Uptake Mechanisms and Physiological Effects of Furanic Compounds From the Maillard Reaction in Budding Yeast. [PDF]
YeastMatos LCP, Milburn A, MacDonald C.
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Formation of 5-methyl-2-furanmethanol which is a caramel flavor compound in the glutamic acid-glucose Maillard reaction: A ReaxFF-DFT study. [PDF]
Curr Res Food SciPan X +7 more
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Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]
FoodsLan H +7 more
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Flavor enhancement of <i>Perinereis aibuhitensis</i> Maillard reaction liquids based on the RSM-BP-GA model. [PDF]
Food Chem XTeng T +5 more
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Dose-Effect Relationship of the Immunotoxicity, Neurotoxicity, Gastrointestinal Toxicity, and Hepatotoxicity of the Maillard Reaction Product 2-Acetylfuran. [PDF]
FoodsWei Q +8 more
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Antioxidant Activity of Maillard Reaction Products and Consumer Acceptance of Nurungji Fortified with Sorghum (<i>Sorghum bicolor</i> L.). [PDF]
FoodsWee WJ, Kwak EJ, Choi IS.
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Spatial distribution of glucose and amino acids within all-aqueous emulsions directs the Maillard reaction and oxidation pathways. [PDF]
Commun ChemChen K +5 more
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Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer's spent grain protein-gum arabic conjugates. [PDF]
Ultrason SonochemKim M +5 more
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The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu in <i>Caenorhabditis elegans</i>. [PDF]
Food Sci NutrJia Y +4 more
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Arginine Maillard reaction products recovered damaged immune cells. [PDF]
NPJ Sci FoodDing Y +6 more
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