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1. Full Text Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose–Phenylalanine Conversion to N‑(1-Deoxy‑d‑xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction
by Cui, Heping and Hayat, Khizar and Jia, Chengsheng and Duhoranimana, Emmanuel and Huang, Qingrong and Zhang, Xiaoming and Ho, Chi-Tang
Journal of agricultural and food chemistry, ISSN 0021-8561, 09/2018, Volume 66, Issue 38, pp. 10077 - 10085
N-(1-deoxy- d -xylulos-1-yl)-phenylalanine | Maillard-reaction intermediate | transformation | synergistic effect | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | Index Medicus
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2. Full Text Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems
by Vhangani, Lusani Norah and Van Wyk, Jessy
Food chemistry, ISSN 0308-8146, 04/2013, Volume 137, Issue 1-4, pp. 92 - 98
Browning | Antioxidant | Radical scavenging | Maillard reaction products | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Lysine - analogs & derivatives | Models, Chemical | Oxidation-Reduction | Maillard Reaction | Ribose - chemistry | Hot Temperature | Lysine - chemistry | Hydrogen-Ion Concentration | Antioxidants | Index Medicus
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3. The Maillard reaction
: chemistry, biochemistry and implications
by Nursten, H. E and Royal Society of Chemistry (Great Britain) and Books24x7, Inc
2005, ISBN 0854049649, xii, 214
Maillard reaction | Chemistry
Book
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4. Full Text Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system
by Hwang, In Guk and Kim, Hyun Young and Woo, Koan Sik and Lee, Junsoo and Jeong, Heon Sang
Food chemistry, ISSN 0308-8146, 05/2011, Volume 126, Issue 1, pp. 221 - 227
Maillard reaction | ACE-inhibitory activity | Antiproliferative activity | α-Glucosidase inhibitory activity | Antioxidant activity | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Antioxidants | Tyrosine | Glucose | Dextrose | Fructose
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5. Full Text Acrylamide from Maillard reaction products
by Stadler, RH and Blank and Varga, N and Robert, F and Hau, J and Guy, PA and Robert, MC and Riediker, S
Nature (London), ISSN 0028-0836, 10/2002, Volume 419, Issue 6906, pp. 449 - 450
Science & Technology - Other Topics | Multidisciplinary Sciences | Science & Technology | Methionine - chemistry | Maillard Reaction | Glucose - chemistry | Amino Acids - chemistry | Acrylamide - chemistry | Glutamine - chemistry | Hot Temperature | Glycosides - chemistry | Asparagine - chemistry | Food | Index Medicus
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6. Full Text Reactions of Monosaccharides during Heating of Sugar−Casein Systems:  Building of a Reaction Network Model
by Brands, Carline M. J and van Boekel, Martinus A. J. S
Journal of agricultural and food chemistry, ISSN 0021-8561, 10/2001, Volume 49, Issue 10, pp. 4667 - 4675
VLAG | Product Design and Quality Management Group | Leerstoelgroep Productontwerpen en kwaliteitskunde | Casein | Isomerization | Maillard reaction | Glucose | Tagatose | Galactose | Fructose | Reaction network model | Monosaccharides | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | General aspects | Methods of analysis, processing and quality control, regulation, standards | Galactose - chemistry | Carbohydrates - chemistry | Caseins - chemistry | Models, Chemical | Maillard Reaction | Glucose - chemistry | Hot Temperature | Monosaccharides - chemistry | Fructose - chemistry | Hexoses - chemistry | Hydrogen-Ion Concentration | Index Medicus
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7. Full Text Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration
by Zhan, Huan and Tang, Wei and Cui, Heping and Hayat, Khizar and Hussain, Shahzad and Tahir, Muhammad Usman and Zhang, Songlin and Zhang, Xiaoming and Ho, Chi-Tang
Food chemistry, ISSN 0308-8146, 05/2020, Volume 311, pp. 125877 - 125877
Amadori rearrangement product | Controlled thermal reaction | 3-Deoxyribosone | 1-Deoxyribosone | Synergistic vacuum dehydration | Formation kinetics | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Temperature | Vacuum | Glycine - chemistry | Maillard Reaction | Water - chemistry | Ribose - chemistry | Kinetics | Index Medicus
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8. Full Text Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction
by Sheng, Long and Su, Peng and Han, Ke and Chen, Jiahui and Cao, Anqi and Zhang, Zhilong and Jin, Yongguo and Ma, Meihu
Food hydrocolloids, ISSN 0268-005X, 10/2017, Volume 71, pp. 1 - 7
Maillard reaction | Pullulan | Lysozyme | Food Science & Technology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Science & Technology | Polysaccharides | Analysis | Fluorescence
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9. Full Text Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
by Hellwig, Michael and Henle, Thomas
Angewandte Chemie (International ed.), ISSN 1433-7851, 09/2014, Volume 53, Issue 39, pp. 10316 - 10329
glycation | Maillard reaction | protein modifications | diabetes | food | Protein modifications | Diabetes | Glycation | Food | Physical Sciences | Chemistry | Chemistry, Multidisciplinary | Science & Technology | Diabetes Mellitus - pathology | Hexosamines - chemistry | Time Factors | Glycated Hemoglobin A - metabolism | History, 20th Century | Humans | Maillard Reaction | Diabetes Mellitus - metabolism | Polymers - chemistry | Food - toxicity | Glycated Hemoglobin A - chemistry | Antioxidants | Index Medicus | Carbohydrates | Aging | Organisms | Taste | Foods | Aroma | Conversion
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10. Full Text Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel
by Lin, Jau-Tien and Liu, Shih-Chun and Hu, Chao-Chin and Shyu, Yung-Shin and Hsu, Chia-Ying and Yang, Deng-Jye
Food chemistry, ISSN 0308-8146, 01/2016, Volume 190, pp. 520 - 528
Non-enzymatic browning index | Almond kernel | Antioxidant | Phenolic component | Fatty acid | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics |