Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage

Impact of UHT treatment and storage on liquid infant formula: complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering

(2021) Pernille Lund et al.   FOOD CHEMISTRY

Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

(2021) Halise Gül Akıllıoğlu et al.   FOOD CHEMISTRY

Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula

(2021) Pernille Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

UHT treatment and storage of liquid infant formula affects protein digestion and release of bioactive peptides

(2021) Yuhui Ye et al.   Food & Function

Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

(2020) Kim Maasen et al.   FOOD CHEMISTRY

Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

(2019) Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

(2019) Işıl Gürsul Aktağ et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids

(2018) Aytül Hamzalıoğlu et al.   FOOD CHEMISTRY

Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market

(2018) C. Sabater et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems

(2018) Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

(2017) Neslihan Göncüoğlu Taş et al.   FOOD CHEMISTRY

Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database

(2016) Jean L.J.M. Scheijen et al.   FOOD CHEMISTRY

Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

(2016) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociation

(2015) Ine Rombouts et al.   AMINO ACIDS

Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

(2015) Antonio Dario Troise et al.   FOOD CHEMISTRY

Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction

(2014) H. Gül Akıllıoğlu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of α-Dicarbonyl Compounds in Baby Foods by High-Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry

(2014) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

(2012) Julia Degen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A high performance liquid chromatography method for determination of furfural in crude palm oil

(2011) Chia Chun Loi et al.   FOOD CHEMISTRY

Thermal Decomposition of 5-(Hydroxymethyl)-2-furaldehyde (HMF) and Its Further Transformations in the Presence of Glycine

(2011) Plamen Y. Nikolov et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycation products in infant formulas: chemical, analytical and physiological aspects

(2010) Monika Pischetsrieder et al.   AMINO ACIDS

3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products

(2010) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Liquid Infant Formulas: Technological Tools for Limiting Heat Damage

(2009) Stefano Cattaneo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY