Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model

(2018) Mi-Jin Oh et al.   FOOD CHEMISTRY

Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine

(2017) Hang Yu et al.   Food and Bioprocess Technology

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

(2017) Changchun Cao et al.   FOOD RESEARCH INTERNATIONAL

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

(2016) Martin Kaufmann et al.   CARBOHYDRATE RESEARCH

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

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

Are D-manno-configured Amadori products ligands of the bacterial lectin FimH?

(2015) Tobias-Elias Gloe et al.   Beilstein Journal of Organic Chemistry

Modelling the Maillard reaction during the cooking of a model cheese

(2015) Emmanuel Bertrand et al.   FOOD CHEMISTRY

New short and general synthesis of three key Maillard flavour compounds: 2-Acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine

(2015) Jurgen Deblander et al.   FOOD CHEMISTRY

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

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

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

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

Antioxidants in volatile Maillard reaction products: Identification and interaction

(2013) Xiangying Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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 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

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

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

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

Screening for glucose-triggered modifications of glutathione

(2009) Ivanka Jerić et al.   JOURNAL OF PEPTIDE SCIENCE

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