Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds

Structural characterization of polar melanoidins deriving from Maillard reaction intermediates – A model approach

(2022) Leon V. Bork et al.   FOOD CHEMISTRY

Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound

(2022) Xue Xia et al.   FOOD CHEMISTRY

Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement

(2021) Yuran Wang et al.   FOOD RESEARCH INTERNATIONAL

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

(2019) Philipp Bruhns et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System

(2019) Siyun Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction

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

Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration

(2019) Huan Zhan et al.   FOOD CHEMISTRY

Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d -glucose and glycine

(2018) Hang Yu et al.   FOOD CHEMISTRY

Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides

(2016) Zhili Liang et al.   MOLECULES

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

(2015) Gustavo Luis Leonardo Scalone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of maillard reaction products in model aqueous and water/ethanol systems containing glucose and glycine, diglycine, and triglycine

(2011) Ji-Sang Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characteristics and antioxidant activity of Maillard reaction products from fructose-glycine oligomer

(2010) Ji-Sang Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY