Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

Functional properties of isolated porcine blood proteins modified by Maillard’s reaction

(2012) Carlos Álvarez et al.   FOOD HYDROCOLLOIDS

Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products

(2011) Shiyuan Dong et al.   FOOD RESEARCH INTERNATIONAL

Effect of Maillard reaction conditions on radical scavenging activity of porcine haemoglobin hydrolysate-sugar model system

(2011) Qian Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

(2010) Beate Hiller et al.   FOOD RESEARCH INTERNATIONAL

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

(2010) Weizheng Sun et al.   MEAT SCIENCE

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Antioxidant Activity of Melanoidins from Different Sugar/Amino Acid Model Systems: Influence of the Enantiomer Type

(2009) Ji-Sang Kim et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems

(2008) Xiu-Min Chen et al.   Annals of the New York Academy of Sciences

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY

Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

(2008) Aboubakar et al.   JOURNAL OF FOOD ENGINEERING

Free radical scavenging activity of porcine plasma protein hydrolysates determined by electron spin resonance spectrometer

(2008) Qian Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY