Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products

Structure–reactivity relationship of Amadori rearrangement products compared to related ketoses

(2016) Martin Kaufmann et al.   CARBOHYDRATE RESEARCH

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

(2016) Jau-Tien Lin et al.   FOOD CHEMISTRY

Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production

(2016) Pui Khoon Hong 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

In vivo effects of Maillard reaction products derived from biscuits

(2016) Mariela Patrignani et al.   FOOD CHEMISTRY

A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction

(2016) Shiqing Song et al.   FOOD CHEMISTRY

In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia

(2016) Ossanna Nashalian et al.   FOOD CHEMISTRY

Amadori products formation in emulsified systems

(2016) Antonio Dario Troise et al.   FOOD CHEMISTRY

Influence of home cooking conditions on Maillard reaction products in beef

(2016) Aurea Juliana Bombo Trevisan et al.   FOOD CHEMISTRY

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

Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry

(2015) Sirli Seisonen et al.   FOOD CHEMISTRY

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

(2015) Shereen N. Lotfy et al.   FOOD CHEMISTRY

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

(2014) Eric Karangwa et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

ZnCl2-mediated practical protocol for the synthesis of Amadori ketoses

(2014) Nanishankar V. Harohally et al.   FOOD CHEMISTRY

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

Glucose–fructose isomerisation promoted by basic hybrid catalysts

(2012) Rodrigo O.L. Souza et al.   CATALYSIS TODAY

Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media

(2012) Xiangying Yu et al.   FOOD CHEMISTRY

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

Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas

(2010) Liping Sun et al.   Food and Bioprocess Technology

Effects of melamine on the Maillard reaction between lactose and phenylalanine

(2009) Jinyu Ma et al.   FOOD CHEMISTRY

Stereoselective synthesis of novel N-(α-l-arabinofuranos-1-yl)-l-amino acids

(2009) Ming Zhao et al.   TETRAHEDRON-ASYMMETRY

Glycation of a lysine-containing tetrapeptide by d -glucose and d -fructose—influence of different reaction conditions on the formation of Amadori/Heyns products

(2008) Andreja Jakas et al.   CARBOHYDRATE RESEARCH