Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids

Tobacco alkaloids reduction by casings added/enzymatic hydrolysis treatments assessed through PLSR analysis

(2016) Shunshun Lin et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

The antibrowning agent sulfite inactivatesAgaricus bisporustyrosinase through covalent modification of the copper-B site

(2013) Tomas F. M. Kuijpers et al.   FEBS Journal

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

(2010) Burçe Ataç Mogol et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity of Maillard reaction products

(2009) Ryszard Amarowicz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

An Updated Review of Tyrosinase Inhibitors

(2009) Te-Sheng Chang   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Sulfur-Containing Compounds Heated under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect on Quality of Shrimp during Iced Storage

(2009) Yoottana Phonpala et al.   JOURNAL OF FOOD SCIENCE

Optimization of Maillard reaction products from casein–glucose using response surface methodology

(2009) Feng-lin Gu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural

(2008) Sophie Cheriot et al.   FOOD CHEMISTRY

Antibrowning activity of MRPs in enzyme and fresh-cut apple slice models

(2007) Jia-Jun Wu et al.   FOOD CHEMISTRY