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Acrylamide from Maillard reaction products
Author / Creator:Stadler, Richard H. ; Blank, Imre ; Varga, Natalia ; Robert, Fabien ; Hau, Jörg ; Guy, Philippe A. ; Robert, Marie-Claude ; Riediker, Sonja
Publisher:England
Journal title:Nature (London), 2002-10, Vol.419 (6906), p.449-450
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Food chemistry: Acrylamide from Maillard reaction products
Author / Creator:Stadler, Richard H ; Blank, Imre ; Varga, Natalia ; Robert, Fabien ; Hau, Jorg ; Guy, Philippe A ; Robert, Marie-Claude ; Riediker, Sonja
Publisher:London: Nature Publishing Group
Journal title:Nature (London), 2002-10, Vol.419 (6906), p.449-450
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Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
Author / Creator:Yan, Fang ; Cui, Heping ; Zhang, Qiang ; Hayat, Khizar ; Yu, Jingyang ; Hussain, Shahzad ; Tahir, Muhammad Usman ; Zhang, Xiaoming ; Ho, Chi-Tang
Publisher:New York: Springer US
Journal title:Food and bioprocess technology, 2021-06, Vol.14 (6), p.1132-1141
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Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)
Author / Creator:Ioannou, Aristos ; Varotsis, Constantinos
Publisher:United States: Public Library of Science
Journal title:PloS one, 2017-11, Vol.12 (11), p.e0188095-e0188095
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Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products
Author / Creator:Yan, Fang ; Yu, Xueqing ; Jing, Yingjun
Publisher:New Delhi: Springer India
Journal title:Journal of food science and technology, 2018-02, Vol.55 (2), p.712-720
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Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside
Author / Creator:Starowicz, Małgorzata ; Koutsidis, Georgios ; Zieliński, Henryk
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2019-03, Vol.24 (5), p.982
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Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
Author / Creator:Tamanna, Nahid ; Mahmood, Niaz
Publisher:Cairo, Egypt: Hindawi Publishing Corporation
Journal title:International journal of food science, 2015, Vol.2015 (2015), p.1-6
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Preparation and characterization of the soybean protein isolate – chitosan oligosaccharide Maillard reaction products via wet‐heating
Author / Creator:Teng, Jing ; Zhang, Chunzhi ; Xu, Zhenzhen ; Li, Xiaodan ; Xiao, Junxia
Journal title:Journal of food processing and preservation, 2022-10, Vol.46 (10), p.n/a
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Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours
Author / Creator:Çelik, Ecem Evrim ; Vural, Gökmen
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2020-06, Vol.246 (6), p.1207-1218
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Apparent ileal digestibility of Maillard reaction products in growing pigs
Author / Creator:Salazar-Villanea, Sergio ; Butré, Claire I. ; Wierenga, Peter A. ; Bruininx, Erik M. A. M. ; Gruppen, Harry ; Hendriks, Wouter H. ; van der Poel, Antonius F. B.
Publisher:United States: Public Library of Science
Journal title:PloS one, 2018-07, Vol.13 (7), p.e0199499
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Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil
Author / Creator:Suri, Kanchan ; Singh, Balwinder ; Kaur, Amritpal ; Singh, Narpinder
Publisher:New Delhi: Springer India
Journal title:Journal of food science and technology, 2022-01, Vol.59 (1), p.366-376
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Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
Author / Creator:Różańska, Maria Barbara ; Siger, Aleksander ; Szwengiel, Artur ; Dziedzic, Krzysztof ; Mildner-Szkudlarz, Sylwia
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2021-03, Vol.26 (5), p.1361
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Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
Author / Creator:Chen, Xiao ; Yu, Jingyang ; Cui, Heping ; Xia, Shuqin ; Zhang, Xiaoming ; Yang, Baoru
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2018-01, Vol.23 (2), p.247
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Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils
Author / Creator:Suri, Kanchan ; Singh, Balwinder ; Kaur, Amritpal ; Singh, Narpinder
Publisher:New Delhi: Springer India
Journal title:Journal of food science and technology, 2019-05, Vol.56 (5), p.2436-2445
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Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products
Author / Creator:Xin, Ran ; Ma, Lixin ; Liu, Rong ; Huang, Xuhui ; Fu, Baoshang ; Dong, Xiuping ; Qin, Lei
Publisher:Basel: MDPI AG
Journal title:Foods, 2022-09, Vol.11 (19), p.3015
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Quantification of Maillard reaction products in animal feed
Author / Creator:Hofmann, Thomas ; Engling, Anne Christin ; Martens, Siriwan ; Steinhöfel, Olaf ; Henle, Thomas
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2020-01, Vol.246 (1), p.253-256
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Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit
Author / Creator:Yu, Xueqing ; Jing, Yingjun ; Yan, Fang
Publisher:New York: Springer US
Journal title:Food and bioprocess technology, 2019-07, Vol.12 (7), p.1133-1143
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Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process
Author / Creator:Wang, Wenqian ; Zhao, Shibo ; Pei, Jinjin ; Jiang, Pengfei ; Jin, Wengang ; Gao, Ruichang
Publisher:Cairo: Hindawi
Journal title:Journal of food quality, 2023-06, Vol.2023, p.1-12
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Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives
Author / Creator:Bolchini, Sara ; Larcher, Roberto ; Morozova, Ksenia ; Scampicchio, Matteo ; Nardin, Tiziana
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2024-10, Vol.29 (20), p.4820
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Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar
Author / Creator:Jiang, Suisui ; Shi, Yanping ; Li, Man ; Xiong, Liu ; Sun, Qingjie
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2019-08, Vol.9 (1), p.11285-9, Article 11285
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Showing 1 to 20 of 1,085 results

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Acrylamide from Maillard reaction products

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Food chemistry: Acrylamide from Maillard reaction products

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Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

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Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)

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Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

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Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

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Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

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Preparation and characterization of the soybean protein isolate – chitosan oligosaccharide Maillard reaction products via wet‐heating

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Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours

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Apparent ileal digestibility of Maillard reaction products in growing pigs

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Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil

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Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour

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Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

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Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils

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Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products

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Quantification of Maillard reaction products in animal feed

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Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit

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Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process

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Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives

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Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar

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