Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds

Simultaneous quantification of ten Amadori compounds in tobacco using liquid chromatography with tandem mass spectrometry

(2017) Leiyu Liu et al.   JOURNAL OF SEPARATION SCIENCE

Direct UV determination of Amadori compounds using ligand-exchange and sweeping capillary electrophoresis

(2016) Jiahao Yu et al.   ANALYTICAL AND BIOANALYTICAL 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

Protective Effects of AGE and Its Components on Neuroinflammation and Neurodegeneration

(2016) Zhe Qu et al.   NEUROMOLECULAR MEDICINE

Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers

(2016) Jiahao Yu et al.   Journal of Functional Foods

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

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

ZnCl2-mediated practical protocol for the synthesis of Amadori ketoses

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

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

Hydrophilic interaction ultra-performance liquid chromatography coupled with triple-quadrupole tandem mass spectrometry for highly rapid and sensitive analysis of underivatized amino acids in functional foods

(2013) Guisheng Zhou et al.   AMINO ACIDS

Hydrophilic interaction ultra-performance liquid chromatography coupled with triple-quadrupole tandem mass spectrometry (HILIC-UPLC–TQ-MS/MS) in multiple-reaction monitoring (MRM) for the determination of nucleobases and nucleosides in ginkgo seeds

(2013) Guisheng Zhou et al.   FOOD CHEMISTRY

Hydrophilic interaction liquid chromatography (HILIC)—a powerful separation technique

(2011) Bogusław Buszewski et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Aged Garlic Extract Scavenges Superoxide Radicals

(2011) Naoaki Morihara et al.   PLANT FOODS FOR HUMAN NUTRITION

Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics

(2010) Tyann Blessington et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Effect of salt and sucrose addition on the formation of the Amadori compound from methionine and glucose at 40°C

(2010) Christoph Cerny et al.   FOOD CHEMISTRY

Influence of Cooking Methods on Antioxidant Activity of Vegetables

(2009) A. M. Jiménez-Monreal et al.   JOURNAL OF FOOD SCIENCE

Interaction of Tomato Lycopene and Ketosamine against Rat Prostate Tumorigenesis

(2008) V. V. Mossine et al.   CANCER RESEARCH

Effect of cooking on the antioxidant properties of coloured peppers

(2008) Ai Mey Chuah et al.   FOOD CHEMISTRY

Analysis of glycative products in sauces and sauce-treated foods

(2008) Pei-chun Chao et al.   FOOD CHEMISTRY

Impact of column temperature and mobile phase components on selectivity of hydrophilic interaction chromatography (HILIC)

(2008) Zhigang Hao et al.   JOURNAL OF SEPARATION SCIENCE

The advantages of ESI-MS detection in conjunction with HILIC mode separations: Fundamentals and applications

(2008) Hien P. Nguyen et al.   JOURNAL OF SEPARATION SCIENCE

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

(2007) Sónia M. Castro et al.   FOOD CHEMISTRY