Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction

Impact of electro-activation on antioxidant properties of defatted whey

(2017) Ourdia Kareb et al.   INTERNATIONAL DAIRY JOURNAL

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

Formation of the reduced form of furaneol® (2,5-dimethyl-4-hydroxy-tetrahydrofuran-3-one) during the Maillard reaction through catalysis of amino acid metal salts

(2016) Ossanna Nashalian et al.   FOOD CHEMISTRY

Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system

(2016) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity

(2016) Pui Khoon Hong et al.   FOOD CHEMISTRY

Iron (Fe2+)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

(2016) Yuliya Hrynets et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Some nontoxic metal-based drugs for selected prevalent tropical pathogenic diseases

(2016) Saliu A. Amolegbe et al.   JOURNAL OF BIOLOGICAL INORGANIC CHEMISTRY

One-step exfoliation and surface modification of lamellar hydroxyapatite by intercalation of glucosamine

(2016) Honglin Luo et al.   MATERIALS CHEMISTRY AND PHYSICS

Interactions of the products of oxidative polymerization of hydroquinone as catalyzed by birnessite with Fe (hydr)oxides – an implication of the reactive pathway for humic substance formation

(2016) R. R. Chang et al.   RSC Advances

Characterisation of bovine serum albumin–fucoidan conjugates prepared via the Maillard reaction

(2015) Do-Yeong Kim et al.   FOOD CHEMISTRY

Copper–4,4′-dipyridyl coordination compound as solid reagent for spectrophotometric determination of reducing sugar employing a multicommutation approach

(2015) Dilmo M.S. Leotério et al.   FOOD CONTROL

Facile control of copper nanowire dimensions via the Maillard reaction: using food chemistry for fabricating large-scale transparent flexible conductors

(2015) M. Kevin et al.   GREEN CHEMISTRY

Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C

(2015) Yuliya Hrynets et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Model Studies on the Antioxidative Effect of Polyphenols in Thermally Treated d-Glucose/l-Alanine Solutions with Added Metal Ions

(2015) Daniel Wilker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

(2014) María Julia Spotti et al.   FOOD HYDROCOLLOIDS

Thermally Induced Oxidative Decarboxylation of Copper Complexes of Amino Acids and Formation of Strecker Aldehyde

(2014) Ossanna Nashalian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model

(2014) Xinchen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence determination of acrylamide in heat-processed foods

(2014) Congcong Liu et al.   TALANTA

Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems

(2013) Zhanmei Jiang et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems

(2013) Shuping Wu et al.   FOOD CHEMISTRY

The Maillard reaction and pet food processing: effects on nutritive value and pet health

(2013) Charlotte van Rooijen et al.   NUTRITION RESEARCH REVIEWS

Antioxidant and antimicrobial activity of xylan–chitooligomer–zinc complex

(2012) Shuping Wu et al.   FOOD CHEMISTRY

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

(2012) A. P. Echavarría et al.   Food Engineering Reviews

Melanoidins produced by the Maillard reaction: Structure and biological activity

(2011) He-Ya Wang et al.   FOOD CHEMISTRY

Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system

(2011) Juan You et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Copper-Glucosamine Microcubes: Synthesis, Characterization, and C-Reactive Protein Detection

(2011) Murugan Veerapandian et al.   LANGMUIR

Inhibition of advanced glycation endproduct formation by foodstuffs

(2011) Chi-Hao Wu et al.   Food & Function

Xylan chitosan conjugate - A potential food preservative

(2010) Xiaoxia Li et al.   FOOD CHEMISTRY

Browning development in bakery products – A review

(2010) Emmanuel Purlis   JOURNAL OF FOOD ENGINEERING

The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

(2008) Danutė Teresė Ramonaitytė et al.   FOOD RESEARCH INTERNATIONAL

Chitosan glucose complex – A novel food preservative

(2007) Sweetie R. Kanatt et al.   FOOD CHEMISTRY