 Amadori Rearrangement Compounds, Arginyl-Fructose and Arginyl-Fructosyl-Glucose
- (2011) Kyoung-Soo Ha et al. JOURNAL OF FOOD SCIENCE
- Mass Transfer Modeling and Shrinkage Consideration during Osmotic Dehydration of Fruits and Vegetables
- (2010) Hilaire Nahimana et al. FOOD REVIEWS INTERNATIONAL
- Asparagine Decarboxylation by Lipid Oxidation Products in Model Systems
- (2010) Francisco J. Hidalgo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Electrochemical characterisation of a conductive polymer molecularly imprinted with an Amadori compound
- (2009) Shih-Wei Chuang et al. BIOSENSORS & BIOELECTRONICS
- Interaction of Tomato Lycopene and Ketosamine against Rat Prostate Tumorigenesis
- (2008) V. V. Mossine et al. CANCER RESEARCH
- Simultaneous determination of two Amadori compounds in Korean red ginseng (Panax ginseng) extracts and rat plasma by high-performance anion-exchange chromatography with pulsed amperometric detection
- (2008) Kyung-Mi Joo et al. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
- Electrospray positive ionization tandem mass spectrometry of Amadori compounds
- (2007) Jun Wang et al. JOURNAL OF MASS SPECTROMETRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started